Description
Chicken Cacciatore — “hunter’s-style chicken” — is a no-fuss Italian braise that has fed families for generations. Chicken pieces are browned and then simmered with tomatoes, peppers, onions, olives, and herbs until the meat is falling off the bone and the sauce is thick and concentrated. Every region of Italy has its own version, but they all share the same rustic character.
Ingredients
Units
- 1 whole chicken (about 4 lbs), cut into 8 pieces, or 3 lbs bone-in thighs and drumsticks
- 3 tablespoons olive oil
- 1 large yellow onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 4 cloves garlic, sliced
- 1/2 cup dry red wine
- 1 can (28 ounces) crushed tomatoes
- 1/2 cup pitted Kalamata olives
- 8 ounces cremini mushrooms, quartered
- 2 tablespoons capers, drained
- 1 sprig fresh rosemary
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Fresh basil leaves for garnish
Instructions
- Season the chicken pieces generously with salt and pepper. Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat. Brown the chicken in batches, skin-side down first, until deeply golden, about 4-5 minutes per side. Remove and set aside.
- Reduce the heat to medium. Add the onion and peppers to the pot. Cook for 6-7 minutes until softened, scraping up the fond from the chicken.
- Add the garlic, oregano, and red pepper flakes. Stir for 30 seconds until fragrant.
- Pour in the red wine and let it simmer for 2 minutes, deglazing the bottom of the pot thoroughly.
- Add the crushed tomatoes, olives, and capers. Stir to combine and bring to a simmer.
- Nestle the chicken pieces back into the sauce, skin-side up. The chicken should be partially submerged. Cover and simmer on low heat for 35-40 minutes until the chicken is cooked through and very tender.
- Uncover and simmer for 5-10 minutes more to thicken the sauce if needed. Taste and adjust the seasoning.
- Serve the chicken with the sauce spooned over the top, garnished with fresh basil. Pair with crusty bread, polenta, or pasta to soak up the sauce.
Notes
- Use bone-in, skin-on chicken — the bones add body to the sauce and the skin provides fat and flavor during the braise.
- The olives and capers add a briny, savory depth that rounds out the sweetness of the tomatoes and peppers.
- This dish is even better reheated the next day. The sauce thickens and the flavors become more unified.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 855
- Sugar: 12
- Sodium: 1050
- Fat: 52
- Carbohydrates: 28
- Fiber: 6
- Protein: 58