Rustic Chicken Cacciatore with Peppers and Tomatoes

Name: Rustic Chicken Cacciatore with Peppers and Tomatoes
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1.5 kg bone-in chicken thighs (skin on); 2 tbsp olive oil; 1 large onion (sliced); 2 bell peppers (sliced); 3 cloves garlic (minced); 1 cup red wine; 400 g canned tomatoes (diced); 1 cup chicken broth; 1 tsp dried oregano; 0.5 tsp dried thyme; 1 cup black olives (pitted and sliced); to taste salt and pepper

80 min 6 servings Medium

All Recipes

Rustic Chicken Cacciatore with Peppers and Tomatoes

Savour the classic Italian flavours of this rustic Chicken Cacciatore, braised with peppers, tomatoes, olives, and red wine until tender and full of taste.

Prep

20 min

Cook

60 min

Total

80 min

Servings

Difficulty

Medium

Chicken Cacciatore, also known as 'hunter's chicken', is a beloved Italian dish that brings comfort and warmth to the table. The combination of tender chicken, vibrant peppers, ripe tomatoes, and briny olives creates a medley of flavours that is hard to resist. With a splash of red wine, this dish is elevated to a new level of rustic elegance. The origins of Chicken Cacciatore can be traced back to the Italian countryside, where hunters would prepare this dish with whatever they had on hand, often including fresh herbs and vegetables from their gardens. This recipe stays true to its roots, offering a hearty and satisfying meal that is perfect for family gatherings or a cozy dinner at home.

Ingredients

Servings

For the Chicken

For the Sauce

Instructions

Prepare the Chicken

Pat the chicken thighs dry with paper towels and season generously with salt and pepper.

Pro tip: Dry chicken helps achieve a better sear.

Brown the Chicken

Heat olive oil in a large, deep skillet over medium-high heat. Add the chicken thighs, skin side down, and cook until brown and crispy, about 5-7 minutes per side. Transfer to a plate.

Pro tip: Do not overcrowd the pan; brown in batches if necessary.

Sauté the Vegetables

In the same skillet, add sliced onion and bell peppers. Sauté until softened, about 5 minutes. Stir in garlic and cook for an additional 1 minute until fragrant.

Pro tip: Use a wooden spoon to scrape up any browned bits from the pan for extra flavour.

Deglaze with Wine

Pour in the red wine, bringing it to a simmer while scraping the bottom of the pan. Allow the wine to reduce by half, about 3-4 minutes.

Add Tomatoes and Broth

Stir in the diced tomatoes, chicken broth, oregano, and thyme. Return the chicken to the skillet, nestling it into the sauce.

Pro tip: Ensure the chicken is partially submerged for even cooking.

Simmer the Cacciatore

Bring the sauce to a boil, then reduce heat to low and cover. Simmer for 30-40 minutes, or until the chicken is tender and reaches an internal temperature of 165°F (74°C). Use a meat thermometer to check the thickest part of the chicken without touching the bone.

Pro tip: Stir occasionally to prevent sticking.

Finish with Olives

Stir in the olives and cook uncovered for an additional 5 minutes to allow the sauce to thicken slightly.

Pro tip: Taste and adjust seasoning as needed before serving.

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Tips & Tricks

<ul><li>For a richer flavour, use bone-in, skin-on chicken thighs.</li><li>Brown the chicken well to enhance the depth of flavour.</li><li>Use a heavy-bottomed pan to ensure even cooking.</li><li>Allow the sauce to simmer until it thickens for optimal taste.</li></ul>

Serving Suggestions

Serve this Chicken Cacciatore over a bed of creamy polenta or al dente pasta to soak up the rich sauce. A side of crusty bread is also ideal to enjoy every drop of the delicious juices. Pair with a glass of the same red wine used in the recipe for a harmonious dining experience. This dish can be made ahead and stored in the refrigerator for up to three days. Reheat gently on the stovetop, adding a splash of water if needed to loosen the sauce. Leftovers can also be frozen for up to three months, providing a quick and satisfying meal on a busy day.