Chicken Cacciatore

Comforting, generous, and easy to love, anchored by chicken with a lift of tomato. A reliable answer to 'what's for dinner?'

Why You'll Love This Recipe

• Classic Italian Sunday dinner.
• One-pot for easy cleanup.
• Rustic and forgiving — hard to overcook.
• Better the next day.
• Pairs with everything from polenta to pasta to bread.

Ingredient Notes

• Bone-in skin-on thighs are non-negotiable for the best result.
• Crushed tomatoes give body; diced are too watery without long reduction.
• Dry red wine (Chianti or Sangiovese) is most traditional.

Ingredient Substitutions

• Chicken legs and thighs (cook to 175°F).
• Add Italian sausage for a heartier version.
• White wine for a lighter, brighter sauce.

Equipment Needed

• Large Dutch oven or heavy oven-safe skillet
• Tongs
• Wooden spoon
• Instant-read thermometer

Prep Tips

• Slice all vegetables to similar thickness for even cooking.
• If short on time, make in a pressure cooker — 15 minutes high pressure, natural release.

Instructions

1. 1

   Gather and prep: 1 lb chicken, 1 medium tomato, diced, 1 medium onion, diced, 1 medium bell pepper, sliced, 3 cloves garlic, minced, 1 tbsp olive oil, 1 tsp oregano, 1 tsp salt. mince the garlic, dice the onion, chop the vegetables into even pieces, and chop the fresh herbs before you start cooking.

2. 2

   Pat the chicken thoroughly dry. Season both sides with salt and pepper, then dust lightly with flour, shaking off the excess.

3. 3

   Heat the olive oil in the Dutch oven over medium-high heat. Working in two batches, sear the chicken skin-side down for 5–6 minutes until deep mahogany, then flip and sear 3 minutes more. Transfer to a plate.

4. 4

   Drain off all but 2 tablespoons of fat. Reduce heat to medium and add the onion and bell peppers; cook 6–8 minutes until softened. Add the mushrooms; cook 4 minutes until they release their water and start to brown. Stir in the garlic and cook 1 minute more.

5. 5

   Pour in the wine, scraping up any fond from the bottom; simmer 2 minutes until reduced by half. Add the crushed tomatoes, oregano, thyme, and bay leaf. Nestle the chicken (skin-up) back into the sauce.

6. 6

   Cover, reduce heat to low, and gently simmer 30–35 minutes until the chicken reaches 175°F at the thigh bone and the sauce has thickened. (Dark meat is best beyond 165°F — it stays juicy longer.) Discard the bay leaf, finish with basil and olives if using, and serve over polenta, pasta, or crusty bread.

Artsi Pro Tips

• Skin-on, bone-in thighs deliver vastly more flavor than boneless. The skin renders and the bones enrich the sauce.
• Dry the chicken hard before searing — wet skin won't brown.
• Wine adds depth, but chicken broth + a splash of vinegar works in a pinch.

Common Mistakes

• Not browning the chicken enough — the fond builds the entire sauce.
• Boiling instead of simmering, which makes the meat stringy.
• Pulling thighs at 165°F (rubbery for dark meat); 175°F is the goal.

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