Melissa's Chicken Cacciatore
Melissa's Chicken Cacciatore features golden-browned chicken simmered in a savory tomato sauce with mushrooms, bell peppers, onions, garlic, herbs, and a splash of chicken broth. The slow cooking process allows the flavors to blend beautifully, creating a rich and hearty meal that's perfect over pasta, mashed potatoes, rice, or polenta. Simple ingredients and classic Italian flavors make this recipe an excellent choice for both everyday dinners and entertaining.
Ingredients
For the Chicken
- 6 bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon paprika
For the Sauce
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 8 ounces (225 g) mushrooms, sliced
- 4 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- ½ cup chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- ½ teaspoon crushed red pepper flakes (optional)
- 2 bay leaves
- 1 teaspoon sugar (optional, to balance acidity)
Garnishes
- Fresh parsley, chopped
- Fresh basil leaves
- Grated Parmesan cheese
For Serving
- Cooked spaghetti
- Creamy polenta
- Mashed potatoes
- Steamed rice
- Crusty Italian bread
Instructions
- Pat the chicken dry and season with salt, pepper, and paprika.
- Heat olive oil in a large Dutch oven or deep skillet over medium-high heat.
- Brown the chicken on both sides for about 4–5 minutes per side. Remove and set aside.
- In the same pan, sauté the onions, bell peppers, and mushrooms until softened.
- Add the garlic and cook for 1 minute until fragrant.
- Stir in the tomato paste and cook for another minute.
- Add the crushed tomatoes, chicken broth, oregano, basil, thyme, crushed red pepper flakes, bay leaves, and sugar.
- Bring the sauce to a gentle simmer.
- Return the browned chicken to the pan, nestling it into the sauce.
- Cover and simmer on low heat for 35–40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is tender.
- Remove the bay leaves and taste the sauce, adjusting the seasoning if necessary.
- Garnish with fresh parsley, basil, and grated Parmesan before serving.
Notes
- Bone-in chicken provides richer flavor and stays moist.
- Browning the chicken adds depth to the sauce.
- Fresh herbs can replace dried herbs for a brighter flavor.
- Mushrooms add an earthy richness.
- Simmer gently to keep the chicken tender.
- A splash of dry red wine can replace part of the broth for added depth.
- The sauce tastes even better the next day.
- Store leftovers in the refrigerator for up to 4 days.