Mom's Chicken Cacciatore

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  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 45 min
  • Yield: 4 to 6 servings
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6 bone-in, skin-on chicken thighs, skin removed

Kosher salt and freshly ground black pepper 

1/2 cup all-purpose flour 

2 tablespoons olive oil 

1 small onion, finely chopped 

1/2 pound sliced cremini mushrooms 

4 cloves garlic, minced 

1 red bell pepper, thinly sliced 

1/2 cup dry white wine 

1 teaspoon finely chopped fresh oregano 

1 teaspoon finely chopped fresh rosemary 

One 28-ounce can whole tomatoes, cut up with kitchen shears 

3/4 cup halved black olives 

2 tablespoons drained capers 

1/4 cup torn fresh basil leaves 


  1. Sprinkle the chicken thighs with salt and pepper, then toss them in a bowl with the flour to lightly coat.
  2. Heat the olive oil in a large, wide pot over medium-high heat until shimmering. Add the thighs and cook, turning once, until golden brown on both sides, about 3 minutes per side. Remove the thighs to a plate.
  3. Add the onion and mushrooms to the pot and cook, stirring, until the onion is softened and the mushrooms are lightly golden, about 5 minutes. Add the garlic and bell peppers and cook, stirring, until the peppers are just starting to soften, about 1 minute. Add the wine and bring to a boil, then cook, scraping up any brown bits, until reduced by about half. Add the oregano and rosemary. Add the tomatoes and their juice and bring to a simmer. Add the olives and capers. Return the chicken to the pot, nestling in the sauce. Reduce the heat to keep the sauce at a gentle simmer and cook until the chicken is cooked through, about 25 minutes.
  4. Sprinkle with the basil. Serve immediately.