Chicken Cacciatore
Classic Italian chicken stew with tomatoes, bell peppers, and herbs.
15 mins
Prep Time
45 mins
Cook Time
4
Servings
Ingredients
- 4 chicken thighs (bone-in, skin-on)
- 4 chicken drumsticks
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1/2 cup dry white wine
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes
- 2 tbsp olive oil
- Salt and black pepper to taste
- Fresh parsley for garnish
Nutrition Facts
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Instructions
Season the chicken: Pat the chicken thighs and drumsticks dry with paper towels. Generously season with salt and black pepper on both sides.
Brown the chicken: Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the chicken pieces skin-side down and cook until golden brown, about 5 minutes per side. Remove and set aside.
Sauté vegetables: In the same pot, add the sliced onions and bell peppers. Cook until softened, about 5 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
Deglaze and simmer: Pour in the white wine to deglaze the pot, scraping up any browned bits. Add the crushed tomatoes, oregano, basil, and red pepper flakes. Stir well and bring to a simmer.
Return chicken to pot: Nestle the browned chicken pieces back into the pot, skin-side up. Reduce heat to low, cover, and simmer for 30 minutes.
Uncover and finish: Remove the lid and continue simmering for another 10-15 minutes to slightly thicken the sauce. Taste and adjust seasoning if needed.
Garnish and serve: Sprinkle with chopped fresh parsley before serving. Serve hot over pasta, polenta, or crusty bread.
Chef's Tips
- Chicken Selection: Bone-in, skin-on chicken pieces add more flavor to the dish, but you can use boneless if preferred.
- Wine Substitute: If you don't cook with wine, substitute with chicken broth and a splash of balsamic vinegar.
- Herb Freshness: For brighter flavor, use fresh basil and oregano instead of dried.
- Make Ahead: This dish tastes even better the next day as flavors continue to develop.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Vegetable Variations: Add mushrooms or olives for extra depth of flavor.
