Chicken Cacciatore Recipe

Season and dredge

Pat chicken thighs dry with paper towels. In a shallow dish combine salt, pepper and flour. Season both sides of the chicken with a pinch more salt and pepper, then dredge lightly in the flour, shaking off excess.

Brown the chicken

Heat a large heavy skillet or Dutch oven over medium-high heat. Add 2 tablespoons olive oil. When shimmering, add chicken skin-side down in a single layer (work in two batches if needed). Cook 5–7 minutes until skin is deep golden and releases easily, then flip and cook 3 minutes on the other side. Transfer browned pieces to a plate; reserve rendered fat in the pan.

Sauté vegetables

Reduce heat to medium and add remaining 1 tablespoon olive oil if the pan is dry. Add sliced onions and bell peppers. Cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add minced garlic and crushed red pepper flakes and cook 30–45 seconds until fragrant.

Deglaze

Pour in the white wine and use a wooden spoon to scrape brown bits from the bottom of the pan. Let the wine reduce by half, about 2 minutes. Add chicken stock and stir to combine.

Build the sauce

Stir in crushed tomatoes and tomato paste until smooth. Add dried oregano and dried basil. Taste the sauce and add a little salt and pepper as needed (remember chicken was salted). Bring sauce to a gentle simmer.

Simmer with chicken

Return browned chicken to the pan, nestling pieces into the sauce skin-side up. Reduce heat to low, cover partially with a lid, and simmer gently until the chicken is cooked through and tender, about 25–30 minutes (internal temperature 165°F / 74°C). If sauce thickens too much, add up to 1/4 cup additional stock or water.

Five minutes before the end of cooking, stir in capers and olives if using. Adjust seasoning with salt and pepper. Remove from heat and let rest 5 minutes.

Sprinkle chopped fresh parsley over the chicken and sauce. Serve hot spooned over polenta, mashed potatoes, pasta, or with crusty bread to soak up the sauce.