This recipe for chicken cacciatore evolved in my kitchen out of staple ingredients I usually have on hand — homemade tomato sauce and roasted bell peppers. I'll share my version along with several ways to adapt it as you like. Even if all you have is chicken and tasty tomato sauce, you'll be delighted!
4 chicken thighs with the skin on
2 to 3 tbsp olive oil
1 small onion, thinly sliced — about 1/4 cup
2 cloves garlic
Tomatoes — one of these choices:
Herbs — parsley, oregano, or even basil
Salt and pepper
1/2 green bell pepper
1/2 red bell pepper
Optional:
Warm 1 tbsp of the olive oil in a pan over medium-high heat.
Brown the chicken on both sides. Use a spatula periodically to move the chicken and prevent the skin from sticking to the pan. Brown for about 3 to 4 minutes per side, then remove the chicken and set it aside.
Add the remaining 1 to 2 tbsp of olive oil, onions, and bell peppers to the pan. Cook until soft.
Add the garlic and cook for another minute.
Add tomatoes or sauce.
Optional:
Add parsley or fresh or dried oregano.
Return the chicken to the pan and cook until fully done.
Traditional Italian versions often include include celery, a pat of butter, and various herbs.
If you have homemade sauce, that alone — paired with the chicken — is divine. Since the sauce is already seasoned, combining these two ingredients makes for a fast and easy dinner. Maybe add a little oregano or parsley if you'd like, and let it simmer until the chicken is done.
A jarred sauce won’t have the same rich, fresh taste as homemade, which is why I suggest using cherry tomatoes — they’re just as easy as the jar, but they bring more freshness and flavor to the dish as the tomatoes caramelize in the pan and blend with the other ingredients.
If you're using homemade sauce, it’s already nicely seasoned. But if you’re working with fresh tomatoes, you may need to add a little extra garlic, oregano, salt, or pepper to bring out the flavors.
I have a routine of making tomato sauce and roasting bell peppers, so I often make this dish when I have both on hand. Keeping homemade tomato sauce in the freezer is a game-changer — it works for so many dishes. And when you have roasted bell peppers on hand, you’ll always find a way to use them.
Serve a side of pasta if you like, and mix it with the sauce. The extra sauce can even be used for a pasta dish the next day. And even without chicken, it will be just as delicious!
Roasted bell peppers stored in a jar
Easy tomato sauce recipe using canned San Marzano tomatoes
Homemade tomato sauce in a Souper Cube tray to freeze
