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Chicken Cacciatore - A Rustic, Flavor-Packed Italian Classic

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings

Ingredients
  

  • 2 pounds bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 medium yellow onion, thinly sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 8 ounces cremini or button mushrooms, sliced
  • 3 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper flakes (optional, for a little heat)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme or Italian seasoning
  • 1 bay leaf
  • 1/2 cup dry red wine (or white wine)
  • 1 (28-ounce) can crushed tomatoes or whole peeled tomatoes, hand-crushed
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons capers, drained (optional but great)
  • 1/4 cup pitted Kalamata or black olives, halved (optional)
  • Fresh parsley, chopped, for garnish
  • Cooked pasta, polenta, or crusty bread, for serving

Instructions
 

  • Season the chicken: Pat chicken dry and sprinkle with salt and pepper. Dry skin helps it brown nicely.
  • Brown the chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Place chicken skin-side down and sear until deeply golden, about 5–7 minutes per side. Transfer to a plate.
  • Cook the veggies: Reduce heat to medium. Add onion, peppers, and mushrooms to the pan with a pinch of salt. Cook, stirring occasionally, until softened and lightly browned, about 6–8 minutes.
  • Aromatics and spices: Add garlic, red pepper flakes, oregano, thyme, and the bay leaf. Stir for 30 seconds until fragrant.
  • Deglaze with wine: Pour in the wine and scrape up the browned bits from the bottom. Let it simmer for 2–3 minutes to reduce slightly.
  • Add tomatoes and broth: Stir in crushed tomatoes and chicken broth. Bring to a gentle simmer.
  • Return the chicken: Nestle the chicken pieces into the sauce, skin-side up. Spoon some sauce over, but keep the skin mostly above the liquid so it stays a bit crisp.
  • Simmer until tender: Cover and cook on low for 25–30 minutes, or until the chicken is cooked through and very tender. Uncover for the last 5–10 minutes to thicken the sauce.
  • Finish the flavor: Stir in capers and olives. Taste and adjust salt and pepper. Remove the bay leaf.
  • Serve: Sprinkle with parsley. Serve over pasta or creamy polenta, or with warm bread to mop up the sauce.