Chicken Cacciatore

A rustic Italian braise of tender chicken in a rich tomato, garlic and herb sauce—perfect for spooning over pasta or mopping up with bread.

Ingredients

• 8 chicken thighs, bone-in, skin-on (about 1.2–1.4 kg / 2.6–3 lb)
• 2 tbsp olive oil
• 1 large onion, sliced
• 1 red capsicum/bell pepper, sliced
• 250 g / 8 oz mushrooms, sliced (optional but classic)
• 4 garlic cloves, finely chopped
• 2 tbsp tomato paste
• 800 g / 28 oz crushed tomatoes (or passata)
• 1 tsp dried oregano
• 1 tsp dried thyme (or mixed Italian herbs)
• 1 bay leaf (optional)
• 1/2 tsp chilli flakes (optional)
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 1/2 cup water (or chicken stock, if you have it)
• 2 tbsp chopped parsley or basil (optional, to finish)

Method

• 1

  Step 1: Season & sear chicken

  Pat chicken dry (this helps it brown). Season both sides with salt and pepper. Heat olive oil in a large deep pan or pot over medium-high heat. Sear chicken skin-side down until deeply golden, 6–8 minutes, then flip and cook 2 minutes. Transfer to a plate (it won’t be cooked through yet).

• 2

  Step 2: Sauté the veg

  Pour off excess fat if needed, leaving about 1 tbsp in the pan. Add onion and capsicum with a pinch of salt. Cook, stirring, until softened and starting to get a little colour, about 5 minutes. Add mushrooms (if using) and cook until they shrink and go golden at the edges, 4–5 minutes.

• 3

  Step 3: Build the flavour base

  Add garlic and cook until fragrant, 30 seconds. Stir in tomato paste and cook it out for 1 minute (it should turn darker red and smell sweet, not raw).

• 4

  Step 4: Simmer the sauce

  Add crushed tomatoes, oregano, thyme, bay leaf and chilli flakes (if using). Rinse out the tomato can with 1/2 cup water and pour it in. Bring to a simmer, scraping up any browned bits from the pan (that’s flavour).

• 5

  Step 5: Braise the chicken

  Nestle chicken back into the sauce skin-side up (so the skin stays as crisp as it can). Reduce heat to low, cover, and simmer gently for 25 minutes.

• 6

  Step 6: Thicken & finish

  Uncover and simmer 10–15 minutes more, until the sauce thickens and the chicken is tender (internal temp 74°C / 165°F, or the meat pulls easily from the bone). Taste and adjust salt and pepper. Scatter with parsley/basil if using.

Tips

• **Crispier skin tip:** After braising, pop the uncovered pot under the grill/broiler for 3–5 minutes to re-crisp the skin (watch closely).
• **Chicken options:** Works with drumsticks or bone-in breast—just adjust simmer time (breast cooks faster; pull it earlier so it stays juicy).
• **Serving ideas:** Spoon over pasta, polenta, or rice, or serve with crusty bread and a green salad.
• **Storage:** Keeps 4 days in the fridge. Freezes well for 3 months. Reheat gently on the stove with a splash of water to loosen the sauce.

Nutrition (per serving, estimate)