This authentic Italian chicken cacciatore recipe is a classic dish that has been passed down through generations in my family. It features tender chicken simmered in a rich tomato sauce with flavorful herbs and vegetables. Serve this comforting and satisfying dish over pasta or with crusty bread for the perfect Italian-inspired meal. Whether you're entertaining guests or enjoying a cozy family dinner, my mom's chicken cacciatore will surely become a favorite in your household.
Ingredients
- 4 chicken thighs
- 4 chicken drumsticks
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, sliced
- 1 cup mushrooms, sliced
- 1 can (14 ounces) crushed tomatoes
- 1 can (8 ounces) tomato sauce
- 1/2 cup red wine
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 1/4 cup black olives, pitted and sliced
- Fresh basil leaves, for garnish
Directions
- Season the chicken thighs and drumsticks with salt and pepper, then coat them in flour.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onion, minced garlic, sliced bell pepper, and mushrooms. Sauté until the vegetables are softened.
- Add the crushed tomatoes, tomato sauce, red wine, dried oregano, dried basil, dried thyme, dried rosemary, and bay leaf to the skillet. Stir well to combine.
- Return the chicken to the skillet and bring the sauce to a simmer. Cover and cook for about 40 minutes, or until the chicken is cooked through and tender.
- Stir in the black olives and let the sauce simmer for an additional 5 minutes.
- Remove the bay leaf and garnish the chicken cacciatore with fresh basil leaves.
- Serve the chicken cacciatore over cooked pasta or with crusty bread for a complete meal.
