Chicken Cacciatore
Nothing warms the soul like Chicken Cacciatore, a hearty Italian stew with tangy tomato sauce, fragrant herbs, olives, and bell peppers. A classic comfort dish with bold flavors.
Ingredients
- 2 lbs bone-in, skin-on chicken thighs substitute breasts if preferred; thighs stay juicier
- Kosher salt and freshly ground black pepper to taste
- 2 tbsp extra-virgin olive oil I love California-grown Colavita
- 1 medium yellow onion thinly sliced
- 4 garlic cloves smashed and roughly chopped
- 1 red bell pepper and 1 yellow bell pepper sliced into strips
- 8 oz cremini mushrooms quartered (optional)
- 1/2 cup dry red wine Chianti or Merlot for depth
- 1 (28-oz) can crushed tomatoes San Marzano style for best flavor
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried thyme (or 1 sprig fresh)
- 2 bay leaves
- 1/2 cup pitted Kalamata olives halved
- 2 tbsp capers drained
- Fresh parsley chopped, for garnish
- Red pepper flakes pinch, if desired
Instructions
- Heat olive oil in a large Dutch oven over medium-high. Season each thigh with salt and pepper, then sear skin-side down until golden. Flip and brown the other side. Transfer chicken to a plate.
- Add onion, red and yellow peppers, and mushrooms. Stir in garlic.
- Pour in the red wine, scraping up browned bits. Let it reduce by half.
- Stir in crushed tomatoes, tomato paste, oregano, thyme, bay leaves, olives, and capers. Season lightly with salt and pepper.
- Nestle thighs into the sauce, cover, and simmer until chicken is cooked through.
- Remove bay leaves. Spoon sauce and chicken over pasta or polenta. Garnish with parsley and red pepper flakes.
Notes
Browning the chicken skin adds flavor. Adjust acidity with a touch of honey. Don't skip olives and capers for a balanced taste.
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