Chicken cacciatore delivers the satisfying flavor of a long-simmered dinner without complicated preparation. Chicken thighs stay tender in a tomato sauce filled with onions, peppers, mushrooms, and herbs. Browning the chicken first adds richness, while a little wine loosens the flavorful bits in the pan. The vegetables soften into the sauce, making every spoonful taste rounded and savory. This Italian-American favorite is wonderful over spaghetti, creamy polenta, or rice, with bread for the remaining sauce. Serve with a crisp salad dressed simply with olive oil and vinegar. It is equally suitable for a family supper or an informal company dinner.

Serves: 4
Prep time: 20 minutes
Cook time: About 50 minutes

Ingredients

• 8 small bone-in chicken thighs, about 3 pounds, skin removed if preferred
• ¾ teaspoon salt, divided
• ½ teaspoon black pepper
• 1 tablespoon olive oil
• 1 large onion, sliced
• 1 red or green bell pepper, sliced
• 8 ounces mushrooms, sliced
• 3 garlic cloves, minced
• ½ cup dry white wine or low-sodium chicken broth
• 1 can crushed tomatoes, 28 ounces
• ½ cup low-sodium chicken broth
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• 1 bay leaf
• ⅛ teaspoon crushed red pepper, optional
• 2 tablespoons chopped parsley or basil

Directions

1. Pat the chicken dry. Season with ½ teaspoon salt and the black pepper.
2. Heat the oil in a large, deep skillet or Dutch oven over medium-high heat.
3. Brown the chicken in batches for about 4 minutes per side. Transfer to a plate; it will finish cooking in the sauce.
4. Leave about 1 tablespoon fat in the pan. Add onion, bell pepper, and mushrooms. Cook for 7 to 9 minutes.
5. Add garlic and cook for 30 seconds.
6. Pour in wine or broth and scrape up the browned bits. Simmer for 2 minutes.
7. Add tomatoes, the additional ½ cup broth, oregano, thyme, bay leaf, optional red pepper, and remaining salt.
8. Return the chicken and collected juices to the pan. Cover and simmer gently for 30 to 40 minutes, until tender and at least 165°F in the thickest part, away from the bone.
9. If necessary, remove the chicken briefly and simmer the sauce uncovered to thicken.
10. Discard the bay leaf, return the chicken to the sauce, and sprinkle with parsley or basil.

Tips and variations

• Add ¼ cup sliced olives near the end for a briny variation.
• Boneless thighs work too; begin checking their temperature after 20 minutes of simmering.
• Chicken thighs often become more tender as they cook beyond the minimum safe temperature.

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