Chicken Cacciatore Recipe
Chicken Cacciatore has its roots in Italian peasant cooking, specifically in the countryside where hunters would prepare meals using freshly caught game, foraged vegetables, and pantry staples like wine and tomatoes.
Equipment
- Large skillet or Dutch oven
- Wooden spoon
- Sharp knife and cutting board
- Measuring cups and spoons
Ingredients
For the Chicken:
- 4 chicken thighs (bone-in, skin-on for extra flavor)
- 4 chicken drumsticks
- Salt and pepper (to taste)
- 2 tbsp olive oil
For the Sauce:
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup mushrooms, sliced
- 1 can (14 oz) crushed tomatoes
- ½ cup dry white wine (or chicken broth)
- ½ cup chicken stock
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1 bay leaf
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Prep the Chicken:Pat the chicken dry with a paper towel to ensure it sears well. Season both sides generously with salt and pepper.
- Sear the Chicken:Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chicken pieces skin-side down and cook for 4–5 minutes per side until golden brown. Remove the chicken and set aside.
- Sauté the Vegetables:In the same pan, add the diced onion and garlic. Cook for 2–3 minutes until fragrant. Add the bell peppers and mushrooms, cooking for another 5 minutes until softened.
- Build the Sauce:Stir in the crushed tomatoes, white wine, chicken stock, oregano, thyme, and bay leaf. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan for extra flavor.
- Combine Chicken and Sauce:Return the seared chicken to the skillet, nestling it into the sauce. Cover and let it simmer over medium-low heat for 30–35 minutes, flipping the chicken halfway through.
- Final Touches:Check the seasoning and adjust with salt and pepper if necessary. Remove the bay leaf, garnish with fresh parsley, and serve hot.