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Cacciatore Recipe

Italian · Main course · 70 min total

A rustic Italian chicken stew slowly simmered with tomatoes, bell peppers, mushrooms, and herbs for a hearty, flavorful one-pot meal.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 8 ounces cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 1 can (14.5 oz) crushed tomatoes
• 1/2 cup chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons capers, drained
• 1/4 cup chopped fresh parsley

Instructions

1. Season chicken thighs with salt and pepper. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown chicken in batches, skin side down, until golden, about 5 minutes per side. Transfer to a plate.
2. Reduce heat to medium. Add onion and bell peppers; cook until softened, about 5 minutes. Add mushrooms and cook until they release liquid and start to brown, about 5 minutes. Add garlic and cook 1 minute.
3. Pour in wine, scraping up any browned bits. Let simmer until reduced by half, about 2 minutes. Stir in crushed tomatoes, chicken broth, oregano, basil, salt, and pepper.
4. Return chicken to pot, skin side up, along with any accumulated juices. Bring to a simmer, then cover and cook over low heat until chicken is tender and cooked through, about 35 minutes.
5. Stir in capers. Taste and adjust seasoning. Garnish with fresh parsley and serve.

Tips

• Can substitute boneless chicken thighs; reduce cooking time by 10 minutes.
• Store leftovers in refrigerator for up to 3 days; flavors improve overnight.
• Serve with crusty bread, pasta, or polenta to soak up the sauce.

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