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Chicken Cacciatore

Maria G. Brooks
Chicken Cacciatore, a rustic and savory Italian dish, is the perfect comfort food to enjoy with family and friends.
Tender chicken is braised in a rich, tangy tomato sauce with a blend of herbs, vegetables, and a splash of red wine.
The result is a flavorful, hearty dish that's perfect for pairing with pasta, polenta, or mashed potatoes.
This meal brings classic Italian flavors to your dinner table and is simple to prepare yet impressive enough for special occasions.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 400 kcal

Equipment

  • 1 large skillet or Dutch oven
  • 1 Spoon or Spatula (for stirring)
  • 1 Knife for chopping vegetables
  • 1 Cutting board
  • 1 meat thermometer (optional)

Ingredients
  

  • 4 pieces chicken thighs bone-in, skin-on
  • 2 tbsp olive oil
  • 1 medium onion chopped
  • 3 garlic cloves minced
  • 1 bell pepper chopped (red or yellow)
  • 1 can 14.5 oz crushed tomatoes
  • 1 cup red wine Chianti or Merlot recommended
  • 1 cup chicken broth
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp fresh thyme or ½ tsp dried thyme
  • 1-2 sprigs fresh rosemary optional
  • Salt to taste
  • Black pepper to taste
  • ½ cup green or black olives optional
  • 1 cup sliced mushrooms optional

Instructions
 

  • Brown the Chicken: Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
    Season the chicken with salt and pepper, and then brown the chicken thighs in the pan for about 5-7 minutes on each side, until golden and crispy.
    Remove the chicken and set aside.
  • Sauté the Vegetables: In the same pan, add the chopped onion, garlic, and bell pepper. Sauté for about 5 minutes, until the vegetables are softened and fragrant.
  • Add Wine: Pour in the red wine, scraping the bottom of the pan to release any browned bits. Let the wine simmer for 2-3 minutes to reduce slightly.
  • Build the Sauce: Add the crushed tomatoes, chicken broth, oregano, basil, thyme, and rosemary.
    Stir to combine, then return the chicken to the pan, nestling it into the sauce.
    If you're using olives and mushrooms, add them now.
  • Braise the Chicken: Cover the pan and reduce the heat to low.
    Simmer for 40-45 minutes, or until the chicken is cooked through and tender (an internal temperature of 165°F or 74°C).
  • Final Adjustments: Taste the sauce and adjust seasoning with more salt, pepper, or herbs if needed.
    Remove the rosemary sprigs before serving.
  • Serve and Enjoy: Serve the Chicken Cacciatore over your choice of pasta, polenta, or mashed potatoes, and garnish with fresh herbs, if desired.

Notes

  • Wine Substitution: If you prefer not to use wine, substitute it with extra chicken broth or a splash of balsamic vinegar for a similar depth of flavor.
  • Vegetable Variations: Feel free to add other vegetables like zucchini, carrots, or eggplant to the dish for added texture and flavor.
  • Make Ahead: Chicken Cacciatore can be made in advance and stored in the fridge for up to 3 days. It often tastes even better the next day as the flavors meld.
  • Freezing: You can freeze the dish for up to 3 months. To reheat, thaw overnight in the fridge and reheat gently on the stovetop or in the oven.
Keyword Chicken Cacciatore