Easy Cacciatore

This stripped-down chicken cacciatore proves you don’t need a dozen ingredients to make a satisfying Italian braise. Brown the chicken, soften an onion in the drippings, add canned tomatoes, garlic, basil, parsley, salt, and pepper, then simmer everything together for 40 minutes. That’s the whole recipe.

Browning the chicken first is the foundation of the whole dish. That seared crust develops flavor that carries through the entire simmer. Remove the chicken after browning and cook the sliced onion in those same drippings. The onion picks up all those caramelized bits left in the pan, and that flavor transfers directly into the sauce.

Simmering uncovered is the key detail here. With the lid off, the tomato sauce reduces and thickens as the chicken cooks, concentrating the flavors instead of diluting them. Turn the chicken pieces occasionally so they cook evenly and absorb the sauce from all sides.

Kitchen Tips

• Use bone-in, skin-on chicken pieces for the best flavor. The bones add body to the sauce, and the skin crisps during browning.
• Don’t move the chicken while browning. Let it sit undisturbed until a golden crust forms, then flip. Moving it too soon tears the skin.
• Half a cup of parsley is generous, but that’s what gives this simple sauce its fresh, herbaceous lift. Don’t skimp on it.
• Serve over pasta, polenta, or crusty bread to catch every drop of the tomato sauce.

Variations

• Add sliced bell peppers and mushrooms with the onions for a more loaded cacciatore.
• Stir in a splash of red wine after the onions soften for a richer, more complex sauce.
• Add a pinch of red pepper flakes with the garlic for some heat.