Chicken Cacciatore with Red Peppers Recipe

If you’ve been hunting for a comfort food that’s rustic, cozy, and bursting with flavor, you’ve got to try this Chicken Cacciatore with Red Peppers Recipe. It’s one of those dishes that feels like a warm hug after a long day, and I absolutely love how the vibrant red peppers add a lovely sweetness and color to the rich tomato sauce. Stick with me here—I’m going to walk you through everything you need to make this fantastic Italian classic that’s perfect for sharing or savoring solo.

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Ingredients You’ll Need

Every ingredient in this Chicken Cacciatore with Red Peppers Recipe plays a special role in building that signature robust flavor — from the bone-in chicken that stays juicy to the sweet red bell peppers that balance the acidity of tomatoes. When shopping, look for the freshest produce, especially the peppers and herbs, since they make a noticeable difference.

• Bone-in, skin-on chicken legs, thighs, and drumsticks: Using skin-on pieces gives you crispy, flavorful skin and juicy meat inside.
• Kosher salt and freshly ground black pepper: Simple seasonings that highlight the natural flavors.
• Extra-virgin olive oil: Look for a good-quality one that adds a subtle fruity note to the dish.
• Yellow onion: Slicing thinly allows for quick softening and natural sweetness.
• Red bell pepper: Thin slices ensure they cook evenly and impart their vibrant color and sweetness.
• Garlic cloves: Thinly sliced garlic provides pungency and aromatic depth without overpowering.
• Dry white wine: Adds acidity and complexity; you can use a good cooking wine or any dry white you enjoy sipping.
• Canned whole peeled tomatoes: Drain and crush by hand for the best rustic texture in the sauce.
• Fresh herb sprigs (rosemary, sage, or thyme): Choose your favorite or combine for an earthy herbal punch.
• Bay leaf: Classic herb that rounds out the savory profile.
• Minced flat-leaf parsley (optional): Adds a fresh, peppery finish when sprinkled on top.

Variations

One of my favorite things about this Chicken Cacciatore with Red Peppers Recipe is how easy it is to customize. Whether you want to play with the veggies or cater to dietary needs, you can tweak this recipe to suit your mood and pantry.

• Add mushrooms: When I first tried adding sliced cremini mushrooms, they absorbed the sauce beautifully and gave an earthy depth.
• Use boneless chicken: For a weeknight speedier version, boneless thighs work great but keep an eye on cooking time to avoid drying out.
• Substitute wine: Don’t have dry white wine? Try chicken broth with a splash of lemon juice — it still brings brightness to the sauce.
• Make it spicy: I once added red pepper flakes for a gentle kick — my family actually loved the extra warmth.

How to Make Chicken Cacciatore with Red Peppers Recipe

Step 1: Brown the Chicken Gorgeous and Crispy

Start by seasoning your chicken all over with plenty of kosher salt and freshly ground pepper—that salt not only flavors the meat but helps render the skin crispier. Heat your olive oil in a large Dutch oven or sturdy sauté pan over medium-high heat. When the oil shimmers, add the chicken pieces skin-side down but don’t overcrowd the pan. Patience here is key: brown the chicken thoroughly for about 6 minutes per side. You want that golden crust because it unlocks so much flavor in the finished dish. Once browned, transfer each piece to a platter to rest while you prepare the veggies.

Step 2: Soften Onions, Peppers, and Garlic

In the same pot, toss in your thinly sliced onions, red bell peppers, and garlic. Stir frequently, scraping up all those lovely browned bits left from the chicken (those little caramelized bits are pure gold for flavor). Let the veggies soften and sweat down for about 8 minutes until tender and slightly golden. This slow softening turns the peppers sweet and mellows the garlic so it’s fragrant without being sharp.

Step 3: Deglaze with Wine and Build the Sauce

Pour in the dry white wine and bring it to a gentle simmer, scraping the pan with your spoon to loosen every flavor-packed speck. Let it reduce for 2-3 minutes to cook off the alcohol. Next, add your hand-crushed whole peeled tomatoes along with half a cup of reserved tomato juice — this keeps your sauce rich and balanced. Toss in fresh rosemary, sage, or thyme sprigs and a bay leaf for an herbal hug. Season again with salt and pepper, taste, and adjust.

Step 4: Nestle the Chicken Back In and Braise

Return the chicken plus all the juices that escaped onto the platter back into the pot, nestling them into the sauce and veggies. Pop the whole pot into your preheated 350°F (180°C) oven uncovered. Let everything braise slowly for about 30 minutes, or until the chicken is fully cooked (165°F internal temp) and incredibly tender, and the sauce has reduced to luscious perfection.

Step 5: Finish and Serve

Before serving, discard the bay leaf and herb sprigs. For a fresh finish, sprinkle minced flat-leaf parsley on top. I love serving this right away with some crusty bread to soak up all that saucy goodness.

How to Serve Chicken Cacciatore with Red Peppers Recipe

Garnishes

I’m a big fan of finishing this dish with a sprinkle of freshly chopped flat-leaf parsley – it cuts through the richness with a pop of freshness. Sometimes I add a little shaved Parmesan for an extra touch of indulgence. For some zing, a lemon wedge on the side brightens each bite beautifully.

Side Dishes

My go-to sides with this Chicken Cacciatore with Red Peppers Recipe are creamy polenta, buttery mashed potatoes, or simple spaghetti tossed with olive oil and garlic. All these options soak up the luscious sauce perfectly and balance the hearty chicken.

Creative Ways to Present

For a dinner party, I like to serve this in individual shallow bowls layered with polenta, topped with a chicken leg, and finished with a fresh herb garnish. It always impresses guests and feels a little special without extra fuss.

Make Ahead and Storage

Storing Leftovers

Once cooled, I place leftover Chicken Cacciatore with Red Peppers Recipe into airtight containers and store in the fridge for up to 3 days. The flavor develops beautifully overnight, so leftovers often taste even better than the first day!

Freezing

I’ve frozen this recipe successfully by portioning it out before freezing in freezer-safe containers. It keeps well for up to 3 months. Just thaw it overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop over low heat to prevent drying out, stirring occasionally. If the sauce has thickened too much, add a splash of water or broth to loosen it back up.

FAQs

Final Thoughts

This Chicken Cacciatore with Red Peppers Recipe holds a special place in my heart—not just for its comforting taste but because it’s a dish that brings people together around the table. Whether it’s a busy weeknight or a laid-back weekend, I find it’s always a crowd-pleaser that impresses without being complicated. I hope you’ll give it a spin and enjoy all those beautiful layers of Italian flavor as much as I do!

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