This delicious Barefoot Contessa Chicken Cacciatore is a simple, hearty meal that’s perfect for a cosy dinner. Packed with tender chicken, vibrant vegetables, and a rich tomato sauce, it’s quick to make and full of flavour. You can easily customise it with ingredients you have on hand for a tasty, satisfying dish.
Ingredients Needed
- 6 bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)
- Kosher salt and freshly ground black pepper (to taste)
- 45ml olive oil
- 1 large yellow onion, thinly sliced
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 3 cloves garlic, minced
- 794g can crushed tomatoes
- 120ml dry white wine (such as Pinot Grigio)
- 120ml chicken stock
- 30g tomato paste
- 1 tsp dried oregano
- 1 tsp fresh thyme (or 4-5 sprigs, optional)
- ¼ tsp red pepper flakes (optional for heat)
- 2 tbsp capers, drained
- 2 tbsp fresh parsley, chopped (for garnish)
How To Make Chicken Cacciatore
- Season and Brown the Chicken: Pat the chicken thighs dry with a paper towel and season generously with salt and pepper. Heat 2 tablespoons of olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the chicken, skin-side down, and cook for 5-7 minutes until the skin is golden brown. Flip and cook the other side for 3-4 minutes. Transfer the browned chicken to a plate and set aside.
- Sauté the Vegetables: In the same pot, add the remaining tablespoon of olive oil. Add the sliced onions and bell peppers and sauté for 5-7 minutes, until softened. Stir in the minced garlic and cook for another minute until fragrant.
- Deglaze with Wine: Pour in the white wine, scraping up any browned bits on the bottom of the pot. Let the wine simmer for 2-3 minutes to reduce slightly.
- Add Tomatoes and Seasonings: Stir in the crushed tomatoes, chicken stock, tomato paste, dried oregano, thyme, and red pepper flakes (if using). Add the capers and stir to combine.
- Simmer the Chicken: Return the chicken thighs to the pot, skin-side up, along with any juices that accumulated on the plate. Reduce the heat to low, cover, and simmer for 30-35 minutes, or until the chicken is tender and cooked through.
- Finish and Serve: Taste the sauce and adjust the seasoning with salt and pepper as needed. Garnish with chopped parsley before serving.
- Serve Hot: Serve the Chicken Cacciatore over pasta, creamy polenta, or with crusty bread to soak up the flavorful sauce.
Recipe Tips
- Brown the chicken well: Ensure the chicken is browned nicely on both sides. This adds depth and flavor to the dish.
- Use dry white wine: A dry white wine like Pinot Grigio works best to deglaze the pan and add a bit of acidity to balance the sauce.
- Simmer low and slow: Let the chicken cook on low heat for 30-35 minutes to get tender, juicy meat and a rich, flavourful sauce.
- Don’t skip the capers: They add a salty, briny kick to the sauce, enhancing the overall flavour profile.
- Season to taste: Taste the sauce before serving and adjust the seasoning with more salt, pepper, or herbs if needed.
How To Store & Reheat Leftovers
- Refrigerate: Transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: Transfer to a freezer-safe container. Freeze for up to 3 months. To reheat, thaw overnight in the fridge and then warm it on the stove over low heat for 10-15 minutes.
- Reheating: Reheat in a saucepan over low heat for 10-15 minutes until warmed through. Stir occasionally to avoid burning and ensure even heating.
Nutrition Facts
Serving Size: 1 cup (244g)
- Calories: 265
- Total Fat: 13g
- Saturated Fat: 3.2g
- Trans Fat: 0.1g
- Polyunsaturated Fat: 2.6g
- Monounsaturated Fat: 7g
- Cholesterol: 92mg
- Sodium: 750mg
- Total Carbohydrates: 12g
- Dietary Fiber: 1.8g
- Sugars: 3.4g
- Protein: 23g
- Potassium: 483.2mg
Try More Recipes:
Barefoot Contessa Chicken Cacciatore
Description
This delicious Barefoot Contessa Chicken Cacciatore is a simple, hearty meal that’s perfect for a cosy dinner. Packed with tender chicken, vibrant vegetables, and a rich tomato sauce, it’s quick to make and full of flavour. You can easily customise it with ingredients you have on hand for a tasty, satisfying dish.
Ingredients
Instructions
- Season and Brown the Chicken: Pat the chicken thighs dry with a paper towel and season generously with salt and pepper. Heat 2 tablespoons of olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the chicken, skin-side down, and cook for 5-7 minutes until the skin is golden brown. Flip and cook the other side for 3-4 minutes. Transfer the browned chicken to a plate and set aside.
- Sauté the Vegetables: In the same pot, add the remaining tablespoon of olive oil. Add the sliced onions and bell peppers and sauté for 5-7 minutes, until softened. Stir in the minced garlic and cook for another minute until fragrant.
- Deglaze with Wine: Pour in the white wine, scraping up any browned bits on the bottom of the pot. Let the wine simmer for 2-3 minutes to reduce slightly.
- Add Tomatoes and Seasonings: Stir in the crushed tomatoes, chicken stock, tomato paste, dried oregano, thyme, and red pepper flakes (if using). Add the capers and stir to combine.
- Simmer the Chicken: Return the chicken thighs to the pot, skin-side up, along with any juices that accumulated on the plate. Reduce the heat to low, cover, and simmer for 30-35 minutes, or until the chicken is tender and cooked through.
- Finish and Serve: Taste the sauce and adjust the seasoning with salt and pepper as needed. Garnish with chopped parsley before serving.
- Serve Hot: Serve the Chicken Cacciatore over pasta, creamy polenta, or with crusty bread to soak up the flavorful sauce.
Notes
- Brown the chicken well: Ensure the chicken is browned nicely on both sides. This adds depth and flavor to the dish.
- Use dry white wine: A dry white wine like Pinot Grigio works best to deglaze the pan and add a bit of acidity to balance the sauce.
- Simmer low and slow: Let the chicken cook on low heat for 30-35 minutes to get tender, juicy meat and a rich, flavourful sauce.
- Don’t skip the capers: They add a salty, briny kick to the sauce, enhancing the overall flavour profile.
- Season to taste: Taste the sauce before serving and adjust the seasoning with more salt, pepper, or herbs if needed.
Barefoot Contessa Chicken Cacciatore