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Authentic Chicken Cacciatore is an Italian classic! in a bowl
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4.86 from 128 votes

Chicken Cacciatore

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! Easy to make and loved by the entire family!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dinner
Cuisine: Italian
Keyword: chicken cacciatore
Servings: 6 people
Author: Karina Carrel

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
  • 1/2 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
  • 1/2 teaspoon red pepper flakes
US - Metric

Instructions

  • Season chicken with salt and pepper. 
    chicken thigh being seasoned 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.
    chicken thigh seared in a pan
  • 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.
    onion and garlic sautéing in a pan
  • Pour in the wine, scraping up browned bits from the bottom of the skillet. Cook until wine is reduced, about 2 minutes.
    wine being poured into pan with vegetables
  • 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.
    wine being poured into pan with vegetables

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

If you have any leftovers, you are in luck because the flavors are actually even better the next day!
  • Fridge: Store the cooled cacciatore in an airtight container in the refrigerator for up to 3 to 4 days. You can reheat it gently on the stove over medium-low heat until warmed through.
  • Freezer: You can freeze this for up to three months in airtight meal prep containers. This makes for a perfect, ready-made meal on busy nights when you need it! Just let it thaw in the fridge overnight before reheating.
If you want to make this dish completely hands-off after searing the chicken and building the sauce, you can finish it in the oven instead of on the stove! Just transfer your covered cast iron skillet to a preheated oven at 375°F (190°C) and bake for 50 minutes. The dry heat of the oven thickens the tomato sauce beautifully.

Nutrition

Calories: 374kcal | Carbohydrates: 21g | Protein: 31g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 127mg | Sodium: 562mg | Potassium: 1214mg | Fiber: 6g | Sugar: 11g | Vitamin A: 3484IU | Vitamin C: 66mg | Calcium: 105mg | Iron: 4mg