Chicken Cacciatore Recipe

Pat the chicken thighs dry with paper towels. Season both sides with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper. Dredge each piece lightly in 1/2 cup all-purpose flour, shaking off excess.

Heat a large heavy skillet or Dutch oven over medium-high heat. Add 3 tablespoons olive oil and heat until shimmering but not smoking.

Working in a single layer (do not crowd), brown the chicken thighs skin-side down for 5–7 minutes until deep golden and crisp. Flip and brown the other side 3–4 minutes. You may need to brown in two batches; add a little more oil if needed. Transfer browned chicken to a plate and set aside.

Reduce heat to medium. If there is more than about 1 tablespoon fat in the pan, pour off the excess, leaving browned bits. Add the sliced onion and bell peppers to the pan and sauté 5 minutes, stirring occasionally, until softened and beginning to color.

Add the mushrooms and continue cooking 4–5 minutes until they release liquid and begin to brown. Stir in the minced garlic and cook 30–60 seconds until fragrant, taking care not to burn the garlic.

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

Stir in 2 tablespoons tomato paste and cook 1 minute to deepen flavor. Add the 28 oz crushed tomatoes and 1/2 cup low-sodium chicken broth; stir to combine.

Add 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1 teaspoon dried basil, 1/4 teaspoon crushed red pepper flakes, and 1 bay leaf. Taste and add a pinch of salt if needed (remember chicken was seasoned). Bring the sauce to a gentle simmer.

Return the browned chicken thighs to the pan, nestling them into the sauce skin-side up. Spoon some sauce over the pieces, but keep skin exposed to maintain some crispness.

Reduce heat to low, cover the pan partially with a lid (leave a small gap) and simmer gently for 25–30 minutes, or 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 slightly softer skin.

Remove the bay leaf. Stir in 2 tablespoons chopped fresh parsley and (optional) 1/4 cup torn fresh basil. Taste the sauce and adjust seasoning with salt and pepper as needed.

To serve, spoon sauce and vegetables onto a platter or individual plates. Sprinkle with 1/4 cup freshly grated Parmesan if using. Serve over polenta, mashed potatoes, rice, or pasta and garnish with additional parsley.