Classic Chicken Cacciatore

Classic Chicken Cacciatore ingredients

• 2 lbs bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 large yellow onion
• 2 medium bell peppers (red and green)
• 4 cloves garlic
• 28 oz canned crushed tomatoes
• 1/2 cup dry red wine (e.g., Chianti or Merlot)
• 1/2 cup chicken broth
• 1 tsp dried oregano
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh parsley, chopped

How to make Classic Chicken Cacciatore

1. Pat the chicken thighs dry thoroughly with paper towels and season generously all over with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
2. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once shimmering, carefully add the chicken thighs, skin-side down, and sear for 6-8 minutes until the skin is deeply golden brown and crispy.
3. Flip the chicken thighs and sear for another 3-4 minutes on the other side, then remove them from the pot and set aside on a plate. Reduce the heat to medium.
4. Add the chopped 1 large yellow onion and 2 medium bell peppers to the pot, scraping up any browned bits from the bottom. Sauté for 5-7 minutes until the vegetables have softened and the onion is translucent.
5. Stir in the 4 minced garlic cloves and 1 teaspoon of dried oregano, cooking for an additional 1 minute until fragrant. Be careful not to burn the garlic.
6. Pour in 1/2 cup of dry red wine, scraping the bottom of the pot to deglaze and release all the flavorful fond. Simmer for 2-3 minutes until the wine has reduced by half.
7. Add the 28 ounces of crushed tomatoes, 1/2 cup of chicken broth, and 1 bay leaf to the pot, stirring to combine everything well. Bring the mixture to a gentle simmer.
8. Carefully return the seared chicken thighs to the pot, nestling them into the sauce. Ensure they are partially submerged. Cover the pot, reduce the heat to low, and simmer for 45-50 minutes, or until the chicken is tender and cooked through (internal temperature reaches 165°F).
9. Remove the bay leaf from the pot. Taste the sauce and adjust seasoning with additional salt and pepper if necessary. Garnish generously with 1/4 cup of fresh chopped parsley before serving.
10. Serve the Chicken Cacciatore hot, perhaps over pasta, polenta, or with crusty bread to soak up the delicious sauce.

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