Chicken Cacciatore Recipe

Why You’ll Love Chicken Cacciatore Recipe

This recipe brings bold, slow-simmered flavors with minimal complexity. The chicken becomes incredibly tender while soaking up the savory sauce. The combination of herbs, vegetables, and wine creates depth, making it feel like a special dish without requiring advanced cooking skills. It’s also versatile and pairs beautifully with pasta, rice, or crusty bread.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 bone-in, skin-on chicken thighs (about 4 lbs/1.8 kg), trimmed of excess skin
2½ teaspoons salt, divided
½ teaspoon freshly ground black pepper
½ cup all-purpose flour
2 tablespoons extra virgin olive oil
1 large yellow onion, halved and thinly sliced
6 cloves garlic, minced
8 ounces bella or cremini mushrooms, sliced
2 red bell peppers, cut into ¼-inch strips
¾ cup dry red wine
2 cups chicken broth
1 (14.5-oz) can diced tomatoes
¼ cup tomato paste
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh rosemary
1 teaspoon dried oregano
1 tablespoon honey
fresh chopped parsley, for garnish (optional)

Directions

1. Pat the chicken dry with paper towels. Season all over with 1½ teaspoons salt and black pepper. Dredge each piece in flour, coating evenly.
2. Heat olive oil in a large Dutch oven or deep skillet over medium-high heat. Brown half of the chicken, skin side down, for 5–7 minutes until golden and crispy. Flip and cook for another 1–2 minutes. Transfer to a plate and repeat with remaining chicken. Pour off excess fat, leaving about 2 tablespoons.
3. Reduce heat to medium-low. Add onions and cook until softened and lightly browned, about 5 minutes. Stir in garlic and cook for 1 minute until fragrant. Add mushrooms and bell peppers, increase heat to medium, and cook for 5 minutes until slightly softened.
4. Pour in the red wine and bring to a boil. Cook while scraping up browned bits from the bottom until the wine is mostly reduced, about 5–6 minutes.
5. Add chicken broth, diced tomatoes, tomato paste, sage, rosemary, oregano, honey, and the remaining 1 teaspoon salt. Bring to a boil, then reduce to a gentle simmer and cook uncovered for 10 minutes.
6. Return the chicken and its juices to the pot, spooning sauce over the top. Cover and simmer on medium-low heat for about 35 minutes, until the chicken is fully cooked and tender.
7. Remove the chicken and simmer the sauce for a few minutes until it thickens to your preference. Adjust seasoning if needed.
8. Remove and discard the chicken skin if desired. Return the chicken to the pot, spoon sauce over it, and simmer briefly. Garnish with parsley and serve.

Servings and timing

Servings: 4
Prep time: 20 minutes
Cook time: 1 hour 40 minutes
Total time: about 2 hours

Variations

You can swap chicken thighs for drumsticks or a mix of both. For a lighter version, use skinless chicken and reduce the oil. Add olives or capers for a briny twist, or include chili flakes for a bit of heat. If you prefer a thicker sauce, simmer it longer or add a touch more tomato paste.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through. This dish also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I use boneless chicken instead?

Yes, but bone-in chicken adds more flavor and helps keep the meat juicy.

What type of wine should I use?

A dry red wine like Merlot or Cabernet Sauvignon works well.

Can I make this without wine?

Yes, substitute with additional chicken broth or a splash of vinegar for acidity.

Do I have to remove the chicken skin?

It’s optional, but removing it reduces fat and makes the dish lighter.

How do I thicken the sauce?

Simmer uncovered until it reduces to your desired consistency.

Can I cook this in a slow cooker?

Yes, brown the chicken first, then transfer everything to a slow cooker and cook on low for several hours.

What can I serve with chicken cacciatore?

It pairs well with pasta, rice, mashed potatoes, or crusty bread.

Can I add more vegetables?

Absolutely, zucchini or carrots can be great additions.

How do I know when the chicken is done?

The internal temperature should reach at least 165°F (74°C).

Does this dish taste better the next day?

Yes, the flavors deepen and improve after resting overnight.

Conclusion

Chicken Cacciatore is a rich, comforting dish that combines tender chicken with a deeply flavorful sauce. It’s perfect for a cozy dinner and even better as leftovers, making it a reliable recipe to keep in your rotation.