Description
This Easy Chicken Cacciatore recipe features tender, bone-in chicken thighs simmered in a flavorful tomato sauce with bell peppers, onions, garlic, and capers. Searing the chicken skin creates a crispy texture before baking it in a savory mix of herbs and white wine, resulting in a comforting Italian classic perfect for a satisfying dinner.
Ingredients
Chicken
- 4 bone-in, skin-on chicken thighs
- 1 cup of flour
- Salt and pepper, to taste
Sauce
- 2 tablespoons olive oil
- 1/2 of a yellow onion, sliced into half-moons
- 1 small red bell pepper, seeded and sliced into strips
- 2 cloves garlic, peeled and minced
- 5 sprigs of fresh thyme
- 1/2 teaspoon dried oregano
- 1/2 cup dry white wine
- 14-ounce can of diced tomatoes in juices
- 2 tablespoons drained capers
Instructions
- Preheat Oven: Begin by preheating your oven to 350°F (175°C) to prepare for baking the chicken later.
- Prepare Chicken: Place the chicken thighs on a plate, sprinkling both sides generously with salt and pepper. Then coat each piece evenly with flour by sprinkling and turning to cover.
- Heat Oil: Add the olive oil to a 9-inch oven-safe skillet, and heat it over high heat until shimmering.
- Sear Chicken: Place the chicken skin side down in the hot oil. Sear for 5-7 minutes until the skin is golden brown and crispy. Flip the chicken to the other side and sear until golden brown as well. Remove the chicken from the skillet and set aside; it will finish cooking in the oven.
- Prep Vegetables: While the chicken sears, slice the onion into half-moon shapes, seed and slice the red bell pepper into strips, and peel and mince the garlic.
- Sauté Vegetables: Drain off about half of the oil from the skillet. Add the sliced onion and red bell pepper and cook for about 5 minutes until softened. Stir in the minced garlic, fresh thyme sprigs, dried oregano, white wine, diced tomatoes with juices, and capers, combining well.
- Combine and Bake: Nestle the seared chicken pieces back into the skillet, skin side up, ensuring they are partially submerged in the sauce. Transfer the skillet to the preheated oven and bake for 25 minutes until the chicken is cooked through and tender.
- Serve: Remove from the oven and serve the chicken cacciatore hot, on its own or accompanied by pasta, crusty bread, or mashed potatoes for a complete meal.
Notes
- Bone-in, skin-on chicken thighs provide the best flavor and moisture for this recipe.
- Ensure to sear the chicken well to develop a crispy skin and richer taste.
- Using an oven-safe skillet is essential for the stovetop-to-oven cooking method.
- Dry white wine adds acidity and depth to the sauce but can be omitted or replaced with chicken broth if preferred.
- Feel free to add mushrooms or olives for additional flavor variations.
