Chicken Cacciatore
Chicken Cacciatore is a classic Italian dish that combines tender chicken with a rich, savory sauce made from tomatoes, bell peppers, onions, and herbs.
Servings: 4 servings
Equipment
- Large Pot or Dutch Oven
Ingredients
Chicken
- 4 thighs Chicken thighs Bone-in and skin-on for best flavor.
- 4 drumsticks Chicken drumsticks Bone-in and skin-on for best flavor.
Vegetables
- 1 large Onion Diced (approximately 1 cup).
- 2 Bell peppers 1 red and 1 yellow, sliced into strips.
- 3 cloves Garlic Minced.
Tomatoes and Broth
- 28 ounces Crushed tomatoes Or diced tomatoes, if preferred.
- 1 tablespoon Tomato paste For added richness.
- 1 cup Chicken broth Homemade or store-bought.
Herbs and Spices
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Dried thyme
- 1 teaspoon Red pepper flakes Adjust to taste for spice.
Seasoning
- Salt To taste.
- Pepper To taste.
Cooking Oil
- 3 tablespoons Olive oil For browning the chicken and sautéing vegetables.
Garnish
- Fresh parsley or basil For garnish (optional).
Instructions
- Start by seasoning the chicken pieces with salt and pepper.
- In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken pieces skin-side down and sear for about 5-7 minutes until golden brown. Turn and brown the other side for an additional 5 minutes. Remove the chicken and set aside.
- Add the remaining tablespoon of olive oil to the pot. Sauté the diced onion for about 3-4 minutes until translucent.
- Add the sliced bell peppers and minced garlic, cooking for another 3-4 minutes until the peppers soften.
- Add the tomato paste, stirring for about a minute to caramelize slightly.
- Pour in the crushed tomatoes and chicken broth, stirring to combine.
- Return the browned chicken to the pot, add the herbs and red pepper flakes, and stir gently.
- Bring to a gentle simmer, reduce heat to low, cover, and cook for about 30-40 minutes until the chicken is tender.
- Adjust seasoning with salt and pepper if needed. For a thicker sauce, simmer uncovered for the last 10 minutes.
- Garnish with chopped fresh parsley or basil before serving.
Notes
Chicken Cacciatore can be made ahead of time; the flavors improve after a day in the refrigerator. Reheat gently before serving.