Chicken Cacciatore is one of those timeless dishes that everyone just loves!
Juicy chicken thighs are cooked in a flavorful tomato sauce with bell peppers, mushrooms, onions and served over pasta for the perfect meal.
What is Chicken Cacciatore?
‘Cacciatore’ means ‘hunter’ in Italian and was traditionally a tomato-based stew with root vegetables, garlic, red wine, some herbs and spices, and rabbit (although I definitely prefer chicken)!
This hearty stew welcomed home many a ‘hunter’, now it will welcome your hungry family from work and school!
What Chicken to Use
As much as I love boneless chicken breasts, you’ll want to use bone-in chicken for this recipe. Dark meat like chicken thighs or drumsticks are the preferred cuts.
How to Make Chicken Cacciatore
While this traditional Italian recipe does take some time to cook, it is so easy to prepare.
- Brown Chicken: Season and brown the chicken (per recipe below).
- Make Sauce: Soften peppers, onions, and mushrooms. Add remaining ingredients and simmer, covered.
- Simmer: Return the chicken to the pot (skin side up) and simmer, covered. Remove the lid and let the sauce thicken a bit.
Once the sauce has thickened a bit remove from heat, toss with capers and serve over pasta for a yummy meal!
Try These Sides with Chicken Cacciatore
Serve chicken cacciatore with:
- tossed salad
- Italian Salad
- small bowl of kalamata olives
- garlic bread for dipping
- roasted or steamed vegetables
More Italian Favorites
- Easy Chicken Marsala – succulent & juicy!
- Chicken Piccata – reader favorite
- Easy Meatball Recipe – great with pasta
- Baked Ziti – make ahead
- Eggplant Parmesan – family favorite all year round
- Easy Homemade Lasagna – Freezes well
- 6 chicken thighs bone-in, skin-on
- 3 tablespoons olive oil divided
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1 medium yellow onion thinly sliced
- 8 ounces mushrooms sliced
- 4 cloves garlic minced
- 28 ounces diced tomatoes
- 8 ounces tomato sauce
- ½ cup dry red wine
- 1 bay leaf
- 2 teaspoons fresh rosemary minced
- 2 teaspoons fresh oregano minced
- ½ teaspoon crushed red pepper flakes
- 3 tablespoons capers drained
- Season chicken with salt & pepper to taste.
- Add 2 tablespoons olive oil to a 12-inch high skillet and brown over medium-high heat about 5 minutes per side. Remove from pan and set aside.
- In the same skillet add the remaining tablespoon of olive oil. Stir in peppers, onion, and mushrooms. Cook for about 7-8 minutes or just until the vegetables start to soften. Add garlic and cook for 30 seconds or just until fragrant.
- Stir in the diced tomatoes, tomato sauce, red wine, bay leaf, rosemary, oregano, and crushed red pepper flakes.
- Bring the mixture up to a boil and then lower the heat to low and simmer covered for 20 minutes. Add browned chicken, skin side up, and simmer covered for an additional 40 minutes.
- Remove the lid and if the sauce is not thick let it simmer for a few minutes uncovered or until the sauce is thick. Stir in the capers and serve with pasta.
- Prepare recipe up to step 4.
- Preheat oven to 375°F. Combine all ingredients in a casserole dish and bake covered for one hour.