Chicken Cacciatore is a comforting Italian classic made with tender chicken simmered slowly in a rich tomato, vegetable, and herb sauce. This rustic one-pot meal is full of deep, savory flavors and is perfect for cozy family dinners or relaxed gatherings. Simple ingredients and an easy method make this dish both satisfying and approachable for home cooks of all levels.
Why You’ll Love This Recipe
This recipe is easy to prepare yet delivers bold, comforting flavors. It’s made in one pot, which means less cleanup and more time to enjoy your meal. The chicken becomes incredibly tender as it cooks slowly in the sauce, while the vegetables and herbs create a balanced, hearty dish. It’s versatile, works well for meal prep, and pairs beautifully with pasta, rice, or bread.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 whole chicken, cut into 8 pieces, or 1.2 kg bone-in chicken thighs and drumsticks
1/2 cup all-purpose flour
2 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 cup mushrooms, sliced
1 cup dry white wine
1 can (800 g / 28 oz) crushed tomatoes
1 teaspoon dried oregano
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 bay leaves
1/2 cup pitted olives
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons fresh parsley, chopped
Directions
Season the chicken pieces evenly with salt and pepper, then lightly coat them in flour, shaking off any excess.
Heat the olive oil in a large, heavy pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides until golden, about 5–7 minutes per side. Remove the chicken and set aside.
In the same pot, add the chopped onion and cook for 4–5 minutes until softened. Add the garlic and cook for another 30 seconds. Stir in the bell peppers and mushrooms and cook for 5 minutes until slightly tender.
Pour in the white wine and scrape the bottom of the pot to release any browned bits. Let the wine simmer until reduced by half.
Add the crushed tomatoes, oregano, rosemary, thyme, and bay leaves. Return the chicken to the pot, nestling it into the sauce.
Bring to a gentle simmer, cover, and cook on low heat for 60 minutes, stirring occasionally. During the last 10 minutes of cooking, add the olives.
Remove the bay leaves and herb sprigs before serving. Garnish with fresh parsley and serve hot.
Use red wine instead of white wine for a deeper, richer sauce.
Add carrots or zucchini for extra vegetables and color.
Make it spicy by adding a pinch of red chili flakes.
For a lighter version, remove the chicken skin before cooking.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat until warmed through.
This dish also freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use boneless chicken for this recipe?
Yes, boneless chicken can be used, but bone-in pieces provide more flavor and stay juicier during long simmering.
What can I serve with Chicken Cacciatore?
It pairs well with pasta, rice, polenta, or crusty bread.
Can I make this dish ahead of time?
Yes, it tastes even better the next day as the flavors develop.
Is flour necessary for the chicken?
The flour helps create a light crust and slightly thickens the sauce, but it can be skipped if preferred.
Can I cook this in the oven instead of on the stove?
Yes, after assembling everything, cover and bake at 175°C (350°F) for 45–60 minutes.
Are mushrooms required?
No, they are optional, but they add depth and an earthy flavor.
How do I know the chicken is fully cooked?
The chicken should be tender and reach an internal temperature of 75°C (165°F).
Can I add more vegetables?
Yes, vegetables like zucchini, carrots, or celery work well.
Does this recipe work for meal prep?
Absolutely, it stores and reheats very well.
Can I reduce the acidity of the sauce?
If the sauce tastes too acidic, add a small pinch of sugar while simmering.
Conclusion
Italian Chicken Cacciatore is a timeless, comforting dish that brings hearty flavors and warmth to the table. With simple ingredients, an easy method, and endless serving options, this recipe is perfect for weeknight dinners or relaxed weekend meals. Once you try it, it’s sure to become a regular favorite in your kitchen.
Chicken Cacciatore is a rustic Italian one-pot dish made with tender chicken simmered in a rich tomato and herb sauce with vegetables and olives. It’s hearty, flavorful, and perfect for cozy dinners.
Author:Sophia
Prep Time:15 minutes
Cook Time:1 hour
Total Time:1 hour 15 minutes
Yield:4 servings
Category:Main Dish
Method:Stovetop
Cuisine:Italian
Diet:Halal
Ingredients
1 whole chicken, cut into 8 pieces, or 1.2 kg bone-in chicken thighs and drumsticks
1/2 cup all-purpose flour
2 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 cup mushrooms, sliced
1 cup dry white wine
1 can (800 g / 28 oz) crushed tomatoes
1 teaspoon dried oregano
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 bay leaves
1/2 cup pitted olives
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons fresh parsley, chopped
Instructions
Season the chicken pieces evenly with salt and pepper, then lightly coat them in flour, shaking off any excess.
Heat the olive oil in a large, heavy pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides until golden, about 5–7 minutes per side. Remove the chicken and set aside.
In the same pot, add the chopped onion and cook for 4–5 minutes until softened. Add the garlic and cook for another 30 seconds.
Stir in the bell peppers and mushrooms and cook for 5 minutes until slightly tender.
Pour in the white wine and scrape the bottom of the pot to release any browned bits. Let the wine simmer until reduced by half.
Add the crushed tomatoes, oregano, rosemary, thyme, and bay leaves. Return the chicken to the pot, nestling it into the sauce.
Bring to a gentle simmer, cover, and cook on low heat for 60 minutes, stirring occasionally.
During the last 10 minutes of cooking, add the olives.
Remove the bay leaves and herb sprigs before serving.
Garnish with fresh parsley and serve hot.
Notes
Use red wine instead of white for a richer flavor.
Add vegetables like carrots or zucchini for variation.
A pinch of chili flakes can make it spicy.
For a lighter version, remove the chicken skin before cooking.
Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
