Chicken cacciatore

Name: Chicken cacciatore
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 3 lbs Chicken pieces (bone-in, skin-on); 1 tablespoon Olive oil; 1 large Onion, chopped; 2 cloves Garlic, minced; 1 cup Bell peppers (mix of colors), chopped; 28 oz Crushed tomatoes; 1 cup Chicken broth; 1 teaspoon Dried oregano; 1 teaspoon Dried basil; 0.5 teaspoon Salt; 0.25 teaspoon Black pepper

Jump to Recipe Print Recipe

Oh, chicken cacciatore! Just saying the name brings back so many memories. Is it one of those dishes that feels like a warm hug on your plate? My grandma used to make this for us on Sunday afternoons, and the smell would fill our entire house. What was the highlight of my week? I remember peeking into the kitchen, watching her stir the pot, the rich, tomatoey aroma already. What makes my stomach rumble? Is chicken cacciatore a fancy restaurant dish? What is the most comforting meal you have ever made? Is it like a rustic Italian stew? If you like hearty, savory dishes that don’t require a million steps, then you’re gonna love this recipe. I’m going to fall head over heels for this chicken cacciatore. What is my favorite weeknight meal and why? Is this a more soul-soothing dish than merely putting together some salad? What are the days that you really need?

What is chicken cacciatore?

What is chicken cacciatore? What is the essence of this dish? It’s a hunter-style chicken, meaning it’ll be cooked with whatever delicious ingredients the “hunter” has. Could you have found? Traditionally, that usually means onions, garlic, tomatoes, herbs, and often bell peppers and onions. Think of it as a rustic, hearty Chicken Stew that’s simmered in savory tomato-based sauce. Is it incredibly adaptable, which is one of the things I love about it? While the core ingredients stay pretty consistent, you can absolutely tweak it to your liking. What is a fussy dish? Is it more about letting ingredients meld together in a pot? What is the kind of meal that feels both comforting and a little bit special, all at the same time?

Why you’ll love this recipe?

What are some of the reasons why this chicken cacciatore recipe has earned a permanent spot in my blog? What are some of your favorite recipes?

Flavor Explosion:First off, the taste! What is this incredible blend of savory chicken, sweet tomatoes, earthy mushrooms, and tender bell peppers? All peppers, all infused with aromatic herbs like rosemary and thyme. Slow simmer really allows all those flavors to meld together into something truly special. Is it savory without being heavy, and the slight acidity from tomatoes cuts through beautifully. You get that rich, satisfying taste that just coats your palate in the best way possible. Isn’t it a delicious flavor that’s both comforting and complex?

SurprisinglyWhat I love about this chicken cacciatore is how straightforward it is. Even if you’re not a seasoned chef, you can nail this. Most of the magic happens as it simmers away on the stove or in the oven, meaning less hands-on time. What is the best way to brown chicken, sauté veggies, add liquids and seasonings, and let it cook for a few minutes. How does it do its thing? What is a lifesaver on those busy weeknights when you want to eat home-cooked food but don’t have the time to cook it yourself? What are the hours you spend in the kitchen? What is the best way to make a béchamel sauce for gratin?

Budget-Friendly & FillingWhat is a cost-effective meal? Chicken Thighs are usually quite affordable, and pantry staples like canned tomatoes, onions, etc. are available. What are the best bell peppers to buy? What is a hearty and filling dish? Is it the perfect meal to stretch if you’re feeding a crowd or just want some delicious leftovers? What is lunch the next day? What is a luxurious meal without breaking the bank?

So Versatile:What are some of the best recipes for chicken cacciatore? I love serving it over creamy polenta, fluffy rice, or alongside crusty bread for soaking up all the flavor. What is that amazing sauce? Is it good tossed with pasta? How do you make a salad based on what you have in your fridge? If you like a little heat, you can use red pepper flakes. Is it the kind of dish that adapts to your tastes and your pantry?

How do I make chicken cacciatore?

Quick Overview

How do you make a chicken cacciatore? After frying the chicken, then sautéing the aromatics and vegetables, and finally letting it all simmer together in a saucepan. What is tomatoey sauce? What is the key to being patient during the simmering process, allowing the flavors to meld and the chicken to cook. To become incredibly tender. Is it a one-pot wonder? How much depth of flavor you can achieve with relatively simple steps. Is it a comforting meal that feels far more impressive than the effort it takes to prepare it?

Ingredients

For the Chicken & Base:
I’ll be using bone-in, skin-on chicken pieces – thighs and drumsticks work. What a beautiful story Is it true that chicken breasts have a bit more fat, which adds flavor and keeps it moist as it cooks? If you prefer, boneless, skinless thighs are a good option too, but they might cook faster. We’ll also need 2 tablespoons of olive oil for browning, plus a little extra if needed. One large yellow onion, chopped, and about 3-4 cloves of garlic, minced, are essential for that. What is a classic savory base For color and sweetness, 1 large bell pepper (I love using a mix of red and green, but any color can be used). ) chopped into bite-sized pieces. And about 8 ounces of cremini mushrooms, sliced. A pinch of salt and freshly ground Black Pepper to season the chicken generously before browning is done.

For the Sauce:
Where the magic happens? I’ll need a 28-ounce can of crushed tomatoes – good quality ones make the difference here. To add depth, I like to use about 1/2 cup of dry white wine, like a Pinot Grigio or Brut. Can you use chicken broth instead of Sauvignon Blanc? What is the recipe for chicken broth sauce? For that lovely herbal note, we’ll need 1 teaspoon of dried oregano and 2 teaspoons dried basil. If you have 2 tablespoons each of fresh herbs, use them. What is the best way to add rosemary to a dish? For that touch of sweetness and acidity that balances everything out, 1 tablespoon of tomato will do. I also like to add a bay leaf for an extra layer of subtle flavor.

Optional Additions & Garnish:
Some people love to add olives – about 1/2 cup of pitted Kalamata or green olive, roughly chopped. What are some of the best briny punches? For serving, fresh parsley, chopped, for a pop of color and freshness. If you like a bit of heat, add some red pepper flakes.

How do I get

Step 1: Preheat & Prep Pan

First things first, grab a large, heavy-bottomed pot or Dutch oven. Is it possible to heat the stovetop with a microwave? How do you heat 2 tablespoons olive oil over medium heat? While the oil is heating, pat your chicken pieces dry with paper towels. How do I get a golden brown crust? Season all over with salt and pepper. Don’t be shy with the seasoning. What makes a difference?

Step 2: Mix Dry Ingredients

Is this a “mix dry ingredients” kind of recipe in the traditional sense like baking? What is the best way to season chicken with salt and pepper? How do you make sure your chicken is well seasoned from the start? What is the difference between sauce and sauce?

Step 3: Mix Wet Ingredients

This step refers more to assembling your sauce base. In a bowl, you’ll combine the crushed tomatoes, wine (or broth), chicken broth, oregano, basil, and sage. Set aside. What is the difference between tomato paste and bay leaf? Give it a good stir to ensure the tomato paste is fully incorporated. If you’re cooking vegetables, you can just pour it into a pot.

Step 4: Combine

Once the oil is shimmering, carefully add the chicken pieces to the pot, skin-side down if using. Don’t overcrowd the pan; you might need to do this in batches. How long does it take for chicken to brown on both sides? What is the best browning step to do, and why? Remove the browned chicken to a plate and set aside. If you have a large pot, pour off any excess fat. Leave just about 1 tablespoon in the pot. Add the chopped onion and bell pepper to the pot and sauté for about 5-7 minutes until they’re tender. Is the onion softened? Then, add the minced garlic and sliced mushrooms and cook for another 3-5 minutes until the mushrooms are tender. Have mushrooms softened and released some of their liquid?

Step 5: Prepare Filling

In this recipe, the “filling” is essentially the sautéed vegetables and aromatics that form the base. What are the ingredients for the sauce? So, after browning the chicken and sautéing vegetables, you’ll return the Chicken to the pot. What is the best way to cook vegetables If you’re using olives, stir them in now. This is where you combine the cooked components before adding the sauce.

Step 6: Layer & Swirl

Now, pour your prepared sauce mixture over the chicken and vegetables in the pot. Give it a gentle stir to make sure everything is evenly distributed. If you’re using fresh rosemary sprigs, add them now. The goal here is to have the chicken partially submerged in the sauce, allowing it to cook and to eat. What’s tenderize in all that deliciousness?

Step 7: Bake

Cover the pot tightly with a lid. Is it safe to cook a pot of boiling water on the stovetop for 45-60 minutes? Transfer it to a preheated oven at 350°F (175°C) for the same amount of time. I like to use the oven because it is more evenly cooked. When the chicken is fork tender and the sauce has thickened nicely, you’ll know it’s ready. If the sauce seems too thin, you can remove the lid for the last 15 minutes of cooking to let it rest.

Step 8: Cool & Glaze

Once the chicken cacciatore is cooked, let it rest for about 5 minutes. 5-10 minutes before serving. This allows the juices to redistribute. In this traditional cacciatore recipe, there isn’t a separate “glaze” step. The richness comes from the sauce itself. If you want to make a quick and easy meal, you can stir in 1 tablespoon of butter or olive oil just before serving. Is there any added sheen or flavor, if you like?

Step 9: Slice & Serve

To serve, spoon the chicken cacciatore into bowls, making sure to get plenty of that glorious sauce. What are vegetables? Garnish with fresh chopped parsley for a burst of color and freshness. What are some good ways to serve it over polenta or mashed potatoes? Bread is crusty and good for dipping. I often serve it with a side salad or some steamed Green Beans to round out the meal.

What is the best way to serve it?

What can I serve with this wonderful chicken cacciatore? What are some of the best variations on the dish? Is it a comforting meal?

What is a classic comfort meal?What’s your favorite way to serve polenta over it? The smooth, slightly sweet cornmeal is the perfect canvas for the rich cacciatore sauce. What is comfort food? What are some good mashed potatoes to serve? How do you soak up the tomato sauce? What are some good ways to serve crusty Italian bread with a side dish? Is it essential?

For a Lighter Touch:If you’re looking for something lighter, this chicken cacciatore is also delicious served. Over a bed of al dente pasta. How do rigatoni, penne and spaghetti work together? A side of roasted or steamed vegetables, like broccoli, asparagus, or zucchini, adds a nice fresh flavor. Contrary to the richness of the dish. A simple green salad with a light vinaigrette is also great accompaniment, cutting through the greens. What are the flavors that

For a Weekend Gathering:When we have friends over, I often make a big batch and serve it buffet-style. Is it so easy to manage? I’ll usually have a big pot of pasta ready to go, and people can ladle the cacciatore over their pasta. How do I make pasta as they please? What are some good side dishes to serve with crusty bread, arugula salad, and roasted red peppers? What are some of the best food in the world? What is the kind of food that brings people together?

My family loves it when I make this chicken cacciatore. My kids will practically inhale it, especially over pasta. What is that one meal that makes everyone happy? It’s just a Tuesday night.

How do I make a perfect chicken cacciatore?

I have made this chicken cacciatore more times than I can count, and over the years, I’ve picked up a few more. What are some little tricks that really take it from good to absolutely fantastic? Can you trust me on these?

What is chicken prep? Always, always pat your chicken dry before searing. Moisture is the enemy of a good brown crust! A nice, golden-brown exterior on the chicken before it even hits the sauce adds so much depth of flavor. Also, don’t overcrowd the pan when browning; this steams the chicken rather than searing it. Cook in batches if you need to. It’s worth the extra few minutes.

Don’t Skimp on the Aromatics: Properly sautéing your onions and peppers until they’re tender and slightly softened is crucial for building the flavor base. And don’t add the garlic too early, or it can burn and turn bitter. Adding it in the last minute or two of sautéing the vegetables is perfect.

Sauce Simmer Time: This is probably the most important tip. Let that sauce simmer and bubble away! The longer it cooks (within reason, of course), the more the flavors meld together and the chicken becomes incredibly tender. I usually aim for at least 45 minutes to an hour. If you’re using bone-in chicken, you want it to be falling off the bone. If the sauce seems too thick, add a splash more chicken broth or even water. If it’s too thin, remove the lid for the last 15-20 minutes of cooking to let it reduce and concentrate.

Herb Power: Fresh herbs are always wonderful, but dried herbs like oregano and basil are fantastic in this dish. If you are using fresh herbs like rosemary or thyme, add them during the simmering process for maximum flavor infusion, but remove them before serving as the sprigs themselves can be a bit woody.

Wine Wisdom: Using a dry white wine adds a lovely acidity and complexity to the sauce that you just can’t replicate with broth alone. But if you’re avoiding alcohol, chicken broth is a perfectly acceptable substitute. Just make sure it’s a good quality, low-sodium broth so you can control the saltiness yourself.

Mushroom Magic: Cremini mushrooms are my go-to for their earthy flavor, but you could also use button mushrooms or even a mix of wild mushrooms for a richer taste. Slice them about 1/4-inch thick so they hold their shape and don’t disappear into the sauce.

Optional Add-ins: Don’t be afraid to add those olives! They bring a delightful briny flavor that cuts through the richness. A pinch of red pepper flakes also adds a subtle warmth that I absolutely love. Taste and adjust seasoning at the end – you might need a little more salt or pepper depending on your ingredients.

Storing and Reheating Tips

One of the things I love most about this chicken cacciatore is how well it stores and reheats. It’s honestly often even better the next day as all those flavors have had even more time to meld together. It’s a total winner for leftovers!

Refrigerator Storage: Once the chicken cacciatore has cooled down to room temperature, transfer it to an airtight container. It will keep beautifully in the refrigerator for about 3 to 4 days. I usually portion it into individual containers if I know I’ll want it for lunches throughout the week. Make sure the lid is sealed tightly to keep it fresh and prevent any odors from the fridge from transferring.

Freezer Instructions: If you want to make a big batch and freeze some for later, you absolutely can! Let the cooked chicken cacciatore cool completely. Then, portion it into freezer-safe containers or heavy-duty freezer bags. It should last in the freezer for up to 3 months. When you’re ready to use it, the best way to thaw is to transfer it from the freezer to the refrigerator overnight. This allows it to thaw slowly and evenly, preserving the best texture.

Reheating: For reheating, both stovetop and microwave methods work well. On the stovetop, place the leftovers in a saucepan over medium-low heat. You might want to add a tablespoon or two of water, broth, or even a little olive oil to help loosen the sauce and prevent it from drying out. Stir occasionally until heated through. In the microwave, place the portion in a microwave-safe dish, cover loosely to prevent splattering, and heat on medium power in 30-60 second intervals, stirring in between, until hot. Be careful not to overheat, as this can make the chicken tough.

Glaze Timing Advice: Since this recipe doesn’t have a separate glaze, the sauce is already integrated. However, if you find the sauce has thickened too much upon reheating, simply add a splash of water or chicken broth to loosen it up to your desired consistency. Adding a tiny pat of butter or a drizzle of good olive oil right at the end of reheating can also add a lovely sheen and extra flavor, almost like a fresh finish.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! This chicken cacciatore is naturally gluten-free, assuming your chicken broth and any other added ingredients (like olives or wine) are gluten-free. There’s no flour or pasta in the main dish itself, so you don’t need any special substitutions unless you’re serving it over something that typically contains gluten. For example, if you serve it with traditional pasta, opt for gluten-free pasta instead. If you’re serving it with bread, choose a gluten-free bread. The sauce itself is already perfectly gluten-free!

Do I need to peel the zucchini?

This recipe doesn’t actually call for zucchini! My apologies if there was a mix-up in my description. The classic ingredients for chicken cacciatore are tomatoes, peppers, mushrooms, onions, and garlic. If you *were* to add zucchini, peeling it is entirely optional. The skin is edible and contains nutrients, but some people prefer to peel it for a softer texture. For this cacciatore, we stick to the traditional veggies!

Can I make this as muffins instead?

That’s a fun thought, but chicken cacciatore is a savory stew, so making it into muffins wouldn’t quite work in the traditional sense. Muffins are baked goods with a cake-like batter. This dish is a slow-cooked, saucy chicken preparation. You could, however, adapt the *flavors* of chicken cacciatore into something like a savory muffin or even a pot pie topping if you were feeling really creative, but it would be a completely different recipe!

How can I adjust the sweetness level?

The sweetness in this chicken cacciatore comes primarily from the tomatoes and the sautéed onions and bell peppers. If you find it not sweet enough for your liking, you can add a touch more tomato paste or even a teaspoon of sugar or honey to the sauce while it simmers. Conversely, if you prefer it less sweet, you can reduce the amount of tomato paste slightly or add a splash more broth or wine to balance it out. The olives also add a briny counterpoint that helps manage the overall sweetness.

What can I use instead of the glaze?

In this classic chicken cacciatore recipe, there isn’t a separate glaze applied at the end. The richness and flavor come from the slow-simmered tomato sauce. However, if you’re looking for a finishing touch, you could stir in a tablespoon of butter or a drizzle of good quality extra virgin olive oil right before serving to give the sauce a lovely sheen and a bit of extra richness. Freshly chopped parsley is also a fantastic “garnish” that adds freshness and visual appeal!

Final Thoughts

There you have it – my absolute favorite chicken cacciatore! It’s a recipe that truly embodies comfort food for me. The way the chicken becomes so tender, infused with all those rich, savory flavors from the tomatoes, herbs, and vegetables, it’s just incredibly satisfying. It’s the kind of meal that makes your house smell amazing and guarantees happy faces around the dinner table. Whether you serve it over creamy polenta, fluffy rice, or with a side of crusty bread, it’s guaranteed to be a hit. It’s proof that delicious, soul-warming meals don’t have to be complicated.

I really hope you give this chicken cacciatore a try. It’s become such a cherished recipe in my family, and I’m so excited to share it with you. If you love hearty, rustic Italian flavors, you might also enjoy my simple Sausage and Peppers recipe or my classic Spaghetti Carbonara. They’re both comfort food classics that are surprisingly easy to make. I can’t wait to hear how your chicken cacciatore turns out! Please leave a comment below to let me know what you think, and feel free to share any of your own family twists or favorite serving suggestions. Happy cooking, everyone!

No ratings yet