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Rooted in Italian tradition, chicken cacciatore—meaning “hunter-style”—was originally a rustic dish made with whatever was on hand. Our modern take keeps that comforting vibe but makes it foolproof for any home cook. This version brings perfectly tender chicken and a rich tomato sauce to your table every time. Whether you’re hosting friends for a casual dinner or meal prepping for the week ahead, this is a guaranteed win. The best part is that it all comes together in just one pan. Serve it with crusty garlic bread, creamy mashed potatoes, or polenta for the ultimate comfort meal that’s sure to please everyone at the table.
With a paper towel, pat the chicken thighs dry and season them with 1 1/2 tsp. salt. Add oil and heat a large skillet over medium-high heat. Add half of the thighs, skin side down, to crisp up. Don't rush it—let them sear until the skin is golden and crispy; it should take 8 to 10 minutes, then flip them and continue to cook, about 3 minutes. Once the bottom is browned, transfer to a plate. Repeat with the remaining chicken thighs.
In the same skillet, toss in your aromatics: onion, bell pepper, mushrooms, and salt. Sauté until they’ve softened and are starting to get a little color, about 7 minutes. Add in the garlic, rosemary and Italian seasoning, and continue to cook, letting everything get super fragrant. Now stir in the tomato paste. Let it cook for about a minute until it starts to caramelize. Next, add the tomatoes, white wine, sun-dried tomatoes, capers, and basil.
Bring the sauce up to simmer and nestle the chicken thighs back into the skillet, skin side up, allowing the sauce to simmer and cook the chicken for another 25 to 30 minutes.
To serve, spoon some sauce over the top of the chicken and sprinkle with chopped parsley.
The full list of ingredients and instructions can be found in the recipe below.
Chicken cacciatore is a classic rich Italian dish, and so it goes without saying that you need something to soak up that beautiful sauce. Try our garlic bread or easy focaccia bread on the side, or spoon the chicken over creamy mashed potatoes or polenta for the perfect sauce-vessel. In my. book, rich dishes need green sides. Our Caesar salad is a classic for a reason, and our caramelized Brussels sprouts will convince any veggie hater to reconsider. Both offer a lighter, but still flavorful, splash of bright green against the hearty meal.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
bone-in, skin-on chicken thighs (about 8)
Kosher salt
extra-virgin olive oil
yellow onion, finely chopped
red bell pepper, seeds and ribs removed, finely chopped
bella mushrooms, thinly sliced
garlic cloves, finely chopped
chopped fresh rosemary
Italian seasoning
tomato paste
(14-oz.) can whole tomatoes, crushed with your hands, juice reserved
dry white wine
sun-dried tomatoes, chopped
chopped fresh basil
drained capers
Chopped fresh parsley, for serving
Polenta or mashed potatoes, for serving
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