📝 About This Recipe
Transport your kitchen to the rolling hills of Tuscany with this quintessential Italian comfort classic. 'Cacciatora' translates to 'hunter-style,' a method of slow-braising tender chicken with aromatic herbs, earthy mushrooms, and a robust red wine tomato sauce. This dish is a masterclass in building layers of flavor, resulting in succulent meat that falls off the bone and a sauce so rich it demands a crusty loaf of bread.
🥗 Ingredients
The Poultry
- 3 pounds Chicken Thighs and Drumsticks (bone-in, skin-on for maximum flavor)
- 1 teaspoon Sea Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 cup All-purpose Flour (for dredging)
The Soffritto & Aromatics
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 1 large Yellow Onion (thinly sliced)
- 1 Red Bell Pepper (seeded and sliced into strips)
- 8 ounces Cremini Mushrooms (cleaned and quartered)
- 4 Garlic Cloves (thinly sliced)
- 2 sprigs Fresh Rosemary (leaves finely chopped)
- 1 teaspoon Fresh Thyme (leaves removed from stem)
The Braising Liquid
- 1/2 cup Dry Red Wine (such as Chianti or Sangiovese)
- 28 ounces San Marzano Canned Tomatoes (crushed by hand)
- 1/2 cup Chicken Stock (low sodium)
- 1/2 cup Kalamata Olives (pitted and halved)
- 1 tablespoon Capers (rinsed)
- 1/4 teaspoon Red Pepper Flakes (optional, for heat)
For Garnish
- 2 tablespoons Fresh Flat-Leaf Parsley (chopped)
👨🍳 Instructions
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1
Pat the chicken pieces thoroughly dry with paper towels. Season generously on all sides with salt and pepper. Lightly dredge each piece in flour, shaking off any excess.
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2
In a large, heavy-bottomed Dutch oven or deep skillet, heat the olive oil over medium-high heat until shimmering.
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3
Working in batches to avoid crowding, sear the chicken skin-side down for 5-7 minutes until the skin is golden brown and crispy. Flip and sear the other side for 3 minutes. Remove chicken to a plate and set aside.
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4
Reduce heat to medium. In the same pan with the rendered chicken fat, add the sliced onions and bell peppers. Cook for 5 minutes until they begin to soften.
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5
Add the mushrooms to the pan. Sauté for another 5-6 minutes until the mushrooms have released their moisture and turned golden brown.
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6
Stir in the garlic, rosemary, thyme, and red pepper flakes. Cook for just 1 minute until fragrant, being careful not to burn the garlic.
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7
Pour in the red wine to deglaze the pan. Use a wooden spoon to scrape up all the 'fond' (the flavorful brown bits) from the bottom of the pot. Let the wine reduce by half, about 3 minutes.
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8
Add the hand-crushed San Marzano tomatoes and chicken stock. Stir in the olives and capers.
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9
Nestle the seared chicken pieces back into the sauce, skin-side up, ensuring they are partially submerged but keeping the crispy skin above the liquid line if possible.
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10
Bring the liquid to a gentle simmer. Reduce heat to low, cover partially, and let braise for 35-45 minutes. The chicken is done when it reaches an internal temperature of 165°F and is tender.
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11
Taste the sauce. Adjust seasoning with additional salt or pepper if needed. If the sauce is too thin, remove the chicken and simmer the sauce uncovered for 5 more minutes to thicken.
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12
Garnish with fresh parsley and serve warm directly from the pot for a rustic presentation.
💡 Chef's Tips
Always use bone-in, skin-on chicken; the bones provide gelatin that gives the sauce a silky body you can't get with boneless cuts. Don't rush the searing process—that golden-brown crust on the chicken is where the deep, savory flavor begins. If you prefer a brighter sauce, use a dry white wine (like Pinot Grigio) instead of red wine; this is common in Northern Italian versions. For the best texture, crush whole canned San Marzano tomatoes by hand in a bowl before adding; it creates a rustic, chunky consistency superior to pre-pureed sauces. Make this a day in advance! Like most braises, the flavors meld and improve after a night in the refrigerator.
🍽️ Serving Suggestions
Serve over a bed of creamy polenta to soak up every drop of the rich tomato sauce. Pair with a bold Italian red wine like a Chianti Classico or a Montepulciano d'Abruzzo. Accompany with a side of crusty ciabatta bread rubbed with a clove of raw garlic. Serve alongside a simple arugula salad with lemon vinaigrette to cut through the richness of the braise. For a more filling meal, toss the sauce with wide ribbons of pappardelle pasta.