Zesty flavors and tender chicken come together in this timeless Italian dish that’s perfect for any night of the week. Whether you’re a seasoned chef or a kitchen newbie, this chicken cacciatore recipe is sure to impress with its rich tomato sauce, aromatic herbs, and succulent chicken.
Why This Recipe Works
- The combination of bone-in, skin-on chicken thighs ensures juicy, flavorful meat that stands up to the robust sauce.
- Slow simmering the sauce allows the flavors to meld beautifully, creating a depth that’s hard to achieve with quicker methods.
- Using a mix of fresh herbs like rosemary and thyme adds a fresh, aromatic quality that dried herbs can’t match.
- The addition of bell peppers and mushrooms introduces a delightful texture and sweetness, balancing the acidity of the tomatoes.
- This dish is incredibly versatile, easily adaptable to include your favorite vegetables or to suit dietary preferences.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 bell peppers, sliced
- 8 ounces mushrooms, sliced
- 3 garlic cloves, minced
- 1 cup dry white wine
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
Equipment Needed
- Large skillet or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Brown the Chicken
Heat the olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt and pepper, then place them skin-side down in the skillet. Cook for about 5 minutes, or until the skin is golden brown and crispy. Flip the chicken and cook for another 3 minutes. Remove the chicken from the skillet and set aside.
Step 2: Sauté the Vegetables
In the same skillet, add the diced onion, sliced bell peppers, and mushrooms. Cook over medium heat for about 5 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and cook for an additional minute, until fragrant.
Step 3: Deglaze with Wine
Pour the white wine into the skillet, scraping up any browned bits from the bottom of the pan. Allow the wine to simmer for about 2 minutes, reducing slightly. This step adds a wonderful depth of flavor to the dish.
Step 4: Simmer the Sauce
Add the crushed tomatoes, rosemary, and thyme to the skillet. Stir to combine, then return the chicken thighs to the skillet, nestling them into the sauce. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 30 minutes, or until the chicken is cooked through and the sauce has thickened.
Step 5: Serve and Enjoy
Once the chicken is cooked, taste the sauce and adjust the seasoning with additional salt and pepper if needed. Serve the chicken cacciatore hot, garnished with additional fresh herbs if desired. This dish pairs beautifully with pasta, polenta, or crusty bread to soak up the delicious sauce.
Tips and Tricks
For an even richer flavor, consider browning the chicken in batches to avoid overcrowding the skillet, which can lead to steaming rather than browning. If you’re short on time, you can use boneless, skinless chicken thighs, but keep in mind that the cooking time may need to be adjusted. To make this dish ahead of time, simply prepare it up to the simmering step, then refrigerate. Reheat gently on the stove before serving. For a thicker sauce, remove the lid during the last 10 minutes of cooking to allow some of the liquid to evaporate.
Recipe Variations
- For a spicier version, add a pinch of red pepper flakes with the garlic.
- Substitute the white wine with chicken broth for a non-alcoholic version.
- Add olives or capers for a briny, Mediterranean twist.
- Use a mix of different mushrooms, such as cremini or shiitake, for a more complex flavor.
- For a vegetarian version, omit the chicken and add extra vegetables like zucchini or eggplant.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but be aware that they cook faster and can dry out more easily than thighs. To prevent dryness, reduce the simmering time and consider using bone-in, skin-on breasts for more flavor and moisture.
Is it necessary to use fresh herbs?
While fresh herbs provide the best flavor, you can substitute dried herbs if needed. Use one-third the amount of dried herbs called for in the recipe, as they are more concentrated in flavor.
Can I make this dish in a slow cooker?
Absolutely! After browning the chicken and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. This method is great for developing deep flavors with minimal hands-on time.
Summary
This chicken cacciatore recipe is a comforting, flavorful dish that’s perfect for any occasion. With its rich tomato sauce, tender chicken, and aromatic herbs, it’s sure to become a favorite in your recipe collection.