Description
This classic Chicken Cacciatore recipe features tender, bone-in chicken thighs simmered in a rich tomato sauce with bell peppers, onions, mushrooms, garlic, and aromatic herbs. It’s a comforting Italian dish easy to prepare on the stovetop, perfect served over pasta, rice, or with crusty bread.
Ingredients
Scale
Chicken
- 4 bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)
- 1 tablespoon olive oil
- Salt and pepper, to taste
Vegetables and Sauce
- 1 onion, diced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 1 cup mushrooms, sliced (optional)
- 1 (28 oz) can crushed tomatoes
- 1/2 cup dry white wine (or chicken broth)
- 1/2 cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional)
Garnish
- 1/4 cup fresh parsley, chopped
- Fresh basil (optional)
Instructions
- Brown the Chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Season chicken thighs with salt and pepper. Place them skin-side down and cook for 5-7 minutes until the skin is golden brown and crispy. Flip chicken and cook the other side for 4-5 minutes. Remove the chicken from the pan and set aside.
- Sauté the Vegetables: In the same skillet, add diced onions, sliced red and green bell peppers, and mushrooms (if using). Sauté the vegetables for 5-6 minutes until they soften. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Deglaze with Wine: Pour in the dry white wine or chicken broth to deglaze the pan, scraping up any browned bits stuck to the bottom. Allow the liquid to simmer for 2-3 minutes to reduce slightly and concentrate the flavors.
- Add Tomatoes and Seasonings: Stir in the crushed tomatoes, chicken broth, dried oregano, dried basil, and crushed red pepper flakes if you like a little heat. Season the sauce with additional salt and pepper to taste. Nestle the browned chicken pieces back into the skillet, partially submerged in the sauce. Bring the mixture to a gentle simmer.
- Simmer the Chicken: Cover the skillet with a lid and reduce the heat to low. Let the chicken simmer gently in the sauce for 30-35 minutes until it is fully cooked, tender, and reaches an internal temperature of 165°F (74°C).
- Serve: Garnish the finished Chicken Cacciatore with freshly chopped parsley and optionally fresh basil leaves. Serve hot over cooked pasta, rice, or alongside crusty bread for dipping into the flavorful sauce.
Notes
- Bone-in, skin-on chicken thighs deliver the best flavor and texture, but a mix of thighs and drumsticks works well.
- Optional mushrooms add earthiness; omit if preferred or unavailable.
- The white wine can be substituted with additional chicken broth if desired.
- Adjust crushed red pepper flakes to control spiciness.
- Use fresh herbs for garnish to brighten the dish when serving.
- Ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
