Chicken Cacciatore Recipe

Chicken Cacciatore is a classic Italian dish featuring tender chicken simmered in a savory tomato sauce with vegetables like onions, bell peppers, and mushrooms, seasoned with herbs such as rosemary, thyme, and garlic. It’s perfect when served with pasta, rice, or crusty bread to soak up the flavorful sauce.

Ingredients:

• 4 bone-in, skinless chicken thighs (or chicken breasts, if preferred)
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 bell pepper, chopped (any color)
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced (optional)
• 1/2 cup dry white wine (or chicken broth)
• 1 can (14.5 oz) crushed tomatoes
• 1/4 cup tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 cup pitted black olives (optional)
• 2 tablespoons capers (optional)
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions:

1. Brown the Chicken:

• Season the chicken thighs with salt and pepper.
• Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.
• Add the chicken pieces and brown them for about 4-5 minutes per side. Once browned, remove the chicken from the skillet and set aside.

2. Sauté the Vegetables:

• In the same skillet, add the remaining tablespoon of olive oil.
• Add the chopped onion, bell pepper, and garlic. Sauté for about 5 minutes, or until the vegetables are softened.
• Add the mushrooms (if using) and cook for an additional 3 minutes.

3. Add the Sauce Ingredients:

• Pour in the white wine (or chicken broth), scraping up any browned bits from the bottom of the skillet.
• Stir in the crushed tomatoes, tomato paste, oregano, basil, rosemary, and red pepper flakes (if using).
• Bring the mixture to a simmer, then return the chicken to the skillet, skin side up. Make sure the chicken is partially submerged in the sauce.
• Add the olives and capers (if using) to the sauce.

4. Simmer:

• Cover the skillet and simmer the chicken in the sauce over low heat for 30-40 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F/74°C). The sauce should thicken, and the chicken should be tender.

5. Serve:

• Once the chicken is cooked through, remove it from the skillet and place it on serving plates.
• Spoon the sauce and vegetables over the chicken.
• Garnish with freshly chopped parsley.

Chicken Cacciatore can be served over pasta (spaghetti or penne), rice, or with a side of crusty bread to soak up the flavorful sauce.

Enjoy your comforting and flavorful Chicken Cacciatore!