Chicken Cacciatore Recipe
If you’re searching for a dish that’s rustic, hearty, and bursting with Mediterranean flavor, Chicken Cacciatore is a timeless Italian classic that belongs at the top of your list. With tender chicken simmered in a vibrant sauce of tomatoes, bell peppers, and aromatic herbs, every bite takes you straight to a cozy Italian kitchen. This is the kind of recipe that’s as delightful on a busy weeknight as it is for a special family dinner—guaranteed to have everyone reaching for seconds.
Ingredients You’ll Need
One of my favorite things about Chicken Cacciatore is how every simple ingredient comes together to create pure magic. Each item pulls its weight, adding something delicious—whether it’s color, aroma, or satisfying texture—to the finished dish.
- Olive oil: The base for sautéing and searing, lending a fruity richness to every bite.
- Bone-in chicken thighs (skin removed): The star protein that stays juicy and flavorful as it simmers in the sauce.
- Salt: Essential for seasoning the chicken and bringing out the flavors in every ingredient.
- Black pepper: Adds gentle heat and a touch of sharpness to balance the tomatoes and herbs.
- Onion (sliced): Softens into the sauce, adding mellow sweetness and depth.
- Red bell pepper (sliced): Offers brilliant color and natural sweetness.
- Yellow bell pepper (sliced): Boosts the sweetness and brings a sunny vibrance to the dish.
- Garlic (minced): An aromatic must-have, infusing the sauce with bold Italian character.
- Crushed tomatoes: The heart of the sauce, delivering body, tang, and rich tomato flavor.
- Chicken broth: Enhances the sauce with savory depth and keeps everything wonderfully moist.
- Dry red wine: Adds complex, earthy undertones and a subtle acidity to round out the sauce.
- Dried oregano: Gives the sauce a classic Italian herb note that’s instantly nostalgic.
- Dried basil: Brings aromatic, slightly sweet herbal tones that pair beautifully with tomatoes.
- Crushed red pepper flakes (optional): For those who crave a gentle spicy kick—totally customizable.
- Sliced mushrooms: Soak up the sauce and add a meaty texture and earthiness.
- Capers (optional): Give salty pops of flavor, balancing out the rich, rustic tomato sauce.
- Fresh parsley for garnish: Finishes the dish with a burst of color and a touch of herbaceous freshness.
How to Make Chicken Cacciatore
Step 1: Sear the Chicken
Start by heating the olive oil in a large skillet or Dutch oven over medium-high heat. While the oil warms, pat the chicken thighs dry, season them well with salt and pepper, and get ready for some sizzling action. Searing is the secret to juicy, flavorful chicken in cacciatore—let each side cook for about 4 to 5 minutes, until beautifully browned. Once they develop that irresistible golden crust, transfer them to a plate and set aside for now.
Step 2: Sauté the Vegetables
In the same pan (don’t wipe it out—you want those flavorful brown bits!), add your sliced onion and both bell peppers. Sauté these over medium heat for about 5 minutes, stirring often, until they’ve softened and released their sweetness into the oil. Next, toss in the garlic and let it cook just long enough to become fragrant, about 1 minute, being careful not to let it burn.
Step 3: Build the Sauce
This is where Chicken Cacciatore really comes to life. Pour in the crushed tomatoes, chicken broth, and dry red wine. As you stir, be sure to scrape up every bit of caramelized flavor from the bottom of the pan. Add in your dried oregano, dried basil, and a pinch of crushed red pepper flakes if you want some heat. Give it a good mix—your kitchen should already smell fantastic!
Step 4: Simmer Everything Together
Carefully nestle your browned chicken thighs back into the sauce, making sure they’re mostly submerged. Lower the heat to a gentle simmer, cover the pan, and let the chicken cook for about 30 minutes, stirring from time to time. This is when the magic happens: the chicken absorbs the rich flavors while making the sauce even tastier in return.
Step 5: Finish and Serve
For the last 10 minutes of cooking, sprinkle in the sliced mushrooms and capers (if using). Let them bubble in the sauce until the mushrooms are tender and everything is deeply flavorful. Just before serving, sprinkle fresh parsley over the top for color and brightness. Serve your Chicken Cacciatore piping hot and bask in the applause from your hungry eaters!
How to Serve Chicken Cacciatore
Garnishes
A handful of freshly chopped parsley makes the dish pop with color and freshness, but you can also grate over a little pecorino or parmesan for an extra savory flourish. A drizzle of good olive oil across the top adds a lovely sheen and a little extra Mediterranean character.
Side Dishes
Chicken Cacciatore is famously versatile. Try it over al dente pasta to soak up every drop of that sumptuous sauce, or spooned onto creamy polenta for an ultra-comforting, rib-sticking meal. Even a slice of crusty bread works for dipping and savoring the last bits on the plate. Roasted potatoes or a simple green salad are also splendid sides.
Creative Ways to Present
For a rustic family-style meal, serve Chicken Cacciatore straight from the Dutch oven in the center of the table. If you want to impress, plate individual portions on large bowls of polenta and pile the sauce high. For a cozy gathering, try serving small portions over toasted baguette slices as an appetizer, letting your guests experience the flavors in a fun, unexpected way.
Make Ahead and Storage
Storing Leftovers
Chicken Cacciatore is just as good—maybe even better—the next day. Let the leftovers cool completely, then store them in an airtight container in the refrigerator. They’ll keep beautifully for up to 3 days, and the flavors only deepen with time.
Freezing
This dish is a superstar when it comes to freezing. Simply let the Chicken Cacciatore cool, then portion it into freezer-safe bags or containers. It will last for up to 3 months without losing its big, bold flavors. Defrost overnight in the fridge before reheating.
Reheating
To reheat, gently warm the Chicken Cacciatore on the stovetop over low heat, adding a splash of broth or water if the sauce has thickened too much. Stir occasionally until steaming hot. The microwave works in a pinch, but the stovetop keeps the chicken tender and the sauce glossy.
FAQs
Can I use boneless chicken instead of bone-in thighs?
Absolutely! Boneless chicken thighs or even breasts work well, though bone-in gives the sauce extra richness. Just adjust the simmering time since boneless cuts cook a bit faster.
Is there a non-alcoholic substitute for the red wine?
Yes! Simply use extra chicken broth with a splash of red wine vinegar or balsamic for acidity. You’ll still get plenty of depth in the sauce.
Are there other vegetables I can add?
Definitely—feel free to add zucchini, carrots, or even olives for more color and complexity. Make Chicken Cacciatore your own by using what’s in your fridge or what’s in season.
Can Chicken Cacciatore be made in advance?
It’s actually even better when made ahead, as the flavors have a chance to meld and deepen. Just reheat gently before serving and you’ll have a show-stopping meal with zero last-minute stress.
What’s the best way to thicken the sauce?
If you prefer a thicker sauce, let the Chicken Cacciatore simmer uncovered for the last 10 minutes. The sauce will reduce and concentrate, becoming even more luscious and bold.
Final Thoughts
If comfort, flavor, and a little bit of Italian soul sound tempting, Chicken Cacciatore should definitely make it into your regular dinner rotation. With its bold colors, rich tomato sauce, and unforgettable aromas, this recipe is bound to win hearts around your table. Give it a try, and don’t be surprised when it becomes a new family favorite!
Print
Chicken Cacciatore Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A classic Italian dish, Chicken Cacciatore is a hearty and flavorful stew featuring tender chicken simmered with bell peppers, onions, garlic, and a savory tomato-wine sauce. This comforting one-pot meal is perfect for a cozy dinner with family and friends.
Ingredients
For the Chicken:
- 2 tablespoons olive oil
- 6 bone-in chicken thighs (skin removed)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Sauce:
- 1 medium onion (sliced)
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 3 cloves garlic (minced)
- 1 (28-ounce) can crushed tomatoes
- 1/2 cup chicken broth
- 1/2 cup dry red wine
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 cup sliced mushrooms
- 2 tablespoons capers (optional)
- fresh parsley for garnish
Instructions
- Prepare the Chicken: Heat olive oil in a large skillet. Season chicken thighs with salt and pepper, then sear for 4-5 minutes per side. Remove and set aside.
- Make the Sauce: In the same skillet, sauté onion and bell peppers until softened. Add garlic and cook briefly. Pour in crushed tomatoes, broth, and wine. Season with oregano, basil, and red pepper flakes. Return chicken to the pan, cover, and simmer for 30 minutes.
- Finish and Serve: Add mushrooms and capers, simmer for 10 more minutes. Garnish with parsley and serve hot over pasta, polenta, or bread.
Notes
- For a richer flavor, use bone-in chicken thighs and simmer longer.
- This dish freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 310
- Sugar: 7g
- Sodium: 720mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 95mg
