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Chicken Cacciatore Recipe - Rustic, Comforting, and Easy

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 2 to 2.5 pounds bone-in, skin-on thighs (or legs, or a mix). Boneless thighs work too.
  • Salt and black pepper
  • Olive oil: 2 to 3 tablespoons
  • Onion: 1 large, thinly sliced
  • Bell peppers: 2 (red, yellow, or orange), sliced
  • Mushrooms: 8 ounces, sliced (cremini or button)
  • Garlic: 4 to 6 cloves, minced
  • Crushed red pepper flakes: optional, a pinch for heat
  • Tomato paste: 1 tablespoon
  • Crushed tomatoes: 1 (28-ounce) can, or whole peeled tomatoes crushed by hand
  • Dry red wine: 1/2 cup (or chicken broth if you prefer)
  • Chicken broth: 1/2 to 1 cup, as needed
  • Capers: 2 tablespoons, drained
  • Olives: 1/3 cup pitted green or Kalamata, optional but great
  • Dried oregano: 1 teaspoon
  • Bay leaf: 1
  • Fresh herbs: 2 tablespoons chopped parsley; a few sprigs of thyme or rosemary optional
  • Parmesan cheese: optional, for serving
  • Serve with: pasta, polenta, rice, mashed potatoes, or crusty bread

Method
 

  1. Season the chicken: Pat chicken dry. Season generously with salt and pepper on both sides. This helps the skin crisp and flavors the sauce later.
  2. Brown the chicken: Heat 2 tablespoons olive oil in a large, heavy skillet or Dutch oven over medium-high heat. Sear chicken skin-side down until golden brown, about 5 to 7 minutes. Flip and sear the other side for 3 to 4 minutes. Transfer to a plate. Don’t cook through yet.
  3. Sauté the vegetables: Pour off excess fat if needed, leaving about 2 tablespoons in the pan. Add onions and peppers with a pinch of salt. Cook over medium heat until softened and lightly browned, about 6 to 8 minutes. Stir in mushrooms and cook until they release moisture and start to brown, about 5 minutes.
  4. Add aromatics: Stir in garlic and red pepper flakes. Cook 30 seconds, just until fragrant. Add tomato paste and cook 1 minute to caramelize slightly.
  5. Deglaze with wine: Pour in red wine and scrape up browned bits from the bottom of the pan. Simmer 1 to 2 minutes to reduce slightly. If not using wine, use a splash of broth and a teaspoon of red wine vinegar for brightness.
  6. Build the sauce: Add crushed tomatoes, capers, olives (if using), oregano, bay leaf, and a few thyme sprigs if you have them. Stir to combine. If the sauce seems very thick, add 1/2 cup broth to loosen.
  7. Nestle in the chicken: Return chicken and any juices to the pan, skin-side up. The chicken should be mostly submerged, with the skin peeking out. Reduce heat to a gentle simmer.
  8. Simmer until tender: Cover partially and cook 25 to 35 minutes, until chicken is cooked through and tender. Thighs should reach 175°F internally for best texture. Stir occasionally to prevent sticking.
  9. Adjust and finish: Remove bay leaf and herb stems. Taste the sauce. Add salt, pepper, or a pinch of sugar if the tomatoes are very acidic. If you want a silkier sauce, stir in a small knob of butter at the end. Sprinkle with chopped parsley.
  10. Serve: Spoon chicken and sauce over al dente pasta, creamy polenta, or mashed potatoes. Finish with a drizzle of olive oil and a little grated Parmesan if you like.