Chicken Cacciatore Recipe

5 from 3 votes

This Italian chicken cacciatore recipe is a rustic dish of "hunter style" chicken braised in tomato sauce with sweet peppers and wild mushrooms in one pot.

Prep Time15

Cook Time40

Course: Main Course

Cuisine: Italian

Keyword: bell peppers, chicken, mushrooms, tomatoes

Servings:

Calories: 478kcal

Author: Mike Hultquist

Ingredients

2.5 pounds bone-in skin-on chicken thighs (or use legs + thigh quarters, or a cut up roaster chicken)
Salt and pepper to taste
2 tablespoons vegetable oil
1 medium onion chopped
1 large red bell pepper seeded and chopped
1 large yellow bell pepper seeded and chopped
1 cup mushrooms use oyster mushrooms, shiitake, or wild
6 cloves garlic chopped
½ cup dry white wine
28 ounce can San Marzano tomatoes crushed (or use other Italian plum tomatoes)
1 tablespoon dried oregano
1 cup Kalamata olives
1 teaspoon red chili flakes optional, for some spiciness
Fresh chopped parsley, chili flakes for serving

Instructions

Heat the oil in a large skillet or Dutch oven to medium heat. Pat the chicken dry and season with salt and pepper to taste. Sear the chicken, skin sides down, for 5 minutes or until the skins brown and crisp up. Flip the chicken and cook another 3-4 minutes. Remove the chicken to a plate and set aside. Drain off excess fat.
Return the pan to medium heat and add the onion, peppers, and mushrooms. Saute for 5 minutes to soften slightly.
Add the garlic and cook for 1 minute, or until the garlic becomes fragrant.
Add the wine and bring to a boil. Cook 2-3 minutes, or until the liquid reduces by half.
Add the tomatoes, oregano, chili flakes, and olives. Bring to a boil.
Tuck the browned chicken pieces into the sauce, skin side up, then adjust the heat for a gentle boil. The sauce should just cover the chicken. Add a bit of water or chicken stock if needed.
Cover and cook 30 minutes, or until the chicken is cooked through. You can simmer longer to develop more flavor.
Garnish and serve.

Nutrition