Description
This classic Chicken Cacciatore recipe features tender, bone-in chicken legs and thighs simmered in a flavorful tomato sauce with red bell peppers, onions, garlic, and fresh herbs. The dish is browned on the stovetop and then slow-cooked in the oven, resulting in a hearty and comforting Italian-inspired meal perfect for family dinners.
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
- 3 tablespoons (45 ml) extra-virgin olive oil
Vegetables & Herbs
- 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
- 2 sprigs fresh rosemary, sage, or thyme
- 1 bay leaf
- Minced flat-leaf parsley, for garnish (optional)
Liquids
- 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 can
Instructions
- Preheat and Season: Preheat your oven to 350°F (180°C). Thoroughly season the chicken pieces all over with kosher salt and freshly ground black pepper to enhance their natural flavors.
- Brown the Chicken: Heat the extra-virgin olive oil in a Dutch oven or large straight-sided sauté pan over medium-high heat until shimmering. Working in batches to prevent overcrowding, add the chicken pieces and cook, turning occasionally, until they are browned on all sides, about 6 minutes per side. Once browned, transfer the chicken to a platter and set aside.
- Sauté Vegetables: In the same pot, add the sliced onion, red bell pepper, and garlic. Cook, stirring frequently and scraping up any browned bits from the bottom, until the vegetables soften and become fragrant, approximately 8 minutes.
- Deglaze and Simmer: Pour in the dry white wine and bring the mixture to a simmer, allowing the alcohol to reduce slightly. Add the drained and crushed whole tomatoes along with the reserved tomato juices. Toss in the fresh herb sprigs (rosemary, sage, or thyme) and bay leaf. Bring the sauce back to a simmer and season with salt and pepper to taste.
- Combine and Bake: Nestle the browned chicken pieces and any accumulated juices back into the sauce and vegetables. Transfer the Dutch oven or pan to the oven and cook uncovered until the chicken is fully cooked through, tender, and the sauce has slightly reduced and thickened, about 30 minutes.
- Finish and Serve: Remove the herb sprigs and bay leaf from the pot. Garnish the Chicken Cacciatore with minced flat-leaf parsley if desired, and serve immediately for a warm, rustic meal.
Notes
- Make sure to brown the chicken well to develop deep flavor in the dish.
- Use bone-in, skin-on chicken for the best texture and taste.
- If you don’t have white wine, you can substitute with chicken broth or water with a splash of lemon juice.
- The dish can be paired beautifully with crusty bread, polenta, or pasta to soak up the delicious sauce.
- Leftovers keep well refrigerated for up to 3 days and also freeze nicely for future meals.
Nutrition
- Serving Size: 1 serving (approx. 1 large chicken leg with sauce)
- Calories: 480
- Sugar: 7g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 140mg
