Italian Chicken Cacciatore Recipe

Ingredients

1 whole chicken, cut into serving pieces (or bone-in chicken thighs)

½ cup all-purpose flour, for lightly coating the chicken

2 tablespoons extra-virgin olive oil

1 large yellow onion, roughly chopped

3 garlic cloves, finely minced

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

1 cup sliced mushrooms (optional, for added earthiness)

1 cup dry white wine (or dry red wine)

1 (28-ounce) can crushed tomatoes

1 teaspoon dried oregano

2 sprigs fresh rosemary

2 sprigs fresh thyme

2 bay leaves

½ cup pitted olives (optional, such as Kalamata or green olives)

Kosher salt and freshly ground black pepper, to taste

Fresh parsley, finely chopped, for garnish

Season and Coat the Chicken

Pat the chicken pieces dry, then season generously with salt and pepper.

Lightly coat each piece in flour, shaking off any excess to ensure a thin, even layer.

Sear the Chicken

Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat.

Add the chicken pieces and sear until golden brown on all sides, about 5–7 minutes per side.

Transfer the chicken to a plate and set aside.

Build the Flavor Base

In the same pot, add the chopped onion and minced garlic.

Cook, stirring occasionally, until softened and fragrant, about 5 minutes.

Add the sliced bell peppers and mushrooms (if using), and sauté for another 4–5 minutes until tender.

Deglaze the Pan

Pour in the wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot.

Let the wine simmer until reduced by about half, concentrating its flavor.

Add Tomatoes and Herbs

Stir in the crushed tomatoes, dried oregano, rosemary sprigs, thyme sprigs, and bay leaves.

Return the browned chicken and any accumulated juices to the pot.

Simmer Until Tender

Bring the mixture to a gentle simmer.

Cover, reduce the heat to low, and cook for about 1 hour, or until the chicken is tender and cooked through.

About 10 minutes before serving, add the olives and continue simmering.

Finish and Serve

Remove and discard the bay leaves and herb sprigs.

Sprinkle with freshly chopped parsley and serve hot, either over pasta or alongside crusty bread to soak up the sauce.