Description
Chicken Cacciatore is a classic Italian rustic dish featuring tender chicken thighs and drumsticks simmered in a rich tomato sauce with bell peppers, onions, garlic, and aromatic herbs. This hearty one-pot meal combines savory seared chicken with a flavorful blend of tomatoes and spices, perfect for a comforting family dinner.
Ingredients
Scale
Chicken
- 4 thighs Chicken thighs (Bone-in and skin-on for best flavor.)
- 4 drumsticks Chicken drumsticks (Bone-in and skin-on for best flavor.)
- Salt (To taste.)
- Pepper (To taste.)
- 3 tablespoons Olive oil (For browning the chicken and sautéing vegetables.)
Vegetables & Aromatics
- 1 large Onion (Diced, approximately 1 cup.)
- 2 Bell peppers (1 red and 1 yellow, sliced into strips.)
- 3 cloves Garlic (Minced.)
Tomato & Broth
- 28 ounces Crushed tomatoes (Or diced tomatoes, if preferred.)
- 1 tablespoon Tomato paste (For added richness.)
- 1 cup Chicken broth (Homemade or store-bought.)
Herbs & Spices
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Dried thyme
- 1 teaspoon Red pepper flakes (Adjust to taste for spice.)
Garnish
- Fresh parsley or basil (For garnish, optional.)
Instructions
- Season the chicken: Start by generously seasoning the chicken thighs and drumsticks with salt and pepper to enhance the flavor.
- Sear the chicken: Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the chicken pieces skin-side down and sear for 5-7 minutes until golden brown, then turn and brown the other side for an additional 5 minutes. Remove the chicken from the pot and set aside.
- Sauté the onion: Add the remaining tablespoon of olive oil to the pot. Add the diced onion and cook for 3-4 minutes until it becomes translucent and fragrant.
- Add peppers and garlic: Stir in the sliced bell peppers and minced garlic, cooking for another 3-4 minutes until the peppers soften slightly.
- Caramelize the tomato paste: Add the tomato paste to the pot and stir continuously for about 1 minute to bring out its natural sweetness and deepen the flavor.
- Add tomatoes and broth: Pour the crushed tomatoes and chicken broth into the pot, stirring well to combine all ingredients.
- Return chicken and add herbs: Place the seared chicken back into the pot. Add the dried oregano, basil, thyme, and red pepper flakes. Stir gently to distribute the herbs and spices evenly.
- Simmer the dish: Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and cook for 30-40 minutes until the chicken is tender and cooked through.
- Adjust seasoning and sauce consistency: Taste the sauce and adjust salt and pepper as needed. If desired, uncover the pot and simmer for an additional 10 minutes to thicken the sauce.
- Garnish and serve: Sprinkle freshly chopped parsley or basil over the chicken cacciatore before serving for a fresh, vibrant finish.
Notes
- Use bone-in, skin-on chicken for the best flavor and moisture.
- You can substitute crushed tomatoes with diced tomatoes if preferred.
- Adjust red pepper flakes based on your desired level of spiciness.
- Serve with pasta, polenta, or crusty bread to soak up the delicious sauce.
- For a thicker sauce, simmer uncovered during the last 10 minutes.
