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Classic Chicken Cacciatore Recipe Easy Braised White Wine Olives

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A comforting and rustic Italian dish featuring tender chicken thighs braised in white wine with olives, tomatoes, and fresh herbs. This recipe is quick, easy, and perfect for cozy dinners.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, thinly sliced
  • 3 garlic cloves, minced
  • 1 cup dry white wine (Sauvignon Blanc or Pinot Grigio)
  • 1 can (14 oz) diced tomatoes with juices
  • 1 cup Kalamata olives, pitted and halved
  • 1 teaspoon fresh thyme leaves
  • 1 sprig fresh rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Pinch of crushed red pepper flakes (optional)
  • Fresh parsley for garnish (optional)

Instructions

  1. Pat chicken thighs dry with paper towels to ensure a nice sear.
  2. Thinly slice the yellow onion and mince the garlic cloves.
  3. Pit and halve the Kalamata olives.
  4. Heat olive oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat.
  5. Add chicken thighs skin-side down and cook for 5-6 minutes until skin is golden and crisp.
  6. Flip chicken and brown the other side for 4 minutes, then remove chicken to a plate.
  7. Lower heat to medium and add sliced onion to the skillet; cook for 5 minutes until softened.
  8. Stir in minced garlic and cook for 30 seconds until fragrant.
  9. Pour in white wine and scrape the bottom of the pan to lift browned bits; simmer for 2-3 minutes until slightly reduced.
  10. Add diced tomatoes, thyme leaves, rosemary sprig, salt, black pepper, and crushed red pepper flakes if using; stir to combine.
  11. Nestle chicken thighs back into the sauce skin-side up and scatter halved olives around the pan.
  12. Cover with a lid and reduce heat to low; simmer gently for 30-35 minutes until chicken is cooked through (165°F internal temperature).
  13. Remove lid and increase heat to medium; thicken sauce for 5 minutes, spooning sauce over chicken.
  14. Taste and adjust seasoning if needed.
  15. Serve chicken and sauce warm, garnished with fresh parsley if desired.

Notes

Dry chicken thoroughly before searing to achieve crispy skin. Avoid stirring the sauce too much during braising to keep chicken tender. If sauce thickens too much, add a splash of chicken broth or water. For extra crispy skin, briefly broil chicken at the end, watching carefully to prevent burning.

Nutrition

Keywords: chicken cacciatore, braised chicken, white wine chicken, olives, Italian chicken recipe, easy chicken dinner, comfort food

Find it online: https://evabake.com/classic-chicken-cacciatore-recipe-easy-braised-white-wine-olives/