Pan-Seared Chicken Cacciatore with Red Wine Tomato Sauce
Boneless chicken thighs braised in a rustic Italian tomato and red wine sauce with mushrooms, onions, and capers. This streamlined version skips the traditional browning flour for a lighter dish that's equally satisfying. Serve over pasta, polenta, or crusty bread for a weeknight dinner that tastes like it simmered for hours. The combination of fresh garlic, oregano, and briny capers gives authentic cacciatore depth without fussy technique.
Ingredients
- 2 lb boneless skinless chicken thighs
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
- 8 oz white mushrooms, sliced
- 1 white onion, sliced
- 2 cloves garlic, minced
- 1 cup dry red wine
- 28 oz crushed tomatoes, canned
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano, dried
- 1 tbsp capers
- fresh basil, for garnish(optional)
Instructions
- 1
Season chicken with salt and pepper.
- 2
Heat olive oil in a large skillet over medium heat and sear chicken until golden brown on both sides, about 4 minutes per side. Transfer to a plate.
- 3
Add mushrooms, onion, and garlic to the pan over medium-low heat and cook until softened, about 5 minutes.
- 4
Pour in red wine and crushed tomatoes, then stir in garlic powder, onion powder, oregano, and capers.
- 5
Return chicken to the pan, cover loosely, and simmer for 20 minutes until cooked through.
- 6
Garnish with fresh basil before serving.
Tips
Don't skip the initial sear on chicken thighs; the browned surface adds flavor depth to the braising liquid through fond.
Use a loose cover during simmering to allow some evaporation while keeping splatter minimal; this concentrates sauce flavor.
Good to Know
Refrigerate in an airtight container for up to 4 days. The sauce keeps well and flavors meld overnight.
Prepare through step 4 up to 24 hours ahead; cover and chill. Return to room temperature before finishing the braise.
Over pasta, polenta, rice, or with crusty bread. Pair with a dry red wine or light beer.
Common Mistakes
Skip browning chicken to avoid losing the savory fond that deepens sauce flavor.
Avoid high heat during the braise to prevent mushrooms from toughening and sauce from reducing too quickly.
Substitutions
FAQ
Can I make this with bone-in chicken?
Yes. Use bone-in thighs or drumsticks; increase simmering time to 30-35 minutes until meat is very tender. Bones add collagen and richness to the sauce.
Can I freeze this dish?
Yes. Cool completely and freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop over medium-low heat.
What if I don't have red wine?
Use dry white wine, chicken broth mixed with a splash of vinegar, or omit and increase tomatoes by 1/4 cup. The flavor will be lighter but still satisfying.