Sounds fancy, but is super easy skillet dish to make with very authentic flavors! A little time consuming, but lots of waiting for things to cook and flavors to come together with the chicken and veggies in a rich tomato sauce. You won’t be disappointed with this delish Italian dish and it will impress anyone you make it for!

Prep Time: 20 minutes

Cook Time: 1 hour, 20 minutes

Total Time: 1 hour, 40 minutes

Makes about 4 servings

• 2 lbs bone-in chicken thighs and/or drumsticks
• Salt + pepper, to taste
• 3 Tablespoons olive oil, divided
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 medium yellow onion, diced
• 8 oz mushrooms, sliced (I like Portobello)
• 4 cloves minced garlic
• 1/2 cup dry red wine, or beef broth
• 28 oz can diced tomatoes, not drained
• 8 oz tomato sauce
• 1 bay leaf
• 3/4 teaspoon dried rosemary
• 3/4 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• Shredded Parmesan cheese, for serving
• Fettuccine pasta, cooked

• Season the chicken with salt and pepper.
• In a 12 inch skillet or Dutch oven, heat 2 Tablespoons of olive oil over medium-high heat and brown the chicken for 4-5 minutes per side. Transfer to a plate. Note: Chicken will likely not be fully cooked yet, which is okay.
• In the same skillet, add remaining olive oil and add bell peppers, onion, and mushrooms. Cook over medium heat until the veggies start to soften, about 5 minutes. Stir in the garlic and cook until fragrant, about a minute.
• Add the red wine (or beef broth) and simmer for 2 minutes. Stir in diced tomatoes WITH juices, tomato sauce, bay leaf, rosemary, oregano, and red pepper flakes.
• Bring to a boil over medium-high heat. Reduce heat to low and simmer for 20 minutes.
• Add the browned chicken back to the skillet, skin side up on top of the sauce. Cover and gently simmer for 40 additional minutes.
• While this simmers, make your pasta.
• Remove the bay leaf and serve the chicken cacciatore with pasta. Garnish with Parmesan cheese.

• This can be made in the oven if you do not have an electric skillet or Dutch oven. Simply add everything to a casserole dish and bake covered at 375 degrees Fahrenheit for one hour.
• If you really don’t like a little spicy, you may remove the red pepper flakes or reduce to 1/4 teaspoon for less spicy. They do bring a little heat to the dish.
• If you prefer to use fresh herbs, you can use the same herbs but fresh, and about 1/2 teaspoon of each.
• I highly recommend using Fettuccine noodles with this dish. They are a nice hearty noodle. Linguine would work too. Spaghetti is a bit too thin.
• This dish is excellent reheated the next day. The sauce really thickens up and flavors come together even more.

My mom used to make this dish maybe once a year when she was feeling fancy and I always LOVED it as a kiddo. When I remembered it as an adult, I pieced together the ingredients and bought an electric skillet just so I could make this dish like my mom used to. Hearty, flavorful, and fun to make. I make it as often as I can in the winter months because I love it so much. I hope you enjoy it as much as I do!