Hearty Red Wine Braised Chicken Cacciatore

Cacciatore means hunter in Italian, and this rustic braise captures that countryside spirit. Bone-in chicken thighs simmer with red wine, peppers, and mushrooms until the sauce turns deep and savory.

Serves 4 · 20 min prep · 70 min cook

Estimate for one serving

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

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Ingredients

• 2 lbs bone-in skin-on chicken thighs
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 3 tbsp olive oil
• 1 large yellow onion
• 1 red bell pepper
• 1 green bell pepper
• 8 oz cremini mushrooms
• 4 garlic cloves
• 2 tbsp tomato paste
• 1 cup dry red wine
• 28 oz can crushed tomatoes
• 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 fresh parsley

Instructions

1. 1Pat the chicken dry with paper towels and season generously on both sides with salt and pepper. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat until shimmering.
2. 2Place the chicken skin-side down in the hot oil and sear without moving for 5 to 6 minutes until the skin is deep golden and crisp. Flip and sear the other side for 3 to 4 minutes, then transfer the chicken to a plate.
3. 3Reduce heat to medium. Add the sliced onion and both bell peppers to the pot and cook, stirring occasionally, for 6 to 7 minutes until softened and lightly browned at the edges.
4. 4Stir in the quartered mushrooms and cook another 4 to 5 minutes until they release their liquid and begin to brown. Add the minced garlic and cook 30 seconds until fragrant.
5. 5Clear a space in the center, add the tomato paste, and cook it for 1 minute while stirring to caramelize slightly. Pour in the red wine, scraping up all the browned bits from the bottom of the pot.
6. 6Let the wine simmer and reduce by half, about 3 to 4 minutes. Stir in the crushed tomatoes, chicken broth, oregano, basil, thyme sprigs, and bay leaf.
7. 7Return the seared chicken and any accumulated juices to the pot, nestling the pieces into the sauce so they are mostly submerged. Bring to a gentle simmer.
8. 8Cover the pot, reduce heat to low, and braise for 35 to 40 minutes until the chicken is fork-tender and registers 175°F internally.
9. 9Uncover, stir in the olives, and simmer uncovered for 8 to 10 minutes to thicken the sauce slightly and warm the olives through. Taste and adjust seasoning with salt and pepper.
10. 10Discard the thyme sprigs and bay leaf. Sprinkle with chopped fresh parsley and serve the chicken with plenty of the tomato-herb braise, peppers, onions, mushrooms, and olives spooned over the top.