How to Make Authentic Chicken Cacciatore with Bell Peppers

Simple Summary

Chicken Cacciatore with Bell Peppers is a classic Italian dish that combines tender chicken with a rich, flavorful tomato sauce and colorful bell peppers. This rustic, one-pot meal is perfect for a cozy family dinner or entertaining guests.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 4-6
• Difficulty: Intermediate

Ingredients

• 4 chicken thighs and 4 chicken legs (about 2.5 lbs total)
• Salt and freshly ground black pepper, to taste
• 1/2 cup all-purpose flour, for dredging
• 3 tablespoons olive oil
• 1 large red bell pepper, sliced
• 1 large yellow bell pepper, sliced
• 1 medium onion, thinly sliced
• 4 garlic cloves, minced
• 3/4 cup dry white wine
• 1 (28-ounce) can crushed tomatoes
• 1/2 cup chicken broth
• 3 tablespoons drained capers
• 1 1/2 teaspoons dried oregano
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup fresh Italian parsley, chopped

Instructions

1. Season the chicken pieces with salt and pepper. Dredge the chicken in flour to coat lightly.

2. In a large heavy saute pan, heat the olive oil over medium-high heat. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. Transfer the chicken to a plate and set aside.

3. In the same pan, add the bell peppers, onion, and garlic. Saute over medium heat until the onion is tender, about 5 minutes.

4. Add the wine and simmer until reduced by half, about 3 minutes.

5. Add the tomatoes with their juice, broth, capers, and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce.

6. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for thighs and legs.

7. Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes.

8. Spoon the sauce and vegetables over the chicken, then sprinkle with the basil and parsley before serving.

Chef's Notes

• For a deeper flavor, marinate the chicken in a mixture of wine, herbs, and garlic for 2-4 hours before cooking.
• If you prefer a spicier dish, add 1/4 teaspoon of red pepper flakes with the oregano.
• Boneless, skinless chicken thighs can be used for a quicker cooking time.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and often taste even better the next day as the flavors meld.
• For a low-carb version, replace the flour with almond flour or simply skip the dredging step.

Nutritional Info

Per serving (based on 6 servings):

• Calories: Approximately 380
• Protein: 28g
• Fat: 22g (mostly healthy fats from olive oil)
• Carbohydrates: 15g
• Fiber: 3g
• Rich in vitamins A and C from the bell peppers
• Good source of lycopene from the tomatoes

Serving Suggestions

• Serve over pasta, polenta, or with crusty bread to soak up the delicious sauce.
• Pair with a side of steamed green vegetables like broccoli or green beans for added nutrition.
• A simple green salad with a light vinaigrette complements the rich flavors of the dish.
• For wine pairing, choose a medium-bodied Italian red like Chianti or Sangiovese.
• Garnish with additional fresh basil leaves and a sprinkle of grated Parmesan cheese for an extra touch of flavor.