Chicken Cacciatore
Author: Melissa
  • 6-8 pieces boneless, skinless chicken thighs; alternatively you could use bone-in chicken thighs, with the skin removed.
  • 26 oz box strained tomatoes (I like to use Pomi for this; but tomato puree would be fine in a pinch)
  • 3 bell peppers, I used red, yellow and orange because they’re sweeter than the green ones
  • ½ large yellow or white onion
  • 2 bay leaves
  • ½ cup good quality dry white wine, I used Pinot Grigio
  • Salt to taste (approximately 2 Tbsp)
  • ⅓ cup extra virgin olive oil
  • 1 tsp. sugar
  1. Prep your vegetables – finely dice the onion and chop the peppers into small pieces (1-2 inch pieces), set aside
  2. In a large dutch oven with a lid, heat the olive oil over medium high heat and add the onion.
  3. Let the onions “sweat” and cook for 3-4 minutes over medium heat.
  4. Add the chicken thighs and brown well on each side, approximately 2-3 minutes per side.
  5. Note – depending on the size of your pot, you may need to do this step in batches. Brown a few pieces at a time and move them to a small plate while you brown the rest. Then add everything back into the pot.
  6. Add the white wine, bay leaves and salt, then add the chopped peppers.
  7. Cook with the lid on over medium low heat for about an hour, checking occasionally to make sure all of the liquid hasn’t evaporated. If it starts looking a little dry, add another splash of wine or even chicken stock.
  8. After an hour, add the tomato puree along with a teaspoon of sugar; cook for another hour with the lid partially off over medium low heat.
  9. If the sauce looks too watered down, remove the lid and bring to a slight boil – cook the chicken like this for 10-15 minutes until some of the extra liquid has evaporated.
  10. Serve with polenta, mashed potatoes, or thick slices of crusty Italian bread.
  11. Enjoy!
Recipe by Cucina Mia at