One-Pot Chicken Cacciatore

• Chicken
• 8 bone-in skin-on chicken thighs, about 3 lb
  Swaps for bone-in skin-on chicken thighs

  Instead of chicken breasts or thighs

  • Chicken breasts: The same weight. Leaner and milder; cooks faster and dries out sooner.
  • Extra-firm tofu or chickpeas: About the same weight of pressed tofu, or 1½ cups chickpeas per ½ lb chicken. A different dish, but it takes the same seasoning well.

  More for chicken breasts or thighs

  Cook all chicken to 165°F (74°C) in the thickest part, checked with a thermometer.

• 1 ½ tsp kosher salt
  Swaps for kosher salt

  Instead of salt

  • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
  • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

  More for salt

• ½ tsp black pepper
• 2 tbsp olive oil
  Swaps for olive oil

  Instead of olive oil

  • Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
  • Butter: The same amount. Richer and nutty when browned.
  • A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.

  More for olive oil

• Braise
• 1 medium onion, sliced
  Swaps for onion

  Instead of onion

  • Another onion: The same amount. Yellow is the all-rounder; white is sharper and crisper; red is milder raw and adds color; sweet onions are mildest.
  • Shallots: The same amount, chopped. Milder and sweeter, with a hint of garlic.
  • Leeks: About 1½ times as much, white and light green parts. Milder and softer when cooked.

  All 4 swaps for onion

• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 8 oz cremini mushrooms, sliced
• 4 cloves garlic, thinly sliced
  Swaps for garlic

  Instead of garlic

  • Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
  • Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.

  More for garlic

• ½ cup dry red wine, or more chicken broth
  Swaps for dry red wine

  Instead of red wine

  • Beef or mushroom broth + red wine vinegar: The same amount of broth, plus 1 tbsp red wine vinegar per cup. Deep and savory; a little less fruity.
  • Unsweetened grape, pomegranate or cranberry juice + broth: Half juice and half broth. Fruity and slightly sweet; good color.
  • Non-alcoholic red wine: The same amount. Close in flavor; some are sweeter.

  More for red wine

  Cooking doesn't burn off all the alcohol: a dish simmered 15 minutes can keep close to half of it, and even after 2 hours some is left. Use an alcohol-free swap for anyone who avoids alcohol.

• 1 can diced tomatoes, 28 oz, with juice
  Swaps for diced tomatoes

  Instead of canned tomatoes

  • Whole peeled tomatoes, chopped: The same amount. Softer pieces that break down more: canned diced tomatoes have calcium chloride to keep their shape.

  More for canned tomatoes

• ½ cup chicken broth
  Swaps for chicken broth

  Instead of broth

  • Vegetable broth: The same amount. Lighter and slightly sweeter.
  • Bouillon cube, powder or paste + water: Follow the label for the amount of liquid. Close in flavor; a little saltier.
  • Water + extra seasoning: The same amount, with ½ tsp salt per cup and extra garlic, onion or herbs. Flatter and lighter, but fine where other ingredients bring plenty of flavor.

  More for broth

• 1 tsp dried oregano
  Swaps for dried oregano

  Instead of oregano

  • Fresh oregano: 1 tbsp chopped fresh for each 1 tsp dried (three times as much). Brighter and more peppery; use a little less than you think.
  • Dried marjoram, Italian seasoning or dried basil: The same amount. Marjoram is milder, basil sweeter; Italian seasoning already has oregano in it.

  More for oregano

• 1 sprig fresh rosemary
  Swaps for fresh rosemary

  Instead of rosemary

  • Dried rosemary: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Strong and piney; the dried needles are sharp, so crush or chop them first.
  • Fresh thyme: The same amount. Milder and less piney.
  • Fresh sage: Half as much. Earthier and softer.

  More for rosemary

• ¼ tsp red pepper flakes
  Swaps for red pepper flakes

  Instead of red pepper flakes

  • Cayenne: About half as much. Even heat throughout, no flakes.
  • Hot sauce or chili crisp: To taste. Hot sauce adds vinegar; chili crisp adds crunch and oil.
  • A fresh hot chile: Half a jalapeño or serrano for each ½ tsp. Fresh, green heat.

  More for red pepper flakes

• fresh basil or parsley, chopped, for serving
• crusty bread, pasta or polenta, for serving

Cooking for a crowd? Pans, timing and salt for 12 to 50.

Missing something? Tap Swaps next to an ingredient, or see all substitutions.

Cook to 165°F inside (check with a thermometer).