Name: Chicken Cacciatore
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 8 bone-in, skin-on chicken thighs (3½ to 4 pounds), trimmed; 2½ teaspoons salt, divided; ½ teaspoon freshly ground black pepper; ½ cup all-purpose flour; 2 tablespoons extra virgin olive oil; 1 large yellow onion, halved and thinly sliced; 6 cloves garlic, minced; 8 ounces bella or cremini mushrooms, sliced; 2 red bell peppers, cut into ¼-inch strips; ¾ cup dry red wine; 2 cups chicken broth; 1 (14.5-ounce) can diced tomatoes (fire-roasted or regular); ¼ cup tomato paste; 2 tablespoons chopped fresh sage; 1 tablespoon chopped fresh rosemary; 1 teaspoon dried oregano; 1 tablespoon honey; Fresh chopped parsley, for garnish (optional)

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Chicken Cacciatore, or “hunter’s chicken,” is a rustic Italian dish featuring tender braised chicken simmered in a savory sauce of tomatoes, peppers, mushrooms, herbs, and wine. Rich, aromatic, and comforting, it’s a meal that feels like a warm hug from an Italian kitchen.

Why You’ll Love This Recipe

Classic Italian flavors with a hearty, rustic feel
Perfectly braised chicken that’s tender and juicy
Loaded with vegetables for a complete, balanced meal
Make-ahead and freezer-friendly for easy weeknight dinners
Delicious over pasta, polenta, rice, or with crusty bread

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 bone-in, skin-on chicken thighs (3½ to 4 pounds), trimmed of excess skin
2½ teaspoons salt, divided
½ teaspoon freshly ground black pepper
½ cup all-purpose flour
2 tablespoons extra virgin olive oil
1 large yellow onion, halved and thinly sliced
6 cloves garlic, minced
8 ounces bella or cremini mushrooms, sliced
2 red bell peppers, cut into ¼-inch-wide strips
¾ cup dry red wine
2 cups chicken broth
1 (14.5-ounce) can fire-roasted or regular diced tomatoes
¼ cup tomato paste
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh rosemary
1 teaspoon dried oregano
1 tablespoon honey
Fresh chopped parsley, for garnish (optional)

Directions

Prep the chicken: Pat chicken dry with paper towels. Season with 1½ teaspoons salt and pepper. Place flour on a plate and dredge chicken pieces, coating evenly.
Brown the chicken: Heat olive oil in a large Dutch oven over medium-high heat. Brown half the chicken, skin side down, for 5–7 minutes until crispy. Flip and cook 1–2 minutes more. Transfer to a plate and repeat with remaining chicken. Pour off all but 2 tablespoons fat.
Cook the vegetables: Reduce heat to medium-low. Add onions and cook for 5 minutes until softened. Stir in garlic for 1 minute. Add mushrooms and peppers, increase heat to medium, and cook 5 minutes until slightly softened.
Deglaze with wine: Add wine and bring to a boil, scraping up browned bits. Cook 5–6 minutes until mostly evaporated.
Build the sauce: Stir in chicken broth, diced tomatoes, tomato paste, sage, rosemary, oregano, honey, and remaining 1 teaspoon salt. Bring to a boil, then reduce heat and simmer uncovered for 10 minutes.
Simmer the chicken: Return chicken and juices to the pot. Spoon sauce over chicken, cover, and simmer over medium-low heat for 35 minutes until chicken reaches 165°F–170°F.
Thicken the sauce: Transfer chicken to a plate. Simmer sauce uncovered for a few minutes until thickened. Taste and adjust seasoning. Remove chicken skin if desired, then return chicken to pot and spoon sauce over top. Garnish with parsley if using.

Servings and Timing

Servings: 6–8
Prep time: 20 minutes
Cook time: 1 hour 10 minutes
Total time: 1 hour 30 minutes

Variations

White wine version: Use dry white wine instead of red for a lighter flavor.
Spicy: Add crushed red pepper flakes for heat.
Extra vegetables: Include zucchini, carrots, or olives for added flavor.
Boneless option: Use boneless, skinless thighs; reduce cooking time slightly.

Storage/Reheating

Refrigerate for up to 3 days in an airtight container.
Freeze for up to 3 months; thaw overnight in the refrigerator before reheating.
Reheat on the stovetop over medium-low heat until hot.

FAQs

1. Can I use chicken breasts instead of thighs?

Yes, but they may cook faster and can be less juicy.

2. Do I have to use wine?

No, replace it with chicken broth plus a splash of balsamic vinegar for depth.

3. What’s the best side to serve with Chicken Cacciatore?

Pasta, polenta, rice, or crusty bread are classic options.

4. Can I make this in a slow cooker?

Yes, brown chicken and sauté vegetables first, then transfer to a slow cooker and cook on low for 6–7 hours.

5. Can I make it ahead of time?

Yes, it reheats beautifully, making it ideal for meal prep.

6. Why dredge the chicken in flour?

It helps create a golden crust and slightly thickens the sauce.

7. Can I use dried herbs instead of fresh?

Yes, but use about one-third the amount since dried herbs are more concentrated.

8. Can I skip the mushrooms?

Yes, simply increase the amount of peppers or onions.

9. How do I prevent the sauce from being too thin?

Simmer uncovered for longer to reduce and concentrate flavors.

10. Is Chicken Cacciatore gluten-free?

Use a gluten-free flour blend for dredging to make it gluten-free.

Conclusion

Chicken Cacciatore is a comforting, flavorful Italian classic that’s easy to make yet impressive to serve. With tender chicken, a rich tomato-wine sauce, and plenty of hearty vegetables, it’s perfect for cozy family dinners or casual entertaining.

Maggie