Chicken Cacciatore Recipe

Chicken Cacciatore is the ultimate Italian comfort food — a rustic, hearty stew that’s packed with tender chicken, sweet bell peppers, briny olives, and a savory tomato sauce. Every bite is the perfect embrace of home-cooked warmth, whether you’re gathering for Sunday family dinner or just craving something soulful on a rainy weeknight. This one-pot wonder is as gorgeous as it is delicious, with a colorful medley of veggies and rich, layered flavors that simmer together like an Italian symphony. If you’ve never made Chicken Cacciatore from scratch, you’re in for a rewarding kitchen adventure that’s far easier than you might think!

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Ingredients You’ll Need

The beauty of Chicken Cacciatore lies in its straightforward ingredients — each one chosen for both flavor and flair. Nothing too fussy, just genuine building blocks that yield deep, crave-worthy taste. Let’s take a closer look at what you’ll need, and how each piece makes this dish shine.

• Chicken thighs: Bone-in, skin-on thighs bring unrivaled juiciness and rich flavor to the sauce.
• Chicken drumsticks: These tender pieces soak up every bit of that luscious braising liquid.
• Olive oil: Essential for browning the chicken and delivering a silky base for your veggies.
• Onion: Sliced onions add mellow sweetness and aromatic depth.
• Red bell pepper: Brings vibrant color plus a subtle, fruity brightness to the pot.
• Green bell pepper: Adds an earthy, slightly peppery contrast to its sweeter cousin.
• Garlic: Just a few cloves create that fragrant aroma we all crave in any Italian stew.
• Dry white wine: De-glazes the pan, lifting up all those savory brown bits of flavor.
• Crushed tomatoes: The soul of the sauce, giving color, tang, and body to the final dish.
• Chicken broth: Adds a savory backbone and helps the sauce simmer to perfection.
• Dried oregano: For classic Italian herbaceousness that perks up every bite.
• Dried basil: Delivers a subtle, sweet warmth you’ll notice in every spoonful.
• Crushed red pepper flakes (optional): Toss in if you like a hint of background heat.
• Sliced black olives: Their briny punch wakes up the tomato sauce in a big way.
• Salt & black pepper: To season everything just right, balancing all those flavors.
• Fresh parsley: For a pop of green and freshness as the final flourish.

How to Make Chicken Cacciatore

Step 1: Season and Sear the Chicken

Start by generously seasoning your chicken thighs and drumsticks with salt and black pepper. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Once it shimmers, nestle the chicken into the pan, skin-side down, and sear for about 4 to 5 minutes per side until they’re beautifully golden. Searing is where you kickstart the flavor, so don’t rush: let that skin get crisp and the edges caramelize before transferring the chicken to a plate.

Step 2: Cook the Vegetables

In the same pan (don’t wipe out those glorious brown bits!), toss in your sliced onion and both bell peppers. Sauté for 5 to 6 minutes until the veggies soften and their edges get sweet and golden. Now, stir in the garlic and let it sizzle for just a minute — enough to become fragrant, but not so long it browns.

Step 3: Deglaze with Wine

Pour in the dry white wine and give the bottom of the pan a good scrape to lift up all those savory brown bits left behind by the chicken and vegetables. Let the wine bubble and reduce for about 2 minutes, infusing your veggie mix with a little extra depth and aroma.

Step 4: Build the Sauce

Add the crushed tomatoes, chicken broth, dried oregano, dried basil, and crushed red pepper flakes if you’re craving a little spicy kick. Stir in the sliced black olives for that unmistakable briny burst. Give everything a generous stir so all those flavors begin to marry.

Step 5: Braise and Finish

Nestle your seared chicken back into the pan, skin-side up so it stays crisp and golden. Lower the heat, cover with a lid, and let everything simmer gently for 35 to 40 minutes. The chicken will become wonderfully tender and the sauce thick and rich. For an even heartier, glossier sauce, remove the lid for the last 10 minutes of cooking and let the flavors concentrate. Finish with a flurry of fresh chopped parsley to bring freshness right before serving.

How to Serve Chicken Cacciatore

Garnishes

Nothing beats the final touch of fresh parsley, sprinkled generously over the finished dish. You can also add a handful of extra sliced olives, a little grated Parmesan, or even a scattering of lemon zest. These garnishes lift the colors and add a burst of freshness to every serving of Chicken Cacciatore.

Side Dishes

Chicken Cacciatore is incredibly versatile when it comes to sides. Spoon it over a steaming pile of creamy polenta, twirl it with a nest of buttered pasta, or pile it onto fluffy rice — all make wonderful backdrops to soak up the rich tomato sauce. For a lighter touch, try it with a crisp green salad or roasted vegetables on the side.

Creative Ways to Present

Go rustic and serve Chicken Cacciatore straight from your Dutch oven at the table for a family-style feast. Hosting a dinner party? Plate each portion over individual beds of polenta and drizzle with extra sauce. For a cozy Italian night, pair smaller servings with toasted garlic bread and a chilled glass of white wine, and watch everyone swoon.

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Cacciatore keeps beautifully. Let the dish cool to room temperature, then transfer chicken and sauce into a sealed container. It will stay fresh in the refrigerator for up to 3 days, and the flavors deepen the next day, making reheated leftovers even more irresistible.

Freezing

This dish is freezer-friendly to the core! After cooling completely, portion out individual servings or family-size containers, seal tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating — the sauce and chicken will maintain their wonderful texture and taste.

Reheating

To reheat Chicken Cacciatore, gently warm it in a covered skillet or saucepan over low heat, adding a splash of water or broth if the sauce seems thick. For a quick option, microwave individual servings until heated through. Either way, you’ll rediscover all the flavors you loved the first time around.

FAQs

Can I use boneless chicken instead of bone-in for Chicken Cacciatore?

Absolutely! Boneless thighs or breasts work well and cut down on cooking time. Just be careful to reduce the simmering by about 10 minutes so the chicken stays juicy and tender.

Is Chicken Cacciatore gluten-free?

The classic recipe is naturally gluten-free, especially when you serve it over polenta or rice. Always double-check ingredient labels if you’re sensitive to gluten, especially with your chicken broth.

What kind of wine should I use?

A dry white wine like Pinot Grigio or Sauvignon Blanc is perfect. It’s bright and flavorful without overpowering the dish. If you don’t have white wine, you can use a splash of chicken broth instead for a similar effect.

Can I make Chicken Cacciatore ahead of time?

Yes, in fact, the flavors only get better as they sit! Make it a day in advance, cool it down and keep it chilled. When you’re ready, gently reheat and enjoy a low-stress, delicious dinner.

Can I add other vegetables to Chicken Cacciatore?

Definitely! Mushrooms are a fantastic addition, as are carrots and even zucchini. Just add any extra veggies with the onions and peppers and cook until soft before layering in the sauce ingredients.

Final Thoughts

If you’re searching for a meal that’s equally comforting and impressive, Chicken Cacciatore is impossible to beat. With its rich flavors, stunning appearance, and wonderful leftovers, it’s a recipe worth sharing and savoring. Give it a try — your kitchen will smell amazing, and every plate will be licked clean!

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