Chicken Cacciatore Recipe

Want to head to an Italian restaurant (or better yet, an Italian grandmother’s kitchen) for dinner tonight? Try this Chicken Cacciatore!

This easy recipe has the hearty robustness and juicy tenderness of traditional chicken cacciatore, but is far faster to make.

You’ll find as many recipes for chicken cacciatore on the internet these days as there are Italian grandmothers who make them.

What they all share in common, however, is a richly flavored sauce, tender chicken, and copious amounts of love and care cooked into every recipe.

Even if you’ve never made a single chicken recipe before, you can cook this easy recipe with success and transport yourself to Italy!

To make this recipe as streamlined as possible, I skip dredging in flour—it’s really not needed.

Baked Chicken Parmesan and Crock Pot Chicken Marsala are two more excellent easy recipes that offer restaurant-worthy flavor.

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 recipe! Easy to make and loved by the entire family!

Prep: 10min

Total: 50min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 310 kcal, Carbohydrate 22 g, Protein 27 g, Fat 11 g, Saturated Fat 2 g, Cholesterol 107 mg, Sodium 511 mg, Fiber 5 g, Sugar 11 g, servingSize 1 serving

Ingredients:

• 3 tablespoons olive oil, (divided)
• 6 bone-in skinless chicken thighs
• Salt and pepper, ( to season)
• 1 medium onion, (diced)
• 2 tablespoons minced garlic, ((or 6 cloves))
• 1 small yellow bell pepper (capsicum), (diced)
• 1 small red bell pepper (capsicum), (diced)
• 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

Instruction:

1. {‘@type’: ‘HowToStep’, ‘text’: ‘Season chicken with salt and pepper. ‘, ‘name’: ‘Season chicken with salt and pepper. ‘, ‘url’: ‘https://cafedelites.com/chicken-cacciatore/#wprm-recipe-40527-step-0-0’}
2. {‘@type’: ‘HowToStep’, ‘text’: ‘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.’, ‘name’: ‘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.’, ‘url’: ‘https://cafedelites.com/chicken-cacciatore/#wprm-recipe-40527-step-0-1’}
3. {‘@type’: ‘HowToStep’, ‘text’: ‘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.xa0Add the peppers, carrot, mushrooms and herbs; cook for 5 minutes until vegetables begin to soften.’, ‘name’: ‘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.xa0Add the peppers, carrot, mushrooms and herbs; cook for 5 minutes until vegetables begin to soften.’, ‘url’: ‘https://cafedelites.com/chicken-cacciatore/#wprm-recipe-40527-step-0-2’}
4. {‘@type’: ‘HowToStep’, ‘text’: ‘Pour in the wine, scraping up browned bits from the bottom of the skillet. Cook until wine is reduced, about 2 minutes.’, ‘name’: ‘Pour in the wine, scraping up browned bits from the bottom of the skillet. Cook until wine is reduced, about 2 minutes.’, ‘url’: ‘https://cafedelites.com/chicken-cacciatore/#wprm-recipe-40527-step-0-3’}
5. {‘@type’: ‘HowToStep’, ‘text’: ‘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.’, ‘name’: ‘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.’, ‘url’: ‘https://cafedelites.com/chicken-cacciatore/#wprm-recipe-40527-step-0-4’}
6. {‘@type’: ‘HowToSection’, ‘name’: ‘FOR STOVE TOP:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘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.’, ‘name’: ‘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.’, ‘url’: ‘https://cafedelites.com/chicken-cacciatore/#wprm-recipe-40527-step-1-0’}]}
7. {‘@type’: ‘HowToSection’, ‘name’: ‘FOR THE OVEN:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘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.’, ‘name’: ‘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.’, ‘url’: ‘https://cafedelites.com/chicken-cacciatore/#wprm-recipe-40527-step-2-0’}]}

Chicken Cacciatore

Try Giada De Laurentiis’ Chicken Cacciatore recipe, a rustic poultry-vegetable hunter’s stew, from Everyday Italian on Food Network.

Prep: 0 15min0

Total: 0 55min0

Yield: 4 servings

Serving Size: 1 of 4 servings

Nutrition Facts: servingSize 1 of 4 servings, calories 840, Fat 47g, Saturated Fat 11g, Carbohydrate 28g, Fiber 6g, Sugar 9g, Protein 67g, Cholesterol 288mg, Sodium 1662mg

Ingredients:

• 4 chicken thighs
• 2 chicken breasts with skin and backbone, halved crosswise
• 2 teaspoons salt, plus more to taste
• 1 teaspoon freshly ground black pepper, plus more to taste
• 1/2 cup all purpose flour, for dredging
• 3 tablespoons olive oil
• 1 large red bell pepper, chopped
• 1 onion, chopped
• 3 garlic cloves, finely chopped
• 3/4 cup dry white wine
• 1 ( 28-ounce) can diced tomatoes with juice
• 3/4 cup reduced-sodium chicken broth
• 3 tablespoons drained capers
• 1 1/2 teaspoons dried oregano leaves
• 1/4 cup coarsely chopped fresh basil leaves

Instruction:

1. Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
2. In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.
3. Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.

Chicken Cacciatore

This easy chicken cacciatore recipe with boneless chicken thighs, mushrooms, and wine is made on the stovetop and ready in under an hour.

Prep: 5min

Total: 50min

Yield: 6

Serving Size: 1 (of 6)

Nutrition Facts: servingSize 1 (of 6), calories 335 kcal, Carbohydrate 16 g, Protein 33 g, Fat 14 g, Saturated Fat 3 g, Cholesterol 144 mg, Fiber 4 g, Sugar 8 g

Ingredients:

• 3 tablespoons extra-virgin olive oil (divided)
• 2 pounds boneless skinless chicken thighs
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 medium yellow onion (chopped)
• 1 medium green bell pepper (chopped)
• 3 cloves garlic (minced)
• 3/4 cup dry white wine or low sodium chicken broth
• 1 28 ounce can crushed tomatoes
• 8 ounces sliced baby bella (cremini) mushrooms
• 2 teaspoons Italian seasoning
• 1/2 tablespoon balsamic vinegar
• Whole wheat pasta (or brown rice, polenta, rice, zucchini noodles, or baked and shredded spaghetti squash)
• Chopped fresh parsley or basil
• Freshly grated Parmesan cheese

Instruction:

1. Heat 2 tablespoons olive oil in a Dutch oven or similar deep, sturdy pot over medium-high. Season both sides of the chicken with salt and pepper.
2. Once the oil is hot and shimmering (but not so hot it starts smoking), add the chicken in a single layer. Cook on the first side for 3 to 4 minutes, until browned, moving the chicken as little as possible so that it gets a nice sear. Flip and brown on the other side, about 2 additional minutes. Transfer the chicken to a large, clean plate. The chicken does not need to be cooked through.
3. Reduce the heat to medium. Add the remaining 1 tablespoon oil, onion, and bell pepper. Cook until the vegetables begin to soften, about 4 minutes.
4. Add the garlic and cook for 1 minute, or until the garlic is fragrant.
5. Add the white wine. Stir and let simmer until the wine is reduced by approximately half, about 3 minutes.
6. Add the tomatoes with their juices, mushrooms, Italian seasoning, and balsamic vinegar, stirring to combine. Bring to a simmer. Let the sauce simmer, uncovered, for 10 minutes.
7. Nestle the chicken thighs into the tomato sauce, along with any drippings that have collected on the plate. The chicken should be mostly submerged, though some may peek through.
8. Partially cover the pot and let simmer 15 to 20 additional minutes, or until the chicken is cooked through, the sauce is thickened, and the mushrooms are tender.
9. If you’d like to dice or shred the chicken, remove it to a cutting board. When cool enough to handle, dice or shred it, then return it to the pot. You also can serve the chicken thighs whole.
10. Taste and season the sauce with additional salt and pepper as desired. If you’ve chopped or shredded the chicken, return it to the sauce and toss to combine and warm through. Otherwise, serve the chicken pieces whole with a generous amount of sauce on top.
11. Serve hot over pasta, rice, polenta, or veggie noodles, with a big extra spoonful of sauce and a sprinkle of parsley and Parmesan.

Chicken Cacciatore Recipe

FAQ

What is Cacciatore sauce made of?

What goes with chicken cacciatore?

• Creamy Polenta.
• Risotto milanese– The most traditional side to serve with cacciatore and hands down everyone’s favourite.
• White or Brown rice.
• Crispy roasted potatoes or boiled, buttered potatoes.
• Plain pasta noodles such as tagliatelle egg noodles.

Do you use red or white wine for cacciatore?

What ethnicity is chicken cacciatore?