Description

This classic Chicken Cacciatore recipe features tender, bone-in chicken thighs simmered in a rich tomato-based sauce with bell peppers, onions, garlic, and herbs. Perfectly cooked on the stovetop, it offers a comforting Italian meal bursting with savory flavors and a hint of spice. Serve it over pasta, rice, or with crusty bread for an authentic and hearty dinner.

Ingredients

Chicken

4 bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)
Salt and pepper, to taste

Vegetables and Aromatics

1 tablespoon olive oil
1 onion, diced
1 red bell pepper, sliced
1 green bell pepper, sliced
3 cloves garlic, minced
1 cup mushrooms, sliced (optional)

Sauce

1 (28 oz) can crushed tomatoes
1/2 cup dry white wine (or chicken broth)
1/2 cup chicken broth
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes (optional)

Garnish

1/4 cup fresh parsley, chopped (for garnish)
Fresh basil (optional, for garnish)

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Instructions

Brown the Chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Season chicken with salt and pepper. Place chicken skin-side down and cook for 5-7 minutes until golden brown. Flip and cook the other side for 4-5 minutes. Remove chicken from skillet and set aside.
Sauté Vegetables: In the same skillet, add diced onions, sliced red and green bell peppers, and mushrooms if using. Sauté for 5-6 minutes until vegetables soften. Add minced garlic and cook for an additional 1-2 minutes until fragrant.
Deglaze the Pan: Pour in the white wine or chicken broth to deglaze, scraping up any browned bits stuck to the pan. Allow to simmer for 2-3 minutes to reduce slightly and concentrate flavors.
Make the Sauce: Stir in the crushed tomatoes, chicken broth, dried oregano, dried basil, and red pepper flakes if using. Season with additional salt and pepper to taste. Return the browned chicken to the skillet, nestling it into the sauce. Bring everything to a gentle simmer.
Simmer the Chicken: Cover the skillet and reduce heat to low. Let the chicken simmer gently for 30-35 minutes until cooked through and tender, ensuring the internal temperature reaches 165°F (74°C).
Garnish and Serve: Sprinkle fresh chopped parsley or basil over the dish before serving. Enjoy over your choice of pasta, rice, or with crusty bread to soak up the flavorful sauce.

Notes

Bone-in, skin-on chicken thighs provide the most flavor and juiciness, but drumsticks may also be used.
Omitting mushrooms is fine; they add earthiness but are optional.
White wine enhances depth but may be substituted with extra chicken broth for a non-alcoholic option.
Adjust crushed red pepper flakes to control the spice level or leave out for a milder sauce.
Use fresh herbs for garnish to brighten the finished dish.