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

Don't skip searing the chicken. It builds the fond that gives the sauce its deep flavor, skip it and the sauce tastes flat no matter how long it simmers.
Bone-in thighs vary in size, so don't just go by the clock. The chicken is done when it pulls easily from the bone and hits 165°F internally.
If the sauce tastes sharp, don't reach for sugar right away. An extra 10 to 15 minutes uncovered mellows the tomatoes naturally, save the sugar or splash of cream for the rare batch that still needs it.
Thaw frozen chicken completely first. Frozen or partially frozen thighs won't sear properly and can throw off the simmer time.
Watching sodium? Swap in low sodium chicken broth and no-salt-added canned tomatoes, then adjust the added salt at the end to taste.
Want more heat? Add a pinch of red pepper flakes with the Italian seasoning.

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.

Nutrition