Chicken Cacciatore Recipe

Introduction

Chicken Cacciatore is a classic Italian comfort dish featuring tender chicken simmered in a rich tomato sauce with peppers, mushrooms, and aromatic herbs. This hearty, flavorful meal is perfect for a cozy dinner and pairs wonderfully with pasta or crusty bread.

Ingredients

• 2 pounds bone-in skin-on chicken thighs (and/or drumsticks)
• 3 tablespoons olive oil (divided)
• 1 green bell pepper (diced)
• 1 red bell pepper (diced)
• 1 medium yellow onion (diced)
• 8 ounces mushrooms (sliced)
• 4 cloves garlic (minced)
• ½ cup dry red wine (or beef broth)
• 28 ounces canned diced tomatoes (with juices)
• 8 ounces tomato sauce
• 1 bay leaf
• ¾ teaspoon dried rosemary (or 2 teaspoons chopped fresh rosemary)
• ¾ teaspoon dried oregano (or 2 teaspoons chopped fresh oregano)
• ½ teaspoon red pepper flakes
• 3 tablespoons capers (drained, or chopped kalamata olives)
• Shredded Parmesan cheese (for serving, optional)
• Salt and black pepper

Instructions

1. Step 1: Season the chicken thighs with 1 teaspoon salt and ¼ teaspoon black pepper.
2. Step 2: Heat 2 tablespoons of olive oil in a deep 12-inch skillet or Dutch oven over medium-high heat. Brown the chicken for about 4 to 5 minutes per side until golden. Transfer the chicken to a plate.
3. Step 3: Add the remaining tablespoon of olive oil to the same skillet. Stir in the diced green and red bell peppers, onion, and mushrooms. Cook over medium heat until vegetables begin to soften, about 5 minutes.
4. Step 4: Stir in the minced garlic and cook for another minute until fragrant.
5. Step 5: Pour in the red wine and let it simmer for 2 minutes, allowing the alcohol to cook off.
6. Step 6: Add the diced tomatoes with their juices, tomato sauce, bay leaf, rosemary, oregano, and red pepper flakes. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 20 minutes.
7. Step 7: Nestle the browned chicken pieces skin side up into the sauce. Cover and gently simmer for 40 minutes until the chicken is cooked through and tender.
8. Step 8: Remove the lid and continue simmering uncovered if the sauce needs thickening, a few more minutes.
9. Step 9: Discard the bay leaf, stir in the capers, and serve the chicken cacciatore over pasta or alongside your favorite side. Garnish with shredded Parmesan cheese if desired.

Tips & Variations

• For a deeper flavor, use fresh herbs instead of dried when possible.
• Substitute kalamata olives for capers for a different briny twist.
• Bone-in chicken thighs are preferred for juiciness, but boneless can be used for quicker cooking.
• Pair the dish with polenta or crusty bread as an alternative to pasta.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to preserve moisture. This dish also freezes well for up to 2 months; thaw in the refrigerator overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white wine instead of red wine?

Yes, white wine can be used as a substitute and will give a slightly different, lighter flavor to the dish.

Is it necessary to use bone-in chicken thighs?

Bone-in chicken thighs add flavor and stay moist during cooking, but boneless thighs or chicken breasts can be used if preferred. Just adjust cooking time accordingly to avoid drying out.

Chicken Cacciatore Recipe

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4.7 from 83 reviews

Chicken Cacciatore is a classic Italian dish featuring tender, bone-in chicken thighs simmered in a rich tomato sauce with bell peppers, mushrooms, garlic, and aromatic herbs. This hearty and flavorful dish is perfect served over pasta and topped with a sprinkle of Parmesan cheese for a comforting meal.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: 4 to 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Chicken

• 2 pounds bone-in skin-on chicken thighs and/or drumsticks
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 3 tablespoons olive oil, divided

Vegetables & Aromatics

• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 medium yellow onion, diced
• 8 ounces mushrooms, sliced
• 4 cloves garlic, minced

Sauce

• ½ cup dry red wine (or beef broth)
• 28 ounces canned diced tomatoes with juices
• 8 ounces tomato sauce
• 1 bay leaf
• ¾ teaspoon dried rosemary (or 2 teaspoons chopped fresh rosemary)
• ¾ teaspoon dried oregano (or 2 teaspoons chopped fresh oregano)
• ½ teaspoon red pepper flakes
• 3 tablespoons capers (drained, or chopped kalamata olives)

Optional Garnish

• Shredded Parmesan cheese for serving

Instructions

1. Season the chicken: Pat the chicken thighs dry and season them with 1 teaspoon salt and ¼ teaspoon black pepper evenly on all sides to enhance flavor before cooking.
2. Brown the chicken: Heat 2 tablespoons of olive oil in a deep 12-inch skillet or Dutch oven over medium-high heat. Add the chicken and brown for about 4 to 5 minutes per side until the skin is golden and crisp. Transfer the browned chicken to a plate and set aside.
3. Sauté vegetables: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced green and red bell peppers, diced onion, and sliced mushrooms. Cook over medium heat until the vegetables begin to soften, about 5 minutes, stirring occasionally. Add the minced garlic and cook for another minute until fragrant.
4. Deglaze and add tomatoes: Pour in the red wine (or beef broth) to deglaze the pan and let it simmer for 2 minutes to reduce slightly. Stir in the diced tomatoes with their juices, tomato sauce, bay leaf, dried rosemary, dried oregano, and red pepper flakes to build the sauce’s flavor.
5. Simmer the sauce: Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Let the sauce simmer gently for 20 minutes to deepen the flavors and meld the ingredients.
6. Cook the chicken in sauce: Nestle the browned chicken thighs skin side up into the simmering sauce. Cover the skillet or Dutch oven and let the chicken cook gently over low heat for an additional 40 minutes until tender and cooked through.
7. Reduce sauce if needed: Remove the lid and if the sauce is not thick enough, continue simmering uncovered for a few minutes until the sauce reaches your desired thickness.
8. Finish and serve: Remove and discard the bay leaf. Stir in the capers (or chopped kalamata olives). Serve the chicken cacciatore hot on a bed of pasta or your preferred side, garnished with shredded Parmesan cheese if desired.

Notes

• Using bone-in, skin-on chicken thighs ensures tender, juicy meat with flavorful crispy skin.
• If you prefer a non-alcoholic version, substitute the red wine with beef broth as suggested.
• Adjust the red pepper flakes to your preferred level of heat or omit for a milder dish.
• The sauce can be made a day ahead to enhance the flavors even further when reheated.
• Serve with pasta, polenta, or crusty bread to soak up the delicious sauce.

Keywords: Chicken Cacciatore, Italian Chicken, Chicken Thighs, Tomato Sauce, Hearty Dinner, One-Pot Meal