Name: Chicken Cacciatore Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 3 lb. bone-in, skin-on chicken thighs (about 8); Kosher salt; 1 tsp. extra-virgin olive oil; 1 yellow onion, finely chopped; 1 red bell pepper, seeds and ribs removed, finely chopped; 8 oz. bella mushrooms, thinly sliced; 5 garlic cloves, finely chopped; 1 tsp. chopped fresh rosemary; 1 tsp. Italian seasoning; 1 tbsp. tomato paste; 1/4 cup chopped fresh basil; 3 tbsp. drained capers; Chopped fresh parsley, for serving; 1 (14-oz.) can whole tomatoes, crushed with juice reserved; 1/2 cup dry white wine; 1/3 cup sun-dried tomatoes, chopped; Polenta or mashed potatoes, for serving

Ingredients

3 lb. bone-in, skin-on chicken thighs (about 8)

Kosher salt

1 tsp. extra-virgin olive oil

1 yellow onion, finely chopped

1 red bell pepper, seeds and ribs removed, finely chopped

8 oz. bella mushrooms, thinly sliced

5 garlic cloves, finely chopped

1 tsp. chopped fresh rosemary

1 tsp. Italian seasoning

1 tbsp. tomato paste

1 (14-oz.) can whole tomatoes, crushed with your hands, juice reserved

1/2 c. dry white wine

1/3 c. sun-dried tomatoes, chopped

1/4 c. chopped fresh basil

3 tbsp. drained capers

Chopped fresh parsley, for serving

Polenta or mashed potatoes, for serving

Instructions

Step 1: Pat the chicken thighs dry with paper towels and season all over with 1 1/2 teaspoons kosher salt. Heat the olive oil in a large skillet over medium-high heat. Arrange the chicken skin side down in the skillet and cook without moving until the skin is crispy and golden brown, about 8 to 10 minutes. Flip the chicken and cook the other side until lightly browned, about 3 minutes. Transfer the chicken to a plate skin side up and repeat with the remaining pieces.

Step 2: Lower the heat to medium and add the chopped onion, red bell pepper, and sliced mushrooms to the skillet. Season with 1/2 teaspoon salt and cook, stirring occasionally, until the vegetables soften, about 7 minutes. Stir in the garlic, rosemary, and Italian seasoning and cook until the garlic is fragrant, about 1 minute. Add the tomato paste and cook, stirring frequently, until it darkens slightly, about 1 minute.

Step 3: Add the crushed tomatoes with their reserved juice and stir to combine. Pour in the dry white wine, then add the chopped sun-dried tomatoes, fresh basil, and capers. Stir everything together, bring to a simmer, and reduce the heat to medium-low.

Step 4: Return the chicken pieces to the skillet in a single layer, skin side up. Simmer uncovered until the chicken is cooked through and the sauce has thickened, about 25 to 30 minutes.

Step 5: Serve the chicken and sauce over prepared polenta or mashed potatoes. Garnish generously with chopped fresh parsley before serving.

Tips & Variations

For a deeper flavor, marinate the chicken in some of the sun-dried tomatoes and garlic before cooking.

You can substitute boneless chicken thighs if preferred; reduce simmering time slightly to avoid drying them out.

Add a pinch of red pepper flakes for a subtle spicy kick.

If you don’t have dry white wine, substitute with chicken broth and a splash of white wine vinegar or lemon juice.

Serve with crusty bread to soak up the delicious sauce.

Storage

Store leftover chicken cacciatore in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave until warmed through. This dish also freezes well—freeze in portions for up to 3 months and thaw overnight in the refrigerator before reheating.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken breasts cook faster and can dry out more easily. Use boneless, skinless breasts and reduce the simmering time to about 15-20 minutes, checking frequently for doneness.

What can I serve with chicken cacciatore?

Traditional options include creamy polenta or mashed potatoes, which soak up the flavorful sauce beautifully. You can also serve it with pasta, rice, or crusty bread for a satisfying meal.