Chicken Cacciatore

Bring the flavors of Italy to your table with this rustic and comforting Chicken Cacciatore. Meaning “hunter’s chicken” in Italian, this dish features tender chicken simmered in a rich tomato sauce with peppers, onions, mushrooms, and herbs. Seasoned with Borsari Original Seasoning, it’s a hearty family-style meal best served with pasta, polenta, or crusty bread.

Ingredients

• 6 bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)
• 2 tbsp Borsari Original Seasoning
• 2 tbsp Borsari Olive Oil
• 1 onion, thinly sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 8 oz mushrooms, sliced
• 4 garlic cloves, minced
• 1 cup dry red wine
• 1 (28 oz) can crushed tomatoes
• 1 tsp dried oregano
• 1 tsp dried basil
• 2 tbsp capers (optional)
• Fresh parsley, chopped (for garnish)

Instructions

1. Pat chicken dry and season with Borsari Original Seasoning.
2. Heat a large Dutch oven over medium-high heat with Borsari Olive Oil. Brown the chicken on all sides (about 8 to 10 minutes), then remove to a plate.
3. Add onions, peppers, and mushrooms to the pot. Sauté until softened, about 5 minutes. Stir in garlic and cook for 1 more minute.
4. Deglaze the pan with red wine, scraping up any browned bits. Let simmer for 2 to 3 minutes.
5. Add crushed tomatoes, oregano, basil, and capers. Stir well, then return chicken to the pot, nestling pieces into the sauce.
6. Reduce heat to low, cover, and simmer for 45 minutes, or until chicken is cooked through and tender.
7. Remove lid for the last 10 minutes to let sauce thicken slightly. Taste and adjust seasoning if needed.
8. Serve hot, garnished with parsley, alongside pasta, polenta, or crusty bread.

Pro Tips

• Use chicken thighs for the best flavor and tenderness, but feel free to substitute with drumsticks or breasts.
• If you prefer, swap the red wine for chicken broth for a lighter version.
• For extra richness, add a handful of olives along with the capers.