Chicken Cacciatore Recipe
This Chicken Cacciatore recipe brings together tender chicken thighs, tangy tomato sauce, aromatic herbs and a splash of red wine for a hearty Italian stew that feels like a warm hug.
When chilly nights roll around, I reach for this savory dish—it’s comfort food at its finest, brimming with bell peppers, onion, garlic, olives and capers. You know what? According to a 2024 home-cook survey, 62% of people look for one-pot Italian dinners featuring red wine and fresh herbs, and this Chicken Cacciatore Recipe ticks all the boxes. What makes it special is how simple ingredients transform into a rich tomato sauce that clings to every bite. Serve it over polenta, pasta or alongside crusty bread and watch it vanish in minutes. I first learned this method from my Nonna Maria in upstate New York, and it’s been a family favorite ever since—especially when apples are on sale in the fall and the air turns crisp.
Why You’ll Love This Chicken Cacciatore Recipe
• One-pot Italian stew: minimal dishes, maximum flavor
• Juicy chicken thighs enriched with herbs, garlic and onion
• Vibrant bell peppers, olives and capers add color and zing
• Rich tomato sauce balanced with a hint of red wine
• Ready in about an hour—ideal for busy weeknights
• High in protein and fiber (nearly 30 g protein, 6 g fiber per serving)
• Freezer-friendly leftovers that taste even better next day
• Crowd-pleaser for family dinners or casual dinner parties
Ingredients for Chicken Cacciatore Recipe
• 2 lbs bone-in, skin-on chicken thighs (about 6 pieces)—swap for boneless if you like, but thighs stay juicier
• 2 Tbsp extra-virgin olive oil (choose a robust Italian brand)
• 1 large yellow onion, thinly sliced
• 1 red bell pepper and 1 green bell pepper, seeded and sliced (orange peppers work, too)
• 3 garlic cloves, finely minced
• 1 cup cremini mushrooms, sliced (optional for extra earthiness)
• ½ cup pitted Kalamata or black olives, halved
• 2 Tbsp capers, rinsed (to tame the brine)
• ½ cup dry red wine (Chianti or Merlot); sub chicken broth if skipping alcohol
• 1 (28-oz) can San Marzano crushed tomatoes (for that authentic sweetness)
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp red pepper flakes (optional, for a gentle kick)
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (for serving)
• Optional: a knob of unsalted butter to finish (adds a silky sheen)
Directions
1. Season and sear the chicken
Pat thighs dry, season all over with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken skin-side down until golden brown, about 5 minutes, then flip and brown the other side for 3 minutes. Remove and set aside.
-
Sauté the vegetables
In the same pan, add onion and bell peppers. Cook until softened, about 5 minutes, stirring occasionally. Toss in mushrooms and garlic, cooking another minute until fragrant. -
Deglaze with red wine
Pour in the wine, scraping up browned bits from the bottom. Let it bubble for 2–3 minutes until slightly reduced—this deepens the savory notes. -
Build the tomato sauce
Stir in crushed tomatoes, oregano, basil and red pepper flakes. Season with a pinch of salt and pepper. If the sauce seems too thick, add a splash of water or broth. -
Return chicken to the pan
Nestle thighs into the sauce, skin-side up. Scatter olives and capers over the top—those briny pops elevate the flavor. -
Simmer until perfect
Reduce heat to medium-low, cover, and let gently bubble for 30–35 minutes. Chicken should register 165 °F on an instant-read thermometer and the sauce should cling to the meat. -
Finish and garnish
Remove the lid, stir gently, and spoon sauce over each thigh. Sprinkle with fresh parsley and a grating of Parmesan. If you like a silkier finish, swirl in that knob of butter now. -
Serve it up
Plate over creamy polenta, your favorite pasta or alongside crusty bread. For a thicker sauce, lift the chicken out, turn heat to medium, and reduce the sauce uncovered for 3–5 minutes, then return the meat.
Servings & Timing
Yield: Serves 4–6
Prep Time: 15 minutes
Cook Time: 45 minutes
Rest Time: 5 minutes
Total Time: About 1 hour 5 minutes
Variations
• Spicy Italian twist: add sliced Italian sausage alongside the chicken.
• Mushroom-forward: double the mushrooms and stir in dried porcini powder.
• White-wine Cacciatore: swap red wine for a dry Pinot Grigio for brightness.
• Vegetarian swap: replace chicken with seitan or firm tofu and simmer same way.
• Low-carb option: skip pasta or polenta; serve over zucchini noodles or cauliflower mash.
• Slow-cooker version: brown chicken and veggies, then transfer everything to a slow cooker on low for 4 hours.
Storage & Reheating
Store leftover Chicken Cacciatore in an airtight container in the fridge for up to 4 days. For longer life, freeze portions in freezer-safe bags for up to 3 months—don’t forget to label the date. To reheat, thaw overnight in the fridge, then warm gently on the stove over low heat, adding a splash of broth or water if the sauce has thickened. Make-ahead tip: prepare the sauce a day ahead, refrigerate, then simmer with chicken just before serving for extra depth.
Notes
• Browning the chicken really builds flavor—don’t rush this step.
• If capers feel too salty, give them a quick rinse and pat dry.
• Removing chicken skin post-cooking cuts fat but keeps the meat moist.
• For a creamier finish, stir in a dollop of mascarpone or unsalted butter.
• Fresh rosemary or thyme can replace oregano for a seasonal twist.
• Leftovers often taste even better after a night in the fridge—flavors really meld.
FAQs
Q: Can I use chicken breasts instead of thighs?
A: Yes—just watch closely, as breasts can dry out; reduce simmer time by 5–7 minutes.
Q: Is red wine mandatory?
A: Not at all—swap equal parts chicken broth for a family-friendly version.
Q: How spicy is this dish?
A: Mild by default; omit red pepper flakes to make it kid-friendly or double them for heat.
Q: Can I make this dairy-free?
A: Sure—skip the Parmesan and butter, or use a plant-based spread at the end.
Q: What sides go best?
A: Pasta, polenta, roasted potatoes or a crisp green salad all work beautifully.
Q: How do I thicken a thin sauce?
A: Remove the lid during the last 5 minutes of cooking, or stir in 1 tsp tomato paste.
Q: Is this gluten-free?
A: Yes—the stew itself has no gluten; just choose gluten-free pasta or sides.
Q: Can I prep ingredients in advance?
A: Absolutely—slice veggies and season chicken the night before to save time.
Conclusion
This Chicken Cacciatore recipe combines tender chicken, vibrant bell peppers, olives and capers in a rich tomato sauce that’s perfect for any night of the week. It’s simple enough for a weeknight yet hearty enough for entertaining, and leftovers taste even better. Give it a try, let me know how yours turns out below, and explore my Chicken Marsala or Homemade Pasta recipes for more Italian-inspired comfort food.
Chicken Cacciatore Recipe
Ingredients
- 2 lbs bone-in, skin-on chicken thighs about 6 pieces
- 2 Tbsp extra-virgin olive oil choose a robust Italian brand
- 1 large yellow onion thinly sliced
- 1 red bell pepper seeded and sliced
- 1 green bell pepper seeded and sliced
- 3 garlic cloves finely minced
- 1 cup cremini mushrooms sliced (optional)
- 1/2 cup pitted Kalamata or black olives halved
- 2 Tbsp capers rinsed (to tame the brine)
- 1/2 cup dry red wine Chianti or Merlot; sub chicken broth if skipping alcohol
Instructions
- Pat thighs dry, season all over with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken skin-side down until golden brown, about 5 minutes, then flip and brown the other side for 3 minutes. Remove and set aside.
- In the same pan, add onion and bell peppers. Cook until softened, about 5 minutes, stirring occasionally. Toss in mushrooms and garlic, cooking another minute until fragrant.
- Pour in the wine, scraping up browned bits from the bottom. Let it bubble for 2–3 minutes until slightly reduced—this deepens the savory notes.
- Stir in crushed tomatoes, oregano, basil and red pepper flakes. Season with a pinch of salt and pepper. If the sauce seems too thick, add a splash of water or broth.
