Name: Chicken Cacciatore
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 2 lbs bone-in, skin-on chicken thighs or drumsticks; 2 tablespoons olive oil; 1 large onion, sliced; 4 cloves garlic, minced; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 1 (28 oz) can crushed tomatoes or whole peeled tomatoes; 2 tablespoons tomato paste (optional); 1/2 cup dry white wine or chicken broth; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1 bay leaf; Salt and black pepper, to taste; 1/4 teaspoon red pepper flakes (optional); 1 cup sliced mushrooms (optional); 2 tablespoons fresh parsley, chopped (optional, for garnish)

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Chicken Cacciatore is a classic Italian dish that I always turn to when I want something hearty, flavorful, and comforting. It features tender chicken pieces simmered in a rustic tomato-based sauce with onions, bell peppers, garlic, and herbs. The slow cooking brings out deep, savory flavors that make it perfect for family dinners or a cozy night in.

Why You’ll Love This Recipe

I like this recipe because it’s the perfect mix of bold flavors and comforting textures. The chicken turns out incredibly tender as it simmers in the rich sauce, soaking up all the goodness from the tomatoes, herbs, and vegetables. It’s a one-pot meal that’s full of warmth and nostalgia, and I can serve it over pasta, rice, or even crusty bread. Plus, it’s a great make-ahead dish—leftovers taste even better the next day. Chicken Cacciatore

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Bone-in, skin-on chicken thighs or drumsticks
Olive oil
Onion, sliced
Garlic cloves, minced
Bell peppers (red and green), sliced
Crushed tomatoes or canned whole peeled tomatoes
Tomato paste (optional, for deeper flavor)
Dry white wine or chicken broth
Dried oregano
Dried basil
Bay leaf
Salt
Black pepper
Fresh parsley (optional, for garnish)
Red pepper flakes (optional, for heat)
Mushrooms (optional, sliced)

Directions

I start by seasoning the chicken with salt and pepper.
In a large skillet or Dutch oven, I heat olive oil over medium-high heat and brown the chicken on all sides. Once browned, I remove the chicken and set it aside.
In the same skillet, I sauté onions, bell peppers, and garlic until softened. If I’m using mushrooms, I add them at this stage.
I stir in the tomato paste (if using), then add the crushed tomatoes, wine or broth, herbs, bay leaf, and red pepper flakes.
I return the chicken to the skillet, nestling it into the sauce, then reduce the heat, cover, and let it simmer for about 35–40 minutes, or until the chicken is cooked through and tender.
Before serving, I like to sprinkle fresh parsley on top and adjust the seasoning if needed.

Servings and timing

This recipe serves 4 to 6 people and takes about 15 minutes of prep time and 40–45 minutes of cooking. From start to finish, I can have it on the table in under an hour.

Variations

Sometimes I swap chicken thighs for boneless chicken breasts if I want a leaner option, but I find bone-in pieces give more flavor. I also change up the veggies—adding olives, capers, or carrots for different layers of taste. If I’m feeling indulgent, I’ll serve it over buttery mashed potatoes instead of pasta or rice. Chicken Cacciatore

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stove over medium heat, adding a splash of broth or water if the sauce thickens too much. It also reheats well in the microwave, covered, in short intervals. For freezing, I let it cool completely and freeze in portions for up to 3 months.

FAQs

What does “cacciatore” mean?

“Cacciatore” means “hunter” in Italian. This dish is traditionally a hunter-style stew made with whatever was available—usually chicken, herbs, vegetables, and wine.

Can I make this recipe ahead of time?

Yes, I often make it the day before. The flavors deepen overnight, and it tastes even better when reheated the next day.

What’s the best type of chicken to use?

I prefer bone-in, skin-on thighs or drumsticks because they stay moist and flavorful during the long simmering time.

Do I have to use wine in the sauce?

No, if I don’t want to use wine, I replace it with chicken broth. It still adds great depth to the sauce.

What should I serve with Chicken Cacciatore?

I usually serve it over spaghetti, polenta, or rice. A side of crusty bread is great too for soaking up the sauce.

Conclusion

Chicken Cacciatore is a timeless dish that brings comfort and flavor to the table with minimal effort. I love how it fills the kitchen with delicious aromas and makes everyone look forward to dinner. Whether I make it for a casual family meal or a special gathering, it’s always a satisfying and crowd-pleasing choice.