Description
A classic Italian dish featuring tender, crispy chicken thighs simmered in a rich tomato sauce with mushrooms, bell peppers, sun-dried tomatoes, and fresh herbs. Perfectly paired with creamy polenta or mashed potatoes for a comforting and flavorful meal.
Ingredients
Scale
Chicken
- 3 lb. bone-in, skin-on chicken thighs (about 8)
- Kosher salt
- 1 tsp. extra-virgin olive oil
Vegetables and Herbs
- 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
Tomato Sauce
- 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
Serving
- Polenta or mashed potatoes, for serving
Instructions
- Prepare and brown chicken: Pat the chicken thighs dry and season all over with 1 1/2 teaspoons of kosher salt. Heat 1 teaspoon olive oil in a large skillet over medium-high heat. Arrange the chicken skin side down in the skillet and cook undisturbed until the skin is crispy and golden brown, about 8 to 10 minutes. Flip the chicken and cook for another 3 minutes until lightly browned on the other side. Transfer the chicken to a plate skin side up. Repeat with remaining chicken if necessary.
- Sauté vegetables and build the sauce: Reduce the heat to medium. Add the finely chopped onion, red bell pepper, and sliced mushrooms to the skillet. Season with 1/2 teaspoon salt and cook, stirring occasionally, until the vegetables are softened, roughly 7 minutes. Stir in the chopped garlic, fresh rosemary, and Italian seasoning, cooking until the garlic is fragrant, about 1 minute. Mix in the tomato paste and cook, stirring frequently, until the paste darkens slightly, about 1 minute. Add the crushed whole tomatoes with their juice, stirring to combine.
- Add liquids and additional ingredients: Pour in the dry white wine, then add the chopped sun-dried tomatoes, fresh basil, and capers. Stir everything together thoroughly to meld the flavors.
- Simmer chicken in sauce: Bring the mixture to a simmer, then lower the heat to medium-low. Return the browned chicken thighs to the skillet, skin side up, arranging them in a single layer. Allow the chicken to simmer uncovered until fully cooked through and the sauce has thickened, about 25 to 30 minutes.
- Serve: Divide warm polenta or mashed potatoes among plates. Top each with chicken thighs, spooning the thickened sauce generously over the top. Garnish with chopped fresh parsley before serving.
Notes
- Bone-in, skin-on chicken thighs provide the best flavor and texture for this recipe.
- Use a dry white wine like Sauvignon Blanc or Pinot Grigio to complement the tomato sauce.
- If you prefer, substitute polenta with creamy mashed potatoes or crusty bread for serving.
- To make this dish gluten-free, ensure your seasonings and capers are gluten-free.
- Leftovers taste even better the next day, as the flavors continue to meld.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Chicken Cacciatore, Italian chicken recipe, tomato sauce chicken, rustic Italian dinner
