Go Back
Print Recipe

Chicken Cacciatore

A cozy, comforting Italian dish featuring chicken thighs, bell peppers, and tomatoes simmered to perfection.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main
Cuisine: Italian
Keyword: Comfort Food, Easy
Servings: 4 servings

Ingredients

Chicken

  • 6 pieces chicken thighs, bone-in, skin-on

Seasoning

  • 1 teaspoon salt, divided
  • ½ teaspoon ground black pepper, divided

Breading

  • ½ cup all-purpose flour

Cooking Oil

  • 2 tablespoons olive oil

Vegetables

  • 1 medium yellow onion, diced
  • 1 medium carrot, sliced into ⅕ inch slices
  • 5 ounces mushrooms, sliced into ¼ inch slices
  • 6 cloves garlic, minced
  • 1 medium red bell pepper, sliced into strips
  • 1 medium yellow bell pepper, sliced into strips

Herbs

  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon dried basil

Liquids

  • ½ cup dry Grape juice or chicken broth as a substitute
  • 28 ounces diced tomatoes
  • 3 tablespoons tomato paste
  • ½ teaspoon crushed red pepper flakes optional
  • ½ cup black olives, pitted

Instructions

  • Step 1: Season chicken thighs with ½ teaspoon salt and ¼ teaspoon black pepper. Dredge in flour, shaking off excess.
  • Step 2: Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs skin side down for 5-7 minutes until golden brown. Flip and sear the other side for another 5 minutes. Remove and set aside.
  • Step 3: In the same skillet, sauté diced onion and sliced carrot for 3-4 minutes until softened. Add mushrooms, minced garlic, and bell peppers. Cook for another 5-6 minutes until tender.
  • Step 4: Stir in oregano, thyme, basil, remaining salt and pepper. Deglaze with Grape juice, scraping up brown bits. Simmer for 2-3 minutes.
  • Step 5: Add diced tomatoes and tomato paste, stirring to combine. If desired, add crushed red pepper flakes.
  • Step 6: Return chicken to skillet, skin side up. Cover and simmer on low for 30-40 minutes until cooked through (165°F/74°C). Add olives during the last 10 minutes.
  • Step 7: Serve over creamy polenta, pasta, or with crusty bread. Garnish with chopped parsley.

Equipment

  • Skillet
  • Dutch Oven
  • Mixing Bowl

Notes

For extra flavor, marinate chicken thighs in olive oil, garlic, and herbs before cooking. Let the dish sit after cooking for better flavor.