Whole 30 Chicken Cacciatore with Tomatoes and Olives

Total time1 hr 25 min

Prep time20 min

Cook time1 hr 5 min

Whole 30 Chicken Cacciatore with Tomatoes and Olives

This one-pot braise starts with bone-in chicken thighs and drumsticks seared skin-side down until deeply golden, then simmered low and slow with sweet peppers, onion, and garlic until everything turns tender and richly flavored. The sauce builds from hand-crushed whole tomatoes and a good splash of chicken broth, punched up with briny Kalamata olives, capers, oregano, and thyme for that classic rustic depth. Everything goes back into the pot together so the chicken finishes cooking right in the sauce, turning fall-apart tender while the tomatoes reduce into something thick and glossy. A scattering of fresh parsley at the end brightens the whole dish before serving. It's hearty, saucy, and full of real, whole-food flavor — a satisfying dinner that fits neatly into a Whole30 kitchen.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

3 lb bone-in, skin-on chicken pieces (thighs and drumsticks)
1 tsp kosher salt
Morton Kosher Salt, Coarse, 48 Ounce Morton Coarse Kosher Salt - 16 oz Kroger Coarse Kosher Salt Badia Spices Kosher Salt Diamond Crystal Kosher Salt - 26 OZ
See all
½ tsp black pepper
3 tbsp olive oil, divided
1 medium yellow onion, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
4 garlic cloves, thinly sliced
½ cup dry white wine
1 can (28 oz) whole peeled tomatoes, crushed by hand
½ cup low-sodium chicken broth
½ cup kalamata olives, pitted and halved
2 tbsp capers, drained
1 tsp dried oregano
1 tsp dried thyme
1 bay leaf

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Pat the chicken pieces thoroughly dry with paper towels, then season all over with the salt and black pepper.
2
Heat 2 tbsp of the olive oil in a large Dutch oven or deep oven-safe skillet over medium-high heat until shimmering. Add the chicken pieces skin-side down in a single layer — work in batches if needed to avoid crowding — and sear undisturbed for 5–6 minutes, until the skin is deep golden brown and releases easily from the pan. Flip and sear the second side for 3 minutes, then transfer to a plate.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!