Chicken Cacciatore

Homemade Chicken Cacciatore is an Italian classic! Succulent chicken in a flavorful tomato sauce – Comfort food at it’s finest!

Serve on a bed of pasta or with a side of roasted potatoes for a delicious homecooked meal.

Growing up with an Italian grandmother, this is one of those dishes I’ve been making for most of my life. This flavorful, rich, braised chicken is a family favorite in my house and I hope it will be in yours too.

What Chicken Is Best

For braising chicken, it’s always best to use chicken on the bone. Chicken thighs or legs work best as they don’t dry out as much as breasts.

How To Make Chicken Cacciatore

Heat olive oil in a large, shallow pan over high heat.
Season the chicken with salt and brown on both sides, working in batches if needed. Transfer onto a plate and set aside.

Add the onions and cook until softened. Add the garlic and cook another minute.

Add the peppers, and cook until slightly softened about 2 minutes, then add the mushrooms, season with salt and pepper, and cook until soft.

Add the white wine and reduce by half. Add the tomatoes and return the chicken to the pan. Taste for seasoning. Add the red pepper flakes, parsley, bay leaves, and olives. Bring to a boil and reduce the heat to a simmer and cook 30 minutes.

Serve hot.

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Let’s Make Chicken Cacciatore

Juicy chicken thighs cooked in a rich tomato sauce with onions, garlic, mushrooms, and peppers.

5 from 12 votes

Prep15 minutes

Cook30 minutes

Total45 minutes

Serves: 4

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Ingredients

• ▢ 8 chicken thighs on bone
• ▢ 3 tablespoons olive oil
• ▢ 2 large onions chopped
• ▢ 6 garlic cloves minced
• ▢ 2 red peppers cut into slices
• ▢ 1 pound cremini mushrooms cleaned and sliced
• ▢ 2 cups dry white wine
• ▢ 56 oz canned whole tomatoes (two 28oz cans), crushed or pureed
• ▢ Salt and Pepper
• ▢ 1 pinch crushed red pepper flakes
• ▢ 4 tablespoons fresh parsley chopped
• ▢ 3 bay leaves
• ▢ 1 cup olives I use kalamata olives

Cups – Metric

Instructions

• Heat 2 tablespoons of olive oil in a large, shallow pan over high heat.
• Season the chicken with salt and brown on both sides, working in batches if needed. Remove to a plate and discard most of the excess fat.
• Add the remaining tablespoon of olive oil to the pan. Add the onions sweat over low heat, 8 to 10 minutes.
• Add the garlic and cook for another minute.
• Add the peppers, and cook until softened, about 2 to 3 minutes.
• Add the mushrooms, season with salt and pepper, and cook until soft.
• Add the white wine and reduce by half.
• Add the tomatoes and return the chicken to the pan. Taste for seasoning. Add the red pepper flakes, parsley, bay leaves, and olives. Bring to a boil and reduce the heat to a simmer.
• Partially cover the pot and simmer for 20 to 30 minutes. Check the sauce periodically and if it reduces below the chicken, replenish with water as needed.
• Remove the chicken from the pot and place it on a serving platter. Taste the sauce for seasoning and add salt if needed. Discard the bay leaves.
• If the sauce looks greasy, skim the surface before serving. Spoon the sauce over the chicken to serve.

Tips + Notes

To Slow Cook

Follow the recipe through step 8 then transfer to a slow cooker, cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until chicken is cooked through. 

Nutrition Information:

Calories: 829kcal (41%)| Carbohydrates: 35g (12%)| Protein: 44g (88%)| Fat: 49g (75%)| Saturated Fat: 12g (75%)| Cholesterol: 221mg (74%)| Sodium: 778mg (34%)| Potassium: 2049mg (59%)| Fiber: 7g (29%)| Sugar: 17g (19%)| Vitamin A: 2841IU (57%)| Vitamin C: 124mg (150%)| Calcium: 203mg (20%)| Iron: 7mg (39%)

Author:Erren Hart

Course:Main Course

Cuisine:Italian

Keyword:Chicken Cacciatore, Chicken Cacciatore recipe, Chicken Recipes

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