Description
A classic Italian Chicken Cacciatore recipe featuring tender, bone-in chicken thighs simmered in a rich tomato-based sauce with mushrooms, bell peppers, sun-dried tomatoes, and aromatic herbs. This hearty one-pan dish is perfect served with pasta, rice, or crusty bread for a comforting meal.
Ingredients
Scale
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 1 ½ tsp salt, divided
- 1 tsp freshly ground black pepper
- 2 tbsp olive oil
For the Sauce:
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 8 oz cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 1 (28 oz) can crushed tomatoes
- 1 tsp Italian seasoning
- 1 sprig fresh rosemary
- ¼ cup sun-dried tomatoes, chopped
- 2 tbsp capers, drained
For Garnish:
- ¼ cup fresh basil, chopped
- 2 tbsp fresh parsley, chopped
Instructions
- Prepare the Chicken: Pat the chicken thighs dry with paper towels to ensure a good sear. Season both sides with 1 teaspoon of salt and freshly ground black pepper.
- Sear the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down in the skillet and cook for 8-10 minutes until the skin is golden brown and crispy.
- Flip and Remove: Turn the chicken thighs over and cook for another 3 minutes to brown the other side. Then transfer the chicken to a plate and set aside.
- Sauté Vegetables: In the same skillet, add the chopped onion, red bell pepper, and sliced cremini mushrooms. Season with the remaining ½ teaspoon salt and sauté for about 7 minutes until the vegetables are softened.
- Add Aromatics and Tomato Paste: Stir in minced garlic, tomato paste, Italian seasoning, and the fresh rosemary sprig. Cook for 1 minute until fragrant, stirring frequently.
- Add Tomatoes and Other Sauce Ingredients: Pour in the crushed tomatoes, chopped sun-dried tomatoes, and drained capers. Stir well to combine the sauce ingredients.
- Simmer the Sauce: Bring the sauce mixture to a gentle simmer over medium heat, allowing flavors to meld and the sauce to thicken slightly.
- Return Chicken to Skillet: Nestle the seared chicken thighs back into the skillet, skin side up, and spoon some sauce over the top to coat.
- Cook Through: Reduce the heat to low, cover the skillet with a lid, and let the chicken simmer in the sauce for 30-35 minutes until it is cooked through and tender.
- Finish and Garnish: Remove the rosemary sprig. Sprinkle chopped fresh basil and parsley over the dish for an herbaceous finish.
- Serve: Serve the Chicken Cacciatore warm alongside your favorite pasta, rice, or crusty bread to soak up the flavorful sauce.
Notes
- Using bone-in, skin-on chicken thighs ensures juiciness and crispy skin after searing.
- Be sure to pat chicken dry before seasoning to get a nice brown sear.
- Simmering the chicken covered helps keep it moist and integrates flavors into the meat.
- This dish pairs wonderfully with polenta or mashed potatoes as well as pasta or rice.
- You can substitute fresh Italian herbs if dried Italian seasoning is not available.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely.
