Authentic Chicken Cacciatore Recipe
Experience a taste of Tuscany with this rustic hunter-style stew. Tender bone-in chicken braised in a rich tomato sauce with fresh herbs and bell peppers.
Equipment
- Dutch Oven
- Platter
Ingredients
Chicken
- 4 pounds bone-in, skin-on chicken legs, thighs and drumsticks split
- 3 tablespoons extra-virgin olive oil
Vegetables & Herbs
- 1 medium yellow onion thinly sliced
- 1 large red bell pepper stemmed, seeded, and thinly sliced
- 5 medium cloves garlic thinly sliced
- 2 sprigs fresh rosemary, sage, or thyme
- 1 bay leaf
Liquids
- 28 ounce can peeled whole tomatoes drained and crushed by hand
Instructions
- Preheat your oven to 350°F (180°C). Thoroughly season the chicken pieces all over with kosher salt and freshly ground black pepper.
- Heat the olive oil in a Dutch oven over medium-high heat. Brown chicken pieces in batches until golden on all sides, about 6 minutes per side. Transfer to a platter.
- In the same pot, sauté onion, bell pepper, and garlic until soft and fragrant, about 8 minutes, scraping up browned bits.
- Add crushed tomatoes, fresh herb sprigs, and bay leaf. Bring to a simmer and season.
- Nestle chicken back into the sauce. Bake uncovered in the oven for about 30 minutes until chicken is tender and sauce has thickened.
- Remove herb sprigs and bay leaf. Garnish with minced flat-leaf parsley and serve immediately.
Notes
Serving suggestion: This dish is wonderful over creamy polenta, mashed potatoes, or a wide noodle pasta to catch all the sauce.
