Description
A classic Italian Chicken Cacciatore featuring bone-in, skin-on chicken slow-cooked with red bell peppers, tomatoes, onion, and fragrant herbs in a rich, savory sauce. Perfectly browned chicken simmered in white wine and tomatoes delivers a comforting and flavorful dish ideal 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, to taste
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 tablespoons (45 ml) extra-virgin olive oil
- 3/4 cup (175 ml) dry white wine
- 1 (28-ounce; 795 g) can peeled whole tomatoes, drained and crushed by hand
- 1/2 cup (120 ml) reserved tomato juices
- 2 sprigs fresh rosemary, sage, or thyme
- 1 bay leaf
Garnish
- Minced flat-leaf parsley (optional)
Instructions
- Preheat and Season: Preheat your oven to 350°F (180°C). Season the chicken pieces generously all over with kosher salt and freshly ground black pepper to build flavor.
- Brown the Chicken: Heat the olive oil in a Dutch oven or large straight-sided sauté pan over medium-high heat until shimmering. Working in batches to avoid 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 pan, add the sliced onion, red bell pepper, and garlic. Cook while stirring, scraping up the browned bits from the bottom, until the vegetables soften, about 8 minutes. This builds the sauce’s base.
- Deglaze and Simmer: Pour in the dry white wine and bring the mixture to a simmer, allowing the alcohol to cook off and flavors to meld. Then add the crushed whole tomatoes and reserved tomato juices, along with the herb sprigs and bay leaf. Return the liquid to a simmer and season with salt and pepper.
- Combine and Oven Cook: Nestle the browned chicken pieces and any accumulated juices back into the tomato vegetable mixture. Transfer the entire pan to the preheated oven and cook uncovered until the chicken is fully cooked through, tender, and the sauce has thickened slightly, about 30 minutes.
- Finish and Serve: Remove the herb sprigs and bay leaf before serving. Garnish with minced flat-leaf parsley, if desired, and serve immediately for a hearty, comforting meal.
Notes
- Using bone-in, skin-on chicken adds flavor and moisture during cooking.
- Crushing the canned tomatoes by hand enhances texture in the sauce.
- White wine adds acidity and depth; substitute with chicken broth if preferred.
- Cook in batches when browning chicken to ensure even searing.
- This dish pairs well with polenta, mashed potatoes, or a crusty bread to soak up the sauce.
Nutrition
- Serving Size: 1 serving (approx. 6 oz chicken with sauce)
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 350 mg
- Fat: 24 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
