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5 from 27 votes
Authentic Chicken Cacciatore is an Italian classic! | cafedelites.com
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Chicken Cacciatore
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

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 you'll never get a more succulent home cooked meal than this recipe! Easy to make and loved by the entire family!

Course: Dinner
Cuisine: Italian
Servings: 6 people
Calories: 310 kcal
Author: Karina
Ingredients
  • 6 skinless chicken thighs bone-in
  • Salt and pepper to season
  • 2 tablespoons olive oil (more if needed )
  • 1 medium onion diced
  • 2 tablespoons minced garlic (or 8 cloves)
  • 1 small yellow bell pepper (capsicum), diced
  • 1 small red bell pepper (capsicum), diced medium
  • 1 large carrot peeled and sliced
  • 10 oz (300g) mushrooms sliced
  • 1/2 cup pitted black olives
  • 8 sprigs thyme
  • 2 tablespoons each freshly chopped parsley and basil plus more to garnish
  • 1 teaspoon dried oregano
  • 150 ml red wine
  • 28 oz (820g) crushed tomatoes
  • 2 tablespoons tomato paste
  • 7 oz (200g) Roma tomatoes halved
  • 1/2 teaspoon red pepper flakes
Instructions
  1. Season chicken with salt and pepper. 

  2. Heat oil in a heavy cast iron skillet. Fry the onion until transparent (about 3-4 minutes) then add in the garlic and sauté until fragrant (about 30 seconds). 

  3. Add the peppers, carrot, mushrooms and herbs; sauté for 5 minutes until vegetables are beginning to soften.

  4. Add the chicken and sear on both sides until golden (occasionally mix the vegetables around the chicken in the pan so they don't stick).

  5. Pour in the wine; allow to simmer and reduce down (about 5-6 minutes).

  6. Add the crushed tomatoes, tomato paste, Roma tomatoes and chill flakes. Season with salt and pepper to your tastes. Continue to cook over stove top OR in the oven following the instructions below.
FOR STOVE TOP:
  1. Mix all of the ingredients together; cover with lid, reduce heat to low and allow to simmer (while stirring occasionally) for 30-40 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:
  1. Transfer the covered skillet to a preheated oven at 375°F (190°C) and cook for 50 minutes. Remove the lid and cook for an additional 20 minutes until the chicken is tender and falling off the bone, and the sauce has reduced down.

Recipe Notes

FOR THE SLOW COOKER USE THIS RECIPE

If the sauce is too thin for your liking, add 2 tablespoons of tomato paste while it's simmering to thicken.
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.

Nutrition Facts
Chicken Cacciatore
Amount Per Serving
Calories 310 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 2g 10%
Cholesterol 107mg 36%
Sodium 511mg 21%
Potassium 1157mg 33%
Total Carbohydrates 22g 7%
Dietary Fiber 5g 20%
Sugars 11g
Protein 27g 54%
Vitamin A 77.6%
Vitamin C 93.3%
Calcium 9.7%
Iron 22.4%
* Percent Daily Values are based on a 2000 calorie diet.