Classic Skillet Chicken Cacciatore

Cacciatore means hunter in Italian, and this skillet take keeps that rustic spirit alive. Bone-in chicken thighs simmer with peppers, mushrooms, and tomatoes in a wine-kissed sauce for a cozy weeknight Italian classic.

Serves 4 · 20 min prep · 55 min cook

Estimate for one serving

• 485 cal
• 38g protein
• 18g carbs
• 28g fat
• 3g fiber

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Ingredients

• 2.5 lb bone-in skin-on chicken thighs
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 3 tbsp olive oil
• 1 large, sliced yellow onion
• 1, sliced red bell pepper
• 1, sliced green bell pepper
• 8 oz, sliced cremini mushrooms
• 4, minced garlic cloves
• 2 tbsp tomato paste
• 28 oz can crushed tomatoes
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 1 tsp dried oregano
• 1 tsp dried basil
• 4 fresh thyme sprigs
• 1 bay leaf
• 1/2 cup, pitted Kalamata olives
• 1/4 cup, chopped fresh parsley
• for serving crusty bread or cooked polenta

Instructions

1. 1Pat the chicken thighs dry with paper towels and season both sides generously with salt and black pepper. Let them sit at room temperature for 10 minutes while you prep the vegetables.
2. 2Heat olive oil in a large deep skillet or Dutch oven over medium-high heat until shimmering. Place the chicken skin-side down and sear without moving for 5 to 7 minutes until the skin is deep golden and crisp. Flip and brown the other side for 3 to 4 minutes, then transfer to a plate.
3. 3Reduce heat to medium. Add the sliced onion and both bell peppers to the same skillet. Cook, stirring occasionally, for 6 to 8 minutes until softened and lightly caramelized at the edges.
4. 4Add the mushrooms and cook another 4 to 5 minutes until they release their liquid and begin to brown. Stir in the minced garlic and cook 30 to 60 seconds until fragrant.
5. 5Clear a space in the center and add the tomato paste. Cook it for 1 minute, stirring into the vegetables, until it darkens slightly.
6. 6Pour in the white wine and scrape up all the browned bits from the bottom of the pan. Let it simmer 2 minutes to reduce by half.
7. 7Stir in the crushed tomatoes, chicken broth, oregano, basil, thyme sprigs, and bay leaf. Bring the sauce to a gentle simmer.
8. 8Nestle the seared chicken thighs back into the sauce skin-side up, along with any accumulated juices. Cover partially and simmer over medium-low heat for 25 to 30 minutes until the chicken reaches 175°F internally and is fall-apart tender.
9. 9Stir in the olives during the last 5 minutes of cooking. Taste the sauce and adjust salt and pepper. Discard the thyme sprigs and bay leaf.
10. 10Scatter fresh parsley over the top. Serve the chicken and sauce directly from the skillet with crusty bread or creamy polenta to soak up the tomato-herb braise.