I usually think of Chicken Cacciatore as a fall or winter dish, with chicken simmering in a delicious tomato and veggie broth, but as I was eyeing our tomatoes already ripening on the vine and the herb garden in full force, I thought what a great way to convert this beloved Italian dish into a medley of springtime flavors.

    As the days grow longer (thank goodness) and the air fills with the scents of blooming flowers, spring invites us to refresh our culinary traditions. Chicken cacciatore transforms beautifully for the season by incorporating vibrant, fresh ingredients that celebrate spring's bounty. Tender chicken is simmered with a medley of colorful bell peppers, ripe tomatoes, fragrant herbs, and crisp spring vegetables, creating a meal that's both hearty and light. We also love to add olives to our cacciatore, and you can use either Kalamata, or any green Greek style olives for this recipe.

    If you have time to chop the veggies ahead of time, this dish comes together very quickly, making it a great option for busy weeknight dinners. But, with the lively springtime flavors, it’s also a fun dish for a dinner party gathering. You can serve this dish over rice or pasta, but we just love it with fresh sourdough bread toasted up with some olive oil and lemon pepper. 

 

Springtime Chicken Cacciatore
Serves 4

INGREDIENTS
8 boneless, skinless chicken thighs
3 tbsp. olive oil
3 cloves garlic, minced
1 large yellow onion, sliced into thin wedges
1 large shallot, cut into thin wedges
1 tbsp. fresh oregano (or 1 tsp. dried)
1 tbsp. fresh thyme (or 1 tsp. dried)
1 tbsp. fresh basil, minced (or 1 tsp. dried)
1/3 cup dry white wine (can use red, but white seems lighter for springtime)
1 large red or orange bell pepper, diced
1 lb. cremini mushrooms, sliced
8 Roma tomatoes, diced
1 cup Kalamata or green Greek-style olives
1 cup chicken broth
 
DIRECTIONS
    Heat 1-2 tbsp. oil in a large skillet. Brown the chicken thighs over medium-high heat on both sides. Remove from pan and set aside. Add more olive oil as needed and add garlic, shallots, onions, and herbs. Cook over medium heat until onions and shallots are translucent and just beginning to brown.

    Stir in white wine to deglaze the pan. Add bell pepper and mushrooms and cook until soft and tender. Add olives and tomatoes and cook over medium-low heat for about 3 minutes. Turn heat down and add chicken broth and simmer sauce for about 5 minutes to thicken up a bit.

    Add chicken thighs back into the pan, nestling them into the sauce and veggies. Continue to cook at a simmer for about 15 more minutes, or until a meat thermometer inserted into the chicken registers 165 degrees F.

    Serve Chicken Cacciatore over rice or alongside a nice toasted slice of sourdough bread.