# Chicken Cacciatore

Chicken cacciatore means hunter-style chicken: bone-in pieces braised in a rustic sauce of tomatoes, peppers, onions and mushrooms. It is hearty, easy and tastes even better the next day.

This version cooks in one pot. Browning the chicken and building the sauce in the same pan gives deep flavor, and a gentle simmer makes the thighs fork-tender.

- Total time: 1 h 5 min (prep 15 min, cook 50 min)
- Serves: 4
- Per serving (estimated): 480 kcal, 38 g protein
- Cuisine: Italian. Category: Main course. Diet: dairy-free, gluten-free, high-protein.

## Ingredients

- 1 kg bone-in, skin-on chicken thighs (about 5 thighs)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 large onion, sliced
- 2 bell peppers, sliced
- 250 g cremini mushrooms, quartered
- 4 cloves garlic, sliced
- 2 tbsp tomato paste
- 1/2 cup dry red wine
- 1 can (400 g) crushed tomatoes
- 1/2 cup chicken stock
- 1 tsp dried oregano
- 2 sprigs fresh rosemary
- 1/3 cup olives, pitted
- 2 tbsp fresh parsley, chopped

## Method

1. Pat the chicken dry and season all over with the salt and pepper.
2. Heat the oil in a large Dutch oven or deep skillet over medium-high heat. Brown the thighs skin side down 6 to 8 minutes until deep golden, then flip for 2 minutes. Move to a plate.
3. Pour off all but 2 tbsp fat. Add the onion, peppers and mushrooms and cook 6 to 8 minutes until softened and browned.
4. Stir in the garlic and tomato paste. Cook 2 minutes until the paste darkens to brick red.
5. Pour in the wine and scrape up the browned bits. Simmer 2 minutes.
6. Add the tomatoes, stock, oregano and rosemary and bring to a simmer. Nestle the chicken back in, skin side up.
7. Cover and simmer on low 30 to 35 minutes, until the chicken is tender and at least 175°F (80°C) inside.
8. Remove the lid, add the olives and simmer 5 more minutes to thicken. Top with parsley and serve with pasta, polenta or crusty bread.

## Why it works

- Browning the chicken skin first creates a rich crust and flavorful drippings that flavor the sauce.
- Cooking the tomato paste until brick red adds sweetness and savory depth.
- Wine adds acidity and aroma and lifts the browned bits off the pan.
- Simmering bone-in thighs slowly softens the connective tissue so the meat turns tender.
- Finishing uncovered thickens the sauce so it clings to the chicken.

## The science

- **Braising dark meat.** Thighs contain collagen, which melts into gelatin at about 160°F (71°C) with time and moisture. A slow, covered simmer gives it that time, turning tough fibers silky and giving the sauce body and a silky, spoon-coating texture that plain stock could never provide on its own.
- **Browning tomato paste.** Cooking tomato paste in fat drives off water and darkens its sugars and amino acids. The result is a deeper, less raw tomato taste, which gives the whole sauce a sweeter, more complex flavor that tastes like it simmered for hours.
- **Bones add flavor.** Bones and skin release gelatin and fat during cooking. That gives the sauce a rounder body and a stronger chicken taste than a boneless version would, even with the same amount of simmer time. Leaving the bones in is the easiest way to get a more savory sauce without adding anything extra.

## Tips

- Keep the skin above the sauce so it stays brown, not soggy.
- Do not rush the browning; it is the main flavor step.
- Use a heavy pot with a lid to keep the simmer steady.

## Mistakes to avoid

- Crowding the pot while browning steams the chicken, so brown in batches if needed.
- Boiling the sauce hard toughens the chicken, so keep it at a gentle simmer.
- Skipping the final uncovered simmer leaves the sauce watery, so thicken it at the end.

## Variations and swaps

- Use white wine and add a pinch of chili flakes.
- Add a can of drained cannellini beans for a heartier stew.
- Bake covered at 350°F (175°C) for 45 minutes instead of simmering on the stove.
- Swap red wine for extra stock plus 1 tbsp red wine vinegar.
- Swap bone-in thighs for drumsticks and cook 35 to 40 minutes.
- Swap olives for capers for a saltier bite.

## Storage

Refrigerate within 2 hours and eat within 3 to 4 days. Reheat gently on the stove until the chicken reaches 165°F (74°C). Freezes well up to 3 months.

## FAQ

**What does cacciatore mean?**

Cacciatore means hunter in Italian. Hunter-style dishes use rustic ingredients like tomatoes, peppers, onions, herbs and mushrooms.

**Should chicken cacciatore be made with skin on?**

Skin-on, bone-in chicken gives the most flavor and a richer sauce. Remove the skin before serving if you prefer.

**What do you serve with chicken cacciatore?**

Pasta, polenta, mashed potatoes or crusty bread. They soak up the sauce well.

**Can I make chicken cacciatore in a slow cooker?**

Yes. Brown the chicken and vegetables first, then cook on low for 6 to 7 hours or high for 3 to 4 hours until 175°F (80°C).

**How long does chicken cacciatore take?**

About 65 minutes total, with 30 to 35 minutes of that as a simmer. Bone-in thighs are done at 175°F (80°C) when they are fork-tender.

---
Source: https://cookingscientist.com/recipes/chicken-cacciatore (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846