Move Over Roasted Chicken: This Rich Chicken Cacciatore Is Italy’s Ultimate One-Pot Comfort Food

If you are totally bored of making the same old baked or fried chicken every single week, this classic Italian recipe is about to be your new favorite upgrade. Instead of a basic tomato sauce, this dish gets an amazing kick from fresh mushrooms, crunchy veggies, and a splash of white wine.

It fills your kitchen with an incredible aroma and turns simple ingredients into a cozy, comforting dinner that the whole family will love soaking up with a piece of crusty bread.

Here’s what you need: 2.2 lbs of chicken drumsticks, 14 oz of cremini or button mushrooms, 1 can (14 oz) of diced tomatoes in their juices, 1 bell pepper, 1 to 2 celery stalks, 1 medium white onion, 1 garlic clove, 1 can (approx. 4 oz drained) of pitted black olives, 3 tablespoons of olive oil, 1/2 cup of dry white wine, 1/2 cup of chicken broth, a pinch of dried oregano, salt, black pepper, and fresh herbs to taste (with optional hot pepper for a kick).

To start, prep your fresh vegetables by washing, peeling, and dicing the onion, bell pepper, and celery, while slicing your mushrooms into thick pieces. Pat the chicken drumsticks completely dry with paper towels. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat, and sear the drumsticks until they develop a beautiful, even golden-brown crust on all sides. Once seared, temporarily transfer the chicken to a plate.

Drop the diced onion, mushrooms, bell pepper, and celery into the same hot skillet, letting them sauté in the flavorful leftover oil for about 5 to 7 minutes until they soften. Smash the garlic clove, make a small crosswise cut into it to release its aromatic oils, and toss it into the pan to cook with the vegetables for one more fragrant minute.

Return the golden drumsticks to the skillet. Pour in the chicken broth, diced tomatoes in their juices, and dry white wine, then season the liquid with salt and black pepper to your liking (along with a pinch of hot pepper if you prefer some heat). Stir gently, bring the liquid to a light simmer, turn the heat down to low, and let everything braise uncovered for 30 minutes so the chicken becomes incredibly tender and the sauce thickens.

To finish, slice the black olives in half and finely chop your fresh herbs. Stir the olives, herbs, and a pinch of dried oregano directly into the bubbling sauce. Pop the lid onto the skillet, turn off the stove, and let the dish rest on the warm burner for a couple of minutes to let the rustic flavors marry perfectly before serving.