Chicken Cacciatore-Style Stew With Tomatoes, Peppers, and Herbs

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 30 minutes

Quick Ingredients

• 2 1/2 lb (1.13 kg) bone-in, skin-on chicken thighs (about 6)
• 2 tsp kosher salt, plus more to taste
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 large yellow onion, thinly sliced
• 2 bell peppers (1 red, 1 yellow), thinly sliced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1/2 cup (120 ml) dry red wine
• 1 can (28 oz / 794 g) crushed tomatoes
• 1 cup (240 ml) low-sodium chicken broth
• 1 tsp dried oregano, 1/2 tsp dried basil, 1/2 tsp dried thyme
• 1 bay leaf
• 1/2 cup (75 g) pitted Kalamata olives, halved
• 2 tbsp chopped fresh parsley

Do This

• 1) Pat chicken dry; season with salt and pepper.
• 2) Brown chicken in olive oil (medium-high) 5–6 min per side; set aside.
• 3) Sauté onion and peppers 6–8 min; add garlic 30 seconds.
• 4) Stir in tomato paste 1 minute; deglaze with wine 2 minutes.
• 5) Add tomatoes, broth, herbs, bay leaf; return chicken and juices.
• 6) Cover and simmer on low 40 minutes; uncover 10 minutes to thicken.
• 7) Stir in olives; finish with parsley. Serve hot.

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Why You’ll Love This Recipe

• Deep, homestyle Italian-inspired flavor with minimal fuss.
• One-pot comfort food: tender chicken in a rich tomato-pepper sauce.
• Great for make-ahead dinners; it tastes even better the next day.
• Flexible: serve it with pasta, polenta, mashed potatoes, or crusty bread.

Grocery List

• Produce: 1 large yellow onion, 2 bell peppers (red and yellow), 4 garlic cloves, 1 small bunch fresh parsley
• Dairy: Optional for serving: grated Parmesan cheese
• Pantry: Bone-in, skin-on chicken thighs (2 1/2 lb), olive oil, kosher salt, black pepper, tomato paste, dry red wine, crushed tomatoes (28 oz), low-sodium chicken broth, dried oregano, dried basil, dried thyme, bay leaf, pitted Kalamata olives

Full Ingredients

Chicken

• 2 1/2 lb (1.13 kg) bone-in, skin-on chicken thighs (about 6 thighs)
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tbsp olive oil

Stew Base

• 1 large yellow onion, halved and thinly sliced (about 2 1/2 cups / 250 g)
• 2 bell peppers (1 red, 1 yellow), cored and thinly sliced (about 3 cups / 300 g)
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1/2 cup (120 ml) dry red wine (such as Chianti) or additional broth
• 1 can (28 oz / 794 g) crushed tomatoes
• 1 cup (240 ml) low-sodium chicken broth
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1/2 tsp dried thyme
• 1 bay leaf

Finish and Serve

• 1/2 cup (75 g) pitted Kalamata olives, halved
• 2 tbsp chopped fresh parsley
• Kosher salt and black pepper, to taste
• Optional serving ideas: cooked pasta, creamy polenta, mashed potatoes, or crusty bread
• Optional garnish: grated Parmesan cheese

Step-by-Step Instructions

Step 1: Prep and season the chicken

Pat the chicken thighs very dry with paper towels (this helps them brown instead of steam). Season all over with 2 tsp kosher salt and 1 tsp black pepper.

Set a large Dutch oven or heavy-bottomed pot (5–7 quarts) on the stove so it’s ready to go.

Step 2: Brown the chicken for deeper flavor

Heat the Dutch oven over medium-high heat for 2 minutes. Add 2 tbsp olive oil. When the oil shimmers, place the chicken in skin-side down (work in batches if needed so you don’t crowd the pot).

Sear until the skin is well browned, about 5–6 minutes. Flip and brown the second side for 4–5 minutes. Transfer chicken to a plate. Carefully pour off excess fat, leaving about 1 tbsp in the pot for the vegetables.

Step 3: Sauté onions and peppers until sweet and tender

Reduce heat to medium. Add the sliced onion and peppers to the pot. Cook, stirring and scraping up browned bits, until softened and lightly caramelized, about 6–8 minutes.

Add the minced garlic and cook just until fragrant, about 30 seconds (keep it moving so it doesn’t burn).

Step 4: Build the tomato base and deglaze

Stir in 2 tbsp tomato paste and cook for 1 minute, stirring constantly. This quick “toasting” step deepens the tomato flavor.

Pour in 1/2 cup (120 ml) red wine. Simmer for 2 minutes, scraping the bottom of the pot to dissolve the browned bits into the sauce.

Step 5: Add tomatoes, broth, and herbs

Add the crushed tomatoes, 1 cup chicken broth, oregano, basil, thyme, and 1 bay leaf. Stir well and bring the sauce to a gentle simmer over medium heat.

Taste the sauce (careful, it’s hot) and adjust with a pinch of salt if needed. Remember the olives add saltiness later, so go easy for now.

Step 6: Simmer gently until the chicken is tender

Nestle the browned chicken (and any juices on the plate) back into the pot, skin-side up if you want to keep the skin as crisp as possible.

Cover the pot, reduce heat to low, and simmer gently for 40 minutes. The sauce should bubble lazily, not boil hard.

Uncover and continue simmering for 10 minutes to thicken slightly. The chicken is done when it reaches at least 165°F (74°C) in the thickest part; thighs are especially tender around 175–185°F (79–85°C).

Step 7: Finish with olives and parsley, then serve

Turn off the heat. Stir in the 1/2 cup Kalamata olives and 2 tbsp chopped parsley. Let the stew rest for 5 minutes so the flavors settle.

Remove the bay leaf. Taste and adjust with additional salt and pepper as needed.

Serve hot with pasta, polenta, mashed potatoes, or crusty bread to soak up the sauce. If you like, finish each bowl with a little grated Parmesan.

Pro Tips

• Don’t rush the browning: Those browned bits on the bottom of the pot are the foundation of the stew’s flavor.
• Keep it at a gentle simmer: Low, steady heat prevents the chicken from tightening up and helps it turn tender.
• Control the sauce thickness: If it’s too thin, simmer uncovered 5–15 minutes longer. If it’s too thick, add a splash of broth.
• Want crispier skin? Keep the chicken skin-side up during simmering and avoid submerging it. (It won’t be “fried crisp,” but it helps.)
• Balance acidity: If your tomatoes taste extra sharp, stir in 1/2 tsp sugar at the end (optional) to round it out.

Variations

• Boneless, skinless option: Use 2 lb (907 g) boneless, skinless thighs. Brown 3 minutes per side, then simmer 25–30 minutes total, until 165°F (74°C).
• Spicy cacciatore: Add 1/2 tsp crushed red pepper flakes with the garlic, and use hot olives or a pinch of Calabrian chile paste.
• Veggie-boost: Add 8 oz (225 g) sliced mushrooms with the onions and peppers, or stir in 2 cups (60 g) baby spinach at the end until wilted.

Storage & Make-Ahead

Cool leftovers to room temperature for no more than 2 hours, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low until the chicken and sauce reach 165°F (74°C), adding a splash of broth if needed. This stew also freezes well: freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator, then reheat slowly. For make-ahead, cook the stew fully 1 day in advance; the flavor improves as it rests.

Nutrition (per serving)

Approximate (based on 6 servings, including sauce and olives): 450 calories, 34 g protein, 28 g fat, 14 g carbohydrates, 4 g fiber, 820 mg sodium.