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Bobby Flay Chicken Cacciatore

Bobby Flay Chicken Cacciatore recipe
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Bobby Flay’s Chicken Cacciatore is a bold and hearty Italian-inspired dish that brings deep flavor to your dinner table. Featuring tender chicken simmered in a rich tomato-based sauce with herbs, peppers, onions, and olives, this recipe is perfect for weeknight dinners or cozy weekend meals. It’s rustic, satisfying, and surprisingly simple to prepare.

Ingredients

  • Bone-in, skin-on chicken thighs or legs – 6 pieces

  • Olive oil – 2 tablespoons

  • Yellow onion (sliced) – 1 large

  • Bell peppers (sliced, red and yellow preferred) – 2

  • Garlic (minced) – 3 cloves

  • Mushrooms (sliced) – 1 cup

  • Crushed tomatoes – 1 can (28 oz)

  • Tomato paste – 2 tablespoons

  • Red wine – ½ cup

  • Chicken stock – ½ cup

  • Kalamata olives (pitted) – ½ cup

  • Capers (optional) – 1 tablespoon

  • Fresh thyme (or 1 tsp dried) – 1 tablespoon

  • Dried oregano – 1 teaspoon

  • Salt and pepper – To taste

  • Fresh parsley or basil (chopped) – For garnish

Instructions

  • Season the chicken – Sprinkle with salt and pepper on both sides.

  • Sear the chicken – Heat olive oil in a large Dutch oven or skillet. Sear chicken skin-side down until golden brown. Set aside.

  • Sauté the vegetables – In the same pan, add onions, peppers, and mushrooms. Cook until soft.

  • Add garlic and tomato paste – Stir in garlic and tomato paste, cooking for 1–2 minutes to deepen the flavor.

  • Deglaze with wine – Pour in red wine and scrape up brown bits from the bottom. Let it simmer for 2–3 minutes.

  • Add tomatoes and herbs – Stir in crushed tomatoes, thyme, oregano, chicken stock, olives, and capers.

  • Simmer with chicken – Return chicken to the pot. Cover and simmer on low for 40–45 minutes or until chicken is fully cooked and tender.

  • Garnish and serve – Sprinkle with fresh herbs and serve hot over pasta, polenta, or crusty bread.

Find it online: https://chefbobbyflayrecipes.com/bobby-flay-chicken-cacciatore/