Italian classic with chicken, bell peppers, tomatoes, mushrooms, and pasta in a flavorful simmered sauce.
# Components:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 2 bone-in, skin-on chicken drumsticks
03 - Salt and freshly ground black pepper, to taste
→ Vegetables
04 - 2 tablespoons olive oil
05 - 1 large yellow onion, thinly sliced
06 - 1 red bell pepper, sliced
07 - 1 yellow bell pepper, sliced
08 - 3 cloves garlic, minced
09 - 7 oz cremini or button mushrooms, sliced
→ Sauce
10 - 1/2 cup dry white wine
11 - 28 oz canned crushed tomatoes
12 - 1 tablespoon tomato paste
13 - 1 teaspoon dried oregano
14 - 1 teaspoon dried basil
15 - 1/2 teaspoon crushed red pepper flakes (optional)
16 - 2 bay leaves
17 - 12 pitted black olives, halved
18 - 1 tablespoon capers, rinsed
→ Pasta
19 - 11 oz spaghetti or fettuccine
→ Garnish
20 - Fresh parsley, chopped
21 - Freshly grated Parmesan cheese (optional)
# Preparation Steps:
01 - Pat the chicken pieces thoroughly dry. Season generously with salt and freshly ground black pepper.
02 - Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat. Carefully place the seasoned chicken pieces skin-side down and sear until deeply golden brown on all sides, approximately 5–7 minutes per side. Remove the chicken to a separate plate and set aside.
03 - In the same skillet, add the thinly sliced yellow onion and sliced red and yellow bell peppers. Sauté until they begin to soften, about 4–5 minutes. Incorporate the minced garlic and sliced mushrooms, continuing to cook for an additional 3 minutes.
04 - Pour in the dry white wine, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Allow the wine to simmer and reduce slightly for approximately 2 minutes.
05 - Stir in the canned crushed tomatoes, tomato paste, dried oregano, dried basil, crushed red pepper flakes (if using), and bay leaves. Nestle the seared chicken pieces back into the sauce. Bring to a gentle simmer.
06 - Cover the skillet and reduce the heat to low. Allow the cacciatore to simmer gently for 30 minutes. Then, uncover the skillet and continue to cook for an additional 10 minutes, allowing the sauce to thicken.
07 - Stir in the halved pitted black olives and rinsed capers. Taste the sauce and adjust seasoning with additional salt and pepper as needed. Remove and discard the bay leaves before serving.
08 - While the cacciatore is finishing, cook the spaghetti or fettuccine in a large pot of generously salted boiling water according to package directions until al dente. Drain the pasta thoroughly.
09 - Arrange the cooked pasta on individual plates. Top generously with the chicken cacciatore and its rich sauce. Garnish with freshly chopped parsley and optional freshly grated Parmesan cheese.
