Entree: Italy – Tuscany – Chicken Cacciatore (Hunter-style chicken braised with tomatoes, onions, peppers, and herbs)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 large onion, approx. 8 oz (225 g), thinly sliced
- 1 red bell pepper, approx. 6 oz (170 g), sliced into strips
- 8 oz (225 g) cremini mushrooms, halved
- 3 cloves garlic, minced
- 1/2 cup (120 ml) dry red wine
- 1 (14 oz/400 g) can crushed tomatoes
- 2 tbsp (30 g) tomato paste
- 1 tsp (5 g) dried oregano
- 1 sprig fresh rosemary or 1 tsp dried rosemary
- 2 bay leaves
- 1/2 cup (75 g) pitted Kalamata or black olives (optional)
- 1 tbsp (15 ml) capers (optional)
- 1/4 cup (15 g) chopped fresh parsley
- Salt and freshly ground black pepper

Instructions

1. Pat chicken thighs dry and season with salt and pepper. Heat olive oil in a large skillet or braising pan over medium-high heat.
2. Brown chicken thighs skin-side down until golden, 5–7 minutes per side; remove and set aside.
3. Reduce heat to medium; add sliced onion and bell pepper and sauté until softened, about 6 minutes. Add mushrooms and cook until they release juices.
4. Stir in garlic and tomato paste; cook 1 minute. Deglaze pan with red wine, scraping up browned bits.
5. Add crushed tomatoes, oregano, rosemary, bay leaves, olives and capers if using; return chicken to pan, skin-side up, nestling into sauce.
6. Cover and simmer gently for 30–40 minutes, or bake at 350°F (175°C) for 30 minutes, until chicken is cooked through and tender.
7. Remove bay leaves and rosemary sprig, adjust seasoning with salt and pepper, and sprinkle with chopped parsley before serving with polenta, pasta, or crusty bread.