Chicken Cacciatore
Ingredients
- 2 pounds bone-in skin-on chicken thighs and/or drumsticks
- 3 tablespoons olive oil divided
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1 medium yellow onion diced
- 8 ounces mushrooms sliced
- 4 cloves garlic minced
- ½ cup dry red wine or beef broth
- 28 ounces canned diced tomatoes with juices
- 8 ounces tomato sauce
- 1 bay leaf
- ¾ teaspoon dried rosemary or 2 teaspoons chopped fresh rosemary
- ¾ teaspoon dried oregano or 2 teaspoons chopped fresh oregano
- ½ teaspoon red pepper flakes
- 3 tablespoons capers or chopped kalamata olives
- shredded Parmesan cheese for serving optional
- salt and black pepper
Instructions
- 1
Season the chicken thighs with 1 teaspoon salt and ¼ teaspoon pepper.
- 2
In a deep 12-inch skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Brown the chicken for about 4 to 5 minutes per side. Transfer the chicken to a plate.
- 3
In the same skillet, add the remaining tablespoon of olive oil. Stir in the diced bell peppers, onion, and mushrooms. Cook over medium heat until the vegetables start to soften, about 5 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute more.
- 4
Add the red wine and let simmer for 2 minutes. Stir in the diced tomatoes with their juices, tomato sauce, bay leaf, rosemary, oregano, and red pepper flakes.
- 5
Bring the mixture to a boil over medium-high heat. Reduce the heat to low and simmer 20 minutes.
20 min - 6
Add the browned chicken, skin side up on top of the sauce. Cover and gently simmer for an additional 40 minutes.
40 min - 7
Remove the lid and if the sauce is not thick enough, let it simmer uncovered for a few minutes until it thickens.
- 8
Remove and discard the bay leaf, stir in the capers, and serve the chicken cacciatore with pasta. Garnish with Parmesan cheese if desired.
Nutrition
Per serving (based on 4 servings)
