Hearty Chicken Cacciatore

Chicken Cacciatore, also known as “Hunter’s Stew,” is a classic Italian dish featuring tender chicken simmered in a rich tomato sauce with bell peppers, mushrooms, garlic, and aromatic herbs. This comforting, rustic meal is packed with flavor, and the long, slow simmer allows the ingredients to meld into a beautifully savory sauce. Serve it over pasta, mashed potatoes, or with a side of crusty bread to soak up the delicious sauce.

---

Ingredients

• 2 pounds bone-in, skin-on chicken thighs and/or drumsticks
• Salt and black pepper, to taste
• 3 tablespoons olive oil, divided
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 medium yellow onion, diced
• 8 ounces mushrooms, sliced
• 4 cloves garlic, minced
• 28 ounces canned diced tomatoes, with juices
• 8 ounces tomato sauce
• ½ cup dry red wine or beef broth
• 1 bay leaf
• ¾ teaspoon dried rosemary (or 2 teaspoons fresh, chopped)
• ¾ teaspoon dried oregano (or 2 teaspoons fresh, chopped)
• ½ teaspoon red pepper flakes
• 3 tablespoons capers (or kalamata olives), drained
• Shredded Parmesan cheese for serving, optional

---

Instructions

1. Prepare the Chicken:

• Generously season the chicken with salt and pepper.

1. Brown the Chicken:

• In a deep 12-inch skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken and brown it for about 4-5 minutes per side. Once golden, transfer the chicken to a plate and set aside.

1. Sauté the Vegetables:

• In the same skillet, add the remaining tablespoon of olive oil. Stir in the diced bell peppers, onion, and mushrooms. Sauté over medium heat until the vegetables begin to soften, about 5 minutes. Add minced garlic and cook for an additional 1 minute, until fragrant.

1. Deglaze with Wine & Add Tomatoes:

• Pour in the red wine and simmer for 2 minutes to deglaze the pan, releasing any browned bits. Add the diced tomatoes with their juices, tomato sauce, bay leaf, rosemary, oregano, and red pepper flakes. Stir well.

1. Simmer the Sauce:

• Bring the mixture to a boil, then reduce heat to low and let it simmer for about 20 minutes.

1. Add the Chicken Back:

• Nestle the browned chicken pieces, skin side up, into the sauce. Cover the skillet and simmer for an additional 40 minutes.

1. Adjust Sauce Consistency:

• If the sauce needs thickening, remove the lid and allow it to simmer uncovered for a few minutes.

1. Final Touches:

• Discard the bay leaf, stir in the capers, and serve the Chicken Cacciatore over pasta or alongside your favorite side. Garnish with shredded Parmesan cheese, if desired.

---

Tips for an Amazing Chicken Cacciatore

• Choose Bone-In, Skin-On Chicken: Bone-in, skin-on pieces add flavor and moisture during the slow cooking process.
• Wine or Broth: For a deeper, more robust sauce, use red wine; beef broth works well as a non-alcoholic alternative.
• Use Fresh Herbs If Possible: Fresh rosemary and oregano give an authentic Italian flavor but dried herbs also work beautifully.
• Serve It Right: Cacciatore pairs well with pasta, polenta, or mashed potatoes to complete the meal and help soak up the sauce.

This Chicken Cacciatore is an easy-to-make, crowd-pleasing dish that brings the warmth of Italian comfort food to your table.