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Chicken Cacciatore

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Chicken cacciatore is a rustic, Italian‑inspired dish where chicken is braised in a rich tomato‑bell pepper‑herb sauce with garlic and optional wine. Simple yet deeply satisfying.

Ingredients

  • 8 bone‑in, skin‑on chicken thighs (or a mix of thighs and drumsticks)
  • 2 tbsp olive oil
  • 1 large onion, sliced
  • 2 bell peppers (red and/or yellow), sliced
  • 3 garlic cloves, minced
  • 1 (28‑oz) can crushed tomatoes or whole tomatoes (crushed by hand)
  • 2 tbsp tomato paste
  • ½ cup dry white wine (or chicken broth as substitute)
  • 1 tsp dried oregano
  • 1 tsp dried basil (or Italian seasoning blend)
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • Optional: 1 cup mushrooms, sliced
  • Optional: ½ cup olives or capers for briny flavor
  • Fresh parsley or basil for garnish

Instructions

  1. Season the chicken thighs with salt and pepper.
  2. In a large skillet or Dutch oven, heat the olive oil over medium‑high heat. Brown the chicken, skin side down first, until golden, then flip and brown the other side. Remove chicken to a plate.
  3. In the same pan, add the onion and bell peppers (and mushrooms if using) and sauté until softened, about 5 minutes. Add the garlic and cook another minute.
  4. Stir in the tomato paste and cook for 1‑2 minutes to deepen flavor.
  5. Pour in the white wine (or broth), scraping up any browned bits from the bottom of the pan. Add the crushed tomatoes, oregano, basil, bay leaf, and season with salt and pepper.
  6. Return the chicken pieces to the pan, nestling them into the sauce skin‑side up. Cover and simmer on low heat for about 40‑45 minutes, until the chicken is cooked through and tender.
  7. Remove the lid for the last 10 minutes of cooking to let the sauce thicken slightly.
  8. Discard the bay leaf, garnish with fresh parsley or basil, and serve hot—ideally over pasta, polenta, rice or with crusty bread to soak up the sauce.

Notes

  • Bone‑in, skin‑on chicken thighs work best for moistness and flavor, but boneless pieces can be used — reduce simmering time accordingly. :contentReference[oaicite:0]{index=0}
  • The word “cacciatore” means “hunter” in Italian and reflects the style of braising poultry (or rabbit) with herbs and tomatoes. :contentReference[oaicite:1]{index=1}
  • Wine adds depth of flavor; if avoiding alcohol use extra chicken broth. :contentReference[oaicite:2]{index=2}
  • Serve with something that soaks up the sauce—pasta, polenta, or crusty bread are traditional. :contentReference[oaicite:3]{index=3}

Nutrition

Find it online: https://cookedbymaya.com/chicken-cacciatore/