Step into the heart of Italian cooking with this Savory Chicken Cacciatore, a dish steeped in rich, rustic flavors. Translating to “hunter-style chicken,” this one-pot wonder is a perfect combination of tender chicken, vibrant bell peppers, and a deeply seasoned tomato-based sauce. It’s a comforting, hearty meal that pairs beautifully with pasta, rice, or crusty bread. Whether you’re cooking for family or guests, this recipe will transport your taste buds straight to Italy.
Ingredients
- Chicken:
- 4 bone-in, skin-on chicken thighs
- 4 bone-in chicken drumsticks (or 8 pieces of your choice)
- Salt and black pepper, to taste
- For Cooking:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 3 cloves garlic, minced
- Liquids:
- 1/2 cup dry white wine (or chicken broth)
- 1 can (28 oz) crushed tomatoes
- 1/4 cup tomato paste
- 1/2 cup chicken broth
- Seasonings:
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- Extras:
- 1/2 cup pitted black or green olives
- 2 tablespoons capers, drained
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Prepare the Chicken
Pat the chicken pieces dry and season generously with salt and black pepper. - Sear the Chicken
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces, skin-side down, and sear for 4-5 minutes on each side, or until golden brown. Remove from the pan and set aside. - Cook the Vegetables
In the same pan, add the chopped onion, red and yellow bell peppers, and garlic. Sauté for 4-5 minutes, stirring occasionally, until the vegetables soften and become fragrant. - Deglaze the Pan
Pour in the white wine (or chicken broth) and scrape up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly. - Build the Sauce
Stir in the crushed tomatoes, tomato paste, chicken broth, dried oregano, dried basil, and red pepper flakes (if using). Mix well to combine. - Add the Chicken and Simmer
Return the seared chicken pieces to the pan, nestling them into the sauce. Cover and reduce the heat to low. Let it simmer gently for 30-35 minutes, or until the chicken is cooked through and tender. - Add the Finishing Touches
Stir in the olives and capers during the last 5 minutes of cooking. Taste and adjust the seasoning with salt and pepper as needed. - Garnish and Serve
Sprinkle the dish with freshly chopped parsley before serving. Enjoy with pasta, rice, or crusty bread to soak up the delicious sauce.
Conclusion
This Savory Chicken Cacciatore is a celebration of bold, hearty flavors and simple ingredients. It’s a timeless recipe that will bring warmth to your table and joy to your palate. Whether served as a family dinner or for a gathering, this Italian classic is sure to impress with its rich taste and comforting aroma. Buon appetito!
Savory Chicken Cacciatore: A Rustic Italian Classic
A rustic Italian classic, Chicken Cacciatorecombines tender chicken with bell peppers, olives, and a robust tomato-basedsauce. It's easy to prepare, versatile, and absolutely bursting with flavor!
Ingredients
Chicken:
- 4 bone-in skin-on chicken thighs
- 4 bone-in chicken drumsticks or 8 pieces of your choice
- Salt and black pepper to taste
For Cooking:
- 2 tablespoons olive oil
- 1 medium onion chopped
- 1 medium red bell pepper diced
- 1 medium yellow bell pepper diced
- 3 cloves garlic minced
Liquids:
- 1/2 cup dry white wine or chicken broth
- 1 can 28 oz crushed tomatoes
- 1/4 cup tomato paste
- 1/2 cup chicken broth
Seasonings:
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes optional
Extras:
- 1/2 cup pitted black or green olives
- 2 tablespoons capers drained
- 1/4 cup fresh parsley chopped (for garnish)
Instructions
- Prepare the Chicken : Pat the chicken pieces dry and season generously with salt and black pepper.
- Sear the Chicken : Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces, skin-side down, and sear for 4-5 minutes on each side, or until golden brown. Remove from the pan and set aside.
- Cook the Vegetables : In the same pan, add the chopped onion, red and yellow bell peppers, and garlic. Sauté for 4-5 minutes, stirring occasionally, until the vegetables soften and become fragrant.
- Deglaze the Pan : Pour in the white wine (or chicken broth) and scrape up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly.
- Build the Sauce : Stir in the crushed tomatoes, tomato paste, chicken broth, dried oregano, dried basil, and red pepper flakes (if using). Mix well to combine.
- Add the Chicken and Simmer : Return the seared chicken pieces to the pan, nestling them into the sauce. Cover and reduce the heat to low. Let it simmer gently for 30-35 minutes, or until the chicken is cooked through and tender.
- Add the Finishing Touches : Stir in the olives and capers during the last 5 minutes of cooking. Taste and adjust the seasoning with salt and pepper as needed.
- Garnish and Serve : Sprinkle the dish with freshly chopped parsley before serving. Enjoy with pasta, rice, or crusty bread to soak up the delicious sauce.