Italian Chicken Cacciatore

Prep Time: 20 minutes
Cook Time: 45–55 minutes
Total Time: ~1 hour 15 minutes
Servings: 4–6
Skill Level: Easy to Moderate
Cuisine: Italian
Category: Main Dish

 Ingredients

 For the Chicken:

• 6–8 bone-in, skin-on chicken thighs or drumsticks (about 2.5–3 lbs)

• Salt and black pepper, to taste

• 2 tbsp olive oil

 For the Sauce:

• 1 medium yellow onion, sliced

• 1 large bell pepper, sliced (red or yellow preferred)

• 2–3 cloves garlic, minced

• 1 cup mushrooms, sliced (optional but traditional)

• ¾ cup dry white wine (or red wine for deeper flavor)

• 1 can (28 oz) crushed tomatoes

• 2 tbsp tomato paste

• 1 tsp dried oregano

• ½ tsp dried thyme

• ½ tsp crushed red pepper flakes (optional, for heat)

• 1 bay leaf

• ¼ cup black or green olives (optional)

• 2 tbsp chopped fresh parsley or fresh basil for garnish

 Equipment

• Large heavy skillet or Dutch oven

• Tongs

• Wooden spoon

• Knife and cutting board

 Time & Effort

 Instructions

 Step 1: Season & Brown the Chicken

1. Pat the chicken dry and season generously with salt and pepper on both sides.

2. Heat olive oil in a large skillet or Dutch oven over medium-high heat.

3. Add chicken skin-side down and brown for 5–6 minutes per side until golden.

4. Remove chicken and set aside (it won’t be fully cooked yet).

 Step 2: Sauté Vegetables

1. In the same pan, reduce heat to medium.

2. Add onions, bell peppers, and mushrooms (if using). Sauté for about 5–6 minutes until softened.

3. Add garlic and cook for 1 minute, stirring often to avoid burning.

 Step 3: Deglaze and Build the Sauce

1. Pour in the white wine and scrape up any browned bits from the bottom of the pan.

2. Simmer for 2–3 minutes to reduce slightly.

3. Stir in:

   • Crushed tomatoes

   • Tomato paste

   • Oregano

   • Thyme

   • Red pepper flakes

   • Bay leaf

   • (Optional) Olives

4. Return browned chicken to the pan, skin-side up. Spoon a bit of sauce over each piece.

 Step 4: Simmer

1. Cover partially and reduce heat to low.

2. Simmer for 35–40 minutes, until chicken is cooked through and sauce is rich and thick.

3. Remove bay leaf before serving.

4. Garnish with fresh parsley or basil.

Chicken is done when internal temp reaches 165°F (74°C), or juices run clear.

 Storage & Reheating

 Nutrition (Per Serving – Approximate)

Varies depending on cut of chicken and added sides.