Chicken Cacciatore

Chicken Cacciatore is a classic Italian dish that brings together tender, juicy chicken thighs simmered in a rich, flavorful tomato sauce loaded with vibrant vegetables and aromatic herbs. This hearty one-pot meal is perfect for cozy family dinners or entertaining guests, offering a rustic charm that’s both comforting and impressive. With its combination of savory chicken, earthy mushrooms, sweet bell peppers, and a touch of spice, Chicken Cacciatore is a timeless recipe that’s as satisfying as it is delicious.

Why This Recipe Is a Must-Try

This Chicken Cacciatore recipe stands out because it’s incredibly flavorful yet easy to prepare. Using bone-in, skin-on chicken thighs ensures the meat stays juicy and tender while the skin crisps up beautifully during searing. The medley of vegetables adds layers of texture and taste, while the herbs and wine elevate the sauce to a rich, aromatic masterpiece. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe strikes the perfect balance between simplicity and depth of flavor, making it a must-try for anyone looking to enjoy a classic Italian dish at home.

Ingredients

• 6 chicken thighs, bone-in, skin-on
• 1 teaspoon salt, divided
• ½ teaspoon ground black pepper, divided
• ½ cup all-purpose flour
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 carrot, sliced into ⅕ inch slices
• 5 ounces (140g) mushrooms, sliced into ¼ inch slices
• 6 medium cloves garlic, minced
• 1 red bell pepper, sliced into strips
• 1 yellow bell pepper, sliced into strips
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• ½ teaspoon dried basil
• ½ cup (120ml) dry red wine (see Note 4 for substitution)
• 28oz (800g) diced tomatoes
• 3 tablespoons tomato paste
• ½ teaspoon crushed red pepper flakes (optional)
• ½ cup black olives, pitted

How To Make Chicken Cacciatore

Step 1: Prepare the Chicken

Pat the chicken thighs dry with paper towels. Season them evenly with ½ teaspoon salt and ¼ teaspoon black pepper. Dredge each piece lightly in the flour, shaking off any excess. This will help create a beautiful golden crust and thicken the sauce later.

Step 2: Brown the Chicken

Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the chicken thighs skin-side down. Cook for about 5-6 minutes per side, or until the skin is golden and crispy. Remove the chicken from the pan and set aside.

Step 3: Sauté the Vegetables

In the same pan, add the diced onion and sliced carrot. Sauté for about 4 minutes until they start to soften. Add the mushrooms and cook for another 3 minutes until they release their moisture and begin to brown. Stir in the minced garlic and cook for 1 more minute until fragrant.

Step 4: Add Peppers and Herbs

Add the red and yellow bell pepper strips to the pan, stirring to combine. Sprinkle in the dried oregano, thyme, basil, the remaining ½ teaspoon salt, and ¼ teaspoon black pepper. If you like a little heat, add the crushed red pepper flakes now. Cook for 2 minutes to allow the flavors to meld.

Step 5: Deglaze with Wine

Pour in the red wine to deglaze the pan, scraping the bottom with a wooden spoon to lift all the flavorful browned bits. Let the wine simmer for about 3-4 minutes until it reduces slightly.

Step 6: Add Tomatoes and Tomato Paste

Stir in the diced tomatoes and tomato paste until well combined. Bring the sauce to a gentle simmer.

Step 7: Return Chicken to the Pan

Nestle the browned chicken thighs skin-side up into the sauce. Cover the pan with a lid and let it simmer gently over low heat for 35-40 minutes, or until the chicken is cooked through and tender.

Step 8: Add Olives and Final Simmer

About 5 minutes before serving, stir in the pitted black olives. Let the sauce simmer uncovered to thicken slightly and allow the olives to warm through.

Step 9: Serve

Serve your Chicken Cacciatore hot over cooked pasta, rice, or creamy polenta. Garnish with fresh herbs if desired, and enjoy!

Expert Tips

• Use bone-in, skin-on chicken thighs for the best flavor and juiciness.
• Be sure to pat the chicken dry before dredging in flour to get a crispy skin.
• Don’t skip the step of deglazing with wine – it adds incredible depth to the sauce. If you prefer not to use wine, substitute with chicken broth mixed with a splash of balsamic vinegar.
• Simmer the sauce gently to keep the chicken tender and avoid drying it out.
• If you want a thicker sauce, remove the chicken after cooking and simmer the sauce uncovered until it reaches your desired consistency.
• Feel free to add fresh herbs like basil or parsley at the end for a burst of freshness.

Variations and Customizations

• Vegetables: Try adding zucchini, eggplant, or green olives for a different twist.
• Protein: Substitute chicken thighs with chicken breasts or turkey thighs if preferred, adjusting cooking time accordingly.
• Spice Level: Increase the crushed red pepper flakes or add a pinch of smoked paprika for more heat and smokiness.
• Herbs: Use fresh herbs in place of dried ones for a brighter flavor.
• Wine Substitute: If you don’t have wine, use low-sodium chicken broth with a splash of red wine vinegar or pomegranate juice as a non-alcoholic option.

How to Store Leftovers

Allow the Chicken Cacciatore to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat or in the microwave until heated through, adding a splash of water or broth if the sauce has thickened too much. This dish also freezes well – place portions in freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQ

Can I use boneless chicken thighs instead of bone-in?

Absolutely! Boneless chicken thighs will cook faster, so reduce the simmer time accordingly. They will still be tender and flavorful but may lack the depth of flavor that the bone imparts.

What can I use instead of red wine?

If you prefer not to use wine, substitute with low-sodium chicken broth combined with a tablespoon of red wine vinegar or pomegranate juice. This will maintain the acidity and depth in the sauce without the alcohol.

Is it necessary to dredge the chicken in flour?

Dredging the chicken in flour helps create a crispy skin and slightly thickens the sauce as it cooks. You can skip this step if desired, but the texture and sauce consistency may differ.

Can I make this recipe in a slow cooker?

Yes! Brown the chicken and sauté the vegetables on the stove first, then transfer everything to a slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender.

Conclusion

Chicken Cacciatore is a fantastic dish that brings the warmth and heartiness of Italian country cooking straight to your table. With its rich tomato sauce, tender chicken, and vibrant vegetables, it’s a meal that pleases every palate. Whether served over pasta, rice, or polenta, this recipe offers a comforting and impressive dinner option that’s perfect any night of the week. Give this Chicken Cacciatore a try, and you’ll have a new favorite to add to your recipe collection!