Chicken Cacciatore
Ingredients
- • 1.5 kg chicken thighs, bone-in, skin-on
- • 60 ml olive oil
- • 1 item onion, diced
- • 2 item bell peppers, sliced
- • 225 g mushrooms, sliced
- • 4 cloves garlic
- • 800 g crushed tomatoes
- • 240 ml dry red wine
- • 240 ml chicken broth
- • 30 ml tomato paste
- • 10 ml dried oregano
- • 10 ml dried basil
- • 2 item bay leaves
- • 100 g black olives, pitted
- • 30 ml capers, drained
- • 15 g fresh parsley, chopped
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
Instructions
- 1
Pat chicken thighs dry and season generously with salt and pepper on both sides.
- 2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- 3
Brown chicken thighs skin-side down first for 5-6 minutes until golden, then flip and brown the other side for 4-5 minutes. Remove and set aside.
- 4
In the same pot, reduce heat to medium and sauté onions until softened, about 3-4 minutes.
- 5
Add bell peppers and mushrooms, cooking for 5 minutes until peppers start to soften.
- 6
Stir in garlic and cook for 1 minute until fragrant.
- 7
Add tomato paste and stir for 30 seconds to cook out the raw flavor.
- 8
Pour in red wine, scraping up any browned bits from the bottom of the pot.
- 9
Add crushed tomatoes, chicken broth, oregano, basil, and bay leaves. Stir to combine.
- 10
Return chicken thighs to the pot, nestling them into the sauce skin-side up.
- 11
Bring to a simmer, then reduce heat to low, cover partially, and simmer for 30 minutes.
- 12
Add olives and capers, continue simmering uncovered for 10-15 minutes until chicken is tender and sauce has thickened.
- 13
Remove bay leaves, taste and adjust seasoning with salt and pepper.
- 14
Garnish with fresh parsley before serving.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"The key to authentic cacciatore is patience - let the sauce simmer slowly to develop deep, rich flavors. For best results, make this a day ahead as the flavors improve overnight. Serve over pasta, polenta, or crusty bread to soak up the delicious sauce."
