Stovetop Instructions

1. Blot the chicken dry using paper towel. Season the chicken with salt and pepper. 
2. In a large pan over medium heat, brown the chicken skin side down in a little cooking oil – should take about 5 minutes. Skin should be golden and crisp. Flip the chicken and cook on the other side for about 5 minutes, until browned. Remove the chicken from the pan and set aside until needed.
3. To the pan, add onions and bell peppers. Cook for about 5 minutes until just tender. Add the garlic and cook for about 2 minutes until fragrant.
4. Add the wine to the pan and use your spoon or spatula to loosen up any brown bits from the bottom of the pan – these are great for flavoring the dish! Cook for about 5 minutes for the alcohol to cook out and for the liquid to reduce a little.
5. Add mushrooms, olives, dried basil, oregano, and red pepper flakes. Stir and cook until softened, about 6 minutes.
6. Add chicken broth, balsamic vinegar, crushed tomatoes, tomato paste, tomato sauce, and heavy cream. Stir to combine.
7. Return the chicken to the pan with the sauce, cover and allow to cook for 15-20 minutes. 
8. Add more salt and pepper to taste if necessary. Add capers and fresh basil.
9. Serve chicken over pasta (spaghetti, penne, tagliatelle, etc), then sauce over top.
10. Garnish with chopped fresh parsley and parmesan.

Slow Cooker Instructions

1. Start by blotting the chicken dry with paper towel and seasoning with kosher salt and pepper. In a large pan, brown the chicken skin side down for about 5 minutes. Transfer to your slow cooker.
2. Into the same pan, sauté onions for about 5 minutes. Add garlic and cook for a few minutes more until fragrant.
3. Deglaze the pan with wine, then transfer to the slow cooker, then place on top of the chicken.
4. To the slow cooker, add mushrooms, bell pepper slices, olives, dried basil, oregano, and red pepper flakes. Pour in chicken broth, balsamic vinegar, crushed tomatoes, tomato paste and sauce into the slow cooker with the chicken.

5. Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours. Finish off with capers and fresh basil before serving over pasta with parsley and parmesan cheese as garnish. Enjoy!

Instant Pot/Pressure Cooker Instructions

It will take about 30 minutes to cook chicken cacciatore using the “Instant Pot”.

1. Start by seasoning the chicken with salt and pepper. Turn your Instant Pot to the sauté setting, then sear chicken skin side down for about 5 minutes. Remove and set aside.
2. To the same pot, add onions and bell peppers and cook until just tender – about 5 minutes. Add garlic and cook for a few more minutes until fragrant. Deglaze the pan with wine before stirring in mushrooms, olives, herbs, and spices until softened. Pour in chicken broth, balsamic vinegar, crushed tomatoes, tomato paste, and sauce before returning the chicken to the pot.
3. Lock on the lid, switch it to high pressure setting and set cooking time to 15 minutes before releasing pressure naturally. Finish off with capers and fresh basil before serving over pasta with parmesan cheese as a garnish. Enjoy!

Oven Instructions

1. Follow the recipe instructions as usual but instead of using a skillet or pan, use your dutch oven.
2. Instead of simmering the chicken cacciatore on the stove, you can cook it the oven at 350°F for about 1 hour in a large dutch oven or other oven safe dish with a lid.
3. Make sure to check that your chicken is cooked through before serving – it should reach 165°F with an instant read thermometer inserted into the thickest part of the chicken. Enjoy!