Chicken Cacciatore

Chicken Cacciatore is rustic dish that turns simple ingredients into a fabulous meal.

In this easy one pan recipe, chicken is cooked in a savory tomato sauce with peppers, onions, and mushrooms. Perfect over pasta or with a loaf of bread.

The method and ingredients are simple but the flavor is rich and delicious.
Braising chicken (browning and then cooking in liquid) makes it really tender.
The sauce is has a robust roasted flavor with lots of vegetables and sauce.
Chicken cacciatore can be served on its own or spooned over buttered noodles, rice, polenta, or even zucchini noodles.

wine , pepper , tomatoes , mushrooms , chicken , oil , sauce , garlic , onion and seasonings with labels to make Chicken Cacciatore

Chicken Cacciatore is a classic Italian dish – and the ultimate comfort food. Cacciatore means “hunter-style” in Italian, from the hunters who procured the meat for the dish. This dish can also be made with rabbit, lamb, or even potatoes.

Ingredients for Chicken Cacciatore

Chicken: Use bone-in skin on chicken for the best results. I prefer dark meat (thighs and drumsticks) but split chicken breasts can also be used. If using breasts, ensure they don’t overcook.

Vegetables: Rustic veggies like onions, peppers, and mushrooms add earthy flavor and are great in this sauce. You can add extra vegetables in your crisper if you’d like.

Sauce: Chicken cacciatore has a rich tomato sauce with herbs and tangy capers. Kalamata olives can replace the capers if desired.

Wine: Cooking with red wine adds depth of flavor to the sauce. Use any inexpensive red wine or wine you’d like to drink. Cooking wine is not recommended and if you can’t use wine, beef broth can be used in place.

Variations

cooking veggies to make Chicken Cacciatore

adding seasonings to veggies to make Chicken Cacciatore

How to Make Chicken Cacciatore

Season and brown chicken per recipe below. Transfer chicken to a plate.
Saute vegetables, add remaining sauce ingredients, and bring to a simmer.
Return chicken to the skillet, cover, and simmer until sauce is thickened.
Remove bay leaf and stir in capers.

Storing Chicken Cacciatore

Chicken cacciatore can be made up to a day ahead and reheated in a Crockpot for busy weeknight dinners.
Keep leftover chicken cacciatore covered in the refrigerator for up to 4 days and reheat on the stovetop or in the microwave.
Freeze chicken and sauce together in zippered bags for up to one month. Thaw overnight in the refrigerator before reheating.

Serving Suggestions

Serve this chicken cacciatore recipe with spaghetti, a bowl of creamy polenta, or even with extra veggies. Don’t forget the crusty bread for the sopping up sauce in the bowl!

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Tender pieces of chicken with fresh veggies are simmered in a rich tomato sauce and served over pasta.

Prep Time 20 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 35 minutes

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Generously season the chicken with salt & pepper.
In a deep 12-inch skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Brown the chicken for about 4 to 5 minutes per side. Transfer the chicken to a plate.
In the same skillet, add the remaining tablespoon of olive oil. Stir in the diced bell peppers, onion, and mushrooms. Cook over medium heat until the vegetables start to soften, about 5 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute more.
Add the red wine and let simmer for 2 minutes. Stir in the diced tomatoes with their juices, tomato sauce, bay leaf, rosemary, oregano, and red pepper flakes.
Bring the mixture to a boil over medium-high heat. Reduce the heat to low and simmer 20 minutes.
Add the browned chicken, skin side up on top of the sauce. Cover and gently simmer for an additional 40 minutes.
Remove the lid and if the sauce is not thick enough, let it simmer uncovered for a few minutes until it thickens.
Remove the bay leaf, stir in the capers, and serve the Chicken Cacciatore with pasta. Garnish with Parmesan cheese if desired.

To Oven Bake:

Prepare the recipe up to step 4.
Preheat oven to 375°F. Combine all ingredients in a casserole dish and bake covered for one hour.

Kalamata olives can be substituted for capers.
The sauce will thicken upon standing.
Store leftovers in the fridge in an airtight container for up to 3-4 days. Reheat on the stovetop, in the oven, or in the microwave until heated through.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Main Course

Cuisine Italian

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