Chicken Cacciatore
Rustic Italian hunter-style chicken braised in a rich tomato sauce with bell peppers, olives, and fresh herbs.
Details
Ingredients
- 8 bone-in, skin-on chicken thighs
- 1 tbsp olive oil
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 4 cloves garlic, minced
- 1/2 cup dry red wine
- 1 can (28 oz) crushed tomatoes
- 1/2 cup Kalamata olives, halved
- 2 tsp dried oregano
- 1 tsp dried basil
- Fresh basil leaves, for garnish
- Salt and pepper to taste
Instructions
- 1
Season chicken thighs with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat.
- 2
Sear chicken skin-side down for 5-6 minutes until deeply golden. Flip and sear 2 minutes more. Remove and set aside.
- 3
In the same pot, sauté onion and bell peppers for 5 minutes. Add garlic and cook 30 seconds.
- 4
Pour in red wine and scrape up the browned bits from the bottom. Simmer 2 minutes.
- 5
Add crushed tomatoes, olives, oregano, and dried basil. Nestle chicken back into the sauce, skin-side up.
- 6
Simmer partially covered for 30-35 minutes until chicken is falling-off-the-bone tender and the sauce has thickened.
- 7
Garnish with fresh basil. Serve over polenta or with crusty bread.
About This Recipe
Chicken Cacciatore, an iconic and deeply comforting Italian dish, translates charmingly to “hunter’s style” chicken, reflecting its rustic, one-pot origins where game or poultry would be cooked with foraged ingredients. This beloved classic epitomizes 'cucina povera'—peasant cooking—transforming simple, hearty ingredients into a meal of profound depth and satisfaction. What makes this rendition special is the careful layering of flavors: starting with the crucial searing of bone-in, skin-on chicken thighs to develop a rich, flavorful crust, followed by a aromatic soffritto of sweet bell peppers and pungent garlic. Deglazing the pan with dry red wine not only lifts up those precious browned bits (fond) but also adds a complex, tannic backbone to the vibrant crushed tomato sauce. The addition of briny Kalamata olives and fragrant dried herbs like oregano and basil infuses the braise with an unmistakable Mediterranean essence. The prolonged, gentle simmer allows the chicken to become exquisitely tender, falling off the bone, while the sauce thickens and melds, creating a deeply satisfying, savory experience. Traditionally served with polenta or crusty bread to soak up every last drop of the rich sauce, it also pairs beautifully with pasta or a simple green salad for a complete meal.
Tips & Tricks
- • To achieve a deeply flavorful and crisp skin on your chicken thighs, ensure they are thoroughly patted dry before searing. Cook them skin-side down in hot olive oil without overcrowding the pan, allowing them to render fat and develop a beautiful golden-brown crust before flipping.
- • For a delightful variation, consider adding 1 cup of sliced cremini mushrooms alongside the bell peppers and onions, or swap the Kalamata olives for capers or other mild black olives to adjust the brininess to your preference.
- • Chicken Cacciatore, like many braised dishes, often tastes even better the next day as the flavors have more time to meld. It can be made ahead and stored in an airtight container in the refrigerator for up to 3-4 days, or frozen for up to 3 months.
- • Serve this rustic Cacciatore over a bed of creamy polenta or alongside freshly cooked pasta like tagliatelle or pappardelle to soak up the rich tomato sauce, perhaps with a glass of a robust Italian red wine such as Chianti or Sangiovese.
Nutrition Facts
Per serving (approximate)