Hearty Chicken Cacciatore with Bell Peppers and Tomatoes Recipe
Chicken Cacciatore is a classic Italian dish featuring tender chicken pieces simmered in a rich, flavorful sauce made from bell peppers, onions, garlic, tomatoes, and aromatic herbs. This hearty rustic stew is perfect for a comforting dinner, combining savory, tangy, and aromatic elements for a deliciously satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Chicken
- 4 bone-in, skin-on chicken thighs
- 4 bone-in, skin-on chicken drumsticks
- Salt and black pepper, to taste
- 2 tablespoons olive oil
Vegetables and Sauce
- 1 large onion, thinly sliced
- 2 bell peppers (red and yellow), sliced
- 4 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 cup dry white wine or chicken broth
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Chicken: Season the chicken thighs and drumsticks generously with salt and black pepper on all sides to enhance the flavor.
- Brown the Chicken: Heat olive oil in a large skillet or heavy-bottomed pan over medium-high heat. Add the chicken pieces skin-side down and cook until golden brown and crispy, about 5-7 minutes per side. Once browned, remove the chicken from the pan and set aside.
- Sauté Vegetables: In the same pan, add the sliced onions and bell peppers. Sauté for about 5 minutes until the vegetables are softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Add Tomatoes and Herbs: Pour in the crushed tomatoes, white wine (or chicken broth), dried oregano, dried basil, and crushed red pepper flakes if using. Stir well to combine all ingredients into a rich sauce.
- Simmer the Chicken: Return the browned chicken pieces to the pan, nestling them into the sauce. Reduce the heat to low, cover the pan, and let the mixture simmer gently for 35-40 minutes, or until the chicken is cooked through and tender.
- Final Touches: Taste the sauce and adjust seasoning with additional salt and pepper if needed. Remove the lid and simmer uncovered for a few more minutes if you want to thicken the sauce slightly.
- Serve: Garnish with freshly chopped parsley and serve hot with your choice of side dishes such as pasta, polenta, or crusty bread.
Notes
- Using bone-in, skin-on chicken helps in developing richer flavors and juicier meat.
- White wine adds depth to the sauce but can be substituted with chicken broth for a non-alcoholic version.
- Simmer gently to keep the chicken tender and avoid drying out the meat.
- Feel free to add mushrooms or olives for additional flavor variations.
- Leftovers taste even better the next day as flavors continue to meld.
Keywords: Chicken Cacciatore, Italian chicken stew, rustic chicken recipe, chicken with tomatoes and peppers, slow-simmered chicken
