Description
Chicken Cacciatore is a classic Italian dish featuring tender, seared chicken thighs simmered in a rich and flavorful tomato sauce with bell peppers, mushrooms, garlic, sun-dried tomatoes, and capers. This hearty, rustic meal is perfect served over pasta, rice, or with crusty bread for a comforting dinner.
Ingredients
Scale
For the Chicken
- 4 bone-in, skin-on chicken thighs
- 1 ½ tsp salt, divided
- 1 tsp freshly ground black pepper
- 2 tbsp olive oil
For the Sauce
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 8 oz cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 1 (28 oz) can crushed tomatoes
- 1 tsp Italian seasoning
- 1 sprig fresh rosemary
- ¼ cup sun-dried tomatoes, chopped
- 2 tbsp capers, drained
For Garnish
- ¼ cup fresh basil, chopped
- 2 tbsp fresh parsley, chopped
Instructions
- Season the Chicken: Pat the chicken thighs dry with paper towels to ensure a good sear, then season them with 1 teaspoon of salt and freshly ground black pepper evenly on all sides.
- Heat the Oil: Place a large skillet over medium-high heat and add the olive oil, allowing it to heat until shimmering but not smoking.
- Sear the Chicken: Place the chicken thighs skin-side down in the hot skillet and cook for 8-10 minutes until the skin is golden brown and crispy.
- Flip Chicken: Turn the chicken thighs over and cook for an additional 3 minutes to help seal in juices. Then transfer the chicken to a plate and set aside to rest.
- Sauté Vegetables: In the same skillet, add the chopped onion, red bell pepper, and sliced mushrooms. Season with the remaining ½ teaspoon of salt and sauté for about 7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add Aromatics: Stir in the minced garlic, tomato paste, Italian seasoning, and rosemary sprig. Cook for 1 minute until the garlic is fragrant and the tomato paste is well combined.
- Add Tomatoes and Other Ingredients: Pour in the crushed tomatoes along with the chopped sun-dried tomatoes and drained capers. Stir to combine everything thoroughly.
- Simmer the Sauce: Bring the sauce mixture to a gentle simmer over medium heat.
- Return Chicken to Sauce: Nestle the seared chicken thighs skin-side up back into the skillet, spooning some sauce over the tops to coat.
- Cook Chicken Through: Reduce the heat to low, cover the skillet, and let simmer gently for 30-35 minutes, until the chicken is tender and cooked through, reaching an internal temperature of 165°F (74°C).
- Finish and Garnish: Remove and discard the rosemary sprig. Sprinkle freshly chopped basil and parsley over the chicken and sauce for a fresh, vibrant finish.
- Serve: Serve warm, ideally with your choice of pasta, rice, or crusty bread to soak up the delicious sauce.
Notes
- For extra flavor, you can deglaze the pan with a splash of red wine before adding the crushed tomatoes.
- If you prefer boneless chicken, adjust the cooking time accordingly, as it will cook faster.
- Sun-dried tomatoes add a concentrated sweetness and depth; ensure they are chopped finely for even distribution.
- Leftovers taste great the next day as flavors continue to meld.
- This dish can be made in advance and gently reheated before serving.
