Easy Chicken Cacciatore is authentic and delicious! This classic dish is simple to make with accessible ingredients like tomato sauce, peppers, garlic, and chicken. It's also pretty healthy and goes great with pasta or a big hunk of crusty Italian bread!
6clovesgarliclightly poke them with the tip of your knife to allow the juices to release more during cooking
1teaspoonKosher salt
¼teaspoonground black pepper
3-4poundsbone-in chicken drums and thighsskin removed (6-8 pieces)
2cupslarge diced green peppers
28ouncescanned tomato sauce(you can add a 2nd can if you want a lot of extra sauce for pasta)
Instructions
Heat the oil in dutch oven over medium heat and sauté 3 garlic cloves until golden, about 3-4 minutes.
Season chicken with salt and pepper the chicken on all sides and then brown on both sides lightly golden, about 6 minutes. Remove to side bowl. If the garlic is getting too dark remove it as well.
Add peppers into the oil from the chicken and remaining garlic cloves and sauté for a few minutes until they soften.
Add the sauce and then fill one of the can half way with water and swirl to remove any left behind sauce. (if you're using two cans, wash the water through both cans to get all the excess sauce off both of them) and pour it into the pan.
Add the chicken to the pan and bring to a boil and then reduce the heat to medium-low.
Simmer for 1 hour or until the chicken is fall-apart-tender. Taste for seasoning and add additional salt and pepper if needed. Serve immediately.
Video
Notes
Make sure you don't burn the garlic. If you do, wash out the pan and start over again because the burnt garlic gives a terribly bitter flavor that will ruin the dish.
Be generous when seasoning the chicken.
I left the sauce part of the ingredients open to 1-2 cans so that if you want plenty of extra sauce, you have the option.
For easy chicken skin removal: hold a piece of paper towel in each hand to help remove the skin in one piece without the chicken slipping out of my hands.
Prep ahead. If you want to save some time, you can certainly peel the garlic, chop the peppers and remove the chicken skin ahead of time.
If you don't like chunks in your sauce: Use an Immersion Blender to blend the sauce for a smoother consistency.
Storage and leftovers: Leftovers will last up to 4 days in the refrigerator in an airtight container.