Chicken Cacciatore
Published January 21, 2022. Updated January 26, 2022
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This Chicken Cacciatore is an incredibly hearty stew-like dish made with chicken thighs, Marzano tomatoes, and fresh vegetables. It’s seasoned with an abundance of fresh herbs and simmered with a parmesan rind and plenty of garlic leaving it with fantastic flavor!
What is Chicken Cacciatore?
Chicken Cacciatore is a rustic Italian dish made of bone-in chicken portions that have been browned then braised, along with sauteed vegetables, in crushed tomatoes, wine and herbs. Cacciatore is pronounced kah-chuh-taw-ree.
What to Serve with It
It is the coziest dish and it’s perfect paired with pasta, rustic bread, polenta, or mashed potatoes. It’s basically a meal in one so you really don’t need a whole lot more with it.
This makes for the perfect homestyle dinner to sit down to after a hectic day or long week. Such delicious Italian comfort food that’s well worth the process!
Chicken Cacciatore Recipe Ingredients
- 6 bone-in, skin-on chicken thighs (about 2 1/2 – 3 lbs)
- Salt and freshly ground black pepper
- 1 Tbsp olive oil
- 8 oz. cremini mushrooms, sliced (about 1/4-inch thick)
- 1 medium red bell pepper, seeded and chopped ( 1 1/2 cups)
- 1 medium yellow onion, diced
- 5 garlic cloves, minced (nearly 2 Tbsp)
- 1 cup dry white wine
- 1 (28 oz) can San Marzano tomatoes, well crushed by hand
- 1/2 cup chicken broth
- 1/4 cup chopped fresh parsley, divided
- 1/4 cup chopped fresh basil, divided
- 2 tsp chopped fresh thyme (or 3/4 tsp dried)
- 1 tsp dried oregano (or 1 Tbsp fresh)
- 1 parmesan rind
- 1/2 cup sliced black olives, halved (optional)
What Type of Wine to Use and None Alcoholic Substitute
- For this recipe you can use a bright and crisp dry white wine such Sauvignon Blanc.
- Or you can use a light or medium-bodied red wine such as Pinot Noir or Chianti.
- For a non-alcoholic substitute you can use more low-sodium chicken broth and include 1 Tbsp of balsamic vinegar.
How to Make Chicken Cacciatore
- Brown chicken thighs: Heat olive oil in an extra large saute pan over medium-high heat.
- Dab thighs dry with paper towels, season both sides with salt. Sear thighs until browned about 5 minutes, turn and sear about 3 – 4 minutes longer. Transfer thighs to a plate, set aside.
- Saute mushrooms: Carefully drain off all but about 2 Tbsp fat in pan. Return to medium-high heat. Add mushrooms and saute, only tossing every minute or two, until browned, about 4 minutes total.
- Saute other vegetables: Add bell peppers and onions and saute 3 minutes. Add garlic and saute 1 minute longer.
- Add wine, reduce: Remove from heat, pour in wine. Return to heat and let simmer over medium-low heat until reduced by about half, about 3 minutes.
- Add liquids, and flavorings: Mix in crushed tomatoes, chicken broth, half the parsley, half the basil, the thyme, oregano and parmesan rind. Season with salt and pepper to taste (take it easy on the salt as sauce will reduce some and parmesan will season the sauce).
- Simmer chicken with cacciatore sauce until cooked through: Nestle chicken thighs into the sauce, bring to a simmer and reduce to medium-low. Cover while leaving lid just lightly ajar for some steam to escape. Simmer 15 minutes.
- Turn thighs. Cover fully and continue to simmer until all of the thighs have cooked through (175 degrees in center), about 15 minutes longer.
- Finish with olives and herb garnish: If using olives sprinkle over. Finish with remaining half of the parsley and basil. Serve warm with cooked pasta if desired.
How to Make Chicken Cacciatore in a Slow Cooker
Cacciatore is a great dish to make in the slow cooker. To do so:
- Omit chicken broth and reduce wine to 1/2 cup.
- Heat olive oil in extra large saute pan over medium-high. Cook the thighs 3 mins per side. Add to slow cooker.
- Over medium heat saute onion, then add garlic and saute 30 seconds. Reduce heat to medium-low add wine and simmer a few minutes then add to slow cooker.
- Add bell pepper and mushrooms. Pour in crushed tomatoes, herbs and parmesan rind. Season with salt and pepper.
- Cook on low about 4 hours until chicken is cooked through and very tender.
- Finish with olives.
More Delicious Italian Style Chicken Dishes to Try
- Avocado Caprese Chicken
- Chicken Parmesan
- Chicken Scampi
- Creamy Chicken Piccata
- Lemon Chicken Romano
- Parmesan Crusted Chicken
Follow Easy Cooking Zone
Chicken Cacciatore
An incredibly hearty stew-like dish made with chicken thighs, Marzano tomatoes, and fresh vegetables. It's seasoned with an abundance of fresh herbs and simmered with a parmesan rind and plenty of garlic leaving it with fantastic flavor!
Servings: 6
Ingredients
- 6 bone-in, skin-on chicken thighs (about 2 1/2 - 3 lbs)
- Salt and freshly ground black pepper
- 1 Tbsp olive oil
- 8 oz. cremini mushrooms, sliced (about 1/4-inch thick)
- 1 medium red bell pepper, seeded and chopped ( 1 1/2 cups)
- 1 medium yellow onion, diced (1 1/2 cups)
- 5 garlic cloves, minced (nearly 2 Tbsp)
- 1 cup dry white wine, such as Sauvignon Blanc*
- 1 (28 oz) can San Marzano tomatoes, well crushed by hand
- 1/2 cup chicken broth
- 1/4 cup chopped fresh parsley, divided
- 1/4 cup chopped fresh basil, divided
- 2 tsp chopped fresh thyme (or 3/4 tsp dried)
- 1 tsp dried oregano (or 1 Tbsp fresh)
- 1 parmesan rind**
- 1/2 cup black olives, halved (optional)
Instructions
- Heat olive oil in an extra large saute pan over medium-high heat.
- Dab thighs dry with paper towels, season both sides with salt and pepper. Sear thighs until browned about 5 minutes, turn and sear about 3 - 4 minutes longer. Transfer thighs to a plate, set aside.
- Carefully drain off all but about 2 Tbsp fat in pan. Return to medium-high heat. Add mushrooms and saute, only tossing every minute or two, until browned, about 4 minutes total.
- Add bell pepper and onion and saute 3 minutes. Add garlic and saute 1 minute longer.
- Remove from heat, pour in wine. Return to heat and let simmer over medium-low heat until reduced by about half, about 3 minutes.
- Mix in crushed tomatoes, chicken broth, half the parsley, half the basil, the thyme, oregano and parmesan rind. Season with salt and pepper to taste (take it easy on the salt as sauce will reduce some and parmesan will season the sauce).
- Nestle chicken thighs into the sauce, bring to a simmer and reduce to medium-low. Cover while leaving lid just lightly ajar for some steam to escape. Simmer 15 minutes.
- Turn thighs. Cover fully and continue to simmer until all of the thighs have cooked through and are tender (175 degrees in center), about 15 minutes longer.
- Add olives is using. Finish with remaining half of the parsley and basil. Serve warm with cooked pasta if desired.
Notes
- *Dry red wine can be used as well.
- **If you don't happen to have a parmesan rind on hand you could just mix in 1/3 cup grated parmesan at the end of cooking.
- For a spicy sauce add red pepper flakes to taste.
Nutrition Facts
Chicken Cacciatore
Amount Per Serving
Calories 469
Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 8g50%
Trans Fat 1g
Polyunsaturated Fat 6g
Monounsaturated Fat 12g
Cholesterol 157mg52%
Sodium 502mg22%
Potassium 966mg28%
Carbohydrates 17g6%
Fiber 4g17%
Sugar 8g9%
Protein 30g60%
Vitamin A 1690IU34%
Vitamin C 68mg82%
Calcium 102mg10%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.