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Chicken cacciatore - Image 3

Authentic Chicken Cacciatore

A classic Italian braised chicken dish where chicken thighs are seared until golden, then simmered in a robust sauce of tomatoes, mushrooms, bell peppers, onions, garlic, and herbs until fall-apart tender.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 3 pounds bone-in, skin-on chicken thighs Pat dry thoroughly with paper towels
  • 1 tsp kosher salt for seasoning chicken
  • 1/2 tsp freshly ground black pepper for seasoning chicken
  • 3 tbsp extra virgin olive oil divided
  • 1 large yellow onion diced
  • 1 large red bell pepper seeded and sliced into strips
  • 8 ounces cremini mushrooms sliced
  • 4 cloves garlic minced
  • 1/2 cup dry red wine like Chianti or Merlot
  • 1 28-ounce can crushed tomatoes preferably San Marzano
  • 1 cup chicken broth low-sodium
  • 2 tbsp tomato paste
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 2 sprigs fresh rosemary
  • 1/4 cup fresh parsley chopped, for garnish

Equipment

  • Large Dutch oven or heavy-bottomed pot with lid
  • Tongs
  • Wooden spoon
  • Chef's knife and cutting board

Method
 

  1. Season the chicken thighs generously on both sides with salt and pepper. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid crowding, sear the chicken, skin-side down first, for 5-7 minutes per side until deeply golden brown. Transfer to a plate. This step is non-negotiable for building flavor.
  2. Reduce heat to medium. Add the remaining 1 tablespoon of oil to the pot. Add the diced onion and bell pepper. Cook, stirring occasionally, for 5-7 minutes until softened. Add the sliced mushrooms and cook for another 5 minutes until they release their moisture and begin to brown. Add the minced garlic and cook for 1 minute until fragrant.
  3. Pour in the red wine to deglaze the pot, scraping up all the flavorful browned bits from the bottom with a wooden spoon. Let it simmer for 2-3 minutes until reduced by half. This concentrates the flavor and cooks off the alcohol.
  4. Stir in the crushed tomatoes, chicken broth, tomato paste, dried oregano, and dried thyme. Add the rosemary sprigs and bay leaves. Nestle the seared chicken thighs back into the pot, submerging them in the sauce. Bring to a gentle simmer.
  5. Cover the pot, reduce heat to low, and let it braise for 45-50 minutes. The chicken is done when it is fork-tender and easily pulls away from the bone. In the last 10 minutes, you can remove the lid to slightly thicken the sauce if desired.
  6. Carefully remove and discard the rosemary stems and bay leaves. Taste the sauce and adjust seasoning with additional salt and pepper if needed. Garnish generously with chopped fresh parsley. Serve hot over your choice of polenta, mashed potatoes, or pasta to soak up every drop of the incredible sauce.

Notes

Chef's Tips:
• For the best texture, use bone-in, skin-on chicken thighs. They stay juicy during the long braise.
• Don't skip searing the chicken! It creates fond (browned bits) that forms the flavor base of the sauce.
• Serve over creamy polenta or pappardelle pasta for a classic pairing.
Food Safety:
• Ensure chicken reaches an internal temperature of 165°F (74°C)
• Cool leftovers to room temperature within 2 hours before refrigerating