Description
Chicken Cacciatore is a classic Italian dish featuring tender, bone-in chicken thighs simmered in a rich and flavorful tomato-based sauce with bell peppers, mushrooms, garlic, and aromatic herbs. This comforting meal combines seared chicken with a savory medley of vegetables and herbs, perfect for serving over pasta, rice, or crusty bread.
Ingredients
Scale
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 1 ½ tsp salt, divided
- 1 tsp freshly ground black pepper
- 2 tbsp olive oil
For the Sauce:
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 8 oz cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 1 (28 oz) can crushed tomatoes
- 1 tsp Italian seasoning
- 1 sprig fresh rosemary
- ¼ cup sun-dried tomatoes, chopped
- 2 tbsp capers, drained
For Garnish:
- ¼ cup fresh basil, chopped
- 2 tbsp fresh parsley, chopped
Instructions
- Prepare and season chicken: Pat the chicken thighs dry with paper towels to remove excess moisture. Season both sides with 1 teaspoon of salt and freshly ground black pepper evenly.
- Heat oil and sear chicken: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Place the chicken thighs skin-side down and sear for 8-10 minutes, or until the skin is golden brown and crispy.
- Flip chicken and set aside: Flip the chicken and cook the other side for an additional 3 minutes, allowing it to develop color. Transfer the chicken to a plate and set aside temporarily.
- Sauté vegetables: In the same skillet with the chicken drippings, add the chopped onion, red bell pepper, and sliced mushrooms. Sprinkle with the remaining ½ teaspoon salt and sauté for 7 minutes until the vegetables soften.
- Add aromatics and tomato paste: Stir in minced garlic, tomato paste, Italian seasoning, and the sprig of fresh rosemary. Cook for about 1 minute until fragrant, allowing the tomato paste to deepen in flavor.
- Add tomatoes and other sauce ingredients: Pour in the crushed tomatoes, chopped sun-dried tomatoes, and drained capers. Stir to combine everything well and bring the mixture to a gentle simmer.
- Return chicken to skillet and simmer: Nestle the seared chicken thighs back into the sauce, skin-side up, spooning sauce over the top. Reduce the heat to low, cover the skillet, and let it simmer gently for 30-35 minutes until the chicken is cooked through and tender.
- Finish and garnish: Remove the rosemary sprig from the sauce. Sprinkle the dish with fresh chopped basil and parsley for a fresh, herbaceous finish.
- Serve: Serve the Chicken Cacciatore warm, ideally over pasta, rice, or with slices of crusty bread to soak up the delicious sauce.
Notes
- Bone-in chicken thighs provide the best flavor and remain juicy during cooking, but boneless thighs can be used if preferred.
- Sun-dried tomatoes add depth and sweetness to the sauce, but can be omitted if unavailable.
- Adjust the seasoning and herbs according to taste—extra rosemary or Italian seasoning can intensify the flavors.
- Leftovers keep well in the refrigerator for up to 3 days and reheat beautifully.
- This dish pairs well with a simple side salad or steamed vegetables for a complete meal.
