Chicken Cacciatore

Author: Danielle Starr Serves: 4 Time: 40′

Difficulty: easy

Source: Chef Valerie Bertinelli


  • 6 bone-in, skin-on chicken thighs, skin removed
  • Kosher salt and freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 1/2 pound sliced cremini mushrooms
  • 4 cloves garlic, minced
  • 1 red bell pepper, thinly sliced
  • 1/2 cup dry white wine
  • 1 teaspoon finely chopped fresh oregano
  • 1 teaspoon finely chopped fresh rosemary
  • One 28-ounce can whole tomatoes, cut up with kitchen shears
  • 3/4 cup halved black olives
  • 2 tablespoons drained capers
  • 1/4 cup torn fresh basil leaves


Sprinkle the chicken thighs with salt and pepper, then toss them in a bowl with the flour to lightly coat.

Heat the olive oil in a large, wide pot over medium-high heat until shimmering.

Add the thighs and cook, turning once, until golden brown on both sides, about 3 minutes per side.

Remove the thighs to a plate. Add the onion and mushrooms to the pot and cook, stirring, until the onion is softened and the mushrooms are lightly golden, about 5 minutes.

Add the garlic and bell peppers and cook, stirring, until the peppers are just starting to soften, about 1 minute.

Add the wine and bring to a boil, then cook, scraping up any brown bits, until reduced by about half. Add the oregano and rosemary. Add the tomatoes and their juice and bring to a simmer. Add the olives and capers. Return the chicken to the pot, nestling in the sauce. Reduce the heat to keep the sauce at a gentle simmer and cook until the chicken is cooked through, about 25 minutes. Sprinkle with the basil. Serve immediately.

Bon Appetit

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