Chicken Cacciatore Recipe

Chicken Cacciatore is a classic Italian comfort dish made with tender chicken simmered in a rich tomato sauce with peppers, mushrooms, garlic, herbs, and wine. The name “cacciatore” means “hunter-style” in Italian, referring to a rustic cooking method that combines simple ingredients into a hearty and satisfying meal. This recipe delivers juicy chicken and a deeply flavorful sauce that is perfect for serving with pasta, crusty bread, rice, or creamy polenta.

Main Essence of This Dish

The heart of Chicken Cacciatore lies in its slow-simmered tomato sauce and aromatic vegetables. Browning the chicken first creates a rich base of flavor, while onions, peppers, mushrooms, garlic, herbs, and wine develop a savory sauce that coats every bite. The result is a comforting one-pan meal that feels both rustic and elegant.

Chicken Cacciatore at a Glance

Ingredients

For the Chicken

• 6 bone-in, skin-on chicken thighs
• Salt, to taste
• Black pepper, to taste
• 2 tablespoons extra virgin olive oil

For the Sauce

• 1 small yellow onion, chopped
• 2 celery ribs, chopped
• ½ red bell pepper, chopped
• ½ green bell pepper, chopped
• 8 ounces mushrooms, sliced
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 3 sprigs fresh thyme
• 2 tablespoons fresh parsley, chopped
• Pinch of red pepper flakes
• 1 cup dry red wine
• 1 can (28 ounces) crushed tomatoes

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How to Make Chicken Cacciatore

Step 1: Season the Chicken

Pat the chicken thighs dry using paper towels. Season generously with salt and black pepper on all sides, including underneath the skin where possible.

Step 2: Brown the Chicken

Heat the olive oil in a large skillet, Dutch oven, or braiser over medium-high heat. Place the chicken skin-side down and cook until golden brown. Turn and brown the other side. This should take about 8 minutes. Remove the chicken and set aside.

Step 3: Cook the Vegetables

Using the same pan, add the onion, celery, bell peppers, mushrooms, and garlic. Cook for 5 to 6 minutes until softened. Stir frequently to prevent sticking.

Step 4: Add Herbs and Seasonings

Mix in the oregano, thyme, parsley, and red pepper flakes. Cook for another minute to release the aromas.

Step 5: Deglaze with Wine

Pour in the red wine and scrape up any browned bits from the bottom of the pan. Let the wine simmer until reduced by about half.

Step 6: Add Tomatoes

Stir in the crushed tomatoes and bring the mixture to a gentle simmer. Allow the sauce to cook for 5 to 10 minutes so the flavors begin to develop.

Step 7: Return the Chicken

Place the browned chicken back into the sauce. Reduce the heat to medium-low, cover the pan, and simmer for about 30 minutes or until the chicken is fully cooked and tender.

Step 8: Garnish and Serve

Sprinkle with fresh parsley before serving. Spoon plenty of sauce over the chicken and serve hot.

Serving Suggestions

• Over spaghetti or linguine
• With creamy polenta
• Alongside mashed potatoes
• With steamed rice
• Served with crusty Italian bread

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Storage Tips

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freeze for up to 3 months.
• Thaw overnight in the refrigerator before reheating.
• Reheat gently on the stovetop or in the microwave.

Nutritional Information

The following values are approximate per serving.

Recipe Notes

• Bone-in chicken thighs provide the best flavor and stay juicy during cooking.
• You can substitute chicken drumsticks or a mix of thighs and drumsticks.
• For a richer sauce, let the dish simmer uncovered for an extra 10 minutes.
• White wine can be used instead of red wine for a lighter flavor profile.
• Add olives or capers for a more Southern Italian variation.

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