Description
Tuscan skillet chicken cacciatore is a rustic Italian dish made with tender chicken thighs simmered in a rich tomato-based sauce with bell peppers, onions, olives, and herbs.
Ingredients
Units
Scale
- 4 bone-in, skin-on chicken thighs
- 1 tbsp olive oil
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 1 can (14 oz) crushed tomatoes
- 1/4 cup kalamata olives, pitted and halved
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 tsp red pepper flakes (optional)
- Salt and pepper to taste
- Fresh parsley or basil, chopped (for garnish)
Instructions
- Season chicken thighs with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs skin-side down until golden brown, about 5 minutes per side. Remove and set aside.
- In the same skillet, sauté onion and bell peppers until soft, about 5 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Pour in white wine to deglaze the pan, scraping up any browned bits. Simmer for 2 minutes.
- Stir in crushed tomatoes, olives, oregano, thyme, and red pepper flakes. Bring to a simmer.
- Return chicken to the skillet, skin-side up. Cover and simmer on low heat for 30–35 minutes, until chicken is cooked through and tender.
- Uncover and simmer an additional 5–10 minutes to thicken the sauce, if needed.
- Garnish with fresh herbs and serve hot with crusty bread, rice, or pasta.
Notes
- You can use boneless chicken thighs or breasts; adjust cooking time accordingly.
- Add mushrooms or capers for extra depth of flavor.
- This dish tastes even better the next day as leftovers.
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 410
- Sugar: 6g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 120mg