Chicken Cacciatore

Why You’ll Love This Recipe

I love Chicken Cacciatore because it turns simple ingredients into a deeply flavorful meal. Browning the chicken first gives me a savory foundation, while tomatoes, garlic, herbs, and vegetables create a rich sauce as they simmer together.

I also like that most of the cooking happens in one pan. Once I have browned the chicken and sautéed the vegetables, I can let everything simmer together until tender.

Another reason I enjoy this recipe is its flexibility. I can use chicken thighs, drumsticks, or a combination of chicken pieces. I can also change the vegetables, add olives or capers, or adjust the herbs depending on what I have available.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken

• 6 bone-in, skin-on chicken thighs
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour, optional

For the Cacciatore Sauce

• 1 medium yellow onion, sliced
• 1 red bell pepper, sliced
• 1 green or yellow bell pepper, sliced
• 8 ounces mushrooms, sliced
• 4 garlic cloves, minced
• 1/2 cup dry red or white wine
• 1 can (28 ounces) crushed tomatoes
• 1/2 cup chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1/4 teaspoon red pepper flakes, optional
• 1/2 cup pitted olives, optional
• 1 tablespoon capers, optional
• Salt and black pepper, to taste

For Serving

• 1/4 cup chopped fresh parsley
• Fresh basil, optional
• Grated Parmesan cheese, optional
• Cooked pasta, polenta, mashed potatoes, or crusty bread

Directions

1. I pat the chicken thighs dry with paper towels and season both sides with salt and black pepper. When I want a slightly thicker sauce and extra browning, I lightly dust the chicken with flour.
2. I heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. I place the chicken skin-side down and cook it for about 5–7 minutes, until deeply golden.
3. I turn the chicken and brown the other side for another 2–3 minutes. I transfer the chicken to a plate while I prepare the sauce.
4. I reduce the heat to medium and add the onion and bell peppers to the same pan. I cook them for about 4–5 minutes, stirring occasionally, until they begin to soften.
5. I add the sliced mushrooms and cook for another 4–5 minutes until they release some of their moisture and begin to brown.
6. I stir in the garlic and cook for about 30 seconds, just until fragrant.
7. I pour in the wine and scrape the bottom of the pan to loosen the flavorful browned bits. I let the wine simmer for about 2–3 minutes so it reduces slightly.
8. I add the crushed tomatoes, chicken broth, oregano, basil, thyme, bay leaf, and red pepper flakes. If I am using olives or capers, I add them at this stage as well.
9. I return the chicken and any accumulated juices to the pan. I spoon some sauce around the chicken, leaving some of the skin exposed when possible.
10. I bring the sauce to a gentle simmer, reduce the heat, and partially cover the pan. I cook the chicken for about 30–40 minutes, or until it is tender and fully cooked. I make sure the thickest part reaches at least 165°F (74°C).
11. I remove the bay leaf and taste the sauce. I adjust the salt, pepper, and herbs as needed.
12. I finish the Chicken Cacciatore with fresh parsley and basil. I serve it hot with plenty of tomato and vegetable sauce spooned over each portion.

Servings and Timing

I make this recipe with six chicken thighs, giving me approximately 4–6 servings depending on portion size and what I serve alongside it.

• Servings: 4–6
• Prep time: 20 minutes
• Cook time: 50–55 minutes
• Total time: About 1 hour 15 minutes

The exact cooking time can vary depending on the size and thickness of my chicken pieces, so I check the internal temperature before serving.

Variations

For a wine-free Chicken Cacciatore, I replace the wine with additional chicken broth. I sometimes add a small splash of balsamic vinegar near the end to give the sauce extra depth and acidity.

When I want a more rustic version, I use a mixture of chicken thighs and drumsticks. Bone-in chicken gives me plenty of flavor as it slowly simmers in the tomato sauce.

For extra vegetables, I add zucchini, carrots, or additional mushrooms. I cut firmer vegetables into smaller pieces so they have enough time to become tender.

When I want a brinier Mediterranean flavor, I add both olives and capers. I taste the sauce before adding extra salt because these ingredients already contribute plenty of saltiness.

For a spicy version, I increase the red pepper flakes or add a small chopped chili pepper with the garlic.

I can also use boneless chicken thighs when I need a quicker dinner. Since they cook faster than bone-in pieces, I reduce the simmering time and check them early to avoid overcooking.

Storage/Reheating

I allow leftover Chicken Cacciatore to cool before transferring the chicken and sauce to an airtight container. I refrigerate it promptly and keep it for up to 3–4 days.

I like storing the chicken directly in the sauce because this helps keep the meat moist and allows the flavors to continue developing.

To reheat it, I place the chicken and sauce in a covered skillet or saucepan over medium-low heat. I add a splash of chicken broth or water if the sauce has become too thick and heat everything gently until thoroughly hot.

For individual servings, I can use the microwave. I reheat in shorter intervals and spoon sauce over the chicken to help prevent it from drying out.

I can also freeze Chicken Cacciatore in an airtight freezer-safe container for up to 2–3 months. I thaw it overnight in the refrigerator before reheating it gently.

FAQs

What is Chicken Cacciatore?

Chicken Cacciatore is an Italian-style chicken dish traditionally associated with a rustic “hunter-style” preparation. I make it by slowly cooking chicken with tomatoes, onions, herbs, and vegetables, with wine often added for extra depth.

What is the best chicken to use for Chicken Cacciatore?

I prefer bone-in chicken thighs because they remain juicy during simmering and add plenty of flavor to the sauce. I can also use drumsticks, a combination of chicken pieces, or boneless thighs when I want a shorter cooking time.

Can I make Chicken Cacciatore without wine?

Yes. I replace the wine with chicken broth when I want an alcohol-free version. I can add a little balsamic vinegar or lemon juice toward the end when I want additional acidity.

What do I serve with Chicken Cacciatore?

I like serving Chicken Cacciatore over pasta, creamy polenta, mashed potatoes, or rice. Crusty Italian bread is another favorite because I can use it to soak up the rich tomato and vegetable sauce.

Can I make Chicken Cacciatore ahead of time?

Yes. I find Chicken Cacciatore works particularly well as a make-ahead meal because the flavors continue to develop as it rests. I refrigerate the cooked chicken in its sauce and gently reheat everything on the stovetop before serving.

Conclusion

Chicken Cacciatore is one of my favorite comforting Italian-style dinners because it combines tender chicken with a rich tomato sauce, colorful vegetables, garlic, wine, and aromatic herbs. The long, gentle simmer brings everything together while keeping the preparation straightforward.

Chicken Cacciatore

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Chicken Cacciatore is a rustic Italian-style dish featuring golden chicken thighs simmered in a rich tomato sauce with bell peppers, mushrooms, onions, garlic, wine, and herbs. Serve it with pasta, polenta, mashed potatoes, or crusty bread for a hearty dinner.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 50–55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 4–6 servings
• Category: Main Course
• Method: Braising
• Cuisine: Italian
• Diet: Low Lactose

Ingredients

• 6 bone-in, skin-on chicken thighs
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour, optional
• 1 medium yellow onion, sliced
• 1 red bell pepper, sliced
• 1 green or yellow bell pepper, sliced
• 8 ounces mushrooms, sliced
• 4 garlic cloves, minced
• 1/2 cup dry red or white wine
• 1 can (28 ounces) crushed tomatoes
• 1/2 cup chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1/4 teaspoon red pepper flakes, optional
• 1/2 cup pitted olives, optional
• 1 tablespoon capers, optional
• Salt and black pepper, to taste
• 1/4 cup chopped fresh parsley
• Fresh basil, optional
• Grated Parmesan cheese, optional
• Cooked pasta, polenta, mashed potatoes, or crusty bread, for serving

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Instructions

1. Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper. Lightly dust with the optional flour for a slightly thicker sauce and additional browning.
2. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Place the chicken skin-side down and cook for 5–7 minutes, until deeply golden.
3. Turn the chicken and brown the second side for another 2–3 minutes. Transfer the chicken to a plate.
4. Reduce the heat to medium. Add the onion and bell peppers and cook for 4–5 minutes, stirring occasionally, until they begin to soften.
5. Add the mushrooms and cook for another 4–5 minutes, until they release some moisture and begin to brown.
6. Add the garlic and cook for about 30 seconds, just until fragrant.
7. Pour in the wine, scraping the bottom of the pan to loosen the browned bits. Simmer for 2–3 minutes to reduce slightly.
8. Add the crushed tomatoes, chicken broth, oregano, basil, thyme, bay leaf, optional red pepper flakes, olives, and capers.
9. Return the chicken and accumulated juices to the pan. Spoon some sauce around the chicken while leaving some of the skin exposed when possible.
10. Bring the sauce to a gentle simmer, reduce the heat, and partially cover the pan. Cook for 30–40 minutes, or until the chicken is tender and reaches an internal temperature of at least 165°F (74°C).
11. Remove the bay leaf and taste the sauce. Adjust the salt, black pepper, and herbs as needed.
12. Garnish with fresh parsley and optional fresh basil. Serve hot with plenty of tomato and vegetable sauce.

Notes

• For a wine-free version, replace the wine with additional chicken broth. A small splash of balsamic vinegar can be added near the end for extra acidity.
• A combination of bone-in chicken thighs and drumsticks can be used for a rustic variation.
• Add zucchini, carrots, or extra mushrooms for additional vegetables.
• For a brinier Mediterranean flavor, use both olives and capers and adjust additional salt carefully.
• Increase the red pepper flakes or add a chopped chili pepper for a spicier sauce.
• Boneless chicken thighs can be used for a quicker version, but reduce the simmering time accordingly.
• Store leftover chicken directly in the sauce in an airtight container in the refrigerator for up to 3–4 days.
• Reheat gently in a covered skillet or saucepan, adding a splash of chicken broth or water if the sauce is too thick.
• Freeze Chicken Cacciatore in an airtight freezer-safe container for up to 2–3 months and thaw overnight in the refrigerator before reheating.

Nutrition

• Serving Size: 1 chicken thigh with sauce
• Calories: 450 kcal
• Sugar: 9 g
• Sodium: 890 mg
• Fat: 24 g
• Saturated Fat: 6 g
• Unsaturated Fat: 16 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 5 g
• Protein: 35 g
• Cholesterol: 145 mg