Description
This classic Chicken Cacciatore recipe features tender bone-in, skin-on chicken legs simmered in a savory tomato sauce with red peppers, onions, garlic, and herbs. Cooked in the oven until perfectly tender with a rich, flavorful sauce, this hearty Italian dish is ideal for a comforting family meal.
Ingredients
Scale
Chicken
- 3 to 4 pounds (1.4 to 1.8 kg) bone-in, skin-on chicken legs, thighs, and drumsticks split
- Kosher salt and freshly ground black pepper, to taste
- 3 tablespoons (45 ml) extra-virgin olive oil
Vegetables & Aromatics
- 1 medium (8-ounce; 225 g) yellow onion, thinly sliced
- 1 large (8-ounce; 225 g) red bell pepper, stemmed, seeded, and thinly sliced
- 5 medium cloves garlic, thinly sliced
Liquids & Herbs
- 3/4 cup (175 ml) dry white wine
- 1 (28-ounce; 795 g) can peeled whole tomatoes, drained and crushed by hand
- 1/2 cup (120 ml) reserved juice from the canned tomatoes
- 2 sprigs fresh rosemary, sage, or thyme
- 1 bay leaf
Garnish
- Minced flat-leaf parsley (optional)
Instructions
- Preheat and Season: Preheat your oven to 350°F (180°C). Season the chicken all over generously with kosher salt and freshly ground black pepper to enhance flavor.
- Brown the Chicken: Heat the extra-virgin olive oil in a Dutch oven or large straight-sided sauté pan over medium-high heat until shimmering. In batches to avoid overcrowding, add chicken pieces and cook, turning occasionally, until browned on all sides, about 6 minutes per side. Transfer browned chicken to a platter and set aside.
- Sauté Vegetables: In the same pan, add the sliced yellow onion, red bell pepper, and garlic. Cook while stirring and scraping up any browned bits from the chicken, until the vegetables are softened and fragrant, about 8 minutes.
- Deglaze and Simmer Sauce: Pour in the dry white wine and bring the mixture to a simmer to reduce slightly. Add the crushed tomatoes along with the reserved tomato juice, herb sprigs (rosemary, sage, or thyme), and bay leaf. Return the sauce to a gentle simmer, seasoning it with salt and pepper to taste.
- Combine and Bake: Nestle the browned chicken pieces and any accumulated juices back into the sauce and vegetables. Transfer the Dutch oven or pan to the preheated oven and cook uncovered for about 30 minutes, or until the chicken is fully cooked through, tender, and the sauce has thickened slightly.
- Finish and Serve: Remove the herb sprigs and bay leaf before serving. Garnish with minced flat-leaf parsley if desired, and serve hot for a classic Italian meal experience.
Notes
- For a deeper flavor, allow the cooked dish to rest for 10 minutes before serving to let the flavors meld.
- You can substitute bone-in, skin-on chicken thighs for a quicker cooking time if desired.
- Serve over polenta, pasta, or with crusty bread to soak up the delicious sauce.
- White wine can be replaced with chicken broth for a non-alcoholic version.
- Feel free to add mushrooms or olives for variation.
Nutrition
- Serving Size: 1 serving (approx. 6 oz chicken with sauce)
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 520 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 120 mg
