Chicken Cacciatore Recipe
Discover this authentic Chicken Cacciatore recipe, a hearty Italian dish featuring tender chicken simmered with tomatoes, bell peppers, mushrooms, and aromatic herbs.
Equipment
- Large skillet or Dutch oven
- Cutting board
- Knife
- Wooden spoon
- Measuring cups and spoons
Ingredients
- 4 bone-in skin-on chicken thighs
- 4 drumsticks
- 2 tablespoons olive oil
- 1 medium onion diced
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 8 oz mushrooms sliced
- 3 garlic cloves minced
- 1 can 14 oz crushed tomatoes
- ½ cup dry white wine
- ½ cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- ¼ teaspoon crushed red pepper flakes optional
- Salt and black pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Prepare the Chicken:
- Season the chicken thighs and drumsticks with salt and pepper on both sides.
- Sear the Chicken:
- Heat olive oil in a large skillet or Dutch oven over medium-high heat.
- Add the chicken and sear until golden brown on both sides, about 5 minutes per side. Remove and set aside.
- Cook the Vegetables:
- In the same skillet, add onions, bell peppers, and mushrooms. Sauté until softened, about 5–7 minutes.
- Stir in the garlic and cook for 1 minute until fragrant.
- Deglaze the Pan:
- Pour in the white wine, scraping the bottom of the pan to release any browned bits. Let it simmer for 2–3 minutes.
- Make the Sauce:
- Add the crushed tomatoes, chicken broth, oregano, basil, bay leaf, and crushed red pepper flakes (if using). Stir to combine.
- Simmer the Chicken:
- Return the chicken to the skillet, nestling it into the sauce. Cover and reduce the heat to low. Simmer for 30–40 minutes, occasionally spooning sauce over the chicken, until the chicken is tender and cooked through.
- Serve:
- Discard the bay leaf and garnish the dish with fresh parsley. Serve hot over pasta, rice, or alongside crusty bread.