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6 bone-in, skin-on chicken thighs (or drumsticks)
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2 tablespoons olive oil
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1 onion, sliced
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1 red bell pepper, sliced
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3–4 cloves garlic, minced
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1 (14 oz) can crushed tomatoes
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1/2 cup chicken broth or dry red wine
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1 tablespoon tomato paste
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1 teaspoon dried oregano
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1 teaspoon dried thyme or Italian seasoning
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1/2 teaspoon crushed red pepper flakes (optional)
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Salt and black pepper, to taste
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1/4 cup chopped fresh parsley or basil (for garnish)
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Optional: 1/2 cup sliced mushrooms or olives for extra depth
Preparation (Step-by-Step Instructions):
1. Season and Sear the Chicken:
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Pat chicken dry and season generously with salt and pepper.
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In a large skillet or Dutch oven, heat olive oil over medium-high heat.
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Sear chicken on both sides until golden brown (about 5–6 minutes per side). Remove and set aside.
2. Sauté the Vegetables:
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In the same pan, add onion and bell pepper. Cook until softened (about 5 minutes).
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Add garlic and cook for another 30 seconds until fragrant.
3. Build the Sauce:
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Stir in tomato paste, crushed tomatoes, broth or wine, oregano, thyme, and red pepper flakes.
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Season with salt and pepper to taste. Bring to a gentle simmer.
4. Return Chicken to the Pan:
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Nestle the seared chicken pieces into the sauce.
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Cover partially and let simmer on low heat for 30–35 minutes, or until the chicken is tender and cooked through.
5. Garnish and Serve:
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Sprinkle with chopped parsley or fresh basil before serving.
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Spoon sauce over the chicken and enjoy with your favorite side.
Serving and Storage Tips:
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Serve with: Crusty bread, mashed potatoes, polenta, or over pasta or rice.
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Refrigerate leftovers in an airtight container for up to 4 days.
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Freeze: Cacciatore freezes well for up to 2 months. Reheat gently over low heat to maintain texture.
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Make ahead: Prepare a day in advance for even deeper flavor—this dish gets better as it sits.
Variants (Delicious Twists to Try):
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White Wine Version: Swap red wine for white for a lighter, more delicate sauce.
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Add Mushrooms: Sauté sliced mushrooms with the onions for an earthy depth.
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Spicy Kick: Add extra chili flakes or a diced chili pepper.
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Olive or Capers Add-In: For a briny, Mediterranean twist.
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Use Boneless Chicken: For faster cooking and easier serving, though bone-in gives deeper flavor.
FAQ:
Q: Can I use chicken breasts instead of thighs?
A: Yes, though thighs are juicier and more forgiving. If using breasts, simmer gently to avoid drying out.
Q: What’s the best wine for this recipe?
A: A dry red like Chianti or Cabernet Sauvignon complements the tomato base beautifully. For white, try Pinot Grigio.
Q: Can I make it in a slow cooker?
A: Absolutely! Sear the chicken first, then transfer everything to a slow cooker and cook on low for 6–7 hours.
Q: Is this dish gluten-free?
A: Yes—just ensure your broth and any sides are gluten-free.
Q: What does “cacciatore” mean?
A: It means “hunter” in Italian. The dish was traditionally made by hunters using wild game and whatever ingredients were available.
Conclusion:
With its deep tomato flavor, tender chicken, and aromatic herbs, Chicken Cacciatore is a timeless dish that brings comfort with every bite. It’s easy enough for a weeknight yet impressive enough for guests—classic Italian home cooking at its best. Whether served with rustic bread or over creamy polenta, this dish is sure to become a regular at your table. 🇮🇹🍅
