Italian Chicken Cacciatore Recipe

This tender, rustic Italian Chicken Cacciatore is made with bone-in chicken thighs, sweet bell peppers, and San Marzano tomatoes and ready in just over an hour. The rich tomato sauce slowly reduces to create a hearty gravy that naturally thickens and clings to every piece of meat. I love making this one-pot meal when I need comfort food that looks impressive but takes minimal effort.

Why This Classic Works

Most recipes rush the browning step, but getting a deep sear on the chicken skin is crucial for flavor development. I found that overcrowding the pan steams the meat instead of searing it, resulting in a bland sauce later, so I always sear in batches to ensure that golden crust.

Using bone-in thighs instead of breast meat keeps the chicken juicy during the long simmer. The collagen from the bones breaks down into the sauce, giving it a velvety texture you just can’t get with lean cuts.

Italian Chicken Cacciatore Ingredients

• 2 lbs chicken thighs, bone-in and skin-on
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 large yellow onion, chopped
• 1 red bell pepper, sliced into strips
• 1 yellow bell pepper, sliced into strips
• 8 oz cremini mushrooms, sliced
• 4 cloves garlic, minced
• 1/2 cup dry red wine (like Chianti or Cabernet)
• 1 (28 oz) can crushed tomatoes
• 1 tsp dried oregano
• 1 sprig fresh rosemary
• 1/4 cup fresh basil, chopped
• 2 tbsp capers (optional)

How To Make Italian Chicken Cacciatore

1. Sear the Chicken: Pat the chicken dry and season generously with salt and pepper. Heat olive oil in a large Dutch oven or deep skillet over medium-high heat. Sear the chicken skin-side down for 5-6 minutes until golden and crispy, then flip and cook for 2 minutes. Remove to a plate.
2. Sauté the Vegetables: Lower the heat to medium. Add the onion, red and yellow bell peppers, and mushrooms to the pan. Cook for 6-8 minutes, stirring occasionally, until the vegetables are softened and starting to brown.
3. Deglaze the Pan: Stir in the garlic and cook for 1 minute until fragrant. Pour in the red wine and use a wooden spoon to scrape up the browned bits (fond) from the bottom of the pan. Let the wine simmer for 2 minutes to reduce slightly.
4. Simmer the Stew: Pour in the crushed tomatoes, dried oregano, and rosemary sprig. Return the chicken (and any resting juices) to the pan, nestling the pieces into the sauce. Bring to a simmer, reduce heat to low, cover, and cook for 35 minutes.
5. Reduce and Serve: Uncover the pan and simmer for another 10-15 minutes to allow the sauce to thicken. Discard the rosemary sprig and stir in the capers and fresh basil just before serving.

Recipe Tips

• Dry the skin: Moisture is the enemy of a good sear. Use paper towels to pat the chicken skin completely dry before salting; this prevents steaming and ensures a crispy texture.
• Choose the right wine: Use a dry red wine that you would enjoy drinking. If the wine tastes bad in a glass, it will taste bitter in the sauce. A Chianti or Sangiovese is traditional.
• Don’t rush the reduction: The final uncovered simmering time is essential. It concentrates the tomato flavors and thickens the sauce so it coats the chicken rather than running off.

What To Serve With Chicken Cacciatore

This dish pairs perfectly with creamy polenta, which acts as a soft bed for the tender chicken and sauce. For a more rustic approach, serve it with a loaf of crusty sourdough bread to mop up the rich tomato gravy. It is also excellent served over wide egg noodles or pappardelle pasta.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 3 days; the flavors often improve the next day. This dish freezes beautifully for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop until warmed through.

FAQs

Can I use chicken breasts instead?
Yes, but chicken breasts dry out faster. If using them, reduce the simmering time to 20-25 minutes and consider adding them back to the pan later in the cooking process.

Do I have to use wine?
No, you can substitute the wine with an equal amount of chicken broth mixed with a teaspoon of balsamic vinegar to mimic the acidity.

Is this dish spicy?
Traditionally, no. However, you can add a pinch of red pepper flakes during the sauté step if you prefer a subtle kick.

Nutrition

• Calories: 350
• Total Fat: 18g
• Saturated Fat: 4g
• Cholesterol: 145mg
• Sodium: 680mg
• Total Carbohydrate: 16g
• Protein: 28g

Try More Recipes:

• Italian Grinder Chicken Salad
• Italian Breaded Chicken Cutlets Recipe
• Italian Chicken Potatoes And Green Beans

Italian Chicken Cacciatore

Recipe by Paula

Servings

4

servings

Prep time

20

minutes

Cooking time

1

hour 

35

minutes

Total time

1

hour 

55

minutes

Italian Chicken Cacciatore combines tender, seared chicken thighs with sweet bell peppers and earthy mushrooms in just over an hour for a comforting dinner. This rustic one-pot meal features a rich red wine tomato sauce that coats every bite. It is perfect for Sunday family suppers.

Ingredients

• 2 lbs chicken thighs, bone-in and skin-on

• 1 tsp kosher salt

• 1/2 tsp black pepper

• 2 tbsp olive oil

• 1 large yellow onion, chopped

• 1 red bell pepper, sliced into strips

• 1 yellow bell pepper, sliced into strips

• 8 oz cremini mushrooms, sliced

• 4 cloves garlic, minced

• 1/2 cup dry red wine (like Chianti or Cabernet)

• 1 (28 oz) can crushed tomatoes

• 1 tsp dried oregano

• 1 sprig fresh rosemary

• 1/4 cup fresh basil, chopped

• 2 tbsp capers (optional)

Directions

• Pat the chicken dry and season generously with salt and pepper. Heat olive oil in a large Dutch oven or deep skillet over medium-high heat. Sear the chicken skin-side down for 5-6 minutes until golden and crispy, then flip and cook for 2 minutes. Remove to a plate.
• Lower the heat to medium. Add the onion, red and yellow bell peppers, and mushrooms to the pan. Cook for 6-8 minutes, stirring occasionally, until the vegetables are softened and starting to brown.
• Stir in the garlic and cook for 1 minute until fragrant. Pour in the red wine and use a wooden spoon to scrape up the browned bits (fond) from the bottom of the pan. Let the wine simmer for 2 minutes to reduce slightly.
• Pour in the crushed tomatoes, dried oregano, and rosemary sprig. Return the chicken (and any resting juices) to the pan, nestling the pieces into the sauce. Bring to a simmer, reduce heat to low, cover, and cook for 35 minutes.
• Uncover the pan and simmer for another 10-15 minutes to allow the sauce to thicken. Discard the rosemary sprig and stir in the capers and fresh basil just before serving.