The BEST Chicken Cacciatore in a rich and rustic sauce with chicken falling off the bone is simple Italian comfort food at its best!
Authentic Chicken Cacciatore is an Italian classic and makes for an incredible dinner. You’ll never get a more succulent home cooked meal than this recipe! Easy to make and loved by the entire family, Cacciatore aromas fill your entire house with comfort and warmth as it cooks itself on the stove or in the oven! You can also try our slow cooker chicken cacciatore recipe
Hunter
Cacciatore means hunter in Italian, and alla cacciatora translates to a ‘hunter-style’ meal with chicken (or rabbit), onions, tomatoes, herbs, vegetables, and usually wine or vinegar.This is one of those recipes I found years ago in an old, tattered Italian cookbook. Every time I’d remake it through the years, I’d adjust something in it to eventually reach a cacciatore recipe so perfect, it’s one recipe your entire family will look forward too! If you love Italian recipes you need to try my Turkey, Spinach and Ricotta Cannelloni with a Creamy Tomato Sauce
Why You’ll Love This Recipe:
- Easy Preparation: This Chicken Cacciatore recipe is simple enough for home cooks of all skill levels. With straightforward steps, you’ll have a satisfying meal on the table with minimal fuss.
- Family Favorite: The rich flavors and comforting essence of this dish make it a hit with everyone, ensuring that it earns a place in your dinner rotation just like my baked meatballs recipe, another family favourite
- Make-Ahead Goodness: The flavors deepen and improve when left to meld overnight. Plus, it freezes well, making it ideal for meal prep!
Ingredients
- Skinless Chicken Thighs Opt for bone-in chicken thighs for their juicy meat and rich flavor, which pairs perfectly with the sauce. The bones help infuse the dish with extra depth as it simmers. These are usually called ‘chicken thigh cutlets‘
- Mushrooms, sliced add umami flavor and a wonderful earthy note to the dish. Brown mushrooms work particularly well, as they hold their shape and absorb the flavors beautifully. I use them in my chicken stroganoff recipe and its delicious
- Red Wine, a dry red wine (like Chianti) enriches the sauce, adding acidity and depth that help balance the rich flavors. It also helps deglaze the skillet, capturing the fond from the chicken.
- Dried Oregano brings a warm, slightly bitter flavor that complements the other herbs and enhances the dish’s rustic profile.
- Red Pepper Flakes adds a subtle heat, enhancing the overall flavor without overpowering the dish.
- Roma Tomatoes add extra flavor and texture to the dish, bringing in a burst of freshness just like in my caprese grilled cheese recipe
- Crushed Tomatoes are the star of the sauce! Crushed tomatoes create the base, imparting sweetness, acidity, and a luscious texture. Opt for quality Italian canned tomatoes for the best flavor.
*See recipe card for full list of ingredients
For a twist on Chicken Cacciatore, consider adding ingredients like zucchini or eggplant for extra vegetables, or swapping in chicken breasts for a leaner and more protein rich option. If you prefer a creamier sauce, stirring in some heavy cream or a splash of coconut milk towards the end can add richness and help thicken it up. Additionally, fresh lemon juice or zest can brighten the dish beautifully.
What is cacciatore sauce made of?
Chicken Cacciatore sauce is a full-flavoured sauce using simple ingredients. Onion and garlic are sautéed in oil in the same skillet with bell peppers, carrots, mushrooms and herbs. I love using brown mushrooms in this cacciatore.
Dry red wine is then added into the skillet and gently simmered to scrape up any browned bits leftover from the chicken in the skillet. Continue cooking until the wine is reduced by at least half.
The result? The most incredible rustic tomato Cacciatore sauce simmering and soaking into juicy chicken thighs until they fall off the bone and melt in your mouth! Speaking of melting in your mouth, you must try my cheesy meatball recipe as well.
how do you make chicken cacciatore?
This Chicken Cacciatore recipe is an easy throw-together-meal with the most delicious sauce full of incredible flavours!
Simply heat a couple of tablespoons of oil in a skillet and sear chicken thighs until golden. It takes about 3-4 minutes on each side, then you’ll finish them off in the beautiful rustic cacciatore sauce. If you like cooking with a skillet, be sure to try my delicious thai chicken thighs and noodles recipe made in the one skillet
- Season The Chicken: Begin by seasoning six bone-in, skinless chicken thighs with a generous pinch of salt and pepper. Properly seasoning the chicken is crucial and adds a savory base to the dish. Ensure each piece is evenly seasoned, and let the chicken sit for a few minutes to absorb the flavors.
- Sear the chicken: Heat 2 tablespoons of extra virgin olive oil in a heavy-duty cast iron skillet over medium heat. Once the oil is hot but not smoking, add the chicken thighs skin-side down. Sear for about 3-4 minutes on each side until a golden crust forms Transfer the chicken to a plate and set aside.
- Build a Flavorful Base by Sautéing: Add the remaining tablespoon of olive oil to the skillet. Sauté 1 medium diced onion until it becomes soft and translucent, roughly 3-4 minutes. Stir in 2 tablespoons minced garlic and cook briefly (about 30 seconds) until aromatic.
- Vegetables and Fresh Herbs: Mix in the diced yellow and red bell peppers, carrot, mushrooms, fresh thyme, chopped parsley, fresh basil and dried oregano. Cook this mixture for about 5 minutes, allowing all the ingredients to meld together as they soften and release their natural juices.
- Deglaze the Skillet with Red Wine: Pour dry red wine (such as Chianti) into the skillet. The wine not only deglazes, lifting all those flavorful browned bits from the skillet’s bottom, but also adds depth with acidity. Allow the wine to simmer (2 minutes) reducing slightly and intensifying the flavors while forming a rich base for the sauce.
- Craft the Sauce: Stir in crushed tomatoes and tomato paste. The tomato paste thickens while the crushed tomatoes provide body and tanginess. Add halved Roma tomatoes Red Pepper Flakes if you desire a bit of heat.
- Reintroduce the Chicken: Return the seared chicken thighs to the skillet, ensure they are well submerged. This step is crucial for infusing the chicken with the sauce’s rich flavors, ensuring every bite is succulent and flavorful.
- Finish Cooking: Cover the skillet with a lid. Reduce heat to low and allow the dish to simmer gently for 40 minutes, stirring occasionally. This ensures the chicken becomes tender enough to fall off the bone. About 10 minutes before completion, add black olives, garnish with parsley and serve.
*Prefer to finish the dish in the oven?
Oven Method:
If using the oven, preheat it to 375°F (190°C). Transfer the covered skillet to the oven and cook for 50 minutes.
Uncover, stir in the black olives, and bake for an additional 20 minutes. This method helps thicken the sauce and ensures the chicken is exquisitely tender.
RECIPE FAQ’s
Bone-in, skinless chicken thighs are ideal for Chicken Cacciatore as they provide rich flavor and remain tender after simmering in the sauce. However, you can also use chicken breasts or even a whole chicken cut into pieces.
Yes, Chicken Cacciatore can be made in a slow cooker. Follow the initial steps of searing the chicken and sautéing the vegetables, then transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
If you prefer not to use wine, you can substitute it with chicken broth or a mix of red grape juice and a splash of vinegar to mimic the acidity and flavor profile wine brings to the sauce.
Chicken Cacciatore pairs well with pasta, garlic butter rice, or creamy mashed potatoes. For a low-carb alternative, serve it with cauliflower rice, zucchini noodles, or steamed vegetables.
Brown mushrooms, such as cremini or baby bella, work well in Chicken Cacciatore as they add a deep, earthy flavor and maintain their texture after cooking. If you love mushrooms as much as I do try my garlic mushrooms recipe which you can serve with everything.
What is a good side dish for Chicken Cacciatore
If you’re wondering what to serve alongside Chicken Cacciatore, there are plenty of delicious options. For a classic pairing, consider serving it with Creamy Shrimp Pasta, Garlic Butter Rice, or Easy Creamy Mashed Potatoes. For a low-carb option, try Cauliflower Fried Rice, Singapore Zoodles, or simply steamed vegetables. The beauty of Chicken Cacciatore is that if there are any leftovers, the flavors improve the next day, or you can freeze it for up to three months in meal prep containers, making it a convenient ready-made meal.
More Italian-inspired recipes:
One Pan Tomato Basil Chicken & Rice
Mozzarella Meatballs In Tomato Sauce
Best Lasagna
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Chicken Cacciatore
Ingredients
- 3 tablespoons olive oil divided
- 6 bone-in skinless chicken thighs
- 1 pinch salt to season
- 1 pinch pepper
- 1 medium onion diced
- 2 tablespoons garlic minced, or 6 cloves
- 1 small yellow bell pepper diced
- 1 small red bell pepper diced
- 1 large carrot peeled and sliced
- 10 ounces mushrooms sliced
- ½ cup pitted black olives
- 8 sprigs thyme
- 2 tablespoons fresh parsley plus more to garnish
- 2 tablespoons fresh basil chopped
- 1 teaspoon dried oregano
- 150 ml red wine
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 7 ounces Roma tomatoes halved
- ½ teaspoon red pepper flakes
Instructions
- Season chicken with salt and pepper.
- Heat 2 tablespoons oil in a heavy cast iron skillet. Sear chicken on both sides until golden, about 3-4 minutes each side. Remove from skillet and set aside.
- Add remaining oil to the pan. Sauté the onion until transparent, about 3-4 minutes. Add in garlic and cook until fragrant, about 30 seconds. Add the peppers, carrot, mushrooms and herbs; cook for 5 minutes until vegetables begin to soften.
- Pour in the wine, scraping up browned bits from the bottom of the skillet. Cook until wine is reduced, about 2 minutes.
- Add crushed tomatoes, tomato paste, Roma tomatoes and chill flakes. Season with salt and pepper to your tastes. Return chicken pieces to the skillet and continue to cook over stove top OR in the oven following the instructions below.
FOR STOVE TOP:
- Mix all of the ingredients together; cover with lid, reduce heat to low and allow to simmer (while stirring occasionally) for 40 minutes or until the meat is falling off the bone. Add in the olives, allow to simmer for a further 10 minutes. Garnish with parsley and serve immediately.
FOR THE OVEN:
- Transfer the covered skillet to a preheated oven at 375°F (190°C) and cook for 50 minutes. Remove the lid, add in the olives and cook for an additional 20 minutes until the chicken is tender and falling off the bone, and the sauce has reduced.
Notes
TO MAKE AHEAD:
This chicken cacciatore can be made up to 1 day ahead, cooled, covered and refrigerated. Rewarm over low-medium heat.
TO FREEZE:
Transfer the cooled cacciatore into an air tight container and transfer to the freezer. The day of serving, thaw it out in the morning and bring to room temperature. Transfer to a skillet / pan and reheat over low-medium heat until warmed through. SELECT THE RIGHT CHICKEN Use bone-in, skinless chicken thighs for deeper flavor and juiciness. If using other cuts like breasts, keep an eye on cooking times to avoid dryness, as breast meat can cook faster than thighs. FOR THE PERFECT SEAR Ensure the skillet and oil are hot before adding the chicken so you achieve a good sear. This step is crucial for developing flavor, so don’t overcrowd the pan, as this can cause steaming instead of browning. For the slow cooker use this Slow Cooker Chicken Cacciatore recipe!
AJ says
I made this last night, and loved it. Only made a couple of changes. I can’t eat black olives, so added green ones instead. As well, I’m not crazy about red wine in recipes, so added a wee bit, and made up thee difference with broth. Delisioso!
George freeman says
Your total cook time is an hour off Reggie. You forgot the whole let it simmer for 40 minutes
D. Swanson says
It’s in the recipe.
Grant says
Great recipe Karina, quickly becoming a favourite! The spelling of “favourite”, is a hint. I’m in Sydney, Australia.
Third time I’ve made this. Each time was a little different depending on what was fresh and available, but the outcome was always delicious. This time there were two deviations. I substituted reconstituted dried shitake mushrooms for fresh, which is a bit like using dried Porcini as a previous correspondent suggested to add more flavour (there’s that spelling again), and, instead of Kalamata olives I used our home-made salt brined green olives from the tree in the in-law’s backyard. Both fitted in nicely.
It is a 2 hour job from go to wow on the stove-top ( I wasn’t watching television), and it does taste even better on day two!
Tam says
This is one of my favorite recipes, it’s awesome!
Michelle says
I think this extremely tasty! But I think I’d serve with pasta next time rather than mash. The sauce kind of gets too mooshed up with the mash. If anyone has better suggestions please share! Would love to make again!
Tammy says
I’ve made a similar recipe and alway served on Egg Noodles 25 years ago. I recently found that recipe and making it again today. I’ll keep you posted!
Mathew says
I made this for supper this evening and it was excellent,I only made 2 changes.the first was I couldn’t get thoughts so I bought legs and used both the thoughts and drums.and the second was I just don’t like olives so I omitted them.other than that I made it exactly as written and it turned out great.
Kevin M. says
Made this tonight and loved it! What would you suggest serving it over, white rice, or orzo? What is the authentic method?
I love Orzo and chose that as my wife had never had it, but we love both. I just love making authentic dishes from all around the world.
Thank you!
curmudgeon says
Absolutely the best. Did our homegrown heirloom tomatoes proud. We couldn’t stop sopping up the sauce.
Neva says
I forgot that I also added celery as my husband requests it I everything.
Neva says
This was my first ever chicken cacciatore. My husband is half-Italian and remembers his mother’s, so I made the effort. My only alteration was to leave out all salt as he must avoid it, and to sprinkle cumin on the chicken along with the black pepper. I prepped everything the evening before and accidentally put the olives in with the tomato mixture so they cooked the entire time, but since they were kalamatas rather than canned, they stood up to it. I served it over rigatoni and we sprinkled Romano cheese over. I sautéed zucchini and summer squash with a shallot, scallions, garlic, and garlic chives as a side.
This was fabulous. It is the new family favorite.