I love an easy recipe like chicken cacciatore that can feed the whole family, plus leave us with delicious leftovers. This chicken cacciatore is so tasty and goes well with any of your favorite starches, whether it's rice, potatoes, or pasta.
Want to make more of these braised recipes that make your house smell absolutely delightful? Try our Authentic Bolognese, Authentic Italian Braciole, or Italian Short Ribs with Gnocchi
Jump to:
Why Cacciatore Will Make Your Life Easier
Cacciatore is one of those recipes that fill your home with a delicious aroma. There is nothing like walking into a house that smells like a home-cooked meal. That fragrant smell of garlic and onions is a scent burned into my memory from childhood. I can remember coming into the house from playing outside and knowing Mom was cooking something like Authentic Italian Sunday Sauce or Classic Pasta Fagioli.
When I cook for the family, I always think about trying to get the complete meal all in the same cooking process. I HATE when I start cooking a protein and then I'm thinking about what vegetable should I cook, and whether I should also make pasta.
Chicken cacciatore is great because it has all of the protein and vegetables and it goes great with any grain. Throw on a pot of pasta or rice, roast some potatoes, or if you want to get fancy, cook some mushroom truffle risotto. I love when it's easy to get this all in front of my family, especially with minimum cleanup because you only need the dutch oven.
Substitutions and Ingredient Notes
Chicken Thighs. Bone-in or boneless depending on your preference. Either way, skin off for this recipe and make sure you get a really good sear on the chicken. Bone-in chicken thighs will be slightly easier to sear because you won't accidentally cook them through, while you'll have to be a little more careful with boneless. Boneless chicken thighs are easier if you have little kids. If it's grilling season, you can also check out our Grilled Lemon Pepper Chicken Thighs. Or if you only have chicken breast, try our Chicken Rollatini instead.
Vegetables. There is no "right" recipe for cacciatore. It's one of those recipes with a very murky history. Some say it dates back to the 14th or 16th century but as any smart-ass will tell you, "ThEy dIdN't hAvE ToMaToEs In ITaLy BaCk tHeN." Tomatoes were introduced to Italy in the mid-1500s. Regardless, cacciatore is usually chicken braised with tomatoes, mushrooms, and peppers. But, I say add other vegetables if you like.
Olives and Capers. They add a ton of flavor to the recipe but either can be left out if it is a flavor you don't like. I used kalamata olives but feel free to switch it up and use some green olives.
*Please see the recipe card below for more information on the ingredients.
Step-By-Step Directions
This is a pretty simple recipe and once you get everything in the pot, it pretty much does all the work on its own.
Step 1: Start by seasoning the chicken thighs with salt and pepper. Then, in a large dutch oven add olive oil and sear the chicken thighs on high heat on both sides for 3 minutes or until golden brown.
Remove the chicken and set them aside. They won't be cooked through yet.
Step 2: Add olive oil to the dutch oven and lower to medium heat. Add the peppers and mushrooms and saute until they begin to soften, about 3-4 minutes.
Step 3: Add in the chopped onions and saute for another 5 minutes. Stir in the minced garlic and allow it to saute for 30 seconds to 1 minute.
Step 4: Stir in the tomato paste and thoroughly combine with the vegetables. The tomato paste should begin to caramelize on the bottom of the pan. After 2 minutes, pour in the red wine and use a wooden spoon to scrape off the brown bits on the bottom of the pan.
Step 5: Simmer the red wine until it reduces by half. Then pour in the crushed tomatoes and return the chicken to the pot. Add the thyme, rosemary, and basil. Bring the sauce to a simmer. Simmer the sauce for 40 minutes, stirring occasionally. It's important to keep the sauce moving to avoid burning the sauce.
Step 6: Add capers and olives and simmer for another 10 minutes. Remove from the heat and serve with your favorite starch! Chicken cacciatore is one of those recipes that develops a better flavor by day 2. So this is a great recipe to have for leftovers!
Pro-Tips
- When I sear, I like to fill the bottom of the pan with the thighs and leave minimal space. This allows less steam to build up around the thighs and reduces the possibility of them accidentally overcooking.
Recipe FAQs
Serve chicken cacciatore over your favorite pasta, or a bowl of rice! Serve it with roasted potatoes, or even whip up some risotto. I love it the best over rice. It is so filling and the flavors soak into the rice so well!
I would reheat it in a saucepan. The chicken will cook evenly this way. If you're reheating and adding pasta, add a little bit of the pasta water to the pan you're reheating the chicken in. It will help the sauce stick to the pasta better!
You could add a water and cornstarch slurry but I guarantee it will thicken up once you take it off the heat for a bit. It will also be much thicker and more flavorful on day 2 of serving.
Please leave a comment and star rating below in the recipe card! I love to hear what you think of our recipes. Feel free to tag us on Instagram @vindelgiudice.
More Classic Italian Dishes
📖 Recipe
Easy Chicken Cacciatore
Equipment
- 1 dutch oven
Ingredients
- 6 bone-in or boneless chicken thighs
- 1 28 oz can crushed tomatoes
- 2 peppers
- 1 onion, medium
- 3 cloves garlic, minced
- 2 teaspoon salt
- 8 oz mushrooms
- 2 tablespoon tomato paste
- ½ cup kalamata olives
- 2 tablespoon capers
- fresh rosemary, thyme, and basil
- ½ cup red wine
- 3 tablespoon olive oil
Instructions
- Season the chicken thighs with salt and pepper.
- In a large dutch oven add olive oil and sear the chicken thighs on high heat on both sides for 3 minutes or until golden brown. Remove the chicken and set them aside
- Add olive oil to the dutch oven and lower to medium heat. Add the peppers and mushrooms and saute until they begin to soften, about 3-4 minutes. Then add in the onions and saute everything for another 5 minutes. Stir in the minced garlic and allow it to saute for 30 seconds to 1 minute.
- Stir in the tomato paste to combine with everything. The tomato paste should begin to caramelize on the bottom of the pan. After 2 minutes, pour in the red wine and use a wooden spoon to scrape off the brown bits on the bottom of the pan. Simmer the red wine until it reduces by half. Then pour in the crushed tomatoes and return the chicken to the pot. Add the thyme, rosemary, and basil and bring the sauce to a simmer.
- Simmer the sauce for 40 minutes, stirring occasionally. Add capers and olives and simmer for another 10 minutes. Remove from the heat and serve with your favorite starch!
Notes
- When I sear, I like to fill the bottom of the pan with the thighs and leave minimal space. This allows less steam to build up around the thighs and reduces the possibility of them accidentally overcooking.
Vinny
This is a delicious and hearty chicken meal that makes the house smell so wonderful. Let us know what you think!