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Chicken Cacciatore Recipe

Italian · Main course · 60 min total

A rustic Italian hunter-style chicken stew 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, sliced
• 1 red bell pepper, sliced
• 8 ounces cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 1 (14.5 oz) can crushed tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 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 over medium-high heat. Brown chicken in batches, skin-side down first, until golden, about 4 minutes per side. Transfer to a plate.
2. Reduce heat to medium. Add onion and bell pepper; cook until softened, about 5 minutes. Add mushrooms and cook until they release liquid and start to brown, about 5 minutes. Stir in garlic and cook 1 minute.
3. Pour in wine, scraping up browned bits. Cook until reduced by half, about 2 minutes. Add crushed tomatoes, oregano, thyme, salt, and pepper. Return chicken to pot, nestling into sauce. Bring to a simmer, then cover and cook over low heat until chicken is tender, about 30 minutes.
4. Stir in capers and simmer uncovered for 5 minutes to thicken sauce. Adjust seasoning. Garnish with parsley and serve.

Tips

• Chicken cacciatore tastes even better the next day; store in refrigerator for up to 3 days.
• Serve over pasta, polenta, or with crusty bread to soak up the sauce.
• For a richer flavor, use bone-in, skin-on chicken thighs; remove skin before serving if desired.

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