The BEST Chicken Cacciatore Recipe

Generously coat chicken pieces with salt and pepper for robust flavor enhancement.

Heat oil in a heavy-bottomed skillet over medium-high heat. Sear chicken until golden brown, approximately 3-4 minutes per side. Transfer chicken to a separate plate.

In the same skillet, reduce heat to medium and sauté onions until translucent. Quickly introduce minced garlic and cook until aromatic.

Add peppers, carrots, mushrooms, and herbs to the skillet. Sauté for 5 minutes, allowing vegetables to soften and release their natural flavors.

Deglaze the pan with wine, scraping up caramelized bits from the bottom. Allow wine to reduce for approximately 2 minutes.

Incorporate crushed tomatoes, tomato paste, Roma tomatoes, and chili flakes. Season with additional salt and pepper to taste.

Return chicken pieces to the skillet, nestling them into the sauce. Choose between stovetop or oven cooking method.

For stovetop method: Cover and simmer on low heat for 40 minutes, stirring occasionally. Chicken should become tender and nearly falling off the bone.

For oven method: Preheat to 375°F. Cover skillet and bake for 50 minutes. Uncover, add olives, and continue baking for an additional 20 minutes.

If sauce appears thin, stir in extra tomato paste during final cooking stage to achieve desired consistency.

Introduce olives during last 10 minutes of cooking for enhanced flavor profile.

Garnish with fresh parsley before serving immediately.

For make-ahead preparation, cool completely and store in refrigerator for up to 1 day. Reheat gently over low-medium heat.

For long-term storage, transfer to airtight container and freeze. Thaw at room temperature before reheating thoroughly.