Chicken Cacciatore Recipe

Prep and season

Pat chicken thighs dry with paper towels. Season both sides with 1 1/2 tsp kosher salt and 1 tsp black pepper. Lightly dredge each thigh in 1/2 cup flour, shaking off excess.

Brown the chicken

Heat 2 tbs olive oil and 1 tbs butter in a large wide skillet or Dutch oven over medium-high heat until shimmering. Add chicken thighs skin-side down in a single layer (work in batches if needed). Cook without moving 5–7 minutes until skin is golden-brown and releases easily. Flip and cook 3–4 minutes until the second side has color but chicken is not fully cooked through. Transfer browned thighs to a plate; reserve fat in the pan.

Sauté vegetables

Reduce heat to medium. Add the sliced yellow onion, sliced red and green bell peppers, and sliced mushrooms to the skillet with the reserved pan fat. Cook, stirring occasionally, about 6–8 minutes until onions are softened, peppers begin to soften, and mushrooms release their liquid and start to brown.

Add garlic

Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to burn it.

Deglaze

Pour in 1/2 cup dry white wine (or chicken broth) to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let the wine reduce about 1–2 minutes.

Build the sauce

Stir in 2 tbs tomato paste and cook 1 minute. Add the 28 oz crushed tomatoes and 1/2 cup chicken broth, stirring to combine. Add 1 tsp dried oregano, 1 tsp dried basil, 1/4 tsp red pepper flakes, 1 bay leaf, and 1/2 tsp granulated sugar (optional). Bring the sauce to a gentle simmer.

Return chicken and simmer

Nestle the browned chicken thighs back into the sauce, skin-side up. Spoon some sauce over the pieces to coat. Reduce heat to low, cover partially with a lid (leave a small gap), and simmer gently 25–30 minutes until the chicken reaches an internal temperature of 165°F (74°C) and is tender. Uncover for the last 5–10 minutes if you want a thicker sauce and crisper skin.

Taste the sauce and adjust seasoning with additional salt and pepper as needed. Remove and discard the bay leaf.

Scatter 2 tbs chopped fresh parsley and torn fresh basil leaves over the cacciatore. Serve hot over pasta, polenta, or with crusty bread. Spoon extra sauce and vegetables over each portion.