Description
Make Chicken Cacciatore at home! Tender chicken simmered in a rich tomato sauce with herbs, olives, and wine for a comforting meal.
Ingredients
Scale
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For the Chicken:
- 4 bone-in, skinless chicken thighs (about 1.5 pounds or 680g)
- Salt and pepper, to taste
- 2 tablespoons olive oil (30ml)
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For the Sauce:
- 1 large onion, sliced (about 150g)
- 2 cloves garlic, minced
- 1 red bell pepper, sliced (about 150g)
- 1 yellow bell pepper, sliced (about 150g)
- 1 can (14.5 ounces or 410g) diced tomatoes
- 1/2 cup dry red wine (120ml) (optional, but recommended)
- 1/2 cup chicken broth (120ml)
- 1 tablespoon tomato paste (15g)
- 1 teaspoon dried oregano (1g)
- 1 teaspoon dried basil (1g)
- 1/2 teaspoon dried thyme (0.5g)
- 1/4 teaspoon crushed red pepper flakes (optional, for heat)
- 2 tablespoons chopped fresh parsley (for garnish)
- 1/4 cup Kalamata olives, pitted (optional)
Instructions
Step 1: Prepare the Chicken
- Season the Chicken: Pat the chicken thighs dry with paper towels to ensure a good sear. Season both sides of the chicken with salt and pepper.
- Sear the Chicken: In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the chicken thighs, skin-side down, and cook for 5-6 minutes per side, or until golden brown. Remove the chicken from the pan and set it aside.
Step 2: Sauté the Vegetables
- Cook the Vegetables: In the same skillet, add the sliced onions, garlic, and bell peppers. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften and the onions become translucent.
- Add the Tomato Paste: Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly, which will deepen the flavor of the sauce.
Step 3: Deglaze the Pan
- Add Wine and Broth: Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan. These bits are full of flavor and will help build the sauce.
- Simmer: Let the wine cook down for 3-4 minutes, allowing the alcohol to evaporate. Then, add the chicken broth, diced tomatoes, oregano, basil, thyme, and crushed red pepper flakes (if using). Stir to combine.
Step 4: Braise the Chicken
- Return the Chicken: Place the seared chicken thighs back into the skillet, skin-side up. Spoon some of the sauce over the chicken to ensure it’s covered with the flavorful tomato mixture.
- Simmer: Reduce the heat to low, cover the skillet, and simmer for 30-40 minutes, or until the chicken is fully cooked and tender. The internal temperature should reach 165°F (75°C).
Step 5: Garnish and Serve
- Add Olives (Optional): If using olives, add them to the skillet during the last 5 minutes of cooking to allow them to heat through and infuse the sauce with their briny flavor.
- Garnish: Sprinkle the Chicken Cacciatore with freshly chopped parsley before serving for a burst of color and freshness.
- Serve: Serve the Chicken Cacciatore over pasta, polenta, rice, or crusty bread to soak up the sauce. Enjoy!