Spicy Calabrian Chicken Cacciatore

Cacciatore means hunter-style in Italian, a rustic braise tied to countryside cooking. This spicy version leans on Calabrian chili paste with seared bone-in chicken, peppers, mushrooms, and red wine for a bold skillet dinner.

Serves 4 · 15 min prep · 55 min cook

Estimate for one serving

• 510 cal
• 40g protein
• 17g carbs
• 30g fat
• 3g fiber

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Ingredients

• 2.5 lb mixed bone-in skin-on chicken drumsticks and thighs
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 3 tbsp olive oil
• 1 large, sliced yellow onion
• 2, sliced red bell pepper
• 8 oz, quartered cremini mushrooms
• 5, minced garlic cloves
• 2 to 3 tbsp Calabrian chili paste
• 2 tbsp tomato paste
• 28 oz can crushed tomatoes
• 1/2 cup dry red wine
• 1/2 cup chicken broth
• 1.5 tsp dried oregano
• 1 tsp smoked paprika
• 2 bay leaves
• 1/2 cup, pitted Castelvetrano olives
• 3 tbsp, chopped fresh oregano or parsley
• for serving crusty bread

Instructions

1. 1Pat chicken pieces very dry and season all over with salt and black pepper. Heat olive oil in a heavy skillet or braiser over medium-high heat.
2. 2Sear the chicken in batches if needed, skin-side down first, for 6 minutes until deeply golden and crisp. Flip and brown 3 more minutes. Transfer to a plate.
3. 3Lower heat to medium. Add onion and bell peppers; cook 7 to 8 minutes, stirring, until softened and starting to char lightly at the edges.
4. 4Add mushrooms and cook 5 minutes until browned. Stir in garlic, Calabrian chili paste, and tomato paste. Cook 1 to 2 minutes until the paste darkens and the kitchen smells spicy and savory.
5. 5Pour in red wine and scrape the bottom thoroughly. Let it bubble and reduce by half, about 2 to 3 minutes.
6. 6Add crushed tomatoes, chicken broth, dried oregano, smoked paprika, and bay leaves. Stir well and bring to a simmer.
7. 7Return chicken to the pan, skin-side up, spooning a little sauce over the top but keeping most skin exposed. Cover partially and simmer on medium-low for 30 to 35 minutes until chicken is tender and registers 175°F.
8. 8In the final 5 minutes, stir in the olives. Taste the sauce—it should be bright, spicy, and balanced. Adjust salt or add a pinch more chili paste if you want extra heat.
9. 9Discard bay leaves. Sprinkle with fresh oregano or parsley.
10. 10Serve family-style from the skillet with plenty of crusty bread for the fiery tomato-herb braise.