Best Chicken Cacciatore Recipe

Pat the chicken dry. Season with salt and pepper. With a tablespoon of olive oil sear chicken on medium high heat 3 minutes each side, until a gold crust forms. Set chicken aside. (If using chicken with the skin on, it will produce more oil, you can drain oil from pan, if needed, leave about a tablespoon or two in the pan.)

In the same pan, sauté onions, mushrooms in olive oil (or use left over chicken oil) for 3 minutes over medium heat. Add garlic, bell pepper and red pepper flakes, saute for 1 minute more.

Lower the heat and add wine, crushed tomatoes, tomato paste, oregano, rosemary, olives, capers, salt and pepper. Stir to fully combine.

Place seared chicken in the sauce. Simmer 25 minutes. Leave uncovered, though splatter screen is nice as it will sputter a bit. Test the internal temperature of the chicken, we are going for 165F. Simmer longer if needed. Bone-in thighs may take up to 35 minutes. Chicken breast will cook faster, 15-20 minutes.

Stir in fresh parsley and scatter fresh basil leaves over the top. Serve over pasta, creamy polenta or just enjoy with a crusty loaf of bread!