Description
Rustic Italian chicken cacciatore brings hearty countryside flavors right to kitchen tables with remarkable depth. Simmered in rich tomato sauce and aromatic herbs, this classic comfort dish delivers authentic Mediterranean warmth you’ll savor with pure culinary delight.
Ingredients
Scale
Protein:
- 6 bone-in skinless chicken thighs
Vegetables and Aromatics:
- 1 medium onion diced
- 1 small yellow bell pepper diced
- 1 small red bell pepper diced
- 1 large carrot peeled and sliced
- 10 ounces (284 grams) mushrooms sliced
- 2 tablespoons (30 milliliters) garlic minced (or 6 cloves)
- 1 pinch salt
- 1 pinch pepper
Herbs, Spices, and Additional Ingredients:
- 3 tablespoons (45 milliliters) olive oil divided
- 8 sprigs thyme
- 2 tablespoons (30 milliliters) fresh parsley plus more to garnish
- 2 tablespoons (30 milliliters) fresh basil chopped
- 1 teaspoon dried oregano
- 150 milliliters (5 fluid ounces) red wine
- 28 ounces (794 grams) crushed tomatoes
- 2 tablespoons (30 milliliters) tomato paste
- 7 ounces (198 grams) Roma tomatoes halved
- ½ teaspoon red pepper flakes
- ½ cup pitted black olives
Instructions
- Generously coat chicken pieces with salt and pepper for robust flavor enhancement.
- Heat oil in a heavy-bottomed skillet over medium-high heat. Sear chicken until golden brown, approximately 3-4 minutes per side. Transfer chicken to a separate plate.
- In the same skillet, reduce heat to medium and sauté onions until translucent. Quickly introduce minced garlic and cook until aromatic.
- Add peppers, carrots, mushrooms, and herbs to the skillet. Sauté for 5 minutes, allowing vegetables to soften and release their natural flavors.
- Deglaze the pan with wine, scraping up caramelized bits from the bottom. Allow wine to reduce for approximately 2 minutes.
- Incorporate crushed tomatoes, tomato paste, Roma tomatoes, and chili flakes. Season with additional salt and pepper to taste.
- Return chicken pieces to the skillet, nestling them into the sauce. Choose between stovetop or oven cooking method.
- For stovetop method: Cover and simmer on low heat for 40 minutes, stirring occasionally. Chicken should become tender and nearly falling off the bone.
- For oven method: Preheat to 375°F. Cover skillet and bake for 50 minutes. Uncover, add olives, and continue baking for an additional 20 minutes.
- If sauce appears thin, stir in extra tomato paste during final cooking stage to achieve desired consistency.
- Introduce olives during last 10 minutes of cooking for enhanced flavor profile.
- Garnish with fresh parsley before serving immediately.
- For make-ahead preparation, cool completely and store in refrigerator for up to 1 day. Reheat gently over low-medium heat.
- For long-term storage, transfer to airtight container and freeze. Thaw at room temperature before reheating thoroughly.
Notes
- Searing chicken creates a golden crust that locks in flavor and adds rich caramelized notes to the overall dish.
- Using a cast iron skillet or Dutch oven helps develop deeper flavors through even heat distribution and natural browning.
- Choose bone-in chicken pieces for maximum tenderness and more authentic traditional cacciatore texture.
- Slice vegetables uniformly to ensure consistent cooking and balanced taste in every bite.
- Add a splash of balsamic vinegar for extra depth and complexity if the sauce seems flat.
- Low and slow cooking method helps break down chicken fibers, creating melt-in-your-mouth tender meat.
- For gluten-free version, ensure tomato paste and all ingredients are certified gluten-free.
- Swap chicken with firm tofu or chickpeas for a vegetarian alternative without compromising flavor profile.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 231 kcal
- Sugar: 6 g
- Sodium: 230 mg
- Fat: 12 g
- Saturated Fat: 2.3 g
- Unsaturated Fat: 9.2 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 100 mg