Chicken Cacciatore Recipe

Chicken Cacciatore is an Italian classic that brings rustic comfort right to your dinner table. Imagine tender chicken simmered in a rich tomato sauce with wine, herbs, and hearty vegetables—it’s cozy, flavorful, and perfect for both weeknights and special gatherings. If you’re craving a dish that feels like it’s been simmering all day in a countryside kitchen, this recipe is your answer.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Simple ingredients, big flavor – pantry staples come together for an impressive dish.
• Comfort food at its best – juicy chicken, savory sauce, and veggies in one pot.
• Restaurant-quality at home – tastes gourmet but is easy to make.
• Versatile serving options – pairs beautifully with pasta, polenta, or crusty bread.
• Crowd-pleaser – perfect for family dinners or when you want to impress guests.

What makes this version special? Browning the chicken first creates a deep flavor base, while slow simmering ensures the sauce is rich, thick, and perfectly balanced.

Ingredients Needed

For the Chicken

• 4 large bone-in chicken thighs (about 1 kg / 2 lb)
• 4 chicken drumsticks
• ½ teaspoon kosher salt (or cooking salt)
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon olive oil

For the Cacciatore Sauce

• 1 medium onion, halved and thinly sliced
• 2 fresh rosemary sprigs (about 6 inches each) or 1 teaspoon dried rosemary
• 2 bay leaves (fresh preferred, dried works too)
• 3 garlic cloves, finely minced
• 3 anchovy fillets (or 1 teaspoon anchovy paste, optional for depth)
• 250 g / 8 oz mushrooms, sliced
• 2 red bell peppers, cut into strips (about 8 mm thick)
• ⅓ cup tomato paste
• ¾ cup dry red wine (Pinot Noir or similar)
• 2 cups low-sodium chicken stock/broth
• 1 can (400 g / 14 oz) crushed tomatoes
• 16 kalamata olives, pitted and drained
• ¼ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 teaspoon dried oregano

How to Make Chicken Cacciatore Recipe

• Season the chicken – Pat chicken dry and sprinkle both sides with salt and pepper. This helps the skin crisp and adds flavor.
• Brown the chicken – Heat olive oil in a large, heavy pan over high heat. Place chicken thighs skin-side down, searing until golden (about 6 minutes). Flip and cook the other side for 1 minute, then set aside. Brown drumsticks for about 1 ½ minutes per side. Remove and keep on a tray.

• Start the flavor base – Pour off extra fat, leaving about 2 tablespoons. Lower heat to medium. Add onion, rosemary, bay leaves, and oregano. Cook until onion softens, about 3 minutes.
• Add garlic and anchovies – Push onions to the side. Add garlic and anchovies, mashing gently until fragrant and golden. Stir into the onions.
• Cook the vegetables – Increase heat to high. Add mushrooms and peppers, stirring until softened (about 5 minutes). The mushrooms will release liquid, then it will evaporate. Stir in tomato paste and cook for 2 minutes to mellow its sharpness.

• Deglaze with wine – Pour in the red wine, scraping the bottom of the pan. Let it simmer until reduced by about 75%—this intensifies the flavor.
• Build the sauce – Add chicken stock, crushed tomatoes, salt, and pepper. Stir and bring to a gentle simmer.
• Simmer the chicken – Nestle chicken pieces back into the pan, skin-side up, along with any juices. Cover and simmer over medium heat for 20 minutes.
• Finish the sauce – Remove the lid, stir in the olives, and let simmer uncovered for another 10 minutes. The sauce should thicken enough to coat the back of a spoon.

• Serve – Plate the chicken with plenty of sauce spooned over. Garnish with fresh parsley if desired. Best served with mashed potatoes, creamy polenta, or warm crusty bread to soak up the sauce.

Serving and Storage Tips

• Serving ideas: This dish pairs perfectly with pasta, buttery mashed potatoes, or polenta. A crisp green salad or garlic bread makes it a complete meal.
• Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheating: Warm gently on the stove over medium-low heat, adding a splash of broth if the sauce has thickened too much.
• Freezing: Yes, Chicken Cacciatore freezes well! Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.

Helpful Notes

• Anchovies: Don’t worry—they don’t make the dish fishy. They melt into the sauce and add incredible depth.
• Wine substitute: If you prefer not to use wine, replace it with extra chicken broth plus 1 tablespoon of red wine vinegar.
• Make it ahead: This dish tastes even better the next day, making it perfect for meal prep or entertaining.
• Vegetable variations: Try adding carrots, zucchini, or even artichokes for a different twist.

Conclusion

Chicken Cacciatore is the ultimate comfort food—hearty, flavorful, and beautifully rustic. With tender chicken simmered in a rich tomato-wine sauce, this dish brings the flavors of Italy right to your kitchen. It’s easy enough for a weeknight, yet impressive enough for guests.

If you try this recipe, don’t forget to leave a comment and star rating below—I’d love to hear how it turned out! And if you share on Pinterest or Facebook, tag me so I can see your delicious creations.

What’s your favorite side dish to serve with Chicken Cacciatore? 🍷🍝 Let’s chat in the comments!

Frequently Asked Questions (FAQ)

Can I use boneless chicken instead?

Yes! Boneless thighs work well and cook faster. Just reduce the simmering time by about 5 minutes.

How do I make this gluten-free?

This recipe is naturally gluten-free—just make sure your stock and tomato paste don’t contain hidden gluten.

Can I skip the wine?

Yes. Replace with chicken broth and a splash of red wine vinegar or lemon juice for acidity.

Is this recipe freezer-friendly?

Absolutely! It freezes beautifully for up to 3 months. Reheat slowly on the stove after thawing overnight.

How thick should the sauce be?

The sauce should be rich and slightly thickened, enough to cling to the chicken. If it’s too watery, simmer uncovered for a few more minutes.