Description
This Easy Chicken Cacciatore recipe is a flavorful Italian classic made with tender bone-in, skin-on chicken thighs simmered in a delicious tomato, wine, and herb sauce. Seared to golden perfection on the stovetop and then finished in the oven, this dish offers a perfect balance of hearty, savory, and fresh flavors perfect for a cozy weeknight meal.
Ingredients
Chicken and Coating
- 4 bone-in, skin-on chicken thighs
- 1 cup of flour
- Salt and pepper, to taste
Sauté and Sauce Ingredients
- 2 tablespoons olive oil
- 1/2 of a yellow onion, sliced into half-moon shapes
- 1 small red bell pepper, seeded and sliced into strips
- 2 cloves garlic, peeled and minced
- 5 sprigs of fresh thyme
- 1/2 teaspoon dried oregano
- 1/2 cup dry white wine
- 14-ounce can of diced tomatoes in juices
- 2 tablespoons drained capers
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for finishing the chicken.
- Prepare Chicken: Season the chicken thighs generously with salt and pepper on both sides. Then coat them evenly with flour by sprinkling the flour over the chicken and turning to cover completely.
- Heat Oil and Sear Chicken: Add the olive oil to a 9-inch oven-safe skillet and heat over high heat until hot.
- Sear Chicken: Place chicken skin-side down in the hot oil and cook for 5–7 minutes until the skin is golden brown. Flip and sear the other side until golden. Remove the chicken from the pan and set aside; it won’t be fully cooked yet.
- Prepare Vegetables: While the chicken cooks, slice the onion into half-moons, seed and slice the red bell pepper into strips, and mince the garlic cloves.
- Sauté Vegetables: Drain about half of the oil from the skillet. Add the onions and peppers, and cook for about 5 minutes until softened. Stir in the garlic, thyme sprigs, dried oregano, white wine, diced tomatoes with juices, and capers.
- Bake Chicken with Sauce: Nestle the seared chicken back into the skillet skin side up, ensuring they are partly submerged in the sauce. Transfer the skillet to the preheated oven and bake for 25 minutes until the chicken is cooked through.
- Serve: Serve the chicken cacciatore hot on its own or accompanied by pasta, crusty bread, or mashed potatoes for a complete meal.
Notes
- The chicken thighs are seared on the stovetop first to develop crisp skin and color, then finished in the oven to ensure they cook through evenly.
- Using a 9-inch oven-safe skillet makes transferring from stovetop to oven seamless.
- Dry white wine adds depth and acidity to the sauce, but you can substitute with chicken broth if preferred.
- For more robust flavor, allow the sauce to simmer briefly on stovetop before adding the chicken for baking.
- Fresh thyme sprigs infuse aromatic herbal notes; if unavailable, substitute with 1 teaspoon dried thyme.
- Capers add a nice tangy contrast; drain well to avoid excess brininess.
- Adjust seasoning with salt and pepper after baking if needed.
