Chicken Cacciatore

Organic Granola → 

Raw Honey → 

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Chicken Cacciatore

Bone-in chicken seared until crisp, then braised low and slow in a rich red-wine tomato sauce with

peppers, mushrooms, and briny olives — rustic Italian comfort at its most flavorful.

Prep: 20 min | Cook: 50 min | Serves: 6

Ingredients

For the chicken

• 6 bone-in, skin-on chicken thighs

• 1½ tsp kosher salt

• ½ tsp freshly ground black pepper

• 3 tbsp extra-virgin olive oil

For the sauce

• 1 large yellow onion, thinly sliced

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 8 oz cremini mushrooms, quartered

• 6 garlic cloves, minced

• 3 anchovy fillets, minced

• 2 tbsp tomato paste

• 1 tsp dried oregano

• ½ tsp red pepper flakes

• 2 sprigs fresh rosemary

• 4 sprigs fresh thyme

• 2 bay leaves

• 1 cup dry red wine (Chianti or Sangiovese)

• 1 (28 oz) can crushed tomatoes

• ½ cup chicken stock

• ⅓ cup kalamata olives, pitted and halved

• 1 tbsp capers, drained

• 2 tbsp fresh basil, torn (to finish)

• 2 tbsp fresh parsley, chopped (to finish)

• Grated parmesan, for serving

Instructions

1. Season and sear the chicken

Pat the chicken thighs completely dry — this is the key to crisp skin. Season generously all over with salt and pepper. Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat. Sear the chicken skin-side down, undisturbed, until deeply golden and crackling, 6–7 minutes. Flip and sear 3–4 minutes more. Transfer to a plate; it won't be cooked through yet.

2. Build the aromatic base

Pour off all but about 2 tablespoons of the fat. Add the onion, bell peppers, and mushrooms with a pinch of salt. Cook, stirring occasionally, until softened and lightly browned, 8–10 minutes. Don't rush this — the browning is where flavor lives.

3. Bloom the flavor makers

Stir in the garlic, anchovies, tomato paste, oregano, and red pepper flakes. Cook 1–2 minutes, stirring constantly, until the anchovies melt away, the tomato paste darkens to a brick red, and everything smells intensely fragrant.

4. Deglaze with red wine

Pour in the red wine and scrape up every browned bit from the bottom of the pot with a wooden spoon. Let it bubble and reduce by about half, 3–4 minutes, until the raw alcohol smell is gone.

5. Braise the chicken

Add the crushed tomatoes, chicken stock, olives, capers, bay leaves, rosemary, and thyme. Stir and bring to a simmer. Nestle the chicken back in skin-side up so the skin peeks above the sauce (this keeps it from going soggy). Partially cover, reduce heat to low, and simmer gently for 35–45 minutes, until the chicken is fork-tender and reads 175°F at the bone.

6. Finish and serve

Fish out the bay leaves and bare herb stems. Stir the fresh basil and parsley into the sauce. Taste and adjust with more salt or a squeeze of lemon if it needs brightness. Serve over creamy polenta, wide pasta, or with crusty bread for mopping. Shower with parmesan and more fresh herbs.

Notes

Don't skip the anchovies — they dissolve completely and add a deep, savory backbone without any fishiness. If you truly can't stand them, sub 1 teaspoon of Worcestershire sauce.

Use a dry red wine you'd actually drink. Chianti or Sangiovese are classic, but any medium-bodied dry red works. Skip anything labeled "cooking wine" — it'll make the sauce taste harsh.

Cacciatore tastes even better the next day, once the flavors meld. It keeps in the fridge for up to 3 days or freezes beautifully for 3 months.