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Chicken Cacciatore2
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Chicken Cacciatore

Chicken Cacciatore is a classic Italian dish featuring tender chicken thighs simmered in a rich tomato sauce with vegetables and herbs, perfect for a hearty and comforting meal.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: Italian
Keyword: Comfort Food, Dinner, Easy, One-Pot
Servings: 4 servings

Ingredients

  • 6 chicken thighs, bone-in, skin-on
  • 1 teaspoon salt divided
  • ½ teaspoon ground black pepper divided
  • ½ cup all-purpose flour
  • 2 tablespoons olive oil
  • 1 medium yellow onion diced
  • 1 carrot sliced into ⅕ inch slices
  • 5 ounces mushrooms sliced into ¼ inch slices
  • 6 medium cloves garlic minced
  • 1 red bell pepper sliced into strips
  • 1 yellow bell pepper sliced into strips
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon dried basil
  • ½ cup red grape juice (see Note 4 for substitution)
  • 28 oz diced tomatoes
  • 3 tablespoons tomato paste
  • ½ teaspoon crushed red pepper flakes optional
  • ½ cup black olives pitted

Instructions

  • Pat the chicken thighs dry with paper towels. Season them evenly with ½ teaspoon salt and ¼ teaspoon black pepper. Dredge each piece lightly in the flour, shaking off any excess.
  • Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the chicken thighs skin-side down. Cook for about 5-6 minutes per side, or until the skin is golden and crispy. Remove the chicken from the pan and set aside.
  • In the same pan, add the diced onion and sliced carrot. Sauté for about 4 minutes until they start to soften. Add the mushrooms and cook for another 3 minutes until they release their moisture and begin to brown. Stir in the minced garlic and cook for 1 more minute until fragrant.
  • Add the red and yellow bell pepper strips to the pan, stirring to combine. Sprinkle in the dried oregano, thyme, basil, the remaining ½ teaspoon salt, and ¼ teaspoon black pepper. If you like a little heat, add the crushed red pepper flakes now. Cook for 2 minutes to allow the flavors to meld.
  • Pour in the red grape juice to deglaze the pan, scraping the bottom with a wooden spoon to lift all the flavorful browned bits. Let the red grape juice simmer for about 3-4 minutes until it reduces slightly.
  • Stir in the diced tomatoes and tomato paste until well combined. Bring the sauce to a gentle simmer.
  • Nestle the browned chicken thighs skin-side up into the sauce. Cover the pan with a lid and let it simmer gently over low heat for 35-40 minutes, or until the chicken is cooked through and tender.
  • About 5 minutes before serving, stir in the pitted black olives. Let the sauce simmer uncovered to thicken slightly and allow the olives to warm through.
  • Serve your Chicken Cacciatore hot over cooked pasta, rice, or creamy polenta. Garnish with fresh herbs if desired, and enjoy!

Equipment

  • Large Skillet
  • Dutch Oven
  • Wooden Spoon

Notes

Use bone-in, skin-on chicken thighs for best flavor and juiciness. Pat chicken dry before dredging in flour for crispy skin.
For a thicker sauce, remove chicken and simmer sauce uncovered. Fresh herbs can be added at the end for freshness.