Chicken Cacciatore

Yes—this dish actually tastes better the next day as the flavors meld. Cool completely, transfer to an airtight container, and refrigerate for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop over medium heat, stirring occasionally.

Thighs are traditional and stay moist during the long braise; breasts will become dry. If you must use breasts, reduce the cooking time to 20–25 minutes and check for doneness early.

Use dry vermouth (same quantity), chicken broth, or even leave it out entirely and increase the tomato sauce to 1.5 cans—the dish will still be delicious, just slightly less complex.

Yes—brown the chicken and sauté the vegetables and garlic as instructed, then add everything (including the tomatoes, wine, olives, and herbs) to the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours until the chicken is very tender.

Traditionally served over pasta (pappardelle or egg noodles), soft polenta, or with crusty bread for soaking up the sauce. A simple green salad with lemon vinaigrette balances the richness.

Store in an airtight container for up to 4 days in the refrigeridge. Reheat on the stovetop over medium heat until hot throughout (about 10 minutes), or in a 350°F oven covered with foil for 15–20 minutes. Freeze for up to 3 months; thaw overnight in the fridge before reheating.