Chicken Cacciatore
Chicken Cacciatore is a classic Italian hunter-style stew featuring tender chicken simmered with tomatoes, bell peppers, onions, and herbs for a hearty and flavorful meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 small onion, thinly sliced
- 1 red bell pepper, sliced
- 3 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1/2 cup dry white wine
- 1 (14-ounce) can diced tomatoes
- 1/2 cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons tomato paste
- Fresh parsley, chopped (for garnish)
Instructions
- Season the chicken thighs with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat. Brown the chicken on both sides until golden, about 5 minutes per side. Remove chicken and set aside.
- In the same skillet, add onion, bell pepper, and mushrooms. Sauté until softened, about 5 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Pour in white wine and scrape up any browned bits from the bottom of the pan. Let it reduce by half.
- Stir in diced tomatoes, tomato paste, chicken broth, oregano, basil, and crushed red pepper flakes. Bring to a simmer.
- Return the chicken to the skillet, cover, and cook on low heat for 30–35 minutes, until chicken is cooked through and tender.
- Adjust seasoning with salt and pepper as needed.
- Garnish with fresh parsley and serve hot over pasta, polenta, or rice.
Notes
For extra depth of flavor, try adding a splash of balsamic vinegar or a handful of green olives before simmering.