Chicken Cacciatore is flavorful, satisfying, and incredibly versatile. The combination of tender chicken simmered in a vibrant tomato and vegetable sauce makes it a comforting meal for any night of the week. It’s easy to prepare, can be made ahead of time, and tastes even better the next day. Plus, it’s naturally gluten-free and adaptable to different diets.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Bone-in, skin-on chicken thighs or drumsticks
Olive oil
Onion
Bell peppers (red, yellow, or green)
Garlic cloves
Crushed tomatoes or canned whole tomatoes
Dry white wine
Fresh rosemary or thyme
Bay leaf
Salt and pepper
Optional: mushrooms, black olives, capers, fresh parsley
Directions
Pat the chicken dry and season with salt and pepper.
Heat olive oil in a large skillet or Dutch oven over medium-high heat.
Sear the chicken pieces until golden brown on both sides. Remove and set aside.
In the same pan, add chopped onion and bell peppers. Sauté for 5–7 minutes until softened.
Add minced garlic and optional mushrooms, cooking for another 2–3 minutes.
Pour in the white wine and let it simmer for a couple of minutes to reduce slightly.
Stir in the crushed tomatoes, herbs, and bay leaf. Season with additional salt and pepper.
Return the chicken to the pan, nestling it into the sauce.
Cover and simmer on low heat for 40–45 minutes until the chicken is fully cooked and tender.
If using olives or capers, stir them in during the last 10 minutes of cooking.
Remove bay leaf, garnish with fresh parsley, and serve hot.
Servings and timing
This recipe serves 4 to 6 people. Total cooking time is approximately 1 hour, including 15 minutes of prep and 45 minutes of simmering.
Variations
Boneless Option: Use boneless chicken thighs or breasts for quicker cooking.
Spicy Kick: Add crushed red pepper flakes for a spicier version.
Slow Cooker: Prepare as directed, then cook on low in a slow cooker for 6–7 hours.
Tomato-Free: Try a white version using broth, garlic, and lemon instead of tomatoes.
Storage/Reheating
Store leftover chicken cacciatore in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over medium-low heat or in the microwave until hot. This dish also freezes well—cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
What does “cacciatore” mean?
“Cacciatore” means “hunter” in Italian. The dish is prepared hunter-style, traditionally using wild game or poultry stewed with vegetables and herbs.
Can I make this dish ahead of time?
Yes, Chicken Cacciatore tastes even better the next day. Store it in the fridge and reheat gently before serving.
What’s the best wine for this recipe?
A dry white wine like Pinot Grigio or Sauvignon Blanc works best. Red wine can also be used for a deeper, richer sauce.
Can I use chicken breasts?
Yes, but they cook faster and can dry out more easily. Keep an eye on the timing to ensure they remain juicy.
Should I remove the chicken skin?
Keeping the skin on adds flavor, especially during searing. You can remove it before serving if preferred.
What should I serve with chicken cacciatore?
It pairs well with pasta, rice, polenta, mashed potatoes, or crusty bread to soak up the sauce.
Is this dish gluten-free?
Yes, the base recipe is naturally gluten-free. Just ensure any broth or wine used is also gluten-free.
Can I add other vegetables?
Absolutely. Mushrooms, carrots, zucchini, or even eggplant can be added to the sauce.
How do I thicken the sauce?
Let it simmer uncovered for the last 10–15 minutes, or mash some of the vegetables into the sauce for a thicker texture.
Can I make it in the oven?
Yes. After searing and assembling the ingredients, bake covered at 350°F (175°C) for about 45 minutes to an hour.
Conclusion
Italian Chicken Cacciatore is a timeless dish that brings bold, rustic flavors to the table with minimal effort. Whether you’re cooking for family, guests, or meal prepping for the week, this hearty recipe is a go-to for a comforting and satisfying meal. Serve it over your favorite base and enjoy a taste of Italy in every bite.
Italian Chicken Cacciatore is a rustic, hearty, and flavorful ‘hunter-style’ dish made with braised chicken, tomatoes, peppers, herbs, and optional vegetables. It’s a comforting Italian classic perfect for family meals and pairs beautifully with pasta or bread.
Author:Catherine
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour
Yield:4 to 6 servings
Category:Main Course
Method:Stovetop
Cuisine:Italian
Diet:Gluten Free
Ingredients
6 bone-in, skin-on chicken thighs or drumsticks
2 tablespoons olive oil
1 large onion, chopped
2 bell peppers (red, yellow, or green), sliced
3 garlic cloves, minced
1 can (28 oz) crushed or whole tomatoes
1/2 cup dry white wine
1 sprig fresh rosemary or thyme (or 1 tsp dried)
1 bay leaf
Salt and pepper, to taste
Optional: 1 cup mushrooms, sliced
Optional: 1/4 cup black olives or capers
Optional: Fresh parsley, chopped for garnish
Instructions
Pat chicken dry and season with salt and pepper.
Heat olive oil in a large skillet or Dutch oven over medium-high heat.
Sear chicken until golden brown on both sides. Remove and set aside.
In the same pan, sauté onion and bell peppers for 5–7 minutes until softened.
Add garlic and optional mushrooms; cook for another 2–3 minutes.
Pour in white wine and simmer for 2 minutes to reduce slightly.
Stir in tomatoes, herbs, bay leaf, salt, and pepper.
Return chicken to the pan, nestling into the sauce.
Cover and simmer on low for 40–45 minutes until chicken is tender and cooked through.
If using olives or capers, stir them in during the last 10 minutes of cooking.
Remove bay leaf, garnish with fresh parsley, and serve hot.
Notes
Substitute chicken broth for wine if preferred.Use boneless chicken for faster cooking.Let the sauce simmer uncovered to thicken.Make a white version with broth and lemon instead of tomatoes.Pairs well with pasta, polenta, or crusty bread.
