Chicken Cacciatore
This classic Italian Chicken Cacciatore is a cozy, one pan dish simmered with tomatoes, bell peppers, onions, garlic, and herbs. Tender chicken slowly cooks in a rich, flavorful sauce; perfect for serving over pasta, rice, or crusty bread.
Ingredients
- 4 chicken thighs
- 2 chicken breasts with skin and backbone halved crosswise
- 2 teaspoons salt plus more to taste
- 1 teaspoon freshly ground black pepper plus more to taste
- 1/2 cup all purpose flour for dredging
- 3 tablespoons olive oil
- 1 large red bell pepper chopped
- 1 onion chopped
- 3 garlic cloves finely chopped
- 3/4 cup dry white wine
- 1 28-ounce can diced tomatoes with juice
- 3/4 cup reduced sodium chicken broth
- 3 tablespoons drained capers
- 1 1/2 teaspoons dried oregano leaves
- 1/4 cup coarsely chopped fresh basil leaves
Instructions
- Season the chicken with 1 teaspoon salt and 1 teaspoon pepper. Dredge lightly in flour.
- Heat olive oil in a large heavy skillet over medium-high heat. Brown chicken for about 5 minutes per side. Remove and set aside.
- In the same pan, sauté bell pepper, onion, and garlic until onion is tender (about 5 minutes). Season with salt and pepper.
- Add white wine and simmer until reduced by half, about 3 minutes.
- Stir in diced tomatoes with juice, chicken broth, capers, and oregano. Return chicken to the pan, coating with the sauce.
- Simmer over medium low heat until chicken is cooked through; about 30 minutes for breasts and 20 minutes for thighs.
- Transfer chicken to a platter. If needed, boil sauce for 2–3 minutes until slightly thickened. Skim excess fat if necessary.
- Spoon sauce over chicken, sprinkle with fresh basil, and serve.
Notes
- Pairs beautifully with spaghetti, polenta, or crusty bread.
- For extra richness, add a splash of balsamic vinegar while simmering the sauce.