Chicken Cacciatore
Tender chicken braised in a rustic tomato sauce with bell peppers, onions, and olives. A classic Italian hunter-style dish that's simple enough for weeknight dinner but impressive enough for guests.
- Total time
- 45 min
- Servings
- 4
- Calories
- 485
- Protein
- 48g
Ingredients
- 8 pieces (about 2.5 lbs) bone-in, skin-on chicken thighs
- 3 tablespoons olive oil
- 1 large yellow onion
- 1 large bell pepper (red or yellow)
- 4 cloves garlic
- 28 oz (1 can) canned crushed tomatoes
- ¾ cup green or kalamata olives, pitted
- 1.5 teaspoons dried oregano
- 1 to taste salt and pepper
Instructions
- 1
Pat the chicken thighs dry with paper towels by pressing gently on all sides, so the skin will crisp up when cooked.
- 2
Slice the onion from root to tip into pieces about 0.5 inches wide, so they hold together when cooked.
- 3
Cut the bell pepper lengthwise into quarters; remove the seeds and white ribs, then slice each quarter into 0.5-inch-wide strips.
- 4
Mince the garlic until the pieces are smaller than a grain of rice — about the size of pencil-tip dots.
- 5
Heat 3 tablespoons olive oil in a large skillet (12-inch) over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 6
Place the chicken thighs skin-side down in the hot oil and cook without moving them for 6 minutes until the skin turns the color of warm honey and feels firm when pressed.
- 7
Flip each chicken thigh skin-side up and cook for 4 minutes until the bottom is light golden brown, then transfer to a plate.
- 8
Add the onion slices to the same skillet and stir with a wooden spoon once every 30 seconds for 3 minutes until they begin to soften.
- 9
Add the bell pepper strips and minced garlic to the skillet, stir, and cook for 1 minute until the garlic smell becomes strong and fragrant.
- 10
Pour in the 28 oz crushed tomatoes and 1.5 teaspoons dried oregano, stirring with a wooden spoon until evenly mixed.
- 11
Return the chicken thighs to the skillet, nestling them skin-side up into the sauce, then stir in the 0.75 cup olives.
- 12
Reduce heat to medium-low, cover the skillet with a lid, and simmer for 20 minutes until the chicken is fork-tender and no longer pink inside the thickest part.
- 13
Remove the lid and taste the sauce, then stir in salt and pepper until it tastes savory and balanced to your preference.
Tools you’ll need
- 12-inch skillet with lid
- paper towels
- cutting board
- chef's knife
- wooden spoon
- plate
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