Imagine a cozy evening with the aroma of simmering tomatoes, herbs, and tender chicken filling your kitchen—that’s the magic of Chicken Cacciatore. This rustic Italian classic brings together juicy chicken thighs, vibrant bell peppers, earthy mushrooms, and a robust tomato sauce dotted with briny olives and capers. It’s a dish that strikes the perfect balance between comfort food and dinnertime wow-factor, making it a true crowd-pleaser for both casual family meals and special gatherings.
Ingredients You’ll Need
Chicken Cacciatore celebrates simple, wholesome ingredients that each play a starring role in creating layers of flavor. Let’s take a closer look at what goes into this vibrant stew and why every element matters.
- Chicken Thighs: Bone-in, skin-on thighs offer the juiciest, most flavorful results, and hold up beautifully to long simmering.
- Salt: Essential for seasoning the chicken and bringing out all the flavors in the sauce.
- Black Pepper: Adds just the right amount of warmth and depth to every bite.
- Olive Oil: Provides richness and helps develop a golden crust on the chicken.
- Onion: Sliced onion forms a sweet, aromatic base for the sauce.
- Red Bell Pepper: Brings a pop of color and natural sweetness to the dish.
- Yellow Bell Pepper: Adds a sunny, mild flavor and extra vibrance.
- Cremini Mushrooms: Earthy mushrooms soak up all the delicious sauce and add savory depth.
- Garlic: Just a few cloves are all you need for that unmistakable Italian aroma.
- Dry Red Wine: Deglazes the pan and infuses the sauce with richness—use chicken broth if you prefer to skip the wine.
- Crushed Tomatoes: The backbone of the sauce, lending body and bright acidity.
- Tomato Paste: Concentrates tomato flavor for a more robust sauce.
- Dried Oregano: Classic Italian herb that brings an herbal, slightly peppery note.
- Dried Basil: Adds a sweet and fragrant lift to the sauce.
- Red Pepper Flakes (optional): For a subtle kick of heat—adjust to your liking.
- Chicken Broth: Helps thin the sauce while adding savory depth.
- Kalamata Olives: Their briny, tangy bite is irresistible and totally transforms the sauce.
- Capers: Small but mighty, capers add pops of saltiness and zip.
- Fresh Parsley: A sprinkle at the end brightens the whole dish with color and freshness.
How to Make Chicken Cacciatore
Step 1: Season and Sear the Chicken
Start by patting your chicken thighs dry and seasoning them generously with salt and black pepper. Heat olive oil in a large Dutch oven or deep skillet over medium-high heat. Sear the chicken thighs for 4 to 5 minutes per side, letting them develop a gorgeous golden crust. This step locks in flavor and gives the sauce a rich base. Once browned, transfer the chicken to a plate while you build the rest of the dish.
Step 2: Sauté the Vegetables
In the same pan (don’t you dare clean it—those browned bits mean flavor!), add the sliced onion, red and yellow bell peppers, and cremini mushrooms. Sauté for about 5 minutes, stirring occasionally, until everything softens and the kitchen smells amazing. Stir in the minced garlic and let it cook for another minute, just until fragrant.
Step 3: Deglaze and Build the Sauce
Pour in the dry red wine, scraping up any delicious browned bits stuck to the bottom of the pan. This not only adds flavor but also ensures nothing is wasted. Next, stir in the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes (if using), chicken broth, olives, and capers. Give everything a good stir so all those flavors can start mingling.
Step 4: Simmer with the Chicken
Nestle the seared chicken thighs back into the sauce, making sure they’re partially submerged. Reduce the heat to low, cover the pan, and let everything simmer gently for about 40 minutes. The chicken will become incredibly tender, soaking up all those savory, herby, and slightly tangy notes from the sauce.
Step 5: Finish and Serve
Once the chicken is fully cooked and fall-off-the-bone tender, uncover the pan and check the seasoning. Adjust salt or pepper if needed. Sprinkle over plenty of fresh chopped parsley for a burst of color and freshness. Serve Chicken Cacciatore piping hot, spooning plenty of sauce over each thigh.
How to Serve Chicken Cacciatore
Garnishes
A final flourish of freshly chopped parsley is classic, but you can also add a sprinkle of grated Parmesan cheese or a few extra olives for a little something special. A drizzle of good olive oil just before serving adds a silky finish and highlights those Mediterranean flavors.
Side Dishes
Chicken Cacciatore is wonderful over a bed of al dente pasta, creamy polenta, or fluffy rice—perfect for soaking up every drop of that luscious sauce. If you’re a bread lover, a loaf of crusty Italian bread is a must for swiping your plate clean. For a lighter meal, serve alongside a simple green salad tossed in a bright vinaigrette.
Creative Ways to Present
Try serving Chicken Cacciatore family-style in a big, rustic pot right at the table for a cozy, communal feel. Or, for a dinner party, plate each chicken thigh atop a swirl of polenta or pasta, topped with a spoonful of sauce and a sprig of fresh parsley for restaurant-worthy flair. Leftovers also make a fantastic filling for crusty sandwiches—just shred the chicken and pile it high with sauce.
Make Ahead and Storage
Storing Leftovers
Let any leftovers cool to room temperature, then transfer the chicken and sauce to an airtight container. Store in the refrigerator for up to 4 days—if anything, the flavors get even better as they develop over time.
Freezing
Chicken Cacciatore freezes wonderfully! Pack cooled portions into freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. Label with the date and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of chicken broth or water to loosen the sauce if needed. Alternatively, microwave individual portions in a covered dish, stirring halfway through to ensure even heating. Always reheat until piping hot throughout.
FAQs
Can I use boneless chicken thighs or chicken breasts?
Absolutely! While bone-in, skin-on thighs give the richest flavor, you can use boneless thighs or even chicken breasts if you prefer a leaner or quicker-cooking option. Just be mindful that chicken breasts may cook a bit faster, so check for doneness sooner.
What can I use instead of red wine?
If you’d rather not use wine, simply substitute with extra chicken broth. You’ll still get a deeply savory sauce, just with a slightly different flavor profile. A splash of balsamic vinegar can also add a lovely tang.
Is Chicken Cacciatore gluten-free?
Yes, the recipe as written is naturally gluten-free! Just be sure to serve it with gluten-free sides like rice or polenta, and always double-check your chicken broth and other packaged ingredients.
Can I make Chicken Cacciatore in advance?
Definitely! In fact, Chicken Cacciatore only gets better after a day or two in the fridge as the flavors meld. Make it ahead and gently reheat before serving for an easy, stress-free meal.
What’s the best way to thicken the sauce?
If you prefer a thicker sauce, simply simmer uncovered for the last 10 minutes of cooking to let some of the liquid evaporate. Alternatively, you can stir in an extra spoonful of tomato paste for more body.
Final Thoughts
There’s just something special about gathering around a bubbling pot of Chicken Cacciatore—it’s the kind of meal that brings people together and fills the house with warmth. Whether you’re making it for family or friends, don’t be surprised if it becomes one of your most requested recipes. Give this Italian favorite a try, and enjoy every saucy, savory bite!
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Chicken Cacciatore Recipe
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Chicken Cacciatore is a classic Italian rustic stew featuring tender bone-in chicken thighs simmered in a flavorful tomato sauce with bell peppers, mushrooms, olives, and herbs. This hearty stovetop dish is perfect for a comforting family meal and pairs beautifully with pasta, polenta, or crusty bread.
Ingredients
Chicken
- 6 bone-in skin-on chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Vegetables & Aromatics
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
Liquids & Sauce
- 1/2 cup dry red wine
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 1/2 cup chicken broth
Herbs & Seasonings
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
Additional Flavorings
- 1/4 cup Kalamata olives, pitted and halved
- 2 tablespoons capers, rinsed
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Season the Chicken: Pat the chicken thighs dry then season evenly with salt and black pepper to enhance their natural flavor.
- Sear the Chicken: Heat olive oil in a large Dutch oven or heavy-bottomed skillet over medium-high heat. Add the chicken thighs skin-side down and sear for 4 to 5 minutes per side until golden brown. Remove the chicken and set aside on a plate.
- Sauté Vegetables: In the same pan, add the sliced onion, red bell pepper, yellow bell pepper, and mushrooms. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant, taking care not to burn it.
- Deglaze with Wine: Pour in the dry red wine to deglaze the pan, scraping up any browned bits stuck to the bottom. Allow the wine to reduce slightly for 2 to 3 minutes.
- Add Tomatoes and Seasonings: Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes if using, chicken broth, Kalamata olives, and capers. Mix well to combine all the ingredients.
- Simmer with Chicken: Return the seared chicken thighs to the pan, nestling them into the sauce. Reduce the heat to low, cover, and simmer gently for 40 minutes or until the chicken is tender and cooked through.
- Garnish and Serve: Sprinkle the chopped fresh parsley over the dish before serving. Serve hot alongside pasta, creamy polenta, or crusty bread to soak up the delicious sauce.
Notes
- Bone-in chicken thighs are preferred for deeper flavor, but boneless thighs or chicken breasts can be used if preferred for quicker cooking times.
- If you want to avoid alcohol, substitute the dry red wine with an equal amount of additional chicken broth.
- For a spicier version, increase the amount of red pepper flakes according to taste.
- This dish pairs well with a side of sautéed greens or a light salad for a balanced meal.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 390
- Sugar: 7 g
- Sodium: 780 mg
- Fat: 23 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 120 mg
