Description
Chicken Cacciatore is a rustic Italian dish where chicken simmers in a rich tomato sauce with garlic, onions, peppers, and herbs. It’s a cozy, hearty one-pot meal perfect for weeknight dinners or family gatherings.
Ingredients
- 4–6 bone-in or boneless chicken thighs or breasts
- 2 tbsp olive oil
- 1 onion, sliced
- 2 bell peppers (any color), sliced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed or diced tomatoes
- 2 tbsp tomato paste
- 1/2 cup dry white wine or chicken broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 bay leaf
- Salt and black pepper, to taste
- Fresh parsley or basil, chopped (for garnish)
- Optional: mushrooms, olives, or capers
Instructions
- Season chicken with salt and pepper. In a large skillet or Dutch oven, heat olive oil over medium-high heat and brown chicken on both sides. Remove and set aside.
- In the same pan, sauté onions, bell peppers, and garlic until softened.
- Add tomato paste and cook for 1 minute. Deglaze with white wine or broth, scraping the bottom of the pan.
- Stir in crushed tomatoes, oregano, basil, and bay leaf. Return chicken to the pan, nestling it in the sauce.
- Cover and simmer on low for 35–45 minutes until the chicken is cooked through and tender.
- If a thicker sauce is desired, uncover and simmer for an additional 5–10 minutes. Remove bay leaf.
- Garnish with fresh parsley or basil and serve with pasta, rice, or bread.
Notes
- Thighs offer richer flavor, but breasts work well too.
- Add mushrooms, olives, or capers for extra depth.
- Great make-ahead meal—the flavors deepen overnight.
- Freezes well for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 8g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 110mg
