Perfect Chicken Cacciatore

This cacciatore takes a lighter route than most. The chicken goes into the oven skinless with no browning step, letting the sauce do all the flavor work. And what a sauce it is: crushed Roma tomatoes simmered with dry white wine, onion, green bell pepper, garlic, and a spice blend that’s more interesting than the usual oregano-and-basil formula.

Crushed fennel seed, ground coriander, a whisper of cinnamon, and red pepper flakes join the oregano, creating a warmly spiced tomato sauce that has real depth. The cinnamon is subtle, just a quarter teaspoon, but it adds a warmth that ties the fennel and coriander together in a way that plain Italian seasoning never could.

Lemon juice rubbed on the chicken before baking adds brightness that cuts through the rich tomato sauce. Forty-five minutes covered in the oven and the chicken is fall-off-the-bone tender. Serve over spaghetti with steamed vegetables on the side.

Kitchen Tips

• Simmer the sauce for 5 minutes before pouring over the chicken. This gives the wine time to cook off its harsh alcohol edge
• Crush the fennel seeds before adding. Whole seeds won’t release their anise flavor in such a short cook time
• Remove the bay leaf before serving. It’s easy to miss under the sauce
• Don’t skip the lemon juice on the chicken. It adds a freshness that brightens the entire dish

Variations

• Use bone-in chicken thighs for richer, more flavorful dark meat
• Add sliced mushrooms and black olives to the sauce for a heartier hunter’s stew
• Stir in capers and anchovies for a puttanesca-inspired twist