Chicken Cacciatore

Posted at 9:49 AM, Nov 12, 2020
and last updated 2020-11-12 11:59:58-05


  • 6 bone-in, skin on chicken thighs
  • Salt and pepper to taste
  • 3 tbsp. olive oil
  • 1 red bell pepper, diced
  • 1 small onion, sliced
  • 2 carrots, diced
  • 8 oz. sliced mushrooms
  • 1 tbsp. garlic, minced
  • ½ c. dry red wine (optional sub chicken broth if you prefer)
  • 28 oz. can diced tomatoes
  • 8 oz. can tomato sauce
  • 1 tbsp. tomato paste
  • 1 bay leaf
  • 2 tsp. fresh rosemary minced
  • 1 tsp. dried oregano
  • 1 tsp. dried thyme
  • ½ tsp. red pepper flake
  • 3 tbsp. capers
  • 1 lb. pasta for serving
  • Parmesan cheese for garnish


Season the chicken with salt and pepper on both sides. Add the oil to a skillet over medium-high heat. Cook the chicken skin side down about 5 minutes or until browned. Turn it over and cook an additional 2-3 minutes. Remove it from the pan and set aside.

In the same skillet, add a little more oil. Add the onions, peppers, mushrooms, carrots and garlic. Cook for about 7-8 minutes. Add the bay leaf, rosemary, oregano, thyme, capers and red pepper flake. Cook for 1 minute. Add the red wine and let it reduce until it’s almost all evaporated. Add the diced tomato, tomato sauce, and tomato paste and bring to a simmer.

Add the chicken thighs back to the pan skin side up and simmer covered for 40 minutes. Remove the lid and let it simmer 10 more minutes to thicken a little.

As it simmers, cook the pasta to package directions. Taste the sauce and season as necessary. Serve over pasta with a chicken thigh per serving. Garnish with parmesan cheese and maybe a little parsley. Enjoy!