Description
This classic Italian Chicken Cacciatore recipe features bone-in, skin-on chicken simmered in a rich sauce made with tomatoes, red bell peppers, onions, garlic, and herbs. The chicken is browned first for extra flavor, then baked until tender, resulting in a hearty, comforting dish perfect for family dinners.
Ingredients
Scale
Chicken
- 3 to 4 pounds (1.4 to 1.8 kg) bone-in, skin-on chicken legs, thighs, and drumsticks split
- Kosher salt and freshly ground black pepper, to taste
- 3 tablespoons (45 ml) extra-virgin olive oil
Vegetables & Aromatics
- 1 medium (8-ounce; 225 g) yellow onion, thinly sliced
- 1 large (8-ounce; 225 g) red bell pepper, stemmed, seeded, and thinly sliced
- 5 medium cloves garlic, thinly sliced
Liquids and Herbs
- 3/4 cup (175 ml) dry white wine
- 1 (28-ounce; 795 g) can peeled whole tomatoes, drained and crushed by hand
- 1/2 cup (120 ml) reserved tomato juices from the can
- 2 sprigs fresh rosemary, sage, or thyme
- 1 bay leaf
Garnish
- Minced flat-leaf parsley (optional)
Instructions
- Preheat and season chicken: Preheat your oven to 350°F (180°C). Pat the chicken pieces dry and season them generously all over with kosher salt and freshly ground black pepper to enhance flavor.
- Brown the chicken: Heat the extra-virgin olive oil in a Dutch oven or a large straight-sided sauté pan over medium-high heat until shimmering. Add the chicken pieces carefully, working in batches to avoid overcrowding. Cook, turning occasionally, until the chicken is browned all over, about 6 minutes per side. Transfer the browned chicken to a platter and set aside.
- Sauté aromatics and vegetables: In the same pan, add the thinly sliced onion, red bell pepper, and garlic. Cook while stirring occasionally and scraping up any browned bits stuck to the pan, until the vegetables are softened, about 8 minutes.
- Deglaze and build the sauce: Pour in the dry white wine and bring it to a simmer to deglaze the pan, loosening any flavorful browned bits. Add the crushed tomatoes and the reserved tomato juices from the can, followed by the fresh herb sprigs and bay leaf. Bring the mixture back to a gentle simmer and season with salt and freshly ground black pepper to taste.
- Combine chicken with sauce and bake: Nestle the browned chicken pieces along with any accumulated juices back into the sauce and vegetables in the pan. Transfer the entire Dutch oven or pan to the preheated oven and cook uncovered until the chicken is thoroughly cooked, tender, and the sauce has reduced and thickened slightly, about 30 minutes.
- Finish and serve: Remove the pan from the oven and discard the herb sprigs and bay leaf. Serve the chicken cacciatore immediately, garnished with minced flat-leaf parsley if desired for a fresh, vibrant finish.
Notes
- To ensure even cooking, brown the chicken in batches without crowding the pan.
- You can substitute the fresh herbs with dried herbs if fresh are unavailable, but use less in quantity.
- Serve this dish with crusty bread, polenta, or over pasta for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a spicier twist, add crushed red pepper flakes when sautéing the vegetables.
Nutrition
- Serving Size: 1 serving (approx. 200-250 g chicken with sauce)
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 125 mg
