Classic Chicken Cacciatore

Why you’ll love it

• One pan, big flavor: the chicken, vegetables and sauce all cook together.
• Juicy, tender chicken with golden skin that stays above the sauce.
• Budget-friendly and make-ahead: it tastes even better the next day.

Quick facts

Ingredients

For the chicken

• 3 lb (1.4 kg) bone-in, skin-on chicken thighs (about 8)
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup (30 g) all-purpose flour
• 2 tbsp olive oil

For the sauce

• 1 medium yellow onion, thinly sliced
• 1 red bell pepper, seeded and sliced into strips
• 1 green bell pepper, seeded and sliced into strips
• 8 oz (225 g) cremini mushrooms, sliced
• 4 garlic cloves, minced
• 1 tbsp tomato paste
• 1/2 cup (120 ml) dry red wine, such as Chianti or Merlot
• 1 can (28 oz / 794 g) crushed tomatoes
• 1/2 cup (120 ml) low-sodium chicken broth
• 1 tsp dried oregano
• 2 sprigs fresh rosemary (or 1/2 tsp dried)
• 1 bay leaf
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp capers, drained (or 1/3 cup sliced black olives)
• Salt and pepper, to taste
• 2 tbsp chopped fresh basil or parsley, for serving

Step-by-step method

1. Season the chicken. Pat the thighs very dry with paper towels. Season all over with the salt and pepper, then dredge lightly in the flour, shaking off the excess.

2. Sear the chicken. Heat the olive oil in a large, deep skillet or braiser over medium-high heat. Add the thighs skin side down and cook 5–6 minutes, without moving them, until the skin is deep golden and crisp. Flip and cook 3 minutes more. Transfer to a plate and pour off all but about 2 tbsp of fat.

3. Cook the vegetables. Lower the heat to medium. Add the onion, both bell peppers and the mushrooms and cook 7–8 minutes, stirring and scraping up the browned bits, until softened and lightly browned. Stir in the garlic and tomato paste and cook 1 minute, until fragrant.

4. Deglaze with wine. Pour in the wine and simmer 2–3 minutes, scraping the bottom of the pan, until reduced by about half.

5. Build the sauce. Add the crushed tomatoes, broth, oregano, rosemary, bay leaf, red pepper flakes and capers. Stir and bring to a simmer.

6. Simmer the chicken. Nestle the thighs back into the sauce skin side up, with their juices, keeping the skin above the liquid. Cover, reduce the heat to medium-low and simmer 25 minutes. Uncover and simmer 10–15 minutes more, until the chicken is very tender and the sauce has thickened.

7. Finish and serve. Remove the rosemary sprigs and bay leaf. Taste the sauce and adjust with salt and pepper. Sprinkle with fresh basil or parsley and serve over pasta, creamy polenta or mashed potatoes, or with crusty bread.

How to know it is done

The chicken is ready when an instant-read thermometer inserted in the thickest part of a thigh (not touching the bone) reads at least 175°F (80°C), the meat pulls away easily from the bone and the juices run clear. The sauce should be thick enough to coat the back of a spoon; if it is still thin, simmer uncovered a few minutes more.

Tips for the best result

• Dry the chicken well and do not move it while searing; that is how you get crisp, golden skin.
• Keep the skin above the sauce while it simmers so it does not turn soggy.
• Use thighs rather than breasts: they stay juicy during the long simmer and add more flavor to the sauce.

Variations and substitutions

• No wine: replace the wine with more chicken broth plus 1 tbsp red wine vinegar.
• Oven method: after adding the chicken, cover and bake at 350°F (175°C) for 40–45 minutes.
• Slow cooker: sear the chicken and cook the sauce as directed, then transfer everything to a slow cooker and cook on LOW 5–6 hours.
• Boneless thighs: use 2 1/2 lb (1.1 kg) and reduce the covered simmer to 15 minutes.
• Extra vegetables: add 1 diced zucchini or a handful of baby spinach in the last 10 minutes.

Storage and reheating

Refrigerate leftovers in an airtight container up to 4 days, or freeze up to 3 months (thaw overnight in the refrigerator). Reheat covered in a skillet over medium-low heat for 10–15 minutes, adding a splash of broth if the sauce is too thick, or in a 350°F (175°C) oven for about 20 minutes.