Description
Chicken Cacciatore is a classic Italian comfort dish made with tender chicken simmered in a rich tomato sauce with peppers, onions, garlic, and herbs. It’s hearty, rustic, and perfect for cozy family dinners or make-ahead meals.
Ingredients
- 2 lbs bone-in, skin-on chicken thighs or drumsticks
- 2 tablespoons olive oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 (28 oz) can crushed tomatoes or whole peeled tomatoes
- 2 tablespoons tomato paste (optional)
- 1/2 cup dry white wine or chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- Salt and black pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup sliced mushrooms (optional)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
- Season chicken generously with salt and black pepper.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown chicken on all sides, then remove and set aside.
- In the same pan, sauté onion and bell peppers until softened. Add garlic (and mushrooms if using) and cook until fragrant.
- Stir in tomato paste if using, then add crushed tomatoes, wine or broth, oregano, basil, bay leaf, and red pepper flakes.
- Return chicken to the pan, nestling it into the sauce.
- Reduce heat to low, cover, and simmer for 35–40 minutes, until chicken is tender and cooked through.
- Adjust seasoning, remove bay leaf, garnish with fresh parsley, and serve.
Notes
- Bone-in chicken gives the richest flavor, but boneless works too.
- Add olives or capers for extra Mediterranean flavor.
- Serve over pasta, rice, polenta, or mashed potatoes.
- Leftovers taste even better the next day.
- Freezes well for up to 3 months.
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 8g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 135mg
