Description
This Chicken Cacciatore is a classic Italian dish featuring tender, braised chicken thighs in a rich tomato sauce with bell peppers, mushrooms, and capers. Simmered to perfection with Mediterranean herbs, this one-pan meal is packed with bold flavors and makes for a comforting, hearty dinner. Serve it with pasta, rice, or crusty bread for a satisfying meal.
Ingredients
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
1. Prepare the Chicken
- Pat chicken thighs dry and season with 1 teaspoon of salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Sear chicken skin-side down for 8-10 minutes until golden brown.
- Flip and cook for another 3 minutes, then set aside.
2. Sauté the Vegetables
- In the same skillet, add onion, bell pepper, and mushrooms.
- Season with the remaining ½ teaspoon of salt and sauté for 7 minutes until softened.
- Stir in garlic, tomato paste, Italian seasoning, and rosemary, cooking for 1 minute.
3. Make the Sauce
- Stir in crushed tomatoes, sun-dried tomatoes, and capers.
- Bring the mixture to a simmer.
4. Simmer the Chicken
- Nestle seared chicken thighs back into the skillet and spoon sauce over the top.
- Reduce heat to low, cover, and simmer for 30-35 minutes, until the chicken is tender and fully cooked.
5. Serve & Garnish
- Remove the rosemary sprig and sprinkle with fresh basil and parsley.
- Serve warm over pasta, rice, or with crusty bread.
Notes
- Boneless Option: Swap for boneless thighs or breasts; reduce cooking time slightly.
- Spicy Version: Add red pepper flakes for heat.
- Slow Cooker: Sear chicken first, then cook on low for 6-7 hours or high for 3-4 hours.
- Wine Addition: Deglaze with ½ cup dry red or white wine for added depth.
- Thicker Sauce: Simmer uncovered for a few extra minutes if needed.
- Storage: Refrigerate for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner, Main Course
- Method: Braising
- Cuisine: Italian
