This rustic Italian-American classic has been in my family for generations. The secret is in the slow braising—it makes the chicken Fall-off-the-bone tender while the sauce turns rich and deeply savory. Perfect for a Sunday supper with crusty bread to soak up every drop.

Chicken Cacciatore, meaning ‘hunter-style chicken,’ originated in central Italy where hunters would braise wild game with foraged mushrooms and tomatoes. In America, it evolved into a hearty, tomato-based dish that became a staple of Italian-American kitchens in the 1950s. The key is proper browning to build flavor and low-and-slow simmering to meld the aromatics. For an authentic touch, I always use a heavy enameled Dutch oven—it distributes heat evenly and goes from stovetop to table beautifully.

Ingredients

• 2 ½ lbs bone-in, skin-on chicken thighs (about 6-8 pieces)
• 1 ½ tsp salt, divided
• ¾ tsp freshly ground black pepper, divided
• ¼ cup all-purpose flour
• 3 tbsp extra-virgin olive oil, divided
• 1 large yellow onion, chopped (about 1 ½ cups)
• 1 red bell pepper, chopped (about 1 cup)
• 1 green bell pepper, chopped (about 1 cup)
• 4 cloves garlic, minced (about 1 tbsp)
• ½ cup dry red wine (like Chianti or Pinot Noir)
• 1 (28-oz / 790g) can San Marzano crushed tomatoes
• ½ cup low-sodium chicken broth
• 2 tbsp tomato paste
• 1 tsp dried oregano
• ½ tsp dried basil
• ¼ tsp red pepper flakes (optional)
• ½ cup pitted Kalamata olives, halved
• 2 tbsp chopped fresh parsley

Instructions

1. Pat chicken thighs completely dry with paper towels—this ensures crispy skin. Season generously with 1 tsp salt and ½ tsp black pepper. Place flour in a shallow dish and lightly dredge each piece, shaking off excess. The flour coating will help thicken the sauce later.
2. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering. Working in batches to avoid crowding, place chicken skin-side down and cook without moving for 6-7 minutes until deep golden brown and crisp. Flip and cook 3 more minutes. Transfer to a plate; it will finish cooking in the sauce.
3. Reduce heat to medium. Add remaining 1 tbsp oil. Add onions and both bell peppers; cook, stirring occasionally, for 8-10 minutes until softened and beginning to caramelize. Add garlic and cook 1 minute until fragrant—do not let it burn.
4. Pour in red wine, scraping the bottom of the pot with a wooden spoon to release all browned bits (this is called deglazing). Simmer until reduced by half, about 3 minutes. This concentrates the flavor and removes alcohol bite.
5. Stir in crushed tomatoes, chicken broth, tomato paste, oregano, basil, remaining ½ tsp salt and ¼ tsp black pepper, and red pepper flakes if using. Bring to a gentle simmer, stirring until tomato paste dissolves.
6. Return chicken to pot, skin-side up, nestling into the sauce. Spoon some sauce over each piece. Cover partially (leave a 1-inch gap) and reduce heat to low. Simmer for 30-35 minutes, until chicken is cooked through (internal temperature 165°F/74°C) and sauce has thickened slightly.
7. Stir in olives and cook 5 more minutes. Taste and adjust seasoning with more salt if needed. For a richer sauce, you can simmer uncovered for the last 10 minutes.
8. Garnish with fresh parsley before serving. Serve with polenta, pasta, or crusty bread to soak up the sauce.