Description
Chicken Cacciatore is a rustic Italian-inspired dish featuring tender, bone-in chicken thighs simmered in a rich and savory tomato sauce packed with bell peppers, onions, mushrooms, garlic, Kalamata olives, and a blend of fragrant herbs. This hearty and flavorful dish is perfect for a comforting dinner and pairs beautifully with pasta, rice, mashed potatoes, or crusty bread.
Ingredients
Chicken
- 4 bone-in, skin-on chicken thighs
Vegetables & Aromatics
- 1 small onion, sliced
- 1 red bell pepper, sliced
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
Liquids & Canned Goods
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- ½ cup chicken broth
Seasonings & Herbs
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
Extras
- ½ cup pitted Kalamata olives
- 2 tbsp fresh parsley, chopped
Instructions
- Season the chicken: Generously season the bone-in, skin-on chicken thighs with salt and black pepper on all sides to ensure a flavorful base.
- Brown the chicken: Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs skin-side down and brown them for 4–5 minutes per side until golden and crisp. Remove the chicken and set aside.
- Sauté the vegetables: In the same pan, add the sliced onion, red bell pepper, and mushrooms. Cook for 5–6 minutes until they soften and develop a slight caramelization.
- Add garlic: Stir in the minced garlic and cook for an additional 30 seconds to release its aroma without burning it.
- Make the sauce: Pour in the diced tomatoes, tomato sauce, and chicken broth. Then, season the sauce with Italian seasoning and dried oregano. Stir everything well to combine.
- Simmer with chicken: Return the browned chicken thighs to the pan, nestling them into the sauce. Bring the mixture to a gentle simmer, then cover the pan.
- Cook until tender: Let the chicken cook covered for 25–30 minutes, or until it is cooked through and tender, absorbing the rich flavors of the sauce.
- Add olives and finish cooking: Stir in the pitted Kalamata olives during the last 5 minutes of cooking to meld their briny flavor into the dish.
- Garnish and serve: Once cooked, sprinkle fresh chopped parsley over the top for a bright, fresh finish. Serve the Chicken Cacciatore warm, ideally over pasta, polenta, mashed potatoes, or with crusty bread to soak up the luscious sauce.
Notes
- Boneless chicken thighs can be used instead of bone-in if preferred; adjust cooking time accordingly.
- This dish pairs wonderfully with spaghetti, creamy polenta, mashed potatoes, or a slice of crusty bread.
- If you prefer a thicker sauce, remove the lid during the final few minutes of simmering to reduce and concentrate the flavors.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: Italian
