Chicken Cacciatore

Prep Time: 30 min Cook Time: 60 min
Servings: 4 Skill Level: medium

Serve this hearty Italian dish with pasta, rice, polenta, or roasted potatoes.


  • 4 large bone-in skin-on chicken thighs (about 2½ pounds)
  • Salt and pepper
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, diced
  • 1 large rib celery, diced
  • 2 large carrots, scrubbed and diced
  • 1 large yellow bell pepper, seeded and diced
  • 4 large cloves garlic, peeled and pressed
  • 1 tablespoon chopped fresh thyme leaves, plus more for garnish
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons tomato paste
  • ½ cup red wine or chicken broth
  • 28oz can diced tomatoes
  • ¾ cup Pearls Specialties Kalamata Olives
  • ¾ cup Pearls Specialties Garlic-Stuffed Queen Olives

Cooking Instructions

  1. Season the chicken with salt and pepper on both sides.
  2. Heat the oil in a large braising pan over medium heat. Carefully add the chicken, skin side down (it will splatter) and cook without moving until golden, 8-10 minutes. Turn and brown on the second side, 5-7 minutes. Remove from the pan and pour off all but 2 tablespoons of the fat.
  3. Return the pan to medium heat. Add the onion, celery, carrots, and bell pepper and cook, stirring occasionally, for 5 minutes.
  4. Stir in the garlic, thyme, and red pepper flakes, and cook for 1 minute, until fragrant.
  5. Add the wine and scrape up any brown bits from the bottom of the pan. Cook until reduced, 1-2 minutes.Stir in the tomato paste to coat the vegetables, then add the canned tomatoes and ½ teaspoon salt.
  6. Nestle the chicken thighs back into the pan, skin-side up, cover, and cook until the chicken is very tender and cooked through to 165°F, 30 minutes.
  7. Stir in the olives and cook 10 more minutes, uncovered. If the sauce is watery, continue cooking until it thickens. If the sauce is too thick, thin with a bit of red wine, chicken stock, or water. Top with fresh thyme and serve.

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