A Contemporary, One-Pot Italian Classic Reimagined with Depth and Elegance

Traditionally a humble hunter’s stew, chicken cacciatore in 2025 has evolved—leaner, brighter, and more layered, yet still deeply satisfying. This version blends heritage with modern kitchen confidence: bone-in chicken thighs, crisped to golden perfection, simmer in a sauce of heirloom tomatoes, roasted red peppers, and wild mushrooms, finished with a splash of white wine and a touch of anchovy for umami complexity. It’s hearty yet clean, familiar yet elevated—a timeless comfort made for today’s tables.

Ingredients

Serves 4

For the chicken

• 4 bone-in, skin-on chicken thighs
• Salt and black pepper, to taste
• 1 tbsp olive oil

For the cacciatore sauce

• 1 red onion, thinly sliced
• 3 cloves garlic, minced
• 1 small fennel bulb, thinly shaved
• ½ cup roasted red peppers, sliced
• 1 cup wild mushrooms (shiitake, oyster, or porcini), torn
• 2 tbsp tomato paste
• 400g heirloom cherry tomatoes, halved (14 oz)
• ½ cup dry white wine
• 1 tsp anchovy paste (optional, for depth)
• 2 sprigs thyme
• 1 sprig rosemary
• 1 tbsp balsamic vinegar, to finish

To garnish

• Fresh parsley, chopped
• Shaved parmesan or pecorino romano
• Optional: chili flakes for heat

Instructions

Season the chicken thighs generously with salt and pepper. In a wide, heavy-bottomed pan or Dutch oven, heat olive oil over medium-high. Sear the chicken skin-side down until deeply golden and crisp—about 6–8 minutes per side. Remove and set aside.

In the same pan, sauté the onion, garlic, and fennel until softened and lightly caramelized. Add the wild mushrooms and cook until browned and tender. Stir in the tomato paste and toast for a minute to deepen the flavor.

Add the roasted peppers, heirloom tomatoes, white wine, and anchovy paste, scraping up the fond. Return the chicken to the pan, nestling it into the sauce with thyme and rosemary. Reduce heat, cover, and simmer for 25–30 minutes, until the chicken is tender and the sauce is rich.

Uncover and simmer for an additional 5 minutes to thicken slightly. Finish with a splash of balsamic vinegar to brighten the dish. Adjust seasoning to taste.

Serve with crusty bread, polenta, or herbed couscous, and garnish with fresh parsley, a touch of parmesan, and a pinch of chili flakes if desired.

Cooking Tips

Use bone-in, skin-on chicken for maximum flavor—the rendered fat adds richness to the sauce. For added luxury, toss in a handful of kalamata olives or grilled artichokes in the last 5 minutes of cooking. Anchovy paste may sound bold, but it melts into the sauce, adding a deep, savory undertone without fishiness. Choose ripe, sweet heirloom tomatoes when in season for natural depth and color. This dish reheats beautifully and is even better the next day.