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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.

65 minMediumServes 4380 cal/serving

Italian-AmericanDinnerStovetopStandard

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. 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. 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. 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. 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. 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. 6

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

  7. 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. 8

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

Questions

How long does Chicken Cacciatore keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Chicken Cacciatore?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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