Chicken Cacciatore
A rustic Italian dish featuring tender chicken thighs slow-cooked in a rich tomato sauce with bell peppers, onions, and herbs. This authentic Chicken Cacciatore recipe combines simple ingredients for maximum flavor, making it perfect for family dinners and special occasions alike.
Easy Chicken Cacciatore Recipe
There’s something magical about Chicken Cacciatore that has made this rustic Italian dish a beloved classic for generations. The name “cacciatore” means “hunter-style” in Italian, reflecting its hearty origins as a meal prepared by hunters with fresh ingredients they had on hand. This homemade Chicken Cacciatore recipe stays true to those roots while being accessible enough for weeknight cooking.
Traditional Chicken Cacciatore combines the rich flavors of chicken slowly simmered with tomatoes, bell peppers, onions, and aromatic herbs. It’s a perfect dish for fall and winter when we crave comfort food, but it’s versatile enough to enjoy year-round. The depth of flavor develops as it cooks, creating a rustic sauce that’s ideal for sopping up with crusty bread.
THIS RECIPE:
- Uses bone-in chicken thighs for maximum flavor and tenderness
- Features a simple one-pot preparation method
- Requires minimal active cooking time
- Creates enough for leftovers that taste even better the next day
| Recipe Details | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 50 minutes |
| Total Time | 1 hour 10 minutes |
| Servings | 6 portions |
| Yield | 6 cups |
This easy Chicken Cacciatore recipe transforms simple, affordable ingredients into a restaurant-worthy dinner with minimal effort. The dish practically cooks itself once you’ve completed the initial prep work, making it perfect for busy weeknights when you want something impressive without spending hours in the kitchen. The combination of tender chicken and the rich, vegetable-loaded tomato sauce creates a satisfying meal that’s both nutritious and deeply flavorful.
Ingredients for Chicken Cacciatore
The secret to an exceptional Chicken Cacciatore lies in selecting quality ingredients. Since this recipe features relatively few components, each one plays an important role in building the final flavor. Whenever possible, opt for fresh vegetables and herbs to create the most authentic taste profile for your homemade Chicken Cacciatore.
For the Chicken:
- 8 bone-in, skin-on chicken thighs (about 3 pounds)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 2 tablespoons all-purpose flour (for dredging)
For the Sauce:
- 1 large yellow onion, diced
- 1 red bell pepper, seeded and sliced
- 1 yellow bell pepper, seeded and sliced
- 4 cloves garlic, minced
- 8 ounces cremini or button mushrooms, sliced (optional)
- ½ cup dry white wine (such as Pinot Grigio)
- 1 (28-ounce) can crushed San Marzano tomatoes
- ½ cup chicken stock
- 3 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (adjust to taste)
- 2 bay leaves
- ¼ cup fresh Italian parsley, chopped
- 2 tablespoons fresh basil, thinly sliced (for garnish)
The quality of your tomatoes significantly impacts this dish. San Marzano tomatoes, with their sweet flavor and low acidity, create the perfect base for the sauce. For the chicken, thighs are the preferred cut as they remain juicy and tender throughout the cooking process, unlike breast meat which can become dry.
| Ingredient Category | Recommended Quantity | Quality Tips |
|---|---|---|
| Chicken | 3 pounds bone-in thighs | Choose skin-on for best flavor; organic or free-range if available |
| Tomatoes | 28 oz can | Use San Marzano or other high-quality Italian canned tomatoes |
| Bell Peppers | 2 peppers (different colors) | Look for firm peppers with vibrant color and glossy skin |
| Herbs | Fresh and dried options | Use dried for cooking, fresh for finishing |
| Wine | ½ cup | Choose a wine you’d enjoy drinking; avoid “cooking wine” |
| Olive Oil | 2 tablespoons | Use extra virgin olive oil for authentic Italian flavor |
How to Make Chicken Cacciatore
Creating the perfect Chicken Cacciatore is about layering flavors and allowing them to develop slowly. This one-pot recipe follows the traditional method of first browning the chicken to create a flavorful base, then building the sauce with aromatics, wine, and tomatoes. The result is a deeply satisfying dish with complex flavors that belies its simple preparation.
Prepare the chicken:
- Pat the chicken thighs dry with paper towels
- Season both sides generously with salt and pepper
- Lightly dredge each piece in flour, shaking off any excess
Brown the chicken:
- Heat olive oil in a large Dutch oven or heavy-bottomed skillet over medium-high heat
- Working in batches to avoid overcrowding, place chicken skin-side down
- Cook until golden brown, about 5-6 minutes per side
- Transfer browned chicken to a plate and set aside
Build the flavor base:
- In the same pot, reduce heat to medium
- Add onions and cook until softened, about 4 minutes
- Add bell peppers and mushrooms (if using), cooking until they begin to soften, about 5 minutes
- Add minced garlic and cook until fragrant, about 1 minute
- Stir in tomato paste and cook for 1-2 minutes until slightly darkened
Create the sauce:
- Pour in white wine, scraping the bottom of the pot to loosen any browned bits
- Simmer until wine is reduced by half, about 3 minutes
- Add crushed tomatoes, chicken stock, dried herbs, red pepper flakes, and bay leaves
- Stir to combine and bring to a gentle simmer
Combine and slow-cook:
- Return the chicken to the pot, skin-side up, nestling pieces into the sauce without submerging the skin
- Partially cover the pot and simmer on low heat for 35-40 minutes until chicken is tender and cooked through (165°F internal temperature)
- Occasionally spoon sauce over the chicken during cooking
Finish the dish:
- Taste sauce and adjust seasoning with additional salt and pepper if needed
- Remove bay leaves
- Stir in fresh parsley
- Allow to rest for 5-10 minutes before serving for flavors to meld
Pro tip: For the most authentic Chicken Cacciatore, don’t rush the browning process. Properly browned chicken creates the foundation for the rich flavor profile of this classic dish.
Tips for Making Chicken Cacciatore
Getting your homemade Chicken Cacciatore just right depends on a few key techniques that elevate this simple dish to restaurant quality.
- Choose the right chicken cut: Bone-in, skin-on thighs provide the best flavor and stay juicy throughout cooking
- Don’t skip the browning step: This develops a deep flavor base that infuses the entire dish
- Allow sufficient simmering time: The magic happens during the slow cooking process when flavors meld together
- Taste and adjust: Every tomato brand varies in acidity, so taste your sauce before serving and adjust seasonings accordingly
| Technique | Recommendation | Why It Matters |
|---|---|---|
| Browning | 5-6 minutes per side until golden | Creates fond (browned bits) that flavors the entire sauce |
| Deglazing | Use wine to scrape bottom of pan | Incorporates all the flavor-packed browning into your sauce |
| Simmering | Low and slow, partially covered | Allows chicken to become tender while sauce concentrates |
| Resting | 5-10 minutes before serving | Allows flavors to redistribute and meld together |
For truly exceptional Chicken Cacciatore, be mindful of your heat level throughout cooking. Too high heat can cause the sauce to reduce too quickly and become overly thick or even burn. A gentle simmer is all you need to develop those complex flavors without sacrificing the texture of the sauce or chicken.
Make-Ahead Instructions
One of the beauties of Chicken Cacciatore is that it actually improves with time, making it an ideal make-ahead dish for busy weeknights or entertaining.
For 1-2 days ahead preparation:
- Complete the entire recipe through cooking
- Allow to cool completely
- Transfer to an airtight container
- Refrigerate for up to 3 days
- When ready to serve, reheat gently on the stovetop over medium-low heat, adding a splash of chicken broth if the sauce has thickened too much
You can also prepare components separately:
- Prep and brown the chicken up to 1 day ahead; store refrigerated
- Make the sauce up to 2 days ahead; store refrigerated
- Combine and complete final cooking just before serving
Pro tip: If making ahead for a dinner party, consider cooking the chicken for 5-7 minutes less than the recipe states, then finishing the cooking when you reheat. This prevents the chicken from becoming overly tender after reheating.
Storing Leftovers
Properly stored, leftover Chicken Cacciatore actually improves in flavor as the ingredients have more time to meld together.
For best food safety and quality:
- Allow leftover Chicken Cacciatore to cool to room temperature (no more than 2 hours)
- Transfer to shallow airtight containers to speed cooling
- Refrigerate promptly
- Store in the refrigerator for 3-4 days
When reheating:
- Stovetop reheating works best: place in a covered skillet over medium-low heat
- Add 1-2 tablespoons of water or chicken broth if the sauce has thickened
- Heat until the chicken reaches 165°F internal temperature
- Microwave reheating: use 70% power and stir occasionally to ensure even heating
The acidic tomato sauce helps preserve the dish while adding flavor, making Chicken Cacciatore one of those rare meals that often tastes even better the next day.
Freezing Chicken Cacciatore
This classic Italian dish freezes beautifully, making it perfect for meal prep or preserving leftovers for future quick dinners.
Complete freezing process:
- Allow the Chicken Cacciatore to cool completely
- Portion into freezer-safe containers, leaving ½-inch headspace for expansion
- Alternatively, use heavy-duty freezer bags, removing as much air as possible
- Label with date and contents
- Freeze flat if using bags for easier storage and quicker thawing
Chicken Cacciatore can be frozen for up to 3 months without significant quality loss. For best results, thaw overnight in the refrigerator before reheating. If you’re in a hurry, you can reheat from frozen using a covered pot on low heat, though this may require 30-45 minutes.
When reheating from frozen or thawed:
- Place in a covered pot over medium-low heat
- Stir occasionally until heated through
- Add a splash of chicken broth if needed to revitalize the sauce
- Consider adding fresh herbs after reheating to brighten the flavors
Pro tip: For single portions, freeze in individual containers for quick and easy weeknight meals that can be reheated directly from the freezer.
Serving Suggestions
The rich, savory flavors of homemade Chicken Cacciatore pair beautifully with various sides to create a complete Italian-inspired meal.
Traditional accompaniments include:
- Creamy polenta, which soaks up the flavorful sauce perfectly
- Al dente pasta such as pappardelle, fettuccine, or rigatoni
- Crusty Italian bread or garlic bread for sauce-dipping
- Simple steamed vegetables like green beans or broccoli tossed with olive oil, lemon, and sea salt
For a complete dinner party menu, consider serving Chicken Cacciatore with:
- A starter of mixed antipasti or Caprese salad
- A simple side salad with arugula, shaved Parmesan, and lemon vinaigrette
- Roasted fingerling potatoes with rosemary and garlic
- Tiramisu or panna cotta for dessert
Wine pairing: A medium-bodied red wine like Chianti, Sangiovese, or Montepulciano d’Abruzzo complements the dish perfectly. For white wine lovers, a full-bodied Chardonnay also pairs nicely.
Serve Chicken Cacciatore hot or warm, with a sprinkle of fresh basil and parsley to brighten both the appearance and flavor. For a rustic presentation, bring the entire pot to the table and serve family-style.
FAQ
Can I use chicken breasts instead of thighs for Chicken Cacciatore?
Yes, you can substitute chicken breasts for thighs, though the results will differ slightly. If using breasts, preferably choose bone-in, skin-on pieces for better flavor and moisture retention. Reduce the simmering time to about 25-30 minutes to prevent the breasts from becoming dry. Boneless, skinless breasts will work in a pinch but will yield a less flavorful dish and require even less cooking time (about 20-25 minutes).
Can I make Chicken Cacciatore in a slow cooker?
Absolutely! For slow cooker Chicken Cacciatore, still brown the chicken separately before adding to the slow cooker for best flavor. Combine all ingredients in the slow cooker and cook on low for 6-7 hours or high for 3-4 hours. The sauce may be thinner when prepared this way; if desired, remove the chicken once cooked and simmer the sauce on the stovetop for 10-15 minutes to reduce and thicken before recombining.
What can I substitute for wine in Chicken Cacciatore?
If you prefer not to use wine, substitute an equal amount of additional chicken broth plus 1 tablespoon of white wine vinegar or lemon juice to add acidity. This maintains the flavor balance without the alcohol, which cooks off during preparation anyway. For a different flavor profile, you could also use red wine instead of white, which will create a deeper, more robust sauce.
Is Chicken Cacciatore gluten-free?
Traditional Chicken Cacciatore can easily be made gluten-free. Simply skip the flour dredging step for the chicken, or substitute with rice flour or a gluten-free flour blend. Ensure your chicken stock and tomato paste are gluten-free, as some commercial brands may contain additives with gluten. With these adjustments, this classic Italian dish becomes perfectly suitable for those with gluten sensitivities.
How do I know when my Chicken Cacciatore is done cooking?
Chicken Cacciatore is ready when the chicken is tender and reaches an internal temperature of 165°F (74°C). For bone-in thighs, this typically takes about 35-40 minutes of simmering. Beyond temperature, look for these visual cues: the chicken should easily pull away from the bone, the sauce should be slightly reduced and have a deep red color, and the vegetables should be tender but still hold their shape. The dish benefits from a 5-10 minute rest after cooking, which allows the flavors to meld together.
