Chicken Cacciatore (No Olives)

A blue and white platter serving chicken cacciatore.

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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.

Prep Time10

Cook Time50

Total Time1

Course: Dinner, Lunch, Main Course

Cuisine: Italian

Servings: servings

Calories: 414.31kcal

Author: Sarah Hill

Equipment

1 Large pot or Dutch oven

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!

Video

Notes

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.

Slow Cooker Method

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.

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