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A bowl of chicken cacciatore with rich tomato sauce

Quick way to grow: 6 Chicken Cacciatore SecretsChicken Cacciatore

This recipe reveals six secrets to making an amazing chicken cacciatore, promising a quick and flavorful meal perfect for any weeknight or special occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 6 large bone-in, skin-on chicken thighs
  • 2 tbsp olive oil
  • 1 medium yellow onion, chopped
  • 2 medium bell peppers (red and green), thinly sliced
  • 4 cloves garlic, minced
  • 28 oz can crushed tomatoes
  • 1 cup chicken broth
  • 0.5 cup dry red wine (optional)
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 bay leaf
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp fresh parsley, chopped (for garnish)

Equipment

  • Large Dutch oven or oven-safe pot
  • Cutting board
  • Knife
  • Measuring spoons
  • Measuring cups

Method
 

Preparation
  1. Season chicken thighs generously with salt and pepper.
  2. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear chicken thighs skin-side down until golden brown and crispy, about 5-7 minutes per side. Remove chicken and set aside, reserving rendered fat.
  3. Add chopped onion and bell peppers to the pot and sauté until softened, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.
  4. Pour in the dry red wine (if using) and deglaze the pot, scraping up any browned bits from the bottom. Cook until the wine has mostly evaporated.
  5. Stir in crushed tomatoes, chicken broth, oregano, basil, and bay leaf. Bring the sauce to a simmer.
  6. Return chicken thighs to the pot, nestling them into the sauce. Ensure the chicken is partially submerged.
  7. Cover the pot and transfer to a preheated oven at 375°F (190°C). Bake for 30-35 minutes, or until the chicken is cooked through and tender. Alternatively, simmer on the stovetop over low heat for 25-30 minutes.
  8. Remove the bay leaf. Garnish with fresh parsley and serve hot with your favorite side dishes like pasta, rice, or crusty bread.

Notes

For extra depth of flavor, use a combination of different colored bell peppers. Chicken cacciatore pairs wonderfully with a side of pasta or a crusty baguette to soak up all the delicious sauce.