Name: Chicken Cacciatore
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Cuisine: Italian
Ingredients: 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 (optional, for garnish)

Why You’ll Love Chicken Cacciatore Recipe

This recipe delivers restaurant-quality flavor right at home with simple techniques. The chicken becomes incredibly tender as it simmers in a robust sauce filled with aromatic herbs, vegetables, and wine. It’s a one-pot meal that’s both satisfying and perfect for feeding a family or guests. Plus, it tastes even better the next day, making it ideal for leftovers.

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 (fire-roasted or regular)
¼ cup tomato paste
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh rosemary
1 teaspoon dried oregano
1 tablespoon honey
fresh chopped parsley (optional, for garnish)

Directions

Pat the chicken dry with paper towels. Season with 1½ teaspoons salt and black pepper. Dredge each piece in flour, coating evenly.
Heat olive oil in a large Dutch oven or heavy 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.
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.
Pour in the red wine and bring to a boil. Cook for 5–6 minutes, scraping up browned bits, until the wine mostly evaporates.
Add chicken broth, diced tomatoes, tomato paste, sage, rosemary, oregano, honey, and the remaining 1 teaspoon salt. Bring to a boil, then reduce heat and simmer uncovered for 10 minutes.
Return the chicken and its juices to the pot. Spoon sauce over the top, cover, and simmer for about 35 minutes until the chicken is cooked through (165–170°F internal temperature).
Remove the chicken with a slotted spoon and set aside. Simmer the sauce a few minutes longer until thickened to your liking. Adjust seasoning if needed.
Remove and discard the chicken skin, then return the chicken to the pot. Simmer uncovered for a few minutes, spooning sauce over the chicken. Garnish with parsley and serve.

Servings and timing

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

Variations

You can substitute chicken thighs with drumsticks or a mix of both. For a lighter version, use skinless chicken. Add olives or capers for a briny twist, or include carrots and celery for extra depth. If you prefer a non-alcoholic version, replace the wine with additional chicken broth and a splash of vinegar for acidity.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat until warmed through, adding a splash of broth if needed. This dish also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I make Chicken Cacciatore ahead of time?

Yes, it tastes even better after a day as the flavors deepen.

What does “cacciatore” mean?

It means “hunter-style” in Italian, referring to a rustic dish cooked with tomatoes, herbs, and vegetables.

Can I use boneless chicken?

Yes, but bone-in chicken provides more flavor and stays juicier.

Do I have to use wine?

No, you can substitute with chicken broth and a splash of vinegar or lemon juice.

What’s the best pan to use?

A Dutch oven or heavy-bottomed skillet works best for even cooking.

Can I add other vegetables?

Yes, carrots, zucchini, or olives are great additions.

How do I thicken the sauce?

Simmer it uncovered for a few extra minutes until it reduces.

Is this dish spicy?

No, it’s savory and herb-forward rather than spicy.

What should I serve with it?

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

Can I freeze leftovers?

Yes, store in a freezer-safe container for up to 3 months.

Conclusion

Chicken Cacciatore is a timeless dish that brings together simple ingredients for a deeply satisfying meal. With its rich sauce, tender chicken, and comforting flavors, it’s a perfect addition to your recipe collection whether for weeknight dinners or special gatherings.