Description
This classic Chicken Cacciatore recipe is a flavorful Italian dish featuring tender chicken thighs simmered in a rich tomato sauce with peppers, olives, and aromatic herbs. Perfectly browned and slow-cooked to fall-off-the-bone perfection, it’s a hearty and satisfying meal served best over pasta or rice.
Ingredients
Scale
Chicken
- 2 tablespoons olive oil
- 6 bone-in, skin-on chicken thighs (or leg pieces)
- ¼ cup all-purpose flour
- 1 teaspoon kosher salt (divided)
- 1 teaspoon ground black pepper (divided)
Vegetables & Aromatics
- 1 onion, diced
- 1 clove garlic, minced
- 1 yellow pepper, cut into long thin slices
- 1 red pepper, cut into long thin slices
Tomato Sauce & Herbs
- 28 ounces diced tomatoes (1 large can)
- 4 tablespoons tomato paste
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 1 teaspoon dried oregano
- 4 basil leaves (or 1 teaspoon dried basil)
- ½ tablespoon balsamic vinegar
- 1 tablespoon granulated sugar
Liquids
- 1 cup dry white wine (or chicken broth)
Additional
- 1 cup pitted Kalamata olives
- Freshly grated Parmesan cheese (for garnish)
- Chopped fresh parsley (for garnish)
Instructions
- Brown the chicken: Heat the olive oil in a large skillet over medium-high heat. Season the chicken thighs with flour, ½ teaspoon kosher salt, and ½ teaspoon ground black pepper. Brown the chicken on both sides until golden, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
- Sauté vegetables: In the same skillet, add the diced onion, minced garlic, yellow pepper slices, and red pepper slices. Season with the remaining ½ teaspoon salt and ½ teaspoon black pepper. Sauté for 3-4 minutes until the vegetables soften and become fragrant.
- Add tomato base and herbs: Stir in the diced tomatoes, tomato paste, fresh thyme sprigs (or dried thyme), oregano, basil, balsamic vinegar, and sugar. Mix well to combine all ingredients and develop the sauce.
- Deglaze and simmer: Pour in the dry white wine (or chicken broth) and stir thoroughly, scraping the bottom of the skillet to release any browned bits. This adds depth to the sauce.
- Cook chicken with olives: Return the browned chicken to the skillet and add the pitted Kalamata olives. Reduce heat to low and cover. Let it simmer gently for about 40 minutes until the chicken is fully cooked, tender, and falling off the bone. Ensure the chicken’s internal temperature reaches at least 165°F (74°C).
- Garnish and serve: Remove the thyme sprigs if used. Sprinkle freshly grated Parmesan cheese and chopped fresh parsley on top. Serve the chicken cacciatore hot over cooked pasta or rice. Enjoy your authentic Italian meal!
Notes
- You can substitute chicken thighs with leg quarters if desired, adjusting cooking time accordingly.
- Dry white wine adds great flavor but can be substituted with chicken broth for a non-alcoholic version.
- For a thicker sauce, cook uncovered during the last 10 minutes to reduce excess liquid.
- Leftovers keep well in the refrigerator for up to 3 days and taste even better the next day.
- Pair this dish nicely with a crusty bread to soak up the delicious sauce.
