Chicken Cacciatore Recipe – Authentic Italian Comfort Food Dinner
This chicken cacciatore recipe is a rustic Italian classic full of flavor. Tender chicken is braised with tomatoes, bell peppers, onions, and herbs, creating a savory sauce that’s perfect for serving over pasta, rice, or crusty bread. A comforting dish that brings authentic Italian cooking to your table.
Equipment
- Large Dutch oven or deep skillet
- Wooden spoon
- Cutting board & knife
- Measuring cups & spoons
- Tongs
Ingredients
- 6 bone-in chicken thighs (or drumsticks/breasts)
- 2 tbsp olive oil
- 1 large onion, sliced
- 2 bell peppers, sliced
- 2 carrots, diced
- 8 oz mushrooms, sliced
- 3 garlic cloves, minced
- 1 cup dry red or white wine
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp dried thyme or rosemary
- ½ cup pitted olives or 2 tbsp capers (optional)
- Salt & black pepper to taste
- Fresh parsley for garnish
Instructions
- Brown chicken: Season with salt and pepper. Heat olive oil in Dutch oven. Sear chicken until golden on both sides. Remove and set aside.
- Sauté vegetables: Add onion, peppers, carrots, mushrooms, and garlic. Cook until softened.
- Deglaze with wine: Pour wine into pan, scraping up browned bits. Reduce slightly.
- Add tomatoes: Stir in crushed tomatoes, tomato paste, bay leaves, and herbs.
- Simmer chicken: Return chicken to pot. Cover and simmer gently for 45–60 minutes until chicken is tender and sauce thickened.
- Finish: Add olives or capers if desired. Adjust seasoning.
- Serve: Garnish with parsley. Pair with pasta, polenta, or crusty bread.
Notes
- Chicken cuts: Thighs and drumsticks add flavor; breasts are leaner.
- Wine choice: Red wine yields bold flavor; white wine creates lighter sauce.
- Tomatoes: Use quality canned tomatoes for consistency.
- Make-ahead: Flavors deepen overnight—perfect for meal prep.
- Variations: Add mascarpone for creaminess, chili flakes for spice, or substitute mushrooms/eggplant for vegetarian version.