Spring Chicken Cacciatore with Fresh Herbs and San Marzano Tomatoes
A rustic Italian hunter's stew featuring tender chicken braised in a rich tomato sauce with bell peppers, olives, and aromatic spring herbs. This comforting one-pot dish fills your kitchen with the irresistible aromas of the Italian countryside.
Ingredients
- 8 bone-in chicken thighs (about 1.2kg)
- 2 tablespoons olive oil
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 4 cloves garlic, minced
- 400g can San Marzano tomatoes, crushed
- 120ml dry white wine
- 240ml chicken stock
- 80g pitted black olives
- 2 tablespoons capers, drained
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 8 fresh basil leaves, torn
- 2 fresh bay leaves
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley, chopped for garnish
Instructions
Season chicken thighs generously with salt and pepper on both sides.
Heat olive oil in a large Dutch oven or deep skillet over medium-high heat until shimmering.
Brown chicken thighs in batches, about 4 minutes per side until golden, then set aside on a plate.
Reduce heat to medium, add onion and bell peppers to the pot, and sauté for 5-6 minutes until softened.
Add garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
Pour in white wine and scrape up any browned bits from the bottom of the pot, cooking for 2 minutes.
Add crushed tomatoes, chicken stock, olives, capers, rosemary, thyme, bay leaves, and oregano, stirring to combine.
Return chicken thighs to the pot, nestling them into the sauce, and bring to a gentle simmer.
Cover and cook on low heat for 40-45 minutes until chicken reaches an internal temperature of 75°C (165°F) when measured with a meat thermometer at the thickest part.
Remove bay leaves, rosemary, and thyme sprigs, then stir in torn fresh basil.
Let rest for 5 minutes, then serve garnished with fresh parsley alongside crusty bread or polenta.
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