Description
This classic Chicken Cacciatore recipe features tender, bone-in chicken simmered in a rich tomato sauce with bell peppers, onions, garlic, and herbs. Perfectly seasoned and cooked to juicy perfection, it’s a hearty Italian-inspired one-pan meal that pairs wonderfully with pasta, rice, or crusty bread.
Ingredients
Scale
Chicken
- 4 bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)
- Salt and pepper, to taste
Sauce and Vegetables
- 1 tablespoon olive oil
- 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)
- 1/4 cup fresh parsley, chopped (for garnish)
- Fresh basil (optional, for garnish)
Instructions
- Brown the Chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper. Place chicken skin-side down and cook for 5-7 minutes until golden brown, then flip and cook the other side for 4-5 minutes. Remove the chicken and set aside.
- Sauté Vegetables: In the same skillet, add diced onions, sliced red and green bell peppers, and mushrooms if using. Sauté for 5-6 minutes until the vegetables are softened. Add minced garlic and cook for an additional 1-2 minutes until fragrant.
- Deglaze the Pan: Pour in the white wine or chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly.
- Add Tomatoes and Herbs: Stir in crushed tomatoes, chicken broth, dried oregano, dried basil, and crushed red pepper flakes if using. Season the sauce with additional salt and pepper to taste. Return the browned chicken to the skillet, nestling it into the sauce, and bring the mixture to a simmer.
- Simmer the Chicken: Cover the skillet and reduce the heat to low. Let the chicken simmer gently in the sauce for 30-35 minutes until cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C).
- Garnish and Serve: Sprinkle fresh chopped parsley or basil on top for a fresh burst of flavor. Serve the chicken and sauce over pasta, rice, or with crusty bread for a complete meal.
Notes
- Use bone-in, skin-on chicken for the best flavor and moisture retention.
- Optional mushrooms add an earthiness to the sauce but can be omitted if preferred.
- White wine can be substituted with additional chicken broth for a non-alcoholic version.
- Adjust red pepper flakes amount or omit entirely based on desired spice level.
- Ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
