Chicken Cacciatore is so easy to pull together for a savory weeknight comfort food dish. The chicken gets infused with the flavor of herbs and vegetables while simmering to a rich and tender main course. You can serve this with a side salad or simple rice pilaf and you have the perfect, quick and easy meal.
- 1⁄4 cup vegetable oil
- 1 (3-4 lb) chicken cut into 8 pieces
- Kosher salt and freshly ground black pepper
- 1⁄2 cup flour
- 1 tsp finely chopped fresh rosemary
- 2 cloves garlic, finely chopped
- 1 bay leaf
- 1 medium carrot, peeled and cut into 1/4-inch pieces
- 1 medium red bell pepper, stemmed, seeded, and thinly sliced
- 1 small onion, thinly sliced
- 2⁄3 cup dry white wine
- 1 (28-oz.) can whole peeled tomatoes crushed by hand
- 1⁄2 cup small black olives, pitted and slightly smashed
- 1⁄4 cup capers, drained
- 1 tbsp. finely chopped fresh flat-leaf parsley
- In a 12-inch skillet over medium-high, heat oil until shimmering. Season chicken all over with salt and pepper and dredge in flour. Working in batches, cook chicken, 10 to 12 minutes or until browned; transfer to a plate.
- Add the rosemary, garlic, bay leaf, carrot, bell pepper, and onion to skillet and cook, 6 to 8 minutes or until golden. Add wine and cook, stirring and scraping up browned bits from the bottom of the skillet, 3 minutes or until reduced by half.
- Return chicken to the skillet and add the tomatoes. Bring to a simmer and cook, covered, 30 minutes or until the chicken is tender. Stir in olives, capers and parsley. Transfer chicken to a serving platter and spoon sauce over the top. Serve immediately.