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Easy Italian Chicken Cacciatore

Featured in Hearty and Delicious Meals.

This rustic chicken cacciatore recipe brings classic Italian comfort food to your table. The dish features tender, bone-in chicken thighs braised with mushrooms, peppers, and aromatic vegetables in a rich tomato-wine sauce. The slow cooking process allows the chicken to become incredibly tender while soaking up all the delicious flavors. You can make it on the stovetop or in a slow cooker for convenience. It's perfect served over pasta, polenta, or with crusty bread to soak up the sauce. The leftovers taste even better the next day, making it great for meal prep.
sana kitchen chef
Updated on Fri, 21 Feb 2025 00:14:26 GMT
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A plate of chicken with vegetables in a sauce. Pin it
A plate of chicken with vegetables in a sauce. | recipebyme.com

Tender chicken slowly simmered in a rich tomato and wine sauce creates this classic Italian Chicken Cacciatore. A rustic dish that brings together succulent meat, colorful bell peppers, earthy mushrooms, and aromatic herbs in perfect harmony. Each bite delivers layers of flavor that have developed through gentle braising, making this a truly memorable meal for your family table.

After making this recipe countless times, I can confidently say it's become my family's most requested Sunday dinner. The aroma that fills the kitchen as it simmers never fails to bring everyone to the table early.

Essential Ingredients For Success

  • Bone-in chicken thighs: Provide deep flavor and stay incredibly juicy throughout cooking.
  • Dry red wine: Adds complexity and helps tenderize the meat.
  • Fresh herbs: Thyme and parsley brighten the rich sauce.
  • Crushed San Marzano tomatoes: Create the perfect sauce consistency.
  • Baby bella mushrooms: Add an earthy depth that complements the wine.

Creating Your Cacciatore

Preparing The Base:
Place a heavy Dutch oven over medium-high heat. Season chicken generously with sea salt and freshly ground pepper. Add olive oil to the pot and carefully lay chicken pieces skin-side down. Let them develop a golden crust for 6 minutes without moving. Gently turn and brown the other side for 4 minutes. Transfer to a plate.
Building The Flavors:
Lower heat to medium. Add diced onions and celery to the same pot, stirring to scrape up the flavorful brown bits. Cook until vegetables begin to soften. Introduce sliced peppers and mushrooms, allowing them to release their moisture. Stir in minced garlic and herbs until fragrant.
Creating The Sauce:
Pour in wine, letting it reduce while scraping any remaining bits from the bottom. Add crushed tomatoes and bring to a gentle simmer. Return chicken to the pot, nestling pieces into the sauce. Cover and cook on low for 45 minutes until meat is fork-tender.
A pot of food with chicken and mushrooms in a red sauce. Pin it
A pot of food with chicken and mushrooms in a red sauce. | recipebyme.com

Growing up in an Italian-American household, I learned early that patience is key with this dish. The longer it simmers, the more the flavors meld together. My grandmother would start her cacciatore right after church, letting it cook slowly all afternoon.

Perfect Pairings

Transform this hearty dish into a complete meal by serving it alongside creamy polenta, al dente pasta, or crusty Italian bread. For a lighter option, try it over roasted spaghetti squash or with a crisp green salad.

Customizing Your Cacciatore

Adapt this versatile recipe to your taste by adding olives for extra brininess, capers for a salty punch, or anchovies for deeper umami. For a spicier version, increase the red pepper flakes or add fresh chilies.

Keeping It Fresh

Store leftovers in an airtight container for up to four days in the refrigerator. The flavors actually improve overnight. Reheat gently on the stovetop, adding a splash of chicken broth if needed to thin the sauce.

A bowl of chicken and vegetables, including mushrooms, onions, and peppers, is served in a brown sauce. Pin it
A bowl of chicken and vegetables, including mushrooms, onions, and peppers, is served in a brown sauce. | recipebyme.com

This Chicken Cacciatore has become my signature dish for both family dinners and entertaining. The combination of tender meat, rich sauce, and perfectly cooked vegetables creates a meal that feels both rustic and refined. Its ability to please everyone at the table while being relatively simple to prepare makes it a true culinary treasure.

Frequently Asked Questions

→ Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but thighs are preferred as they stay more tender and flavorful during the long cooking process.
→ What wine works best for this recipe?
A medium-bodied red wine like Chianti, Sangiovese, or Merlot works great. If you prefer not to use wine, substitute with chicken broth.
→ How do I store leftover chicken cacciatore?
Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
→ What can I serve with chicken cacciatore?
Serve over pasta, polenta, rice, or with crusty bread. A simple green salad makes a perfect side dish.
→ Can I make this recipe ahead of time?
Yes, this dish actually tastes better the next day as the flavors develop. Reheat gently on the stovetop or in the microwave.

Easy Italian Chicken Cacciatore

A classic Italian chicken cacciatore recipe featuring tender chicken thighs braised with mushrooms and peppers in a flavorful tomato sauce.

Prep Time
15 Minutes
Cook Time
53 Minutes
Total Time
68 Minutes
By: Sana

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Italian

Yield: 6 Servings

Dietary: Gluten-Free, Dairy-Free

Ingredients

→ Main Ingredients

01 6 bone-in, skin-on chicken thighs, excess fat trimmed
02 Kosher salt and freshly ground black pepper, to taste
03 Extra virgin olive oil

→ Vegetables & Aromatics

04 1 small yellow onion, finely chopped
05 2 celery ribs, chopped
06 1 bell pepper, half red and half green, chopped
07 8 ounces white or baby bella mushrooms, cleaned and sliced
08 3 garlic cloves, minced

→ Herbs & Seasonings

09 1 teaspoon dried oregano
10 3 fresh thyme sprigs
11 2 tablespoons fresh parsley, chopped, plus more for garnish
12 Pinch of red pepper flakes

→ Sauce

13 1 cup red wine
14 1 can (28 ounces) crushed tomatoes

Instructions

Step 01

Pat the chicken thighs dry and season generously with salt and pepper, making sure to season under the skin as well.

Step 02

Heat 2 tablespoons olive oil in a large braiser or pan over medium-high heat until shimmering. Add chicken skin-side down and cook until golden brown, about 4 minutes per side (8 minutes total). Transfer to a plate.

Step 03

In the same pan, add onions, celery, peppers, mushrooms, and garlic. Season with salt, pepper, oregano, thyme, parsley, and red pepper flakes. Cook for 5-6 minutes until vegetables are tender, stirring regularly.

Step 04

Pour in the red wine and simmer until reduced by half. Add crushed tomatoes and cook for 5-10 minutes over medium heat, stirring occasionally.

Step 05

Return chicken to the pan, reduce heat to medium-low, cover and cook for 30 minutes or until chicken is completely cooked through. Garnish with additional fresh parsley before serving.

Notes

  1. For a slow cooker version, brown the chicken first, then combine all ingredients in your crockpot. Cook on LOW for 8 hours or HIGH for 4 hours.
  2. Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.

Tools You'll Need

  • Large braiser or deep pan with lid
  • Sharp knife and cutting board
  • Measuring cups and spoons

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 348.4
  • Total Fat: ~
  • Total Carbohydrate: 15.8 g
  • Protein: 22.3 g