Chicken Cacciatore in a Tomato and Herb Sauce: A Classic Italian Delight
When it comes to classic Italian comfort food, Chicken Cacciatore stands out as a timeless dish that perfectly balances savory flavors, tender meat, and a rich, aromatic sauce. The word cacciatore translates to “hunter’s style,” which traditionally refers to the rustic, hearty meals that hunters would prepare using simple, locally sourced ingredients. In the case of Chicken Cacciatore, this means chicken cooked slowly in a tomato-based sauce with an array of herbs, vegetables, and sometimes wine — resulting in a dish that’s comforting, flavorful, and satisfying.
Ingredients for Chicken Cacciatore in a Tomato and Herb Sauce
The best part about Chicken Cacciatore is that it uses simple, pantry-friendly ingredients. The combination of fresh vegetables, herbs, and tomatoes creates a sauce that’s bursting with flavor, while the chicken adds a hearty protein to the dish.
For the Chicken:
4 bone-in, skin-on chicken thighs (or drumsticks or a whole chicken cut into parts)
Salt and pepper, to taste
2 tablespoons olive oil
For the Sauce:
1 onion, chopped
1 bell pepper (red, green, or yellow), chopped
2 cloves garlic, minced
1 can (14.5 oz) crushed tomatoes
1/2 cup dry white wine (optional, but adds depth of flavor)
1/2 cup chicken broth (or water)
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1 bay leaf
1/2 teaspoon red pepper flakes (optional, for a little heat)
Fresh parsley, chopped (for garnish)
1/4 cup black olives (optional, for an added Mediterranean touch)
Optional Add-ins:
Mushrooms, sliced (for a richer, earthier flavor)
Capers (for a briny punch)
Fresh basil (to garnish)
Instructions for Making Chicken Cacciatore
Season and Brown the Chicken
Start by seasoning the chicken pieces with salt and pepper on both sides. In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the chicken and cook it for about 5-7 minutes per side until the skin is crispy and golden brown. The chicken doesn’t need to be fully cooked at this stage since it will finish cooking in the sauce later. Once browned, remove the chicken from the pan and set it aside.
Sauté the Vegetables
In the same pan, reduce the heat to medium and add the chopped onion and bell pepper. Sauté for about 5 minutes until the vegetables soften and become translucent. Add the garlic and sauté for another 30 seconds until fragrant.
Build the Sauce
Now, add the crushed tomatoes, white wine (if using), and chicken broth to the pan. Stir well to combine the ingredients. As the sauce begins to simmer, add the dried oregano, basil, thyme, and bay leaf. If you like a bit of heat, sprinkle in some red pepper flakes. Stir everything together and let the sauce simmer for about 5 minutes, allowing the flavors to meld together.
Return the Chicken to the Pan
Once the sauce is bubbling, return the chicken pieces to the pan, skin-side up. Spoon some of the sauce over the chicken to coat it. Reduce the heat to low, cover the pan with a lid, and let the chicken simmer gently in the sauce for 40-45 minutes. During this time, the chicken will cook through, and the sauce will thicken and become more flavorful.
Optional Add-ins
If you’re using mushrooms, black olives, or capers, now is the time to add them to the sauce. Stir them in and let the dish simmer for another 10 minutes. This will allow the olives to release their briny flavor into the sauce, and the mushrooms will soak up all the rich, savory goodness.
Final Touches and Serving
Once the chicken is fully cooked and the sauce is rich and thick, remove the pan from the heat. Discard the bay leaf and check the seasoning. Add more salt and pepper to taste, if necessary. Garnish the Chicken Cacciatore with freshly chopped parsley and basil before serving.
Serve the Chicken Cacciatore hot, with a side of pasta, polenta, or crusty bread to soak up all that delicious sauce. A green salad and a glass of wine make this meal even more complete.