Method

Sear the Chicken: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken with salt and pepper. Add the chicken pieces to the skillet, skin side down, and cook until golden brown (about 5-7 minutes). Flip the chicken and cook for another 5 minutes on the other side. Remove the chicken and set it aside.

Sauté the Vegetables: In the same pan, add the sliced onion, garlic, bell pepper, and carrot. Sauté for about 5 minutes until softened, stirring occasionally.

Deglaze the Pan: Pour in the white wine (if using), scraping up any brown bits from the bottom of the pan. Let it cook for 1-2 minutes until the wine reduces slightly.

Simmer the Sauce: Add the crushed tomatoes, chicken broth, olives, capers (if using), and oregano to the pan. Stir everything together, then return the chicken to the pan, skin side up. Bring the mixture to a simmer.

Cook the Chicken: Cover the skillet and simmer for 35-45 minutes, or until the chicken is cooked through and tender. Check for seasoning, adding more salt or pepper as needed.

Finish and Serve: Garnish with fresh basil and serve with a side of pasta, rice, or crusty bread to soak up the sauce.

Variations & Tips

Substitute chicken parts: If you prefer boneless chicken breasts or thighs, they work too, but adjust the cooking time as they cook faster than bone-in cuts.

For a spicier dish: Add red pepper flakes or a fresh chili to the sauce.

For a healthier version: Use skinless chicken or replace the white wine with extra broth or water.

Vegetarian twist: Use hearty vegetables like eggplant or mushrooms instead of chicken for a satisfying vegetarian cacciatore.