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)
- 1 onion, sliced
- 2 bell peppers, 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 pepper to taste
- Fresh parsley for garnish
Nutrition Facts
Share this Recipe
Instructions
Season the chicken thighs generously with salt and pepper on both sides.
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken thighs skin-side down and cook until golden brown, about 5-6 minutes per side. Remove and set aside.
In the same pan, add sliced onions and bell peppers. Cook until softened, about 5 minutes. Add minced garlic and cook for 1 more minute until fragrant.
Pour in white wine to deglaze the pan, scraping up any browned bits. Let it simmer for 2 minutes to reduce slightly.
Add crushed tomatoes, oregano, basil, and red pepper flakes. Stir well and bring to a simmer.
Return chicken to the pan, nestling it into the sauce. Cover and simmer for 30 minutes, or until chicken is cooked through and tender.
Taste and adjust seasoning if needed. Garnish with fresh parsley before serving.
Chef's Tips
- Browning the chicken well at the beginning adds great flavor to the final dish.
- For a richer sauce, you can add a tablespoon of tomato paste with the vegetables.
- This dish tastes even better the next day as flavors continue to develop.
- Serve over polenta, mashed potatoes, or crusty bread to soak up the delicious sauce.
- For extra depth, add a few anchovy fillets when cooking the vegetables - they'll melt into the sauce.
- If you prefer a thicker sauce, remove the chicken after cooking and simmer the sauce uncovered for 10 more minutes.
