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Chicken Cacciatore Recipe
Nothing warms the soul like my Chicken Cacciatore Recipe, a hearty Italian stew swimming in tangy tomato sauce, fragrant herbs, briny olives, capers, bell peppers and a cheeky splash of red wine. This savory dish is classic comfort food at its finest—and it’s surprisingly simple.
Chicken Cacciatore brings the best of rustic Italy right into your kitchen. You might know it as “hunter’s chicken,” a stew that dates back centuries, designed to make the most of pantry staples: canned tomatoes, garlic, onion, a little wine and whatever vegetables you have on hand. What makes my version special? I lean into bold flavor—think extra garlic, fresh rosemary sprigs, and a handful of plump Kalamata olives—while keeping things cozy and approachable. I love serving it up when the weather turns crisp, but honestly, it’s a year-round crowd-pleaser. Inspired by family trips to Tuscany and a 2024 Google Trends uptick showing a 30% spike in searches for Chicken Cacciatore every fall, I’ve fine-tuned this recipe to hit that perfect balance between tradition and ease.
Why You’ll Love This Recipe
• Ready in under an hour, so you can skip carryout.
• One-pot cooking for minimal cleanup.
• Versatile: serve over pasta, rice, polenta or crusty bread.
• No fancy equipment—just a good skillet or Dutch oven.
• Comfort food that feels gourmet, with real Italian flair.
• Make-ahead friendly: flavors deepen if you simmer a bit longer or chill overnight.
• Crowd-pleaser for weeknights, dinner parties or Sunday suppers.
• Customizable: swap chicken thighs for breasts or add mushrooms for extra earthiness.
Ingredients
• 2 lbs bone-in, skin-on chicken thighs (substitute breasts if preferred; thighs stay juicier)
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons extra-virgin olive oil (I love California-grown Colavita)
• 1 medium yellow onion, thinly sliced (sweet onions add natural sweetness)
• 4 garlic cloves, smashed and roughly chopped
• 1 red bell pepper and 1 yellow bell pepper, sliced into strips
• 8 oz cremini mushrooms, quartered (optional but so worth it)
• ½ cup dry red wine (Chianti or Merlot for depth; use extra chicken broth if you skip wine)
• 1 (28-oz) can crushed tomatoes (look for San Marzano style for best flavor)
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme (or 1 sprig fresh)
• 2 bay leaves
• ½ cup pitted Kalamata olives, halved
• 2 tablespoons capers, drained
• Fresh parsley, chopped, for garnish
• Red pepper flakes, pinch (if you like a gentle kick)
Tips on prepping:
– Pat chicken dry and season generously; dry skin browns better.
– If mushrooms are damp, give them a quick sauté solo first to evaporate moisture.
– Let garlic sit chopped for 5 minutes to mellow its sharpness.
Directions
- Season and brown the chicken
Heat olive oil in a large Dutch oven over medium-high. Season each thigh with salt and pepper, then sear skin-side down until golden, 5–7 minutes. Flip and brown the other side for 3 minutes. Transfer chicken to a plate. - Sauté aromatics and peppers
Reduce heat to medium. Add onion, red and yellow peppers, and mushrooms (if using). Stir in garlic once the veggies soften, about 2 minutes—watch the garlic so it doesn’t burn. - Deglaze with red wine
Pour in the red wine, scraping up browned bits with a wooden spoon (that’s flavor land!). Let it bubble until reduced by half, about 3 minutes. - Build the tomato-herb sauce
Stir in crushed tomatoes, tomato paste, oregano, thyme, bay leaves, olives and capers. Season lightly with salt and pepper. Give everything a good stir. - Simmer the chicken
Nestle thighs skin-side up into the sauce. Cover (tilt the lid to let steam escape) and simmer on low for 30–35 minutes, until chicken reaches 165°F at the thickest part. Tip: a digital meat thermometer is your best friend here. - Garnish and serve
Remove bay leaves. Spoon sauce and chicken onto plates of al dente pasta or creamy polenta. Sprinkle with fresh parsley and red pepper flakes. Pour yourself a small glass of that red wine—you earned it.
Servings & Timing
Yield: Serves 4–6
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: ~1 hour
If you’re cooking for two, halve the chicken and tomato can, but keep the same ratio of herbs and olives for big flavor.
Variations
• Add diced carrots and celery for a richer vegetable base.
• Swap red wine for white and omit capers for a lighter twist.
• Make it ketogenic: skip bell peppers, serve over cauliflower rice.
• Use boneless chicken breasts for a faster 20-minute cook—watch them closely.
• Stir in a splash of heavy cream at the end for a silky sauce.
• Turn it into a slow-cooker meal: brown chicken, then dump everything into a Crock-Pot for 4 hours on low.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze portions for up to 3 months; thaw overnight in fridge.
Reheat: Gently warm on the stove over low, adding a splash of broth or water if sauce is thick. Microwave on medium power in 1-minute bursts, stirring in between to avoid hot spots.
Make-ahead: Complete the stew up to a day ahead—flavors blend more deeply when it rests.
Notes
• Browning the chicken skin is non-negotiable: that Maillard crust adds texture and flavor.
• If your tomatoes taste too acidic, stir in ½ teaspoon of honey or a pinch of sugar.
• For more herbal aroma, toss in a fresh rosemary sprig with the bay leaves.
• I experimented with smoked paprika once—nice depth, but keep it light to preserve the classic Italian vibe.
• Don’t skip the olives and capers; they cut through the tomato richness with briny pops.
FAQs
Q: Can I use chicken breasts instead of thighs?
A: Yes—breasts cook faster, about 20–25 minutes, so watch them closely to avoid drying out.
Q: My sauce is too thick; how can I thin it?
A: Stir in up to ½ cup of chicken broth or water until you reach your ideal consistency.
Q: Do I have to use red wine?
A: You can swap for extra chicken broth or non-alcoholic red wine, though some depth of flavor may be lost.
Q: Can I freeze Chicken Cacciatore?
A: Absolutely—freeze in meal-sized portions for up to three months; thaw overnight before reheating.
Q: What side dishes pair well?
A: Creamy polenta, mashed potatoes, garlic bread or even a crisp green salad are all winners.
Q: How do I make this dairy-free?
A: The recipe is already dairy-free; just skip any optional heavy cream twists.
Q: Is this dish spicy?
A: It’s mild—use red pepper flakes if you crave a bit of heat.
Q: Can I double the recipe for a crowd?
A: Yes, just use a large Dutch oven or switch to a heavy-duty stockpot for even cooking.
Conclusion
Chicken Cacciatore is the kind of savory dish that feels like a warm hug—rich tomato sauce, tender chicken, bright herbs and those little bursts of olives and capers. It’s simple enough for a weeknight, yet special enough for Sunday dinner. Give it a whirl, then come back and let me know how it turned out—leave a comment below, snap a pic, or explore more Italian comfort food recipes right here on the blog. Buon appetito!
Chicken Cacciatore
Ingredients
- 2 lbs bone-in, skin-on chicken thighs substitute breasts if preferred; thighs stay juicier
- Kosher salt and freshly ground black pepper to taste
- 2 tbsp extra-virgin olive oil I love California-grown Colavita
- 1 medium yellow onion thinly sliced
- 4 garlic cloves smashed and roughly chopped
- 1 red bell pepper and 1 yellow bell pepper sliced into strips
- 8 oz cremini mushrooms quartered (optional)
- 1/2 cup dry red wine Chianti or Merlot for depth
- 1 (28-oz) can crushed tomatoes San Marzano style for best flavor
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried thyme (or 1 sprig fresh)
- 2 bay leaves
- 1/2 cup pitted Kalamata olives halved
- 2 tbsp capers drained
- Fresh parsley chopped, for garnish
- Red pepper flakes pinch, if desired
Instructions
- Heat olive oil in a large Dutch oven over medium-high. Season each thigh with salt and pepper, then sear skin-side down until golden. Flip and brown the other side. Transfer chicken to a plate.
- Add onion, red and yellow peppers, and mushrooms. Stir in garlic.
- Pour in the red wine, scraping up browned bits. Let it reduce by half.
- Stir in crushed tomatoes, tomato paste, oregano, thyme, bay leaves, olives, and capers. Season lightly with salt and pepper.
- Nestle thighs into the sauce, cover, and simmer until chicken is cooked through.
- Remove bay leaves. Spoon sauce and chicken over pasta or polenta. Garnish with parsley and red pepper flakes.
