Chicken Cacciatore Recipe
peperonata + cipollini onions + San Marzano herb sauce signature dishes
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Cacciatore
Peperonata
Method
Chicken Cacciatore
- 1
Prepare the Chicken
Season the chicken thighs with salt and black pepper on both sides.
- 2
Sear the Chicken
In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add the seasoned chicken thighs, skin-side down, and sear for about 5-7 minutes until golden brown. Flip and sear for another 5 minutes. Remove from the skillet and set aside.
- 3
- 4
Add Tomato Sauce
Pour in the crushed San Marzano tomatoes, dried oregano, fresh basil, red wine, and chicken broth. Stir everything together.
- 5
Combine and Simmer
Return the seared chicken thighs to the skillet, nestling them into the sauce. Bring to a simmer, cover, and cook on low heat for about 30-35 minutes until the chicken is cooked through.
Peperonata
- 6
- 7
Add Garlic and Vinegar
Add minced garlic and sauté for another minute. Then stir in the red wine vinegar, salt, and black pepper.
- 8
Cook Until Tender
Continue to cook for another 10-15 minutes, stirring occasionally, until the peppers are tender and caramelized.