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Chicken Cacciatore Recipe

A rustic Italian-style chicken cacciatore with seared chicken simmered in a tomato sauce with bell peppers, mushrooms, onions and herbs. Hearty, comforting and perfect over pasta, polenta or with crusty bread.
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Course: Main Course
Cuisine: Italian
Keyword: chicken cacciatore, Italian chicken, braised chicken, tomato sauce, weeknight dinner, rustic recipe
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4 servings
Calories: 520kcal

Ingredients

  • 4 bone-in skin-on chicken thighs (about 1.2–1.4 kg total)
  • Salt and black pepper to taste
  • 2 tbsp olive oil
  • 1 medium onion thinly sliced
  • 2 garlic cloves minced
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 200 g mushrooms sliced
  • 1/2 cup 120 ml dry white wine or extra chicken broth
  • 1 can 400 g crushed tomatoes
  • 1 tbsp tomato paste optional
  • 1 tsp dried oregano
  • 1 tsp dried thyme or 1 sprig fresh thyme
  • 1 bay leaf
  • 1/2 cup 120 ml chicken broth
  • 1 tbsp capers or 6–8 green olives sliced (optional)
  • 1 tbsp chopped fresh parsley for garnish
  • Pinch of red pepper flakes optional

Instructions

  • Season chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat and brown chicken 4–5 minutes per side until golden; transfer to a plate.
  • Add sliced onion to the same pan and cook 3–4 minutes until translucent.
  • Stir in minced garlic, sliced bell peppers and mushrooms; sauté 4–5 minutes until softened.
  • Pour in white wine to deglaze the pan, scraping up browned bits; cook 1–2 minutes to reduce (or use extra broth if avoiding alcohol).
  • Add crushed tomatoes, tomato paste, oregano, thyme, bay leaf and chicken broth; stir to combine.
  • Return browned chicken to the pan, nestling pieces into the sauce so they are partially submerged.
  • Bring to a gentle simmer, cover and cook 25–30 minutes until chicken reaches 75°C (165°F) and is tender.
  • Remove lid and simmer 5–10 minutes more to thicken the sauce to your liking.
  • Stir in capers or olives if using; taste and adjust seasoning with salt, pepper and a pinch of red pepper flakes.
  • Garnish with chopped fresh parsley and serve hot over pasta, polenta or with crusty bread.

Nutrition

Calories: 520kcal | Carbohydrates: 20g | Protein: 36g | Fat: 28g | Sodium: 680mg | Fiber: 4g