Chicken Cacciatore Recipe

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This Chicken Cacciatore Recipe features tender, fall off the bone chicken in a rich, savory sauce. This classic Italian dish may seem intimidating but it is made in just one pan and is much easier than it seems!

Chicken Cacciatore is a classic dish that most people recognize, but probably one that isn’t made often. This dish is known for its multitude of ingredients and slow simmer, so it often seems unattainable for a weeknight meal.

Ingredients

6 bone-in, skin-on chicken thighs
2 teaspoons fine sea salt, divided
1 tablespoons olive oil
1 medium yellow onion, thinly sliced
1 red bell peppers, cut into strips
1 green bell peppers, cut into strips
10 ounces baby bella mushrooms, sliced
6 cloves garlic, minced
1 tablespoon chopped fresh thyme
1/2 cup dry red wine
1 1/2 cups chicken broth
1 (14.5 ounce) can diced tomatoes
1 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
3/4 cup pitted black olives, cut in half
Fresh chopped parsley, for garnish (optional)

Instructions

Pat chicken pieces dry with a paper towel. Sprinkle with 1 1/2 teaspoons salt on both sides. Heat olive oil in a 6-quart large skillet or Dutch oven over medium heat.
Add the chicken pieces, skin side down, cooking for 5-7 minutes. Flip and cook for 2 more minutes. Transfer to a plate for later. The chicken will NOT be cooked through at this point.
Once the chicken has been removed add the onion, and peppers and cook for 8 minutes until softened. Mix in the garlic, thyme, and mushrooms and cook for 5 minutes until fragrant and softened.
Next, deglaze the pan with the red wine over medium-high heat, cooking for 3-5 minutes until partially evaporated. Add the broth, diced tomatoes, oregano, ground black pepper, red pepper flakes, and remaining 1⁄2 teaspoon salt. Place the chicken pieces on top of the mixture and spoon some of the liquid on top of each piece of chicken.
Bring to a boil over high heat, then reduce to low and simmer, covered, for about 35 minutes. The chicken should become super soft and be fully cooked through, reaching at least 165°F on an instant-read thermometer.
Uncover the pan. Remove the chicken from the pan with tongs or a slotted spoon and place onto a large plate and set aside. Remove the skin from the chicken.
Mix the olives into the sauce in the pan. Simmer the sauce in the pan over medium-low heat, uncovered, for 15 minutes until thickened.
Return the chicken to the pan and spoon the sauce over the chicken. Garnish with parsley.