Description
Chicken Cacciatore with Red Peppers, Tomato, and Onion is a classic Italian braised chicken dish featuring tender bone-in, skin-on chicken simmered in a flavorful sauce of tomatoes, red bell peppers, onions, garlic, and herbs. Braised slowly in the oven, the chicken becomes juicy and infused with the aromatic flavors of rosemary, sage, or thyme, complemented by a splash of dry white wine. This rustic and hearty dish is perfect for a comforting family meal and pairs wonderfully with crusty bread or pasta.
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, plus 1/2 cup (120 ml) reserved juices from can
- 2 sprigs fresh rosemary, sage, or thyme
- 1 bay leaf
Garnish
- Minced flat-leaf parsley, for garnish (optional)
Instructions
- Preheat and Season: Preheat the oven to 350°F (180°C). Pat the chicken pieces dry, then season all over generously with kosher salt and freshly ground black pepper to enhance flavor.
- Brown the Chicken: In a Dutch oven or large, straight-sided sauté pan, heat the extra-virgin olive oil over medium-high heat until shimmering. Add the chicken pieces in batches, making sure not to overcrowd the pan, and cook them until browned on all sides, about 6 minutes per side. This browning step locks in flavor and creates a rich base for the sauce. Transfer the browned chicken to a platter and set aside.
- Sauté Vegetables and Aromatics: To the same pan, add the sliced onion, red bell pepper, and garlic. Cook, stirring and scraping up any browned bits from the bottom of the pan, until the vegetables are softened and fragrant, approximately 8 minutes. This step develops the aromatic foundation for the sauce.
- Deglaze with Wine: Pour in the dry white wine and bring the mixture to a simmer. This will help loosen any remaining caramelized bits and add acidity and depth to the sauce.
- Add Tomatoes and Herbs: Stir in the hand-crushed tomatoes and their reserved juices. Add the fresh herb sprigs (rosemary, sage, or thyme) and bay leaf for aromatic complexity. Season the sauce with salt and freshly ground black pepper to taste. Return the mixture to a simmer to meld the flavors.
- Combine Chicken and Sauce: Nestle the browned chicken pieces, along with any juices accumulated on the platter, into the tomato and vegetable sauce. Ensure the chicken is partially submerged to braise evenly.
- Braise in Oven: Transfer the Dutch oven or pan uncovered to the preheated oven. Cook until the chicken is fully cooked through, tender, and the sauce has reduced and thickened slightly, about 30 minutes. This slow oven braising gently cooks the chicken while allowing the flavors to intensify.
- Finish and Serve: Remove the herb sprigs and bay leaf from the sauce. Serve the chicken cacciatore hot, garnished with minced flat-leaf parsley for a fresh burst of color and flavor if desired.
Notes
- Browning the chicken properly is key to developing deep flavor in the sauce.
- Use bone-in, skin-on chicken for juicier and more flavorful results; skin adds richness to the braising liquid.
- Feel free to substitute fresh herbs according to preference; rosemary, sage, or thyme all work well.
- This dish pairs beautifully with polenta, pasta, or crusty bread to soak up the delicious sauce.
- Leftovers taste even better the next day as flavors meld; store refrigerated and reheat gently.
Nutrition
- Serving Size: 1 serving (about 6 oz chicken with sauce)
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 390 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 115 mg
