Entrée: Italy – Pollo alla Cacciatora con Olive e Capperi ▶ Pollo alla Cacciatora con Olive e Capperi (Hunter-style Chicken with Olives and Capers)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 bone-in chicken thighs, about 1 1/4 lb total (567 g total)
Salt and pepper to taste
2 tbsp (30 ml) olive oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, sliced
1 / 2 cup (120 ml) dry white wine
1 (28 oz (800 g)) can crushed tomatoes
1 / 2 cup (75 g) green Castelvetrano or Kalamata olives, pitted and halved
1 tbsp (15 ml) capers, rinsed
1 tsp (1 g) dried oregano
Chopped parsley for finishing

Show original ingredient measurements

4 bone-in chicken thighs, about 1 1/4 lb total (567 g total)
Salt and pepper to taste
2 tbsp (30 ml) olive oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, sliced
1 / 2 cup (120 ml) dry white wine
1 (28 oz / 800 g) can crushed tomatoes
1 / 2 cup (75 g) green Castelvetrano or Kalamata olives, pitted and halved
1 tbsp (15 ml) capers, rinsed
1 tsp (1 g) dried oregano
Chopped parsley for finishing

Instructions

1. Season and brown chicken in olive oil; set aside.
2. Sauté onion and bell pepper until soft, add garlic and cook 1 minute.
3. Deglaze with white wine, reducing slightly.
4. Add crushed tomatoes, olives, capers and oregano. Return chicken to the saucepan.
5. Simmer, covered, 30–40 minutes until chicken is cooked through and sauce flavors have melded.
6. Adjust salt and pepper (olives/capers add saltiness), sprinkle with parsley and serve.