Chicken Cacciatore Is A Classic Italian Dinner Winner

Courtney Roker Laga
·2 min read

Yields: 4 servings

Prep Time: 15 mins

Total Time: 1 hour 15 mins

Ingredients

  • 3 lb.

    bone-in, skin-on chicken thighs (about 8)

  • Kosher salt

  • 1 tsp.

    extra-virgin olive oil

  • 1

    yellow onion, finely chopped

  • 1

    red bell pepper, seeds and ribs removed, finely chopped

  • 8 oz.

    bella mushrooms, thinly sliced

  • 5

    garlic cloves, finely chopped

  • 1 tsp.

    chopped fresh rosemary

  • 1 tsp.

    Italian seasoning

  • 1 tbsp.

    tomato paste

  • 1

    (14-oz.) can whole tomatoes, crushed with your hands, juice reserved

  • 1/2 c.

    dry white wine

  • 1/3 c.

    sun-dried tomatoes, chopped

  • 1/4 c.

    chopped fresh basil

  • 3 tbsp.

    drained capers

  • Chopped fresh parsley, for serving

Directions

  1. Pat chicken dry; season with 1 1/2 tsp. salt. In a large skillet over medium-high heat, heat oil. Arrange chicken in skillet skin side down and cook, undisturbed, until skin is crispy and golden brown, 8 to 10 minutes. Turn chicken and cook until other side is lightly browned, about 3 minutes. Transfer to a plate skin side up. Repeat with remaining chicken.

  2. Reduce heat to medium. Add onion, bell pepper, and mushrooms; season with 1/2 tsp. salt. Cook, stirring occasionally, until vegetables are softened, about 7 minutes. Add garlic, rosemary, and Italian seasoning and cook, stirring, until garlic is fragrant, about 1 minute more. Add tomato paste and cook, stirring frequently, until tomato paste darkens, about 1 minute. Add crushed tomatoes and their juice to pan and stir to combine. Add wine, sun-dried tomatoes, basil, and capers and stir to combine.

  3. Bring to a simmer, then reduce heat to medium-low. Return chicken to skillet skin side up in a single layer. Simmer, uncovered, until chicken is cooked through and sauce is thickened, 25 to 30 minutes.

  4. Spoon some sauce over chicken. Top with parsley.

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