Chicken Alla Caccitore Recipe

Prepare and season

Pat chicken thighs dry with paper towels. Season both sides evenly with 2 tsp salt and 1 tsp black pepper.

Dredge

Place flour in a shallow dish and lightly dredge each thigh, shaking off excess. Reserve remaining flour.

Brown the chicken

Heat a large heavy skillet or Dutch oven over medium-high heat. Add 3 tbs olive oil and 1 tbs butter. When hot and shimmering, add chicken skin-side down in a single layer (work in batches if necessary). Brown until deep golden, 5–7 minutes per side. Transfer browned thighs to a plate and set aside.

Sauté aromatics

Reduce heat to medium. Add 1 tbs extra virgin olive oil to the same pan. Add sliced onion, diced carrot, and diced celery; cook, stirring occasionally, until softened and lightly caramelized, 6–8 minutes.

Add peppers and garlic

Add sliced red bell pepper and cook 2–3 minutes until slightly softened. Stir in minced garlic and 1 tsp crushed red pepper flakes and cook 30–45 seconds until fragrant, taking care not to burn the garlic.

Deglaze

Pour in 1 cup dry white wine (or chicken stock) to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Simmer until the liquid is reduced by about half, 3–4 minutes.

Add tomatoes and stock

Stir in 28 oz crushed tomatoes and 2 tbs tomato paste until combined. Add 1 cup low-sodium chicken stock and bring the mixture to a gentle simmer.

Season and herbs

Add 1 sprig rosemary, 3 sprigs thyme, and 2 tsp capers (if using). Taste the sauce and add up to 1 tsp sugar if the tomatoes are too acidic. Adjust salt (start with no more than 1/2 tsp) and pepper to taste.

Return chicken to pan

Nestle the browned chicken thighs skin-side up into the simmering sauce so they are partly submerged but the skin remains exposed. Spoon some sauce and vegetables over the thighs.

Braise

Cover the pan with a tight-fitting lid or foil and reduce heat to low. Simmer gently until chicken is cooked through and tender, about 30–35 minutes. Internal temperature should reach 165°F (74°C) at the thickest part. Remove lid for the last 5–10 minutes if you want the sauce to reduce and thicken further.

Rest and garnish

Remove rosemary and thyme sprigs. Spoon sauce and vegetables over the chicken. Sprinkle chopped fresh parsley and torn basil (if using) over the top.

Serve hot with polenta, mashed potatoes, crusty bread, or pasta to soak up the sauce.