Chicken Cacciatore

★ 3.8 · Advanced

Bone-in chicken braised slowly with bell peppers, mushrooms, and tomatoes in a savory wine sauce, this rustic hunter-style Italian dish delivers deep, layered flavor in every bite.

25 minPrep Time

60 minCook Time

85 minTotal Time

6 servingsYield

Why You'll Love This

Deep, rustic braised tomato-wine sauce
Tender fall-off-the-bone chicken
A hearty one-pot Italian classic

Ingredients

3 poundsbone-in, skin-on chicken thighs and drumsticks
1 1/4 teaspoonssalt, divided, plus more to taste
1/2 teaspoonblack pepper
1/3 cupall-purpose flour, for dredging
3 tablespoonsolive oil, divided
1large onion, sliced
2bell peppers (red and yellow), sliced
8 ouncescremini mushrooms, sliced
4 clovesgarlic, minced
1 cupdry red wine
1 (28 ounce) cancrushed tomatoes
1/2 cupchicken stock
2 tablespoonscapers, drained
1 teaspoondried oregano
2bay leaves
1/4 cupchopped fresh basil or parsley, for garnish

Nutrition (estimated per serving)

460Calories

34gProtein

26gFat

16gCarbs

4gFiber

780mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

Pat the chicken pieces dry with paper towels and season all over with 3/4 teaspoon of the salt and the pepper.
Dredge each piece lightly in the flour, shaking off the excess.
Heat 2 tablespoons of the olive oil in a large, deep skillet or Dutch oven over medium-high heat until shimmering.
Sear the chicken skin-side down first, in batches if needed, for 5 to 6 minutes, until deeply golden and crisp, then flip and sear the other side for 3 to 4 minutes. Transfer to a plate.
Lower the heat to medium, add the remaining 1 tablespoon oil, then add the onion and bell peppers; cook, stirring occasionally, for 6 to 7 minutes, until softened.
Add the mushrooms and cook for 5 minutes, until they release their liquid and begin to brown.
Add the garlic and cook for 1 minute, until fragrant.
Pour in the red wine, scraping up the browned bits from the bottom of the pan, and simmer for 3 to 4 minutes to reduce slightly.
Stir in the crushed tomatoes, chicken stock, capers, oregano, bay leaves, and remaining 1/2 teaspoon salt.
Nestle the seared chicken pieces, skin-side up, into the sauce so they are mostly submerged but the skin stays above the liquid.
Bring to a simmer, then reduce the heat to low, cover partially, and cook for 35 to 40 minutes, until the chicken reaches an internal temperature of 165 F and is very tender.
Uncover for the last 10 minutes of cooking to let the sauce thicken slightly, then remove the bay leaves.
Taste the sauce and adjust the salt as needed. Serve the chicken topped with sauce and garnished with fresh basil or parsley, alongside polenta, rice, or crusty bread.

Tips

Searing the chicken skin-side down first without moving it is key to a crisp, deeply browned skin that holds up during the braise.
Keep the chicken skin above the sauce level while braising so it does not turn soggy; the meat still braises tender from the surrounding liquid.