Try a bite of this rustic, herby, tomato-infused chicken cacciatore and you’ll understand why it’s a stellar pick for any night of the week. Get the recipe.
- 1/2 cup all-purpose flour
- 4 bone-in, skin-on chicken thighs (about 1 1/2 pounds)
- 2 split chicken breasts with bone and skin, halved crosswise (about 1 1/2 pounds)
- 2 teaspoons coarse salt, divided
- 2 teaspoons freshly ground black pepper, divided
- 3 tablespoons olive oil, divided
- 1 medium yellow onion, chopped (about 1 cup)
- 1 large red bell pepper, chopped (about 1 cup)
- Pinch crushed red pepper flakes
- 4 large cloves garlic, minced
- 1 tablespoon tomato paste
- 3/4 cup dry white wine
- 1 28-ounce can whole peeled tomatoes, gently crushed
- 1 tablespoon coarsely chopped fresh oregano (or 1 teaspoon dried)
- 1 dried bay leaf
- 2 tablespoons chopped fresh parsley
- Place the flour in a wide, shallow bowl or dish.
- Season the chicken pieces all over with 1 1/2 teaspoons of salt and the same amount of pepper. Dredge them in the flour and shake off any excess.
- Place a large heavy-bottomed cast iron pan or Dutch oven over medium-high heat, and add 2 tablespoons of the oil. Once it begins to shimmer, add the chicken pieces in batches skin side down and saute until golden-brown, about 2-3 minutes per side. Transfer the chicken to a clean plate.
- Reduce the heat to medium and add the remaining oil. Add the onion and bell pepper and saute, stirring occasionally, until the veggies have softened, about 5 minutes. Season with the remaining salt and pepper and the red pepper flakes.
- Stir in the garlic and cook for 30 seconds, until fragrant. Add the tomato paste and cook for about 1 minute more, stirring to coat the vegetables.
- Deglaze the pan with the wine, scraping up any brown bits from the bottom, and simmer until the liquid is reduced by half, about 2-3 minutes.
- Add the tomatoes with their juices, oregano, and bay leaf. Stir to combine. Return the chicken pieces and their juices to the pan and nestle them into the sauce.
- Bring the sauce to a gentle simmer, reducing the heat to medium-low if needed. Simmer uncovered until the chicken is cooked through, for about 30 minutes.
- Transfer the chicken pieces to a platter. The sauce should be hearty and thick, but if it’s too thin, you can boil it for several minutes to thicken it up. Remove the bay leaf, pour the sauce over the top of the chicken, garnish with the parsley, and serve.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Chicken
- Cuisine: Italian
Keywords: chicken, cacciatore