Chicken Cacciatore

Chicken cacciatore is Italy's beloved hunter's-style chicken, slow-braised until fall-off-the-bone tender in a rustic tomato sauce with peppers, mushrooms and herbs. This easy recipe brings deep, homey flavor to your table with simple pantry ingredients.

Prep time

20 mins

Cook time

45 mins

Total time

1 hr 5 mins

Servings

4 servings

Calories

520

Ingredients

• 8 bone-in chicken thighs (about 900g), skin removed
• 2 tbsp olive oil
• 1 large onion, sliced
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 250g button mushrooms, sliced
• 3 garlic cloves, minced
• 800g canned crushed tomatoes
• 120ml dry red wine
• 2 tsp dried oregano
• 1 tsp dried basil
• 1 bay leaf
• 1 tsp salt and 0.5 tsp black pepper
• Fresh basil leaves, to serve

Instructions

1. Bring the chicken thighs to room temperature and pat them dry, then season generously with half the salt and pepper.
2. Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat and brown the chicken on both sides, about 4 minutes per side, then set aside.
3. In the same pan, saute the onion, peppers and mushrooms until softened, about 6 minutes, then stir in the garlic for 30 seconds.
4. Pour in the red wine and scrape up the browned bits from the bottom, letting it simmer for 2 minutes.
5. Add the crushed tomatoes, oregano, basil, bay leaf and remaining salt and pepper, and stir well.
6. Return the chicken to the pan, spooning sauce over each piece. Cover and simmer on low for 40 minutes until the chicken is very tender.
7. Remove the lid and simmer 5 more minutes to thicken the sauce slightly.
8. Discard the bay leaf, taste and adjust seasoning, and serve hot over pasta, polenta or with crusty bread, topped with fresh basil.

Pro tips

• Bone-in thighs stay juicy through the long braise; breast meat can dry out.
• If the sauce is too thin, remove the chicken and reduce the sauce uncovered for 5-8 minutes.
• A pinch of sugar balances the acidity if your tomatoes are sharp.
• Leftovers taste even better the next day as the flavors meld.

Frequently asked questions