Chicken Cacciatore Recipe
Make Chicken Cacciatore Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Marinade
Searing & Cooking Fats
Vegetables & Aromatics
Liquids & Tomatoes
Herbs & Seasoning
Finishing & Garnish
Method
Chicken & Marinade
Season chicken
Pat the chicken thighs dry with paper towels. In a small bowl combine 1.5 tsp salt, 1 tsp black pepper and 1 tsp dried oregano. Rub the seasoning all over the chicken thighs, under the skin where possible. Set aside for 10–15 minutes at room temperature while you prepare other ingredients.
Searing & Cooking Fats
Sear the chicken
Heat a large heavy skillet or Dutch oven over medium-high heat. Add 2 tablespoons of olive oil and 1 tablespoon butter. When the fat is shimmering, add the chicken thighs skin-side down (work in batches to avoid crowding). Sear without moving 5–7 minutes until the skin is deep golden-brown and releases easily. Flip and brown the other side 3 minutes. Transfer seared chicken to a plate and set aside.
Vegetables & Aromatics
Sauté vegetables
Reduce heat to medium. If the pan is dry, add remaining 1 tablespoon olive oil. Add sliced onion and bell peppers; sauté 5 minutes until softened and beginning to brown. Add mushrooms and continue cooking 4–5 minutes until they release moisture and lightly brown. Stir in minced garlic and cook 30–45 seconds until fragrant. Season vegetables with a pinch of salt and the optional 1 tsp crushed red pepper if using.
Liquids & Tomatoes
Deglaze and build sauce
Raise heat to medium-high and pour in 1 cup white wine to deglaze, scraping up browned bits from the bottom with a wooden spoon. Let the wine reduce by about half, about 2–3 minutes. Stir in 2 tablespoons tomato paste and cook 1 minute to remove raw flavor. Add the crushed tomatoes (28 oz) and 1 cup chicken stock, then stir to combine.
Return chicken and add herbs
Nestle the seared chicken thighs back into the sauce, skin-side up. Tuck in 1 sprig rosemary, 3 thyme sprigs and 2 bay leaves. Taste the sauce and add 1 tsp sugar if tomatoes are very acidic, and adjust salt and pepper as needed (add additional up to 1/2 tsp salt).
Simmer gently
Bring the pot to a gentle simmer, then reduce heat to low. Cover partially (lid ajar) and simmer for 25–30 minutes until the chicken is cooked through (internal temperature 165°F / 74°C) and the sauce has thickened. For a thicker sauce remove the lid during the last 5–10 minutes of simmering.