Chicken Cacciatore Recipe

Delicious Chicken cacciatore in a skillet garnished with parsley

Experience the flavors of Italy with every bite of our succulent Chicken Cacciatore. It is an easy and delicious dinner dish to make for your family. You will get an incredible taste when you cook with flavorful herbs, juicy tomatoes, and tender vegetables.

Course Lunch/Dinner, Main Course

Cuisine Italian, Italian American

Keyword chicken, Chicken cacciatore

Prep Time 5

Cook Time 1 30

Total Time 1 35

Servings people

Calories 359kcal

Ingredients

3 chicken thighs bone-in, skin-on
3 chicken drumsticks bone-in, skin-on
salt and pepper to taste
½ cup all-purpose flour for dredging
3 tablespoons olive oil
1 medium onion chopped
1 large red bell pepper chopped
8 ounces mushrooms sliced into ¼ inch slice
4 cloves garlic minced
¾ cup dry white wine
2 tablespoons tomato paste
1 28-ounce can diced tomatoes with juice
1 cup chicken broth
8 sprigs thyme
red pepper flakes optional
1 bay leaf
½ cup black olives pitted or 2 tablespoons capers
2 to 4 tablespoons chopped parsley or basil for garnish

US Customary - Metric

Instructions

Season the chicken pieces with 1 teaspoon of each salt and pepper. Lightly coat the chicken pieces in flour.
Heat the oil over medium-high heat in a large skillet.
Place the chicken pieces in the pan and sear both sides for 4 to 5 minutes. Remove from the skillet, transfer to a plate and set aside. Do not overcrowd. Cook in batches if necessary.
In the same pot, add the onion, bell peppers, and mushroom. Cook for 5-7 minutes or until softened and slightly browned. Add the minced garlic and cook for another 1 minute, stirring frequently to prevent burning.
Add the white wine and deglaze the pan by scraping off any bits stuck to the bottom of the pan. Cook until the wine is reduced. About 2 to 3 minutes.
Add the tomato paste, diced tomato (with their juice), broth, thyme sprigs, and bay leaf. Season with salt and pepper; if desired, add crushed red pepper flakes.
Return the chicken pieces to the skillet, cover with the lid, reduce the heat to low, and bring the sauce to a simmer.
Cook for 40 minutes or until the chicken falls off the bone and the sauce thickens to your liking. Add the olives and simmer for 10 more minutes.
Discard the bay leaf and stir in the olives or capers. Taste and adjust seasoning with salt and black pepper, if necessary.
Garnish with parsley or basil and serve over your choice of cooked pasta or with crusty bread for soaking up the rich tomato sauce.

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