Rustic Chicken Cacciatore
Quick Facts
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 4–6
Ingredients
• 6 bone-in, skin-on chicken thighs (or mix of thighs and drumsticks)
• 2 tablespoons olive oil
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 (14-ounce) can crushed tomatoes
• ½ cup dry red wine (optional — can substitute chicken broth)
• ½ cup chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon crushed red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• ¼ cup capers (optional)
• ½ cup pitted black olives (optional)
• 2 tablespoons fresh parsley, chopped (for garnish)
Directions
1. Pat chicken dry with paper towels. Season both sides generously with salt and pepper.
2. In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add chicken pieces, skin-side down, and sear for about 5–7 minutes per side until golden brown. Transfer chicken to a plate and set aside.
3. In the same pan, add onions and bell peppers. Cook for 5 minutes until softened. Stir in garlic and cook for another 30 seconds until fragrant.
4. Pour in the red wine and scrape up any browned bits from the bottom of the pan. Let it simmer for 2–3 minutes to reduce slightly.
5. Add crushed tomatoes, chicken broth, oregano, basil, and red pepper flakes. Stir to combine, then return the chicken to the pan (skin-side up).
6. Reduce heat to low, cover, and let simmer for 30–35 minutes until the chicken is tender and fully cooked. Optionally, stir in capers and olives during the last 10 minutes.
7. Taste and adjust seasoning as needed. Garnish with chopped parsley. Serve warm with pasta, polenta, or crusty bread.
Chef’s Tips
• For extra depth, use bone-in thighs — they make the sauce richer.
• Substitute white wine for a lighter flavor.
• Great make-ahead dish — it tastes even better the next dayRustic Chicken Cacciatore
Quick Facts
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 4–6
Ingredients
• 6 bone-in, skin-on chicken thighs (or mix of thighs and drumsticks)
• 2 tablespoons olive oil
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 (14-ounce) can crushed tomatoes
• ½ cup dry red wine (optional — can substitute chicken broth)
• ½ cup chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon crushed red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• ¼ cup capers (optional)
• ½ cup pitted black olives (optional)
• 2 tablespoons fresh parsley, chopped (for garnish)
Directions
1. Pat chicken dry with paper towels. Season both sides generously with salt and pepper.
2. In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add chicken pieces, skin-side down, and sear for about 5–7 minutes per side until golden brown. Transfer chicken to a plate and set aside.
3. In the same pan, add onions and bell peppers. Cook for 5 minutes until softened. Stir in garlic and cook for another 30 seconds until fragrant.
4. Pour in the red wine and scrape up any browned bits from the bottom of the pan. Let it simmer for 2–3 minutes to reduce slightly.
5. Add crushed tomatoes, chicken broth, oregano, basil, and red pepper flakes. Stir to combine, then return the chicken to the pan (skin-side up).
6. Reduce heat to low, cover, and let simmer for 30–35 minutes until the chicken is tender and fully cooked. Optionally, stir in capers and olives during the last 10 minutes.
7. Taste and adjust seasoning as needed. Garnish with chopped parsley. Serve warm with pasta, polenta, or crusty bread.
Chef’s Tips
• For extra depth, use bone-in thighs — they make the sauce richer.
• Substitute white wine for a lighter flavor.
• Great make-ahead dish — it tastes even better the next day
