Chicken Cacciatore
The BEST Chicken Cacciatore in a rich and rustic sauce with chicken falling off the bone, is simple Italian comfort food at its best! Authentic Chicken Cacciatore is an Italian classic, and you'll never get a more succulent home cooked meal than this! Easy to make and loved by the entire family!
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 tablespoons olive oil (divided)
- 6 bone-in skinless chicken thighs
- 1 pinch salt ( to season)
- 1 pinch pepper
- 1 medium onion (diced)
- 2 tablespoons garlic (minced, or 6 cloves)
- 1 small yellow bell pepper (diced)
- 1 small red bell pepper (diced)
- 1 large carrot (peeled and sliced)
- 10 ounces mushrooms (sliced)
- 1/2 cup pitted black olives
- 8 sprigs thyme
- 2 tablespoons fresh parsley (plus more to garnish)
- 2 tablespoons fresh basil (chopped)
- 1 teaspoon dried oregano
- 150 ml red wine
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 7 ounces Roma tomatoes (halved)
- 1/2 teaspoon red pepper flakes
Instructions
- 1
Season chicken with salt and pepper.
- 2
Heat 2 tablespoons oil in a heavy cast iron skillet. Sear chicken on both sides until golden, about 3-4 minutes each side. Remove from skillet and set aside.
- 3
Add remaining oil to the pan. Sauté the onion until transparent, about 3-4 minutes. Add in garlic and cook until fragrant, about 30 seconds. Add the peppers, carrot, mushrooms and herbs; cook for 5 minutes until vegetables begin to soften.
- 4
Pour in the wine, scraping up browned bits from the bottom of the skillet. Cook until wine is reduced, about 2 minutes.
- 5
Add crushed tomatoes, tomato paste, Roma tomatoes and chill flakes. Season with salt and pepper to your tastes. Return chicken pieces to the skillet and continue to cook over stove top OR in the oven following the instructions below.
- 6
Mix all of the ingredients together; cover with lid, reduce heat to low and allow to simmer (while stirring occasionally) for 40 minutes or until the meat is falling off the bone. Add in the olives, allow to simmer for a further 10 minutes. Garnish with parsley and serve immediately.
- 7
Transfer the covered skillet to a preheated oven at 375°F (190°C) and cook for 50 minutes. Remove the lid, add in the olives and cook for an additional 20 minutes until the chicken is tender and falling off the bone, and the sauce has reduced.