Tuscan Chicken Cacciatore

🕒 Prep: 15 min
🔥 Cook: 45 min
🍽 Serves: 4
★★★★★
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This Tuscan Chicken Cacciatore is a rustic dish that captures the essence of Italian countryside cooking. Packed with vibrant flavors, it's perfect for a cozy family dinner or an impressive date night meal. Let's dive into this simple yet satisfying recipe!

Ingredients for Tuscan Chicken Cacciatore

The star of our show is the humble chicken thighs, which stay juicy and tender as they simmer in the sauce. We use olive oil to brown the chicken, enhancing its natural flavors. The onion and bell peppers add sweetness and a bit of crunch, while garlic provides a fragrant base. White wine deglazes the pan, lifting all those delicious bits stuck to the bottom. Crushed tomatoes and chicken broth make up the heart of the sauce, seasoned with earthy oregano and basil for an Italian flair. Finally, the capers and black olives introduce a tangy, salty depth that ties everything together.

Tips & Tricks

  • If you prefer a thicker sauce, let it simmer a bit longer without the lid. It will reduce and intensify in flavor.
  • Use full-bodied white wine for a richer taste. Avoid sweet varieties.
  • Always taste and adjust seasoning before serving. A little more salt or pepper might be all it needs!

Serving Suggestions

This Tuscan Chicken Cacciatore pairs beautifully with creamy polenta or al dente pasta to soak up the sauce. For a lighter option, serve it over a bed of steamed spinach or alongside a crisp green salad.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?
Yes, but keep an eye on them to prevent overcooking, as breasts tend to dry out faster than thighs.
What can I substitute for white wine?
You can use additional chicken broth with a splash of white wine vinegar for acidity.
How should I store leftovers?
Store in an airtight container in the fridge for up to three days. Reheat gently on the stovetop or microwave.

Tuscan Chicken Cacciatore Recipe Walkthrough

Start by heating your olive oil in a large skillet over medium-high heat. While it's warming up, season your chicken thighs with some salt and pepper on both sides. Once the oil is shimmering, place the chicken in the skillet. Let them brown for about five minutes on each side, then take them out and set them aside on a plate.

In the same skillet, toss in the sliced onion and bell peppers. Cook these for about five minutes until they're tender and your kitchen smells amazing. Add the minced garlic and sauté for just a minute more — you don't want it to burn.

Next, pour in the white wine. As it sizzles, use a wooden spoon to scrape up those lovely browned bits from the bottom of the skillet. This is where a lot of flavor hides! Add the crushed tomatoes, chicken broth, oregano, and basil. Give it all a good stir.

Now, nestle your chicken back into the skillet, making sure each piece is snug in the sauce. Cover the skillet and let it simmer on low for about 25 minutes. This is when the magic happens, and the flavors meld beautifully.

After 25 minutes, remove the lid and add the capers and black olives. Let it simmer uncovered for another 10 minutes, allowing the sauce to thicken slightly. Before serving, sprinkle some fresh parsley on top for a pop of color.

Why You'll Love This Recipe

  • A one-pan wonder, minimizing cleanup and maximizing flavor.
  • The combination of olives and capers adds the perfect briny punch.
  • Rich, hearty, and perfect for any season.
  • Customizable with your favorite veggies or herbs.

Ingredients

4 boneless skinless chicken thighs
2 tbsp olive oil
1 large onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 cloves garlic, minced
1/2 cup dry white wine
1 can (14 oz) crushed tomatoes
1/2 cup chicken broth
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste
1/4 cup capers
1/4 cup black olives, sliced
Fresh parsley for garnish

Step-by-step Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Season chicken thighs with salt and pepper and brown them in the skillet for about 5 minutes on each side.
3. Remove the chicken from the skillet and set aside.
4. In the same skillet, add sliced onions and bell peppers; cook until softened, about 5 minutes.
5. Add garlic and sauté for an additional minute.
6. Deglaze the pan with white wine, scraping up any browned bits from the bottom.
7. Stir in crushed tomatoes, chicken broth, oregano, and basil.
8. Return chicken to the skillet, cover, and simmer for 25 minutes.
9. Add capers and olives, then simmer uncovered for another 10 minutes.
10. Garnish with fresh parsley before serving.

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