A hearty Chicken Cacciatore is the perfect Italian dish to add to your repertoire. Chicken thighs are braised with mushrooms and peppers in a flavorful tomato sauce for a rustic dinner feel. This is one of my favorite Italian comfort foods for family meals and weeknight dinners.
Save this Recipe!
Get the recipe link sent to your inbox so you can come back to it later!
Jump to:
Chicken Cacciatore Recipe
Chicken cacciatore is a nostalgic dinner recipe alongside my homemade lasagna and my Nonna’s classic red sauce. This dish is commonly made with chicken, rabbit, or really whatever can be caught. Cacciatore translates to hunter, making this a rustic, make-it-with-what-you-have Italian classic. I’ll spare you the full details, but my Nonna often made this with rabbit that she skinned and prepared all by herself. Like most of her dishes, this was a labor of love.
This recipe calls for some good old chicken thighs you can find right at the grocery store– no preparation required. I also omitted olives which are a common ingredient, feel free to add them. The tomato sauce is packed with sauteed mushrooms, peppers, and onions, creating a deep flavor profile that’s warming and hearty. The braised chicken thighs are juicy and tender and tie this one-pot meal together beautifully.
Ingredients
- Chicken Thighs. Bone-in chicken thighs are perfect for this dish because they stay tender and juicy and fall right off the bone when braised. You can also use drumsticks or a mix of both.
- Yellow Onion & Garlic. Give the tomato sauce a deep, savory flavor.
- Green Bell Pepper. Add an earthy flavor and crunchy texture to the sauce.
- Mushrooms. A classic ingredient that adds a rich, earthy, and umami flavor to chicken cacciatore.
- Tomato Paste. For a concentrated deep tomato flavor.
- Chicken Broth. Used as the braising liquid.
- Crushed & Diced Tomatoes. I like to use a mix of the two for texture and body.
- Italian Seasoning. I just used a dried Italian seasoning for simplicity, but you can also use a mixture of fresh herbs like basil, thyme, rosemary, oregano, and sage if you have them.
See the recipe card below for the remaining ingredients and quantities.
Instructions
Brown the chicken
Season the chicken before braising by patting both sides dry and rubbing them with salt and black pepper. Add olive oil to the pan and sear over medium-high heat for 4-5 minutes on both sides. Remove and set aside.
Sauté the veggies
Turn the heat down to medium and add the chopped onion, bell pepper, and mushrooms. Sauté the vegetables for 3-4 minutes. Once the vegetables are soft, add the garlic and cook for a few more minutes.
Add tomato paste
Add the tomato paste and caramelize with the vegetables for 3 minutes.
Simmer
Deglaze with chicken broth while scraping any browned bits from the bottom of the pan. Once that’s done, add the tomatoes, Italian seasoning, salt, and black pepper and stir. Add the chicken back to the pot and reduce the heat to low. Simmer for 25-30 minutes until the chicken is tender.
Serve
Take the cacciatore off the stove and sprinkle with fresh chopped parsley. Serve over pasta, polenta, or with a crusty Italian loaf. Enjoy!
Sarah's Top Tips
- Use bone-in cuts of chicken for this recipe- thighs or drumsticks as they stay tender throughout the cooking process.
- Braised chicken dishes are all about cooking low and slow. Be sure to simmer all the ingredients on low heat for the best flavor and tender chicken.
- If the sauce seems too acidic for you, add a pinch of sugar or a splash of cream at the end. However, simmering the sauce for at least 30 minutes should naturally bring out the sweetness of the tomatoes.
Slow Cooker Method
You can also make this recipe right in your slow cooker. Season and sear the chicken like normal before adding it to the slow cooker. In the same skillet, sauté onions, garlic, bell peppers, and mushrooms, then deglaze with wine. Add everything to the slow cooker, along with the crushed and diced tomatoes, Italian seasoning, and a bay leaf. Cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender.
Serving
I grew up eating cacciatore with warm, crusty bread, but it can also be served with pasta, polenta, rice, or even mashed potatoes.
Storage & Reheating
Chicken cacciatore tastes even better the next day! Store any leftovers in an airtight container in the refrigerator for 3-4 days. Reheat on the stovetop, and make sure the chicken reaches an internal temperature of 165°F. You can also freeze leftovers for up to 3 months. Defrost overnight before heating up on the stovetop.
Similar Recipes
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and comment below. Share it on Instagram, Facebook and Pinterest!
📋 Recipe
Tap stars to rate!
Chicken Cacciatore (No Olives)
KITCHEN TOOLS NEEDED
- 1 Large pot or Dutch oven
Save this Recipe!
Get the recipe link sent to your inbox so you can come back to it later!
Ingredients
- 4 bone-in, chicken thighs
- salt, to taste
- black pepper, to taste
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 1 cup mushrooms, sliced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- ½ cup chicken broth
- 1 (28 ounce) can crushed tomatoes
- 1 (14 ounce) can diced tomatoes, drained
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- fresh parsley, chopped (for garnish)
Instructions
- Pat the chicken thighs dry with paper towels and season both sides with salt and pepper. Heat olive oil in a Dutch oven or large pot over medium-high heat. Add the chicken thighs and sear until golden brown on both sides, about 4–5 minutes per side. Remove the chicken and set aside.
- Reduce the heat to medium. Add the onion, bell pepper and mushrooms. Sauté for 3–4 minutes until softened. Stir in the garlic and cook for a few more minutes. Add the tomato paste to the pot and allow to caramelize for a few minutes.
- Deglaze the pan with chicken broth, scraping any browned bits from the bottom of the pan. Add the cans of tomatoes, Italian seasoning, salt and pepper. Stir to combine the sauce.
- Return the chicken to the pot, reduce the heat to low, cover, and simmer for 25–30 minutes, until the chicken is tender. Remove from heat and serve with chopped parsley and grated Parmesan cheese. Serve hot over pasta, polenta, or with crusty bread. Enjoy!
Sarah's Tips
- Use bone-in cuts of chicken for this recipe- thighs or drumsticks as they stay tender throughout the cooking process.
- Braised chicken dishes are all about cooking low and slow. Be sure to simmer all the ingredients on low heat for the best flavor and tender chicken.
- If the sauce seems too acidic for you, add a pinch of sugar or a splash of cream at the end. However, simmering the sauce for at least 30 minutes should naturally bring out the sweetness of the tomatoes.
- Chicken cacciatore tastes even better the next day! Store any leftovers in an airtight container in the refrigerator for 3-4 days. Reheat on the stovetop, and make sure the chicken reaches an internal temperature of 165°F. You can also freeze leftovers for up to 3 months. Defrost overnight before heating up on the stovetop.
Comments
No Comments