Chicken Cacciatore
Tender chicken thighs simmered in a rustic, savory sauce of tomatoes, bell peppers, onions, and herbs. This classic Italian-American 'hunter's style' dish is hearty, flavorful, and perfect over a bed of pasta or creamy polenta.
For 4 servings
5 steps. 55 minutes total.
- 1
Step 1
- a.Prepare and Sear the Chicken
- b.Pat the chicken thighs completely dry with paper towels. In a shallow dish, whisk together the all-purpose flour, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- c.Dredge each chicken thigh in the flour mixture, coating all sides, and shake off any excess.
- d.Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once shimmering, carefully place the chicken thighs skin-side down in a single layer. Do not overcrowd the pan; work in batches if necessary.
- e.Sear for 5-7 minutes without moving, until the skin is deeply golden brown and crisp. Flip the chicken and sear for another 4-5 minutes. Transfer the seared chicken to a clean plate and set aside.
- 2
Step 2
- a.Sauté Vegetables and Aromatics
- b.Reduce the heat to medium. There should be about 2 tablespoons of rendered fat in the pot; pour off any excess.
- c.Add the chopped onion and sliced bell peppers to the pot. Sauté for 6-8 minutes, stirring occasionally, until they have softened and the onion is translucent.
- d.Add the sliced mushrooms and cook for another 5-7 minutes, until they have released their liquid and started to brown.
- e.Stir in the minced garlic and optional red pepper flakes. Cook for 1 minute more until fragrant, being careful not to burn the garlic.
- 3
Step 3
- a.Deglaze and Build the Sauce
- b.Pour the red wine into the pot. Using a wooden spoon, scrape up all the browned bits (fond) from the bottom of the pot. This adds immense flavor.
- c.Allow the wine to simmer and reduce by about half, which should take 2-3 minutes.
- d.Stir in the crushed tomatoes, chicken broth, dried oregano, dried thyme, the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring the sauce to a gentle simmer.
- 4
Step 4
- a.Simmer the Cacciatore
- b.Return the seared chicken thighs to the pot, along with any juices that have collected on the plate. Nestle the chicken into the sauce, ensuring the skin side is mostly exposed if you want to keep it crispier.
- c.Once the sauce returns to a simmer, reduce the heat to low, cover the pot, and let it cook for 30 minutes.
- d.After 30 minutes, remove the lid and let it simmer for another 5-10 minutes to allow the sauce to thicken slightly. The chicken is done when it is tender and the internal temperature reaches 165°F (74°C).
- 5
Step 5
- a.Finish and Serve
- b.Remove the pot from the heat. If desired, skim any excess fat from the surface of the sauce.
- c.Stir in the freshly chopped parsley. Taste the sauce and adjust seasoning with more salt and pepper if needed.
- d.Serve hot, spooning the sauce and vegetables over the chicken. It pairs wonderfully with creamy polenta, pasta, or crusty bread.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most flavorful dish, use bone-in, skin-on chicken thighs. The bone adds depth to the sauce and the skin keeps the meat moist.
- 2Don't overcrowd the pan when searing the chicken. A good sear creates a flavorful crust (the Maillard reaction) that is essential for the dish.
- 3Deglazing the pan with wine is a crucial step. Those browned bits stuck to the bottom are packed with flavor.
- 4This dish tastes even better the next day as the flavors have more time to meld. It's a great option for meal prep.
- 5If you have fresh herbs, substitute them for dried. Use a 3:1 ratio (e.g., 1 tablespoon fresh for 1 teaspoon dried).
Adapt it for your goals.
Flavor Addition
For a briny, Mediterranean twist, add 1/2 cup of pitted Kalamata olives and 2 tablespoons of capers during the last 10 minutes of simmering.
Protein SwapProtein Swap
You can use boneless, skinless chicken thighs or breasts. Reduce the final simmering time to 20-25 minutes to prevent them from drying out.
Wine VariationWine Variation
For a lighter, brighter sauce, substitute the red wine with a dry white wine like Pinot Grigio or Sauvignon Blanc.
Spicy VersionSpicy Version
Increase the red pepper flakes to 1/2 teaspoon or add a finely chopped hot pepper, like a Fresno chili, along with the garlic for a spicier kick.
Why this is on our healthy list.
Rich in Lean Protein
Chicken is an excellent source of high-quality lean protein, which is crucial for building and repairing tissues, supporting muscle mass, and maintaining a healthy metabolism.
Packed with Antioxidants
The tomato-based sauce is rich in lycopene, a powerful antioxidant linked to reduced risk of certain diseases. Bell peppers and garlic contribute additional vitamins and antioxidants like Vitamin C, which supports immune function.
Supports Heart Health
This recipe uses olive oil, a cornerstone of the Mediterranean diet, which is high in heart-healthy monounsaturated fats. The abundance of vegetables also provides fiber and potassium, which can help manage blood pressure.
Frequently asked questions
A typical serving of this Chicken Cacciatore contains approximately 550-650 calories, not including any pasta or polenta it's served with. The exact number can vary based on the size of the chicken thighs and the amount of oil used.