Name: Creamy Chicken Cacciatore with Sun-Dried Tomatoes and Basil Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 3 lb. bone-in, skin-on chicken thighs (about 8); Kosher salt; 1 tsp. extra-virgin olive oil; 1 yellow onion, finely chopped; 1 red bell pepper, seeds and ribs removed, finely chopped; 8 oz. bella mushrooms, thinly sliced; 5 garlic cloves, finely chopped; 1 tsp. chopped fresh rosemary; 1 tsp. Italian seasoning; 1/4 cup chopped fresh basil; Chopped fresh parsley, for serving; 1 tbsp. tomato paste; 1 (14-oz.) can whole tomatoes, crushed with juice reserved; 1/2 cup dry white wine; 1/3 cup sun-dried tomatoes, chopped; 3 tbsp. drained capers; Polenta or mashed potatoes, for serving

Ingredients

3 lb. bone-in, skin-on chicken thighs (about 8)

Kosher salt

1 tsp. extra-virgin olive oil

1 yellow onion, finely chopped

1 red bell pepper, seeds and ribs removed, finely chopped

8 oz. bella mushrooms, thinly sliced

5 garlic cloves, finely chopped

1 tsp. chopped fresh rosemary

1 tsp. Italian seasoning

1 tbsp. tomato paste

1 (14-oz.) can whole tomatoes, crushed with your hands, juice reserved

1/2 cup dry white wine

1/3 cup sun-dried tomatoes, chopped

1/4 cup chopped fresh basil

3 tbsp. drained capers

Chopped fresh parsley, for serving

Polenta or mashed potatoes, for serving

Instructions

Step 1: Pat the chicken thighs dry and season them with 1 1/2 teaspoons kosher salt. Heat the olive oil in a large skillet over medium-high heat. Arrange the chicken in the skillet skin side down and cook without moving until the skin is crispy and golden brown, about 8 to 10 minutes. Flip the chicken and cook the other side until lightly browned, about 3 minutes. Transfer the chicken to a plate, skin side up, and repeat with the remaining pieces.

Step 2: Reduce the heat to medium. Add the onion, bell pepper, and mushrooms to the skillet and season with 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables soften, about 7 minutes. Stir in the garlic, rosemary, and Italian seasoning and cook until the garlic is fragrant, about 1 minute. Add the tomato paste and cook, stirring frequently, until it darkens slightly, about 1 minute.

Step 3: Add the crushed tomatoes and their reserved juice to the skillet, stirring to combine. Pour in the white wine, then add the sun-dried tomatoes, fresh basil, and capers. Stir everything together.

Step 4: Bring the sauce to a simmer, then reduce heat to medium-low. Return the chicken to the skillet, arranging it skin side up in a single layer. Simmer uncovered until the chicken is cooked through and the sauce thickens, about 25 to 30 minutes.

Step 5: Serve the chicken over polenta or mashed potatoes, spooning the sauce generously on top. Garnish with chopped fresh parsley for a bright finish.

Tips & Variations

For a deeper flavor, marinate the chicken in olive oil, garlic, and herbs for an hour before cooking.

Use boneless chicken thighs for quicker cooking, but keep an eye on the timing as they cook faster.

Substitute white wine with chicken broth if you prefer a non-alcoholic version.

Serve with crusty bread to soak up the delicious sauce.

Storage

Store leftover chicken cacciatore in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave until warmed through. This dish also freezes well; freeze in a freezer-safe container for up to 3 months and thaw overnight in the refrigerator before reheating.

FAQs

Can I use other cuts of chicken for this recipe?

Yes, you can use bone-in, skin-on chicken breasts or drumsticks, but cooking time may vary. Thicker cuts may need longer to cook through, so adjust simmering accordingly.