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Easy Chicken Cacciatore Recipe with Tomatoes, Peppers, and Herbs

Easy Chicken Cacciatore Recipe

Bone-in chicken thighs simmer gently in a rustic tomato sauce with peppers, onions, mushrooms, garlic, wine, and Italian herbs. This comforting dinner serves four and takes about 1 hour 10 minutes from start to finish.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 minute
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken and Seasoning
  • 2 pounds Bone-in, skin-on chicken thighs
  • 1 1/2 teaspoons Kosher salt, divided
  • 3/4 teaspoon Freshly ground black pepper, divided
  • 2 tablespoons Olive oil
Vegetables and Sauce
  • 1 Medium yellow onion, thinly sliced
  • 1 Medium red or green bell pepper, sliced
  • 8 ounces Mushrooms, sliced
  • 3 Garlic cloves, minced
  • 1/2 cup Dry white wine
  • 28 ounces Crushed tomatoes
  • 1/2 cup Chicken stock
  • 1 teaspoon Dried oregano
  • 1/2 teaspoon Dried thyme
  • 1/4 teaspoon Red-pepper flakes, optional
Finishing
  • 1/4 cup Fresh parsley, chopped
  • 2 tablespoons Kalamata olives or capers, chopped, optional

Method
 

Step-by-Step
  1. Pat the chicken dry and season with about 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
  2. Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Brown the chicken skin-side down for 5-7 minutes, turn, and brown the second side for 2-3 minutes; transfer it to a plate.
  3. Reduce the heat to medium. Add the onion, bell pepper, and mushrooms, and cook for 5-7 minutes until they begin to soften.
  4. Add the minced garlic and cook for about 30 seconds, just until fragrant.
  5. Pour in the dry white wine and scrape up the browned bits from the bottom of the pan. Simmer for 2-3 minutes to reduce slightly.
  6. Stir in the crushed tomatoes, chicken stock, oregano, thyme, red-pepper flakes, and remaining salt and pepper.
  7. Return the chicken to the pan skin-side up. Cover and simmer gently for 25-30 minutes.
  8. Uncover and simmer for another 10-15 minutes until the sauce thickens and the chicken reaches at least 165°F internally. Stir in the olives or capers if using.
  9. Garnish with fresh parsley and serve hot with crusty bread, pasta, rice, polenta, or mashed potatoes.

Notes

Brown chicken in batches if needed so it sears instead of steams. Simmer gently rather than boiling vigorously for the best texture. Refrigerate leftovers promptly and reheat gently until hot.