Easy Chicken Cacciatore
This rustic Italian chicken cacciatore is rich with herbs, wine, and tomatoes. It's comforting, flavorful, and perfect for weeknight dinners that feel like a warm hug.
Equipment
- Deep Skillet or Braiser
- Tongs
- Cutting board
- Knife
- Wooden Spoon
- Lid
Ingredients
Main Ingredients
- 6 chicken thighs bone-in, skin-on
- Kosher salt and black pepper to taste
- extra virgin olive oil for browning
- 1 small yellow onion chopped
- 2 celery ribs chopped
- 1/2 red bell pepper chopped
- 1/2 green bell pepper chopped
- 8 oz mushrooms white or baby bella, sliced
- 3 cloves garlic minced
- 1 tsp oregano
- 3 sprigs fresh thyme
- 2 tbsp chopped parsley plus more for garnish
- red pepper flakes a pinch, optional
- 1 cup dry red wine
- 28 oz crushed tomatoes canned
Instructions
- Pat chicken dry and season all over with salt and pepper, including under the skin.
- Heat olive oil in a large pan over medium-high heat. Brown chicken on both sides until golden, then remove and set aside.
- Add onion, celery, and bell peppers to the same pan. Cook until softened, then stir in mushrooms.
- Stir in oregano, thyme, parsley, and red pepper flakes. Add garlic and cook until fragrant.
- Pour in the red wine. Let simmer 5 minutes, scraping up browned bits. Add crushed tomatoes and stir to combine.
- Return chicken to pan. Spoon sauce over the top. Cover and simmer on low for 30–40 minutes until chicken is tender.
- Uncover and let sauce thicken slightly if needed. Garnish with more parsley and serve warm.
Notes
Use bone-in chicken for maximum flavor. Simmer low and slow for a velvety sauce. Great with pasta, rice, or rustic bread. Freezes beautifully for future meals.
Nutrition
Calories: 435kcalCarbohydrates: 15gProtein: 30gFat: 27gSaturated Fat: 6gCholesterol: 125mgSodium: 540mgPotassium: 760mgFiber: 3gSugar: 6gVitamin A: 700IUVitamin C: 38mgCalcium: 55mgIron: 3.8mg
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