Chicken Cacciatore
Chicken Cacciatore is an Italian recipe categorized as main course, with 20 min of prep, 55 min of cooking, and 1 hr 15 min total. It yields 4 servings.
Chicken thighs are browned and then braised with onion, bell pepper, garlic, tomatoes, herbs, and wine. The slow simmer tenderizes the chicken and produces a rustic sauce for pasta, polenta, or bread.
Mealtime: Dinner
Type: Main Course
Cuisine: Italian
Dietary Preferences: Can be adapted to Gluten-Free
Cooking Time: Medium (1 hour)
Difficulty Level: Intermediate
Seasonal Preference: All-Year-Round
Nutritional Information (per serving)
Calories: 350
Protein: 25g
Carbs: 15g
Fat: 20g
Fiber: 4g
Kid-Friendly: Yes
Ingredients
- 4 bone-in, skin-on chicken thighs, about 2 lb total (900g)
- 1 teaspoon kosher salt (5g)
- 1/2 teaspoon black pepper (1g)
- 2 tablespoons extra-virgin olive oil (30mL)
- 1 large yellow onion, sliced
- 1 red bell pepper, sliced
- 8 oz cremini mushrooms, sliced (225g)
- 3 garlic cloves, minced
- 1/2 cup dry red wine (120mL)
- 1 can crushed tomatoes (28 oz / 794g)
- 1 teaspoon dried oregano
- 1 teaspoon chopped fresh rosemary
- 2 tablespoons drained capers (18g)
- 1/4 cup fresh parsley, chopped (15g)
Step by Step Instructions
- Pat the chicken thighs dry and season both sides with the kosher salt and black pepper.
- Heat the olive oil in a wide skillet or braiser over medium-high heat and brown the chicken skin-side down for 6 to 8 minutes, then brown the second side for 3 minutes; transfer to a plate.
- Pour off all but 2 tablespoons fat, add the onion, red bell pepper, and cremini mushrooms, and cook for 7 to 8 minutes, until softened and lightly browned.
- Stir in the garlic and cook for 30 seconds.
- Pour in the red wine, scrape up the browned bits, and simmer for 2 to 3 minutes, until reduced by half.
- Stir in the crushed tomatoes, dried oregano, fresh rosemary, and capers.
- Return the chicken skin-side up with its juices, cover, and simmer gently for 25 minutes.
- Uncover and simmer for 10 to 15 minutes more, until the sauce thickens and the thickest part of each thigh reaches at least 165°F (74°C); thighs are most tender near 175°F (79°C).
- Rest for 5 minutes, finish with the fresh parsley, and serve the Chicken Cacciatore with its vegetable-tomato sauce.
Variations and Serving Suggestions: For a gluten-free option, serve with gluten-free pasta or rice. You can also add mushrooms or olives to the sauce for more depth of flavor. Pair with a glass of Chianti or a light red wine
Storage & Reheating
Storage
Within two hours of cooking, divide leftover Chicken Cacciatore into shallow portions and refrigerate them in an airtight container at 40°F (4°C) or below. Use refrigerated leftovers within 3 to 4 days; freeze sooner if they will not be used in that window.
Reheating
Reheat Chicken Cacciatore gently in a covered skillet over low to medium-low heat with a small splash of broth or water to retain moisture and flavor. Turn or stir as needed for even heating and verify that the center reaches 165°F (74°C) before serving.
Practical Cooking Notes
paper towels, chef's knife, cutting board, measuring tools, wide skillet or braiser with lid, tongs, instant-read thermometer.
Check the thickest piece with an instant-read thermometer; poultry is ready at 165°F (74°C).
Prep time: 20 minutes. Cook time: 55 minutes. Total time: 75 minutes. Timing reflects the listed method; begin checking at the recipe's objective doneness cue.
Cooking Questions & Helpful Tips
Can I make Chicken Cacciatore ahead?
Yes. Cook the recipe completely, cool it within two hours, and refrigerate it in the sauce for up to three days. Reheat gently to 165°F (74°C), adding a splash of water if the sauce is thick.
Can I use chicken breasts?
Replace the four thighs with four bone-in chicken breasts of similar total weight. Begin checking after 20 minutes in the sauce and remove each breast when it reaches 165°F (74°C).
What can replace the red wine?
Replace the 1/2 cup red wine with 1/2 cup low-sodium chicken broth plus 2 teaspoons red wine vinegar. Reduce it briefly before adding the tomatoes.
What should I serve with it?
Soft polenta, pasta, or crusty bread suits the tomato sauce. Add a simple green vegetable or salad for contrast.