Chicken Cacciatore is one of those rustic dishes that turns simple ingredients into a delicious meal!
Juicy pieces of bone-in chicken, bell peppers, mushrooms, and onions are simmered in a rich and zesty tomato sauce. I serve this saucy dish over pasta for a great meal.
Why I Love This Dish
- This hearty and rustic stew is a filling meal, it turns basic ingredients into an amazing meal.
- It’s easy to prepare, and most of the cooking time is hands-off while it slowly simmers on the stovetop.
- Since the chicken is bone-in, it comes out extra tender and flavorful.
- Adding extra veggies or sauce to serve over pasta can stretch this meal to serve a crowd.
- This chicken cacciatore recipe can be made ahead of time and freezes well.
Ingredients for Chicken Cacciatore
Chicken – For the best results, use bone-in chicken. Dark meat like chicken thighs or drumsticks won’t dry out so they are my first choice.
Vegetables – Bell pepper, onion, mushrooms, and garlic combine to make such a flavorful sauce (and are healthy too)! Add extra veggies to stretch the meal even further.
Sauce – The browned chicken is braised (or simmered) in a tomato based sauce. Italian spices like rosemary, oregano, and red pepper flakes are added with capers (or kalamata olives) to create a classic Chicken Cacciatore flavor.
Wine – Adding red wine to recipes adds a flavor that is hard to beat with other liquids. If you don’t have red, you could try dry white wine. The alcohol is burned off during cooking, but if you prefer to skip the wine, add some low-sodium chicken broth (this will change the flavor of the dish somewhat).
How to Make Chicken Cacciatore
While this traditional Italian recipe takes some time to cook, it is super easy to prep:
- Season & brown the chicken (per the recipe below) in a dutch oven or deep skillet.
- Soften the veggies. Add the remaining sauce ingredients & simmer, covered.
- Add the browned chicken to the pot (skin side up) & simmer until tender and cooked through
- Stir in the capers and serve over spaghetti.
Garnish with fresh herbs like basil or parsley and parmesan cheese if you’d like.
Try These Sides with Chicken Cacciatore
Serve this dish over any kind of pasta, polenta, or even with extra veggies. Don’t forget the crusty bread for the sopping up sauce in the bowl.
Did your family love this Chicken Cacciatore? Leave us a rating and a comment below!
Tender pieces of chicken with fresh veggies are simmered in a rich tomato sauce and served over pasta.
Season chicken with salt & pepper to taste.
Add 2 tablespoons olive oil to a 12-inch high skillet and brown over medium-high heat about 5 minutes per side. Remove from pan and set aside.
In the same skillet add the remaining tablespoon of olive oil. Stir in peppers, onion, and mushrooms. Cook for about 7-8 minutes or just until the vegetables start to soften. Add garlic and cook for 30 seconds or just until fragrant.
Stir in the diced tomatoes, tomato sauce, red wine, bay leaf, rosemary, oregano, and crushed red pepper flakes.
Bring the mixture up to a boil and then lower the heat to low and simmer covered for 20 minutes. Add browned chicken, skin side up, and simmer covered for an additional 40 minutes.
Remove the lid and if the sauce is not thick let it simmer for a few minutes uncovered or until the sauce is thick. Remove bay leaf, stir in the capers, and serve with pasta.
- Prepare recipe up to step 4.
- Preheat oven to 375°F. Combine all ingredients in a casserole dish and bake covered for one hour.
Olives can be substituted for capers.
Store leftovers in the fridge in an airtight container for up to 3-4 days. Reheat on the stovetop, in the oven, or in the microwave until heated through.
Calories: 584 | Carbohydrates: 22g | Protein: 33g | Fat: 40g | Saturated Fat: 9g | Cholesterol: 166mg | Sodium: 625mg | Potassium: 1268mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1743IU | Vitamin C: 89mg | Calcium: 113mg | Iron: 5mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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