Chicken Thighs Cacciatore
Experience the bold, rustic flavors of Italy with this irresistible Chicken Thighs Cacciatore recipe. Succulent bone-in, skin-on chicken thighs are seared to golden perfection and simmered in a rich tomato-based sauce infused with aromatic garlic, onion, and red bell pepper. Accented with earthy oregano and thyme, this hearty dish is taken to the next level with briny kalamata olives, tangy capers, and a splash of red wine for depth. Ready in just over an hour, this one-pot wonder is perfect for weeknight dinners or a cozy family gathering. Serve it over pasta, creamy polenta, or with warm crusty bread to soak up every savory bite.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 medium carrot, peeled and diced
- 1 large red bell pepper, sliced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 28 ounces canned crushed tomatoes
- 1 cup chicken broth
- 0.5 cup red wine (optional)
- 0.5 cup kalamata olives, pitted and sliced
- 2 tablespoons capers, drained
- 2 tablespoons fresh parsley, chopped
Instructions
Pat the chicken thighs dry with paper towels, then season them on both sides with salt and pepper.
Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken thighs, skin side down, and sear for 4-5 minutes until deeply golden brown. Flip and cook for another 2-3 minutes. Remove the chicken from the pan and set aside.
In the same skillet, reduce the heat to medium and add the diced onion. Cook for 3-4 minutes, stirring occasionally, until softened.
Add the minced garlic, diced carrot, and sliced red bell pepper. Cook for another 4-5 minutes until the vegetables are softened and fragrant.
Stir in the dried oregano and thyme, cooking for 1 minute to release their aromatics.
Pour in the crushed tomatoes, chicken broth, and red wine (if using). Stir to combine and bring the mixture to a simmer.
Return the chicken thighs to the skillet, nestling them into the tomato mixture. Reduce the heat to low, cover the skillet, and simmer gently for 35-40 minutes until the chicken is tender and fully cooked.
In the last 10 minutes of cooking, add the kalamata olives and capers to the sauce.
Taste the sauce and adjust seasoning with salt and pepper if needed.
Garnish with freshly chopped parsley before serving.
Serve hot with crusty bread, over pasta, or alongside polenta for a complete meal.
Nutrition Facts
Calories |
360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 28% | |
| Saturated Fat | 5.1 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 880 mg | 38% | |
| Total Carbohydrate | 16.4 g | 6% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 8.6 g | ||
| Protein | 21.0 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 747 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
