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Chicken Cacciatore

Chicken Cacciatore Recipe

Chicken Cacciatore is a rustic Italian braised chicken dish simmered with bell peppers, mushrooms, onions, and tomatoes in a rich red wine sauce. It’s hearty, flavorful, and perfect served over pasta, polenta, or with crusty bread to soak up every last drop of sauce.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 9 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 6 bone-in skin-on chicken thighs (trim excess fat)
  • Kosher salt and black pepper
  • 2 tbsp extra virgin olive oil
  • 1 small yellow onion chopped
  • 2 celery ribs chopped
  • ½ red bell pepper chopped
  • ½ green bell pepper chopped
  • 8 oz mushrooms white or baby bella, sliced
  • 3 garlic cloves minced
  • 1 tsp dried oregano
  • 3 sprigs fresh thyme
  • 2 tbsp fresh parsley chopped (plus more for garnish)
  • Pinch of red pepper flakes
  • 1 cup red wine
  • 1 28 oz can crushed tomatoes

Method
 

  1. Prep the Chicken
  2. Pat chicken thighs dry.
  3. Season both sides and under the skin with salt and pepper.
  4. Brown the Chicken
  5. Heat olive oil in a large pan or braiser over medium-high.
  6. Place chicken skin-side down and sear until golden brown. Flip and brown the other side (about 8 minutes total).
  7. Remove chicken and set aside.
  8. Sauté the Vegetables
  9. In the same pan, add onion, celery, red and green peppers, mushrooms, and garlic.
  10. Season with salt, pepper, oregano, thyme, parsley, and red pepper flakes.
  11. Cook 5–6 minutes, stirring often, until softened.
  12. Deglaze and Simmer
  13. Pour in the red wine and simmer until reduced by half.
  14. Stir in crushed tomatoes and cook 5–10 minutes over medium heat.
  15. Add Chicken and Braise
  16. Nestle chicken thighs into the sauce.
  17. Reduce heat to medium-low, cover, and simmer 30 minutes, until chicken is tender and fully cooked.
  18. Finish and Serve
  19. Garnish with fresh parsley.
  20. Serve warm over pasta, polenta, or with crusty bread.

Notes

  • Wine choice: A medium-bodied red wine like Chianti, Merlot, or Cabernet works beautifully.
  • Chicken swaps: Bone-in thighs are classic, but drumsticks or bone-in breasts also work.
  • Make-ahead tip: This dish tastes even better the next day, as the flavors deepen overnight.