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Chicken Cacciatore recipe

Chicken Cacciatore

Steeped in Italian culinary tradition, chicken cacciatore—literally “hunter-style”—originated as a rustic dish crafted from readily available ingredients. This contemporary rendition maintains that hearty, comforting essence while streamlining the process for any home cook. Expect tender, flavorful chicken paired with a robust tomato-based sauce that brings depth and warmth to the plate.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 People
Course: Main Course
Cuisine: American

Ingredients
  

  • 3 lb. bone-in skin-on chicken thighs (approximately 8 pieces)
  • 1 tsp. extra-virgin olive oil
  • Kosher salt to taste
  • 1 yellow onion finely diced
  • 1 red bell pepper seeds removed and finely chopped
  • 8 oz. cremini or bella mushrooms thinly sliced
  • 5 garlic cloves minced
  • 1 tsp. fresh rosemary chopped
  • 1 tsp. Italian seasoning
  • 1 Tbsp. tomato paste
  • 1 14-oz. can whole tomatoes, hand-crushed, juice reserved
  • 1/2 cup dry white wine
  • 1/3 cup sun-dried tomatoes chopped
  • 1/4 cup fresh basil chopped
  • 3 Tbsp. capers drained
  • Fresh parsley chopped, for garnish

Method
 

  1. Prepare the chicken: Pat the chicken thighs dry and season with 1 1/2 tsp. of salt. In a large skillet over medium-high heat, warm the olive oil. Place the chicken skin-side down and cook undisturbed until the skin is golden and crisp, 8–10 minutes. Turn the chicken and cook the opposite side until lightly browned, about 3 minutes more. Remove from the skillet and set aside, skin-side up. Repeat with any remaining chicken.
  2. Sauté the vegetables: Lower the heat to medium and add the onion, bell pepper, and mushrooms to the skillet. Season with 1/2 tsp. of salt and cook, stirring occasionally, until the vegetables soften, approximately 7 minutes. Stir in the garlic, rosemary, and Italian seasoning, cooking until fragrant, about 1 minute. Add the tomato paste and cook while stirring until it darkens slightly, about 1 minute. Incorporate the crushed tomatoes along with their reserved juice, then stir in the white wine, sun-dried tomatoes, basil, and capers.
  3. Simmer the chicken: Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Nestle the chicken back into the skillet in a single layer, skin-side up. Allow the chicken to cook uncovered until fully cooked through and the sauce thickens, 25–30 minutes.

Notes

Spoon polenta onto serving plates, top with the chicken, and ladle the sauce generously over the top. Garnish with fresh parsley before serving.