Chicken Cacciatore Recipe

If you’re craving a hearty, comforting meal that brings the warmth of Italy right to your kitchen, you’re going to adore this Chicken Cacciatore Recipe. It’s a beautiful blend of tender, juicy chicken simmered in a rich tomato sauce with red peppers, onions, and fragrant herbs — a dish that’s as satisfying as it is flavorful. Trust me, once you try it, this recipe will become one of your go-to dinners for family and friends.

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Ingredients You’ll Need

The beauty of this Chicken Cacciatore Recipe is in its balance—each ingredient plays an important role in building that rich, comforting flavor. Only the freshest chicken and aromatics will bring this dish to life, so look for good quality chicken with the skin on for juicy, flavorful results.

• Bone-in, skin-on chicken legs, thighs, and drumsticks: Using these cuts ensures juicy meat and crispy skin when browned—plus plenty of flavor.
• Kosher salt and freshly ground black pepper: Simple seasonings that bring out the natural flavors.
• Extra-virgin olive oil: Adds richness and helps to brown the chicken perfectly.
• Yellow onion: Brings sweetness and depth once it softens in the pan.
• Red bell pepper: Adds a touch of color and subtle sweetness to the sauce.
• Garlic cloves: Thinly sliced garlic infuses the sauce with that unmistakable aroma and flavor.
• Dry white wine: This adds a tangy complexity—if you don’t cook with wine, chicken broth works in a pinch.
• Canned whole peeled tomatoes: Hand-crushed for a chunky and hearty sauce texture.
• Fresh rosemary, sage, or thyme: I like rosemary best, but any of these will add lovely herbal notes.
• Bay leaf: A subtle layer of earthiness that deepens the sauce.
• Flat-leaf parsley (optional): Fresh chopped parsley for a bright, fresh finish.

Variations

I love making this Chicken Cacciatore Recipe my own, depending on the season or occasion. Don’t be afraid to tweak it a little to suit your taste or dietary needs—there’s so much room for creativity here!

• Variation: I sometimes swap out the red bell pepper for roasted eggplant or mushrooms for a different veggie flavor and texture—both give a nice earthy touch.
• Variation: For a low-carb twist, serve this over cauliflower rice instead of traditional pasta or polenta.
• Variation: If you prefer boneless chicken breasts, go for it—just reduce cooking time slightly to avoid drying out the meat.
• Variation: To make it a bit spicy, toss in a pinch of crushed red pepper flakes when cooking the garlic and onion.

How to Make Chicken Cacciatore Recipe

Step 1: Season and Brown the Chicken

Start by preheating your oven to 350°F (180°C). Pat the chicken pieces dry with paper towels, then generously season all over with kosher salt and freshly ground black pepper. Heating the olive oil in a Dutch oven or a large straight-sided sauté pan, get it shimmering but not smoking. Add the chicken in batches—don’t crowd the pan—and brown each piece for about 6 minutes a side. You want that gorgeous golden crust, which locks in flavor and moisture. As each batch finishes, transfer the chicken to a platter to keep warm.

Step 2: Sauté the Vegetables

In the same pot, add the sliced yellow onion, red bell pepper, and garlic. Stir them around, scraping up all those browned bits stuck to the pan (that’s flavor magic right there!). Cook until everything softens and smells amazing, about 8 minutes. Don’t rush this step—letting the veggies really soften is key to the depth of the final sauce.

Step 3: Deglaze and Build the Sauce

Pour in the dry white wine and bring it to a simmer. This deglazes the pan and adds a wonderful acidity. Next, add your hand-crushed whole peeled tomatoes along with the reserved tomato juices. Toss in your herb sprigs (I usually pick rosemary) and the bay leaf. Season again with salt and pepper, nestling the chicken pieces back into the sauce along with any juices that collected on your platter.

Step 4: Simmer in the Oven

Transfer the entire pot—uncovered—into the preheated oven. Let the chicken cook until tender and cooked through, and the sauce thickens slightly, about 30 minutes. You’ll know it’s done when the chicken is falling-off-the-bone tender and the sauce clings beautifully to each piece. Take out the herb sprigs and bay leaf before serving.

How to Serve Chicken Cacciatore Recipe

Garnishes

I always sprinkle a handful of freshly minced flat-leaf parsley over the top just before serving—it adds a pop of color and a bright, fresh hint that balances the rich sauce perfectly.

Side Dishes

My favorite way to enjoy Chicken Cacciatore Recipe is spooned over creamy polenta or buttered noodles, but you could also serve it with crusty Italian bread to mop up all that incredible sauce. For lighter sides, a simple green salad or roasted vegetables work wonders.

Creative Ways to Present

Once, for a special family dinner, I served the chicken over a bed of garlic mashed potatoes and garnished it with roasted cherry tomatoes and grilled lemon wedges—such a crowd-pleaser! You can even plate individual servings in shallow bowls for a rustic, cozy feel that makes everyone feel right at home.

Make Ahead and Storage

Storing Leftovers

I like to let the leftover Chicken Cacciatore cool to room temperature, then store it in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, so leftovers taste even better than the day you make it.

Freezing

This recipe freezes surprisingly well. Just make sure to cool it completely before transferring to freezer-safe containers. It keeps beautifully for up to 3 months and makes for a fantastic make-ahead meal when you’re short on time.

Reheating

For reheating, gently warm your Chicken Cacciatore on the stovetop over low heat, stirring occasionally—this helps keep the chicken moist and prevents the sauce from scorching. You can add a splash of water or broth if the sauce has thickened up too much.

FAQs

Final Thoughts

I absolutely love how this Chicken Cacciatore Recipe turns out every time—it’s the kind of dish that brings comfort and smiles around the table. When I first made it, I was blown away by how simple ingredients can come together into something so luscious and satisfying. I hope you’ll find the same joy in cooking and sharing this recipe as I do. So go ahead, gather your ingredients, and give it a try—you’ll be embraced by that cozy Italian flavor in no time!

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