Easy Chicken Cacciatore

5 from 1 vote

Chicken Cacciatore is one of those dishes that will fill your house with its delightful aroma. It is a delicious and melt-in-your-mouth meal, with tender chicken and seasonal vegetables!

Prep Time15

Cook Time1 15

Total Time1 30

Course: Dinner, Main Course

Cuisine: American, Italian

Servings: servings

Calories: 376kcal

Author: Vincent DelGiudice

Cost: $15

Equipment

1 dutch oven

Ingredients

6 bone-in or boneless chicken thighs
1 red bell pepper, sliced
1 green bell pepper, sliced
1 medium onion, sliced
8 oz mushrooms
3 cloves garlic, minced
2 tablespoon tomato paste
½ cup red wine
1 28 oz can whole plum tomatoes, hand crushed
3 sprigs thyme
2 bay leaves
3 teaspoon salt
1 teaspoon black
½ cup Castelvetrano or Kalamata olives
2 tablespoon capers
3 tablespoon olive oil

Instructions

Season the chicken thighs liberally with 2 teaspoon salt and 1 teaspoon pepper. Marinate for at least 30 minutes and up to 24 hours in advance.
In a large Dutch oven over medium-high heat, add 2 tablespoon olive oil and sear the chicken thighs on both sides for 3 minutes or until golden brown. Remove the chicken and set them aside.
Add 1 tablespoon of olive oil to the Dutch oven and lower to medium heat. Add the peppers and onions and sauté until they begin to soften, about 3-4 minutes. Then add in the mushrooms and sauté for another 5 minutes. Stir in the minced garlic and allow it to sauté for 1 minute.
Stir in the tomato paste to combine with everything. The tomato paste should begin to caramelize on the bottom of the pan. After 2 minutes, pour in the red wine and use a wooden spoon to scrape off the brown bits on the bottom of the pan. Simmer the red wine for 3 minutes or until it reduces by half.
Add the hand-crushed tomatoes, 1 teaspoon salt, thyme, and bay leaves. Raise the heat to medium-high and bring the tomatoes to a boil. Lower the heat to medium-low and let the sauce lower to a simmer. Return the chicken to the pot. Simmer for 30 minutes.
Add capers and olives and simmer for another 10 minutes. Remove from the heat and serve.

Video

Notes

When I sear, I like to fill the bottom of the pan with the thighs and leave minimal space. This allows less steam to build up around the thighs and reduces the possibility of them accidentally overcooking.

Nutrition