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If you have a craving for a hearty, comforting Italian classic, this Chicken Cacciatore Recipe will become your new go-to favorite. With its rich tomato sauce, tender chicken, and vibrant layers of bell peppers and mushrooms, every bite feels like a warm hug from an Italian Nonna. This dish is the perfect balance of rustic flavors and simple ingredients, coming together in a way that’s both elegant and effortlessly satisfying. Whether you’re cooking for family or a dinner party, the Chicken Cacciatore Recipe delivers bold flavors and an inviting aroma that make every mealtime memorable.
Ingredients You’ll Need
The beauty of this Chicken Cacciatore Recipe lies in how uncomplicated the ingredients are, yet how they combine to create a dish bursting with color, texture, and flavor. Each component is essential, from the tender chicken thighs to the fragrant dried herbs and fresh parsley garnish, ensuring every bite sings with authentic Italian charm.
- 4 bone-in, skin-on chicken thighs: These offer the perfect combination of juicy meat and crispy skin after browning.
- 1 tablespoon olive oil: Adds a subtle richness and helps get that beautiful golden crust on the chicken.
- 1 onion, diced: Provides a sweet, savory base that melts into the sauce.
- 1 red bell pepper, sliced: Brings a pop of color and natural sweetness to the dish.
- 1 green bell pepper, sliced: Adds a slightly peppery bite and vibrant contrast.
- 3 cloves garlic, minced: Infuses the sauce with aromatic depth and a bit of bite.
- 1 cup mushrooms, sliced (optional): Introduces an earthy note and tender texture.
- 1 (28 oz) can crushed tomatoes: The rich, tangy base of the hearty sauce.
- 1/2 cup dry white wine (or chicken broth): Used to deglaze and add complexity to the sauce.
- 1/2 cup chicken broth: Adds moisture and layers of savory flavor.
- 1 teaspoon dried oregano: Brings classic Italian herbaceousness to the dish.
- 1 teaspoon dried basil: Enhances the sauce with a sweet, fragrant note.
- 1/4 teaspoon crushed red pepper flakes (optional): Adds a gentle, warming heat if you like a touch of spice.
- 1/4 cup fresh parsley, chopped (for garnish): Brightens the dish and adds fresh, verdant flavor.
- Salt and pepper, to taste: Essential for seasoning and balancing all the flavors.
- Fresh basil (optional, for garnish): A lovely finishing touch that adds a burst of fresh aroma.
How to Make Chicken Cacciatore Recipe
Step 1: Brown the Chicken
Start off by heating olive oil in a large skillet or Dutch oven over medium-high heat. Season your chicken thighs generously with salt and pepper. Place them skin-side down and cook for 5 to 7 minutes until the skin turns a gorgeous golden brown. Flip and cook the other side for around 4 to 5 minutes. Once browned to perfection, remove the chicken and set it aside. This initial sear creates a deep, savory foundation for the sauce later.
Step 2: Sauté the Vegetables
In the same pan, layer in your diced onions, red and green bell peppers, and mushrooms if you’re using them. Sauté for about 5 to 6 minutes until everything softens and starts to caramelize, bringing out natural sweetness and depth. Add minced garlic and cook for another 1 to 2 minutes, allowing the fragrance to fill your kitchen and enhance the sauce’s flavor profile.
Step 3: Deglaze the Pan
Pour in the white wine or chicken broth to loosen all those delicious browned bits stuck to the pan—this is where much of the flavor magic happens. Let the liquid simmer for 2 to 3 minutes until it reduces slightly, intensifying the aroma and richness of the dish.
Step 4: Build the Sauce
Now it’s time to stir in your crushed tomatoes, chicken broth, oregano, basil, and red pepper flakes if you want a little extra kick. Taste and add salt and pepper as needed. Nestle the browned chicken pieces back into the skillet, submerging them gently into the sauce. Bring everything to a gentle simmer, letting the flavors meld beautifully.
Step 5: Simmer Until Tender
Cover the skillet and reduce the heat to low. Let the chicken simmer for about 30 to 35 minutes, or until it’s completely cooked through and tender. The internal temperature should reach 165°F or 74°C. This slow cooking allows the chicken to soak up all the vibrant tomato and herb goodness.
Step 6: Garnish and Serve
Finish the dish by sprinkling freshly chopped parsley or a few fresh basil leaves on top. This adds a fresh, herby brightness that perfectly balances the richness of the sauce. Your Chicken Cacciatore Recipe is now ready to impress!
How to Serve Chicken Cacciatore Recipe
Garnishes
Fresh herbs like parsley or basil are the go-to garnishes that brighten each bite with their lively fragrance and color. A sprinkle of Parmesan cheese can also add a lovely savory umami touch. Don’t be shy to add a drizzle of high-quality olive oil just before serving for an extra layer of silkiness.
Side Dishes
This Chicken Cacciatore Recipe pairs wonderfully with pasta—think a simple spaghetti or pappardelle to soak up the luscious sauce. Creamy polenta or buttery mashed potatoes are equally delightful options, offering a smooth, comforting base. For a lighter option, serve with crusty Italian bread to mop up every bit of that incredible sauce.
Creative Ways to Present
For a rustic family-style meal, serve the chicken right in the skillet it was cooked in and pass around bowls of sides. If you want to elevate the presentation for guests, plate each chicken thigh atop a twirl of pasta, garnished with fresh herbs and a sprinkle of cheese. For a fun twist, turn this classic into a hearty sandwich by piling the chicken and sauce onto toasted ciabatta bread.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Cacciatore Recipe keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to preserve all those rich flavors and tender textures. The sauce actually tastes even better the next day as the flavors continue to meld.
Freezing
If you want to save the dish for longer, Chicken Cacciatore freezes well for up to 3 months. Make sure to cool it completely before transferring to a freezer-safe container or heavy-duty freezer bag. Labeling your container will help you remember this gem when you need a comforting meal in a pinch.
Reheating
Reheat leftovers gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking and keep the chicken moist. You can also reheat in the microwave, but be sure to cover the dish and check frequently to avoid drying out the meat. Adding a splash of chicken broth can revive the sauce as it warms.
FAQs
Can I use boneless chicken instead of bone-in for this Chicken Cacciatore Recipe?
Absolutely! While bone-in, skin-on chicken thighs provide more flavor and juiciness, boneless chicken breasts or thighs can be used if you prefer. Just be sure to adjust cooking times to prevent drying out boneless cuts.
Is it necessary to use white wine in the recipe?
Not at all. White wine adds a lovely depth and acidity, but you can substitute chicken broth for a non-alcoholic version that’s just as flavorful and kid-friendly.
Can I make this recipe gluten-free?
Yes, Chicken Cacciatore is naturally gluten-free if you avoid adding any flour or gluten-containing sides. Just be sure your chicken broth and canned tomatoes do not contain any hidden gluten ingredients.
How spicy is the dish with red pepper flakes?
The crushed red pepper flakes add just a gentle warmth rather than overpowering heat. You can omit them entirely or adjust the amount to suit your spice preference.
What is the best type of pan to cook Chicken Cacciatore in?
A heavy-bottomed skillet or Dutch oven works best because it heats evenly, allowing the chicken to brown perfectly and the sauce to simmer gently without scorching.
Final Thoughts
There’s something truly special about making your own Chicken Cacciatore Recipe at home. It’s a dish that feels both cozy and celebratory, bringing bold Italian flavors right to your dinner table with every simmer and stir. I encourage you to dive in, have fun with the ingredients, and savor each delightful bite of this timeless classic. You might just find yourself making it again and again.
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Chicken Cacciatore Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 to 4.4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
Chicken Cacciatore is a classic Italian rustic stew featuring tender, braised chicken thighs cooked in a rich tomato sauce with bell peppers, onions, garlic, and aromatic herbs. This comforting dish is perfect served over pasta, rice, or with crusty bread, delivering a hearty, flavorful meal in just under an hour.
Ingredients
Chicken
- 4 bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)
- Salt and pepper, to taste
- 1 tablespoon olive oil
Vegetables and Sauce
- 1 onion, diced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 1 cup mushrooms, sliced (optional)
- 1 (28 oz) can crushed tomatoes
- 1/2 cup dry white wine (or chicken broth)
- 1/2 cup chicken broth
Herbs and Seasonings
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup fresh parsley, chopped (for garnish)
- Fresh basil (optional, for garnish)
Instructions
- Brown the Chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Season chicken thighs with salt and pepper. Place the chicken skin-side down in the hot oil and cook for 5-7 minutes until the skin is golden brown and crisp. Flip the chicken and cook for another 4-5 minutes on the other side. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: Using the same skillet, add diced onions, red and green bell peppers, and mushrooms if using. Sauté the vegetables for 5-6 minutes, stirring occasionally, until they soften and begin to caramelize. Add the minced garlic and continue cooking for another 1-2 minutes until fragrant.
- Deglaze the Pan: Pour in the dry white wine or chicken broth to deglaze the skillet, scraping the bottom with a wooden spoon to release all the brown bits stuck to the pan. Let the liquid simmer for 2-3 minutes to reduce slightly and concentrate the flavors.
- Add Tomatoes and Seasonings: Stir in the crushed tomatoes, additional chicken broth, dried oregano, dried basil, and crushed red pepper flakes if using. Season the sauce with salt and pepper to taste. Mix well to combine all ingredients.
- Simmer the Chicken: Nestle the browned chicken thighs back into the tomato sauce. Bring the mixture to a gentle simmer, then cover the skillet and reduce the heat to low. Let it cook for 30-35 minutes until the chicken is fully cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C).
- Garnish and Serve: Remove the skillet from heat and sprinkle freshly chopped parsley and optional fresh basil on top. Serve the Chicken Cacciatore over your favorite pasta, rice, or with crusty bread to soak up the delicious sauce.
Notes
- For extra depth of flavor, you can add a splash of balsamic vinegar or a teaspoon of capers when adding the tomatoes.
- If avoiding alcohol, substitute white wine with additional chicken broth as indicated.
- Mushrooms are optional but add an earthiness that complements the dish well.
- Adjust the crushed red pepper flakes based on your preferred spice level.
- Leftovers store well covered in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
