Chicken Cacciatore

Italian Home Cooking · Entertaining

Chicken Cacciatore

50 minHardServes 2Kids OK

Ingredients

chicken thigh4 pieces (about 500g / 1.1 lb)Any store
onion1/2Any store
bell pepper1Any store
button mushrooms100g (0.22 lb)Any store
olives (optional)a small amountAny store

Sauce

flour2 TbspAny store
minced garlic1 TbspAny store
white wine (optional)1/3 cupAny store
whole or diced tomatoes1.5 cupsAny store
rosemary, thymea small amount eachAny store
olive oil2 TbspAny store
salt, black peppera pinch eachAny store
12 to buy
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Steps

1

Season the chicken thighs with salt and pepper and dust lightly with flour.

~5 min

2

Heat olive oil in a pan and sear the chicken skin-side down until golden, then set aside.

~8 min

Why: Crisping the skin first keeps some texture even after it simmers in the sauce later.

3

In the same pan, sauté the onion, bell pepper, and mushrooms.

~6 min

4

Add the minced garlic to bloom, then pour in the white wine and cook off the alcohol.

~3 min

5

Add the tomatoes and herbs and bring to a boil.

~3 min

6

Return the chicken to the pan, cover, and simmer over low heat for 25–30 minutes.

~27 min

Watch out: Simmering too hard with the lid on can suddenly reduce and scorch the sauce — keep it at a gentle low simmer.

7

Baste occasionally with the sauce until the chicken is tender.

~3 min

8

Season with salt and pepper and finish with olives on top.

~1 min

Tips

  • —

    Serve with pasta, polenta, or mashed potatoes to enjoy every bit of the sauce.

  • —

    Even better the next day, once the sauce has soaked in further.

  • —

    Adding olives brings out an extra layer of salty umami.

Storage

Refrigerate 3 days, freeze 1 month — the sauce keeps it moist even after freezing.