Description
Easy Chicken Cacciatore is a hearty Italian-inspired stew featuring tender boneless, skinless chicken thighs simmered in a savory sauce of fire-roasted tomatoes, white wine, aromatic herbs, and colorful vegetables. This comforting dish combines a blend of fresh and dried herbs with olives for a burst of Mediterranean flavor, perfect for a family-friendly meal with minimal prep and straightforward cooking.
Ingredients
Scale
Chicken
- 6 chicken thighs (boneless, skinless)
- Salt & pepper (to taste)
- Flour (for dredging)
- 1 tablespoon olive oil
- 1 tablespoon butter
Vegetables & Aromatics
- 1/2 medium onion (chopped finely)
- 1 medium-to-large carrot (peeled and chopped small)
- 1 medium red bell pepper (chopped small)
- 6 cloves garlic (minced)
Liquids & Seasonings
- 1/2 cup dry white wine or chicken broth
- 1 (28 ounce) can fire-roasted crushed tomatoes
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon dried oregano
- 1/4 cup pitted Kalamata olives (optional, to taste)
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh parsley
Instructions
- Season and dredge the chicken: Generously season the boneless, skinless chicken thighs with salt and pepper. Coat each piece lightly with flour, shaking off any excess to ensure an even coating without clumping.
- Sear the chicken: Heat olive oil and butter together in a Dutch oven, soup pot, or braiser over medium-high heat until shimmering. Add the chicken thighs and sear for 3 to 4 minutes on each side, until golden brown and flavorful. Remove and transfer the chicken to a plate to rest.
- Sauté onions: Add the finely chopped onion to the pot and cook for about 3 minutes, stirring occasionally, until softened and translucent.
- Cook carrots and bell pepper: Stir in the peeled, chopped carrot and chopped red bell pepper. Cook together for 5 to 7 minutes, stirring occasionally, until vegetables begin to soften.
- Add garlic: Mix in the minced garlic and cook for 30 seconds, allowing the garlic to release its aroma without burning.
- Deglaze and add tomatoes: Pour in the white wine (or chicken broth) and crushed fire-roasted tomatoes. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot to incorporate into the sauce.
- Season the sauce: Stir in fresh thyme leaves and dried oregano, distributing the herbs evenly throughout the sauce.
- Simmer the chicken: Return the seared chicken thighs to the pot, nestling them into the sauce. Spoon sauce over the chicken, then cover the pot with the lid slightly ajar. Reduce the heat to low and gently simmer for at least 20 minutes, or until the carrots are tender and the chicken is fully cooked through. Stir halfway through if desired. Add a splash more liquid if the sauce becomes too thick.
- Finish and garnish: Adjust seasoning with additional salt and pepper as needed. Stir in pitted Kalamata olives, fresh chopped basil, and parsley to add brightness and depth just before serving.
Notes
- Using boneless, skinless chicken thighs ensures tender, juicy meat and short cooking time; however, bone-in thighs can be used with longer simmering.
- The fire-roasted tomatoes add a smoky depth to the sauce, but plain crushed tomatoes can be substituted.
- The Kalamata olives are optional but contribute a nice briny contrast to the rich tomato sauce.
- White wine can be swapped for chicken broth if you prefer a non-alcoholic version.
- This dish pairs wonderfully with pasta, polenta, or crusty bread to soak up the sauce.
