Description
This classic Chicken Cacciatore recipe features tender bone-in, skin-on chicken cooked with vibrant red bell peppers, sweet onion, garlic, and crushed tomatoes, simmered with aromatic herbs in a savory white wine sauce. Perfectly browned chicken is braised gently in the oven until succulent and infused with rich Italian flavors, making it an ideal comforting and hearty meal.
Ingredients
Scale
Chicken
- 3 to 4 pounds (1.4 to 1.8 kg) bone-in, skin-on chicken legs, thighs and drumsticks split
- Kosher salt and freshly ground black pepper (to taste)
- 3 tablespoons (45 ml) extra-virgin olive oil
Vegetables and Aromatics
- 1 medium (8-ounce; 225 g) yellow onion, thinly sliced
- 1 large (8-ounce; 225 g) red bell pepper, stemmed, seeded, and thinly sliced
- 5 medium cloves garlic, thinly sliced
Liquids and Herbs
- 3/4 cup (175 ml) dry white wine
- 1 (28-ounce; 795 g) can peeled whole tomatoes, drained and crushed by hand, plus 1/2 cup (120 ml) reserved juices from the can
- 2 sprigs fresh rosemary, sage, or thyme (choose one)
- 1 bay leaf
- Minced flat-leaf parsley, for garnish (optional)
Instructions
- Preheat and Season: Preheat your oven to 350°F (180°C). Season the chicken pieces all over generously with kosher salt and freshly ground black pepper to enhance the flavor.
- Brown the Chicken: In a Dutch oven or a large straight-sided sauté pan, heat the extra-virgin olive oil over medium-high heat until shimmering. Add the chicken pieces in batches, cooking them for about 6 minutes per side and turning occasionally, until they are nicely browned on all sides. Transfer each batch to a platter and set aside.
- Sauté Vegetables: In the same pan, add the sliced onion, red bell pepper, and garlic. Cook these, stirring continuously and scraping any browned bits off the bottom, until the vegetables are softened and fragrant, approximately 8 minutes.
- Add Wine and Tomatoes: Pour in the dry white wine and bring the mixture to a gentle simmer. Then add the crushed whole tomatoes along with the reserved tomato juices. Stir in the herb sprigs and bay leaf. Return the mixture to a simmer and season with more salt and pepper as needed.
- Combine Chicken and Sauce: Nestle the browned chicken pieces back into the pan amidst the vegetable and tomato sauce along with any accumulated juices from the platter.
- Braise in the Oven: Transfer the pan uncovered to the preheated oven. Cook until the chicken is cooked through, tender, and the sauce has reduced and thickened slightly, about 30 minutes.
- Finish and Serve: Remove the herb sprigs and bay leaf before serving. Garnish the dish with minced flat-leaf parsley if desired. Serve immediately and enjoy the hearty, robust flavors.
Notes
- Using bone-in, skin-on chicken pieces enhances flavor and keeps the meat moist during cooking.
- If you don’t have a Dutch oven, use any oven-safe, heavy-bottomed sauté pan with a lid or aluminum foil to cover.
- Dry white wine adds depth and acidity; if unavailable, a low-sodium chicken broth with a splash of lemon juice can be substituted.
- The recipe pairs well with crusty bread, polenta, or pasta to soak up the delicious sauce.
- Leftovers keep well in the refrigerator for up to 3 days and can be gently reheated on the stovetop.
Nutrition
- Serving Size: 1 serving (approx. 1/5 of recipe)
- Calories: 450
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
