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Chicken Cacciatore (Italy) Recipe

Italian · Main course · 75 min total

A classic Italian hunter-style stew featuring tender chicken braised in a rich tomato sauce with mushrooms, bell peppers, and herbs. This rustic one-pot dish is perfect for a comforting family dinner.

Ingredients

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

Instructions

1. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Season chicken thighs with salt and pepper, then brown in batches, skin-side down, until golden, about 5 minutes per side. Transfer to a plate.
2. Reduce heat to medium. Add onion and cook until softened, about 4 minutes. Add garlic, bell pepper, and mushrooms; cook until mushrooms release their liquid and start to brown, about 5 minutes.
3. Pour in white wine and scrape up any browned bits. Let simmer until reduced by half, about 2 minutes.
4. Add crushed tomatoes, chicken broth, oregano, basil, salt, and pepper. Stir to combine. Return chicken to the pot, nestling it into the sauce. Bring to a simmer.
5. Cover and cook over low heat for 30 minutes, until chicken is cooked through and tender. Stir in capers and cook for 2 more minutes.
6. Garnish with fresh parsley and serve hot over pasta, polenta, or with crusty bread.

Tips

• For a deeper flavor, marinate the chicken in olive oil, garlic, and herbs for 1 hour before cooking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To make ahead, prepare the cacciatore without the capers and parsley, then reheat and add them just before serving.

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