Authentic Italian Chicken Cacciatore
Rustic Italian chicken stew cooked in a flavorful tomato and wine sauce.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, sliced
- 1 carrot, chopped
- 1 can (400g) crushed tomatoes
- 1/2 cup dry red wine
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional)
- 1/2 cup chicken broth
- 1/4 cup black olives (optional)
- Fresh parsley for garnish
Instructions
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Brown the chicken on both sides for about 5 minutes per side. Remove and set aside.
- Sauté the vegetables: In the same skillet, add the onion, garlic, bell pepper, and carrot. Cook for 5 minutes until softened.
- Add the wine: Pour in the red wine and let it simmer for 2 minutes to deglaze the pan.
- Prepare the sauce: Add crushed tomatoes, chicken broth, salt, pepper, oregano, basil, and red pepper flakes. Stir well.
- Simmer the chicken: Return the chicken to the pan, cover, and let it simmer on low heat for 40 minutes. Stir occasionally.
- Finish and serve: Stir in olives (if using), let cook for another 5 minutes, then garnish with fresh parsley. Serve with pasta, rice, or crusty bread.
Notes
- Bone-in chicken gives the dish more flavor, but boneless can be used for a quicker cooking time.
- Red wine enhances the taste, but it can be replaced with chicken broth for a non-alcoholic version.
- Leftovers taste even better the next day as the flavors deepen.