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chicken cacciatore recipe

Easy Chicken Cacciatore Recipe

chicken cacciatore recipe Italian braised chicken simplifies tomato chicken prep. Try mastering its easy taste!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Chicken Recipes
Cuisine: Italian
Calories: 385

Ingredients
  

  • 2 lbs boneless chicken thighs
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 cup sliced mushrooms
  • 1 cup canned diced tomatoes
  • 1/2 cup tomato sauce
  • 1 cup chicken broth
  • 1/4 cup sliced black olives
  • 1 tbsp capers
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1 bay leaf

Method
 

  1. Pat your chicken thighs completely dry with paper towels — this is non-negotiable for crispy skin. Season generously with salt and pepper on both sides. Heat your olive oil in a large skillet over medium-high heat for about 2 minutes until it shimmers. Working in batches so you don't crowd the pan, sear the chicken skin-side down first for 4-5 minutes until golden.
  2. Flip each thigh and sear the other side for another 3-4 minutes until you've got that beautiful color all over. Don't move them around too much — let them sit and develop that crust. Transfer the cooked chicken to a plate and set aside. There's gonna be some browned bits stuck to the pan, and that's exactly what you want.
  3. In the same skillet, add your diced onion and cook for about 3 minutes until it starts to soften and turn translucent. You'll hear it sizzle and pop as the moisture releases. Add your minced garlic and cook for another minute until it's fragrant. Stir in the red bell pepper and mushrooms, cooking for about 4 minutes total.
  4. Pour in your canned diced tomatoes, tomato sauce, and chicken broth, scraping up all those browned bits from the bottom of the pan with a wooden spoon. This is called deglazing, and it adds serious flavor. Add the oregano, thyme, and bay leaf. Stir everything together until well combined and smooth.
  5. Return the seared chicken thighs to the skillet, nestling them into the sauce so they're mostly submerged. Bring the whole thing to a gentle simmer over medium heat. Don't let it boil hard or the chicken gets tough. Cover the skillet partially with a lid and let it simmer for about 25-30 minutes.
  6. When your kitchen smells like warm tomatoes, garlic, and herbs all blended together, that's your signal the chicken's almost done. Add the black olives and capers to the pan. Stir gently and cook uncovered for another 5 minutes. Taste the sauce and adjust your salt and pepper — it should taste rich and balanced, not watery.
  7. The chicken is ready when it's completely tender and pulls apart easily with a fork, and the sauce has thickened slightly. If yours looks too thin, you can simmer it uncovered for another few minutes. I always taste a piece of chicken to make sure it's cooked through — no pink anywhere. Let it rest in the pan for 3-4 minutes before serving.