Chicken Cacciatore
This Chicken Cacciatore transforms simple, pantry-friendly ingredients into a rich, tomato-based Italian classic that tastes like it's been simmering all day — yet comes together in under an hour. Tender chicken pieces nestle into a savory sauce packed with tomatoes, bell peppers, onions, mushrooms, and fragrant herbs that meld together beautifully, making it impressive enough for guests yet easy enough for a busy weeknight.
Equipment
- Large cast iron skillet or Dutch oven with lid 12-inch works perfectly
- Chef's knife
- Cutting board
- Tongs For turning chicken
- Wooden spoon For stirring
- Measuring cups and spoons
- Shallow dish For dredging flour
- Meat thermometer (optional) Recommended for checking doneness
Ingredients
For the Chicken
- 3-4 lbs chicken pieces 1.4–1.8kg; thighs, drumsticks, or bone-in breasts; bone-in skin-on recommended
- salt to taste
- black pepper to taste
- 1/2 cup all-purpose flour about 60g; for dredging
- 3 tbsp olive oil extra virgin recommended; plus more if needed
For the Sauce
- 1 large yellow onion diced
- 1 red bell pepper sliced into strips
- 1 green bell pepper sliced into strips
- 8 oz mushrooms about 225g; sliced
- 4 cloves garlic minced
- 28 oz crushed tomatoes about 795g; 1 can; San Marzano recommended
- 1/2 cup dry white wine 120ml; or substitute chicken broth
- 2 tbsp tomato paste
- 1 tbsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes optional
- 2 bay leaves removed before serving
For Garnish
- fresh basil leaves torn; to taste
- fresh parsley chopped; to taste
Instructions
- Pat chicken pieces completely dry with paper towels, then season generously on all sides with salt and black pepper. Dredge each piece in flour, shaking off any excess, and set aside on a plate.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Working in batches, cook chicken skin-side down for 5–7 minutes until deeply golden, flip, and brown the other side for 5 more minutes; transfer to a plate (chicken will not be fully cooked yet).
- Reduce heat to medium and cook the onion in the same pan for 4–5 minutes until softened; add bell peppers and cook 5 minutes, then mushrooms for 3–4 minutes. Stir in garlic and cook 30 seconds until fragrant.
- Stir in tomato paste and cook 1–2 minutes, then pour in wine, scraping up any browned bits from the pan. Add crushed tomatoes, oregano, basil, red pepper flakes, and bay leaves; season with salt and pepper and stir to combine.
- Nestle the browned chicken back into the sauce, spoon sauce over each piece, and bring to a gentle simmer. Cover and cook on low for 30–35 minutes until chicken reaches an internal temperature of 165°F (74°C); remove and discard bay leaves.
- Taste sauce and adjust seasoning as needed. Garnish with torn fresh basil and chopped parsley, then serve hot directly from the pan with extra sauce spooned over each portion.
Notes
- Don't skip browning — the caramelized crust on the chicken builds foundational flavor that defines the dish. Work in batches and resist moving the chicken too early.
- Pat chicken completely dry before flouring; surface moisture will cause steaming instead of browning.
- Bone-in, skin-on chicken pieces deliver the best flavor and moisture. Boneless cuts work too — reduce simmering time to 20–25 minutes and check early to avoid overcooking.
- No wine? Substitute with equal amounts of chicken broth plus 1 tablespoon white wine vinegar or lemon juice to replicate the acidity.
- If the sauce is too thin after cooking, remove the lid and simmer uncovered for 10–15 minutes to reduce to your desired consistency.
- Make-ahead tip: This dish tastes even better the next day as flavors continue to develop. Prepare up to 2 days ahead, refrigerate, and reheat gently on the stovetop with a splash of broth.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat on the stovetop over medium-low with a splash of broth, in the microwave in 2-minute intervals, or in a covered baking dish at 350°F (175°C) for 20–25 minutes.
- Serve over creamy polenta, pappardelle, rigatoni, mashed potatoes, or with crusty bread to soak up the sauce.
- Variation ideas: Add 1/2 cup pitted kalamata olives for a Mediterranean twist, double the mushrooms for extra heartiness, or add zucchini or eggplant in the last 15 minutes for extra vegetables.
Nutrition
Serving: 1ServingCalories: 380kcalCarbohydrates: 18gProtein: 42gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 125mgSodium: 520mgPotassium: 890mgFiber: 4gSugar: 8gVitamin A: 28IUVitamin C: 95mgCalcium: 6mgIron: 18mg
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