Chicken Cacciatore

Name: Chicken Cacciatore
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 2 lbs boneless, skinless chicken thighs, patted dry; 2 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 2 medium yellow onion, diced; 1 large bell pepper (red or yellow), diced; 4 cloves garlic, minced; 28 oz crushed tomatoes (28 oz can); 2 tbsp tomato paste; 1 cup chicken broth; 1 tsp Italian seasoning; 2 bay leaves; 2/3 cup kalamata olives (pitted); 2 tbsp capers (drained); 1/2 cup dry red wine

Hunter's style braised chicken with tomatoes, peppers, and onions. A rustic Italian-American one-pot dinner loaded with vegetables and aromatic herbs.

65 minMediumServes 4380 cal/serving

Italian-AmericanDinnerStovetopStandard

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Ingredients

2 lbs boneless, skinless chicken thighs, patted dry
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
2 medium yellow onion, diced
1 large bell pepper (red or yellow), diced
4 cloves garlic, minced
28 oz crushed tomatoes (28 oz can)
2 tbsp tomato paste
1 cup chicken broth
1 tsp Italian seasoning
2 bay leaves
2/3 cup kalamata olives (pitted)
2 tbsp capers (drained)
1/2 cup dry red wine

Instructions

1

Pat 2 lbs boneless, skinless chicken thighs patted dry with paper towels. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
2

Heat 2 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches to avoid crowding, brown the chicken on both sides, about 3 minutes per side. Transfer to a plate.
3

Add 2 medium diced yellow onion and 1 large diced bell pepper (red or yellow) to the same pot. Sauté for 3 minutes, stirring occasionally. Add 4 cloves minced garlic and cook for 30 seconds until fragrant.
4

Stir in 2 tbsp tomato paste and cook for 1 minute. Pour in 1/2 cup dry red wine and scrape up any browned bits from the bottom of the pot, about 1 minute.
5

Return chicken to the pot along with any accumulated juices. Add 28 oz crushed tomatoes (28 oz can), 1 cup chicken broth, 1 tsp Italian seasoning, and 2 bay leaves.
6

Bring to a simmer, then reduce heat to medium-low. Cover and simmer for 25 minutes.
7

Uncover and stir in 2/3 cup kalamata olives (pitted) and 2 tbsp capers (drained). Continue simmering uncovered for 10 minutes, until the chicken reaches an internal temperature of 165°F.
8

Remove bay leaves before serving. Taste and adjust seasoning with additional salt and pepper as needed.

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Questions

What is Chicken Cacciatore?

Hunter's style braised chicken with tomatoes, peppers, and onions. A rustic Italian-American one-pot dinner loaded with vegetables and aromatic herbs. This reference files it under Italian-American dinner: made on the stovetop, rated medium and about 65 minutes start to finish.

How long does Chicken Cacciatore take?

As written, 65 minutes: 20 of prep and 45 of cooking. The longest single stretch is step 6 (25 minutes): "Cover and simmer for 25 minutes."

What internal temperature should Chicken Cacciatore reach?

For Chicken Cacciatore, the target internal temperature is 165 F (about 75 C), given in step 7. A probe thermometer removes the guesswork.

Can I skip the searing in Chicken Cacciatore?

Step 2 reads: "Working in batches to avoid crowding, brown the chicken on both sides, about 3 minutes per side." You can, but you give up flavor. The browning in step 2 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

What can I use instead of red wine in Chicken Cacciatore?

The entry for Chicken Cacciatore calls for 1/2 cup dry red wine. In its place: Use beef or mushroom stock with a tablespoon of red wine vinegar or balsamic per cup. The sauce will be a little less deep.

Can I use chicken breasts instead of chicken thighs in Chicken Cacciatore?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for Chicken Cacciatore uses 2 lbs boneless, skinless chicken thighs, patted dry.

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