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Chicken Cacciatore
5 from 18 votes

Chicken Cacciatore

Chicken Cacciatore is a rustic Italian dish featuring bone-in, skin-on chicken thighs simmered in a tomato-based sauce with cremini mushrooms, bell pepper, onion, garlic, fresh herbs, white wine, and optional olives. The sauce is enriched with a Parmesan rind and slow-cooked to meld flavors, producing tender, flavorful chicken in a savory, herbaceous, and slightly tangy tomato broth.

Prep Time
25 mins
Cook Time
40 mins
Total Time
1 hr 5 mins
Servings: 6
Course: Main Course
Cuisine: Italian

Ingredients

  • 6 chicken thigh about 2 1/2 - 3 lbs, bone-in, skin-on
  • salt freshly ground
  • black pepper freshly ground
  • 1 Tbsp olive oil
  • 8 oz. cremini mushrooms sliced (about 1/4-inch thick
  • 1 medium red bell pepper seeded and chopped ( 1 1/2 cups
  • 1 medium yellow onion diced (1 1/2 cups
  • 5 garlic minced (nearly 2 Tbsp, cloves
  • 1 cup dry white wine such as Sauvignon Blanc
  • 1 (28 oz) can San Marzano tomato well crushed by hand
  • 1/2 cup chicken broth
  • 1/4 cup chopped parsley divided, fresh
  • 1/4 cup chopped basil divided, fresh
  • 2 tsp chopped thyme or 3/4 tsp dried, fresh
  • 1 tsp oregano or 1 Tbsp fresh, dried
  • 1 Parmesan rind
  • 1/2 cup black olives halved (optional

Instructions

    Cup of Yum
  1. Heat olive oil in an extra large saute pan over medium-high heat.
  2. Dab thighs dry with paper towels, season both sides with salt and pepper. Sear thighs until browned about 5 minutes, turn and sear about 3 - 4 minutes longer. Transfer thighs to a plate, set aside.
  3. Carefully drain off all but about 2 Tbsp fat in pan. Return to medium-high heat. Add mushrooms and saute, only tossing every minute or two, until browned, about 4 minutes total.
  4. Add bell pepper and onion and saute 3 minutes. Add garlic and saute 1 minute longer.
  5. Remove from heat, pour in wine. Return to heat and let simmer over medium-low heat until reduced by about half, about 3 minutes.
  6. Mix in crushed tomatoes, chicken broth, half the parsley, half the basil, the thyme, oregano and parmesan rind. Season with salt and pepper to taste (take it easy on the salt as sauce will reduce some and parmesan will season the sauce).
  7. Nestle chicken thighs into the sauce, bring to a simmer and reduce to medium-low. Cover while leaving lid just lightly ajar for some steam to escape. Simmer 15 minutes.
  8. Turn thighs. Cover fully and continue to simmer until all of the thighs have cooked through and are tender (175 degrees in center), about 15 minutes longer.
  9. Add olives is using. Finish with remaining half of the parsley and basil. Serve warm with cooked pasta if desired.

Notes

  • Dry red wine can be used instead of white wine according to preference.
  • If Parmesan rind is unavailable, add about 1/3 cup grated Parmesan cheese towards the end of cooking.
  • Add red pepper flakes to the sauce for a spicier variation, adjusting to taste.