Savory Chicken Cacciatore with Olives and Capers

Cacciatore means hunter-style in Italian, a rustic skillet braise long tied to simple countryside cooking. This savory chicken version browns golden thighs then simmers them with peppers, mushrooms, and a briny finish of olives and capers.

Serves 4 · 18 min prep · 45 min cook

Estimate for one serving

• 445 cal
• 40g protein
• 17g carbs
• 24g fat
• 3g fiber

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Ingredients

• 1.75 lbs boneless skinless chicken thighs
• 1 tsp kosher salt
• 3/4 tsp black pepper
• 1/4 cup all-purpose flour
• 3 tbsp olive oil
• 1 medium yellow onion
• 1 red bell pepper
• 1 yellow bell pepper
• 8 oz cremini mushrooms
• 4 garlic cloves
• 1/2 cup dry white wine
• 28 oz can crushed tomatoes
• 1/3 cup chicken broth
• 1 tsp dried oregano
• 1 tsp chopped fresh rosemary
• 1/3 cup pitted black olives
• 3 tbsp capers
• 3 tbsp fresh parsley

Instructions

1. 1Season the chicken pieces on both sides with salt and pepper, then lightly dredge in flour and shake off the excess. Heat olive oil in a large deep skillet or sauté pan over medium-high heat.
2. 2Add the chicken in a single layer and cook 4 to 5 minutes per side until golden brown. Transfer to a clean plate; the chicken will finish cooking in the sauce.
3. 3Add the sliced onion and both sliced bell peppers to the same skillet and cook 5 to 6 minutes, stirring often, until they soften and pick up the browned bits.
4. 4Stir in the sliced mushrooms and cook 4 minutes until they release moisture and start to brown. Add the minced garlic and cook 30 seconds until aromatic.
5. 5Pour in the white wine and simmer 2 to 3 minutes while scraping the bottom of the pan to deglaze fully and reduce the liquid slightly.
6. 6Add the crushed tomatoes, chicken broth, oregano, and chopped rosemary. Stir well and bring the mixture to a lively simmer.
7. 7Return the seared chicken and any juices to the skillet, spooning some sauce over the top. Reduce heat to medium-low, cover, and cook 18 to 20 minutes until the chicken is tender and cooked through.
8. 8Uncover and stir in the olives and drained capers. Simmer uncovered 5 to 7 minutes so the sauce thickens and the briny flavors meld into the tomato-herb base.
9. 9Taste and adjust salt and pepper if needed. Remove from heat, scatter chopped fresh parsley over the skillet, and serve immediately with the peppers, onions, mushrooms, olives, and capers in every spoonful of the classic cacciatore braise.