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Easy Chicken Cacciatore Recipe

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3.9 from 3 reviews

This Easy Chicken Cacciatore recipe features tender, bone-in chicken thighs seared to a golden brown and then braised in a flavorful tomato sauce with onions, bell peppers, garlic, fresh herbs, and capers. The dish is baked in an oven-safe skillet, creating a comforting Italian classic perfect for a delicious weeknight dinner.

Ingredients

Chicken and Coating

  • 4 bone-in, skin-on chicken thighs
  • 1 cup of flour
  • Salt and pepper, to taste

Sauce and Vegetables

  • 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 fresh thyme
  • 1/2 teaspoon dried oregano
  • 1/2 cup dry white wine
  • 14-ounce can diced tomatoes in juices
  • 2 tablespoons drained capers

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the chicken cacciatore.
  2. Season and Flour Chicken: Place the chicken thighs on a plate, season both sides generously with salt and pepper, then sprinkle the flour evenly over the chicken, turning each piece to coat thoroughly in the flour for a nice sear.
  3. Heat Oil in Skillet: Add olive oil to a 9-inch oven-safe skillet and heat it on high until shimmering and hot enough to sear the chicken.
  4. Sear Chicken: Place the chicken thighs skin-side down into the hot oil and sear for 5–7 minutes until golden brown. Flip and sear the other side until golden as well. Remove the chicken from the pan and set aside. Note that the chicken won’t be fully cooked at this point.
  5. Prepare Vegetables: While chicken sears, slice onions into half-moons, seed and slice the red bell pepper into strips, and mince the garlic cloves.
  6. Sauté Vegetables and Add Liquids: Carefully drain off about half the oil from the pan. Add onions and bell peppers, cooking for about 5 minutes to soften them. Then, stir in minced garlic, fresh thyme sprigs, dried oregano, white wine, diced tomatoes with their juices, and drained capers.
  7. Combine and Bake: Nestle the seared chicken thighs skin-side up back into the pan, making sure they’re partially submerged in the sauce. Transfer the skillet to the preheated oven and bake for 25 minutes, allowing the chicken to cook through and the flavors to meld.
  8. Serve: Remove the skillet from the oven and serve the chicken cacciatore hot, either on its own or accompanied with pasta, crusty bread, or mashed potatoes.

Notes

  • Bone-in, skin-on chicken thighs provide the best flavor and moisture retention.
  • Use an oven-safe skillet to transition seamlessly from stovetop searing to oven baking.
  • If you don’t have white wine, substitute with chicken broth and a splash of white wine vinegar for acidity.
  • This dish pairs wonderfully with spaghetti, polenta, or rustic bread.
  • Ensure chicken is fully cooked through before serving; an internal temperature of 165°F is recommended.
  • Capers add a salty tang that complements the tomato sauce but can be adjusted to taste.

Find it online: https://marthatasty.com/easy-chicken-cacciatore-recipe/