Italian Chicken Cacciatore
Classic Italian Chicken Cacciatore Recipe made with tender chicken, bell peppers, garlic, herbs, and rich tomato sauce. A comforting rustic Italian dinner perfect for serving over pasta or with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Simmering / Braising
- Cuisine: Italian
Ingredients
1 whole chicken, cut into pieces (or chicken thighs)
1/2 cup all-purpose flour (for dredging)
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 cup mushrooms, sliced (optional)
1 cup white wine (or red wine)
1 can (28 oz) crushed tomatoes
1 teaspoon dried oregano
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 bay leaves
1/2 cup olives, pitted (optional)
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
Season the chicken pieces with salt and pepper. Dredge them lightly in flour, shaking off any excess.
In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Brown the chicken pieces on all sides until golden, about 5–7 minutes per side. Remove and set aside.
In the same pot, add the chopped onion and minced garlic. Sauté for about 5 minutes until softened and fragrant.
Add the sliced red and green bell peppers and mushrooms (if using). Cook for another 5 minutes until slightly tender.
Pour in the wine and deglaze the pot, scraping up any browned bits from the bottom. Simmer until the wine reduces by about half.
Stir in the crushed tomatoes, dried oregano, rosemary sprigs, thyme sprigs, and bay leaves.
Return the browned chicken pieces to the pot and bring the mixture to a gentle simmer.
Cover and cook on low heat for about 1 hour, or until the chicken is tender and cooked through.
About 10 minutes before serving, add the olives and continue simmering.
Remove the bay leaves and herb sprigs. Garnish with chopped fresh parsley and serve hot.
Notes
Bone-in chicken provides the most flavor for this dish.
Red wine gives the sauce a deeper flavor, while white wine keeps it lighter.
The sauce thickens naturally as it simmers, but you can uncover the pot for the last 10 minutes if you want it thicker.
Delicious served over pasta, polenta, mashed potatoes, or crusty bread.
Find it online: http://elladishes.com/italian-chicken-cacciatore/
