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Pollo alla Cacciatora

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Course Main Course
Cuisine Italian

Equipment

  • Large skillet or Dutch oven, sharp knife, cutting board, wooden spoon

Ingredients
  

  • 4 bone-in skin-on chicken thighs (you can use breasts or a mix of parts)
  • 2 tbsp olive oil
  • 1 medium onion finely chopped
  • 2 garlic cloves minced
  • 1 large carrot sliced
  • 1 celery stalk sliced
  • 1 bell pepper red or yellow, sliced
  • 400 g 14 oz canned crushed tomatoes
  • 100 ml 1/2 cup dry white wine (substitute with chicken broth for alcohol-free)
  • 100 ml 1/2 cup chicken broth
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 bay leaf
  • 1/2 tsp chili flakes optional
  • Salt and pepper to taste
  • Fresh parsley chopped (for garnish)

Instructions
 

  • Step 1: Prep the Chicken
  • Season: Generously season the chicken thighs with salt and pepper on both sides.
  • Brown the Chicken: Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken, skin side down, and sear until golden brown (about 5-6 minutes per side). Remove the chicken and set it aside.
  • Step 2: Sauté the Vegetables
  • Cook the Aromatics: In the same skillet, add the chopped onion, garlic, carrot, celery, and bell pepper. Cook for about 5-7 minutes until softened, stirring occasionally.
  • Deglaze with Wine: Pour in the white wine (or chicken broth) to deglaze the pan, scraping up any flavorful brown bits stuck to the bottom.
  • Step 3: Build the Sauce
  • Add Tomatoes and Herbs: Stir in the crushed tomatoes, tomato paste, oregano, bay leaf, and optional chili flakes. Mix everything together to combine.
  • Simmer: Return the browned chicken to the skillet, skin side up, and add the chicken broth. Bring the sauce to a simmer, then reduce the heat to low. Cover the pan and let the chicken cook for about 30-35 minutes, until it’s fully cooked through and tender.
  • Step 4: Finishing Touches
  • Adjust the Seasoning: Taste the sauce and add more salt, pepper, or chili flakes as needed. Remove the bay leaf.
  • Garnish: Sprinkle with fresh parsley before serving.