Chicken Cacciatore Recipe – Italian Special
This chicken cacciatore recipe is a beloved Italian hunter’s stew—featuring tomato-braised chicken simmered with mushrooms, bell peppers, onions, and fragrant herbs. It’s a cozy one-pot comfort food that brings rustic Italian flavors to your table in just about an hour.
- Prep Time15 min
- Cook Time55 min
- Total Time1 hr 10 min
Chicken Cacciatore Ingredients :
- 4 bone-in, skin-on chicken thighs (or 4 chicken breasts)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 cup sliced mushrooms (button or cremini work well)
- 1 (14.5 oz) can crushed tomatoes
- 1/2 cup dry white wine (or chicken broth)
- 1/4 cup Kalamata olives (or green olives), pitted and sliced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional for heat)
- 1/2 cup chicken broth (or more if needed)
- Fresh parsley, chopped (for garnish)
Brown the Chicken:
Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper on both sides.
When the oil is hot, add the chicken skin-side down and cook for 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and cook for another 5-7 minutes on the other side. Once browned, remove the chicken from the pan and set aside.
Sauté the Vegetables:
In the same pan, add the sliced onion and bell peppers. Cook over medium heat for about 5 minutes, stirring occasionally, until softened.
Add the garlic and mushrooms and cook for another 2-3 minutes, until the mushrooms release their moisture and begin to brown.
Make the Sauce:
Add the crushed tomatoes, white wine, olives, oregano, basil, and red pepper flakes (if using) to the pan. Stir to combine.
Return the browned chicken to the pan, skin-side up. Pour in the chicken broth and bring the mixture to a simmer. Reduce the heat to low, cover, and simmer for 30-40 minutes, until the chicken is fully cooked and tender (internal temperature should reach 165°F or 75°C).
Serve:
Once the chicken is cooked, taste the sauce and adjust the seasoning with salt and pepper as needed. If the sauce is too thick, add a bit more chicken broth to reach your desired consistency.
Garnish with fresh chopped parsley and serve the chicken cacciatore with pasta, polenta, or crusty bread to soak up the delicious sauce.
Recipe Notes :
This is a perfect make-ahead stew—flavors deepen beautifully when reheated the next day.
For truly fork-tender chicken, simmer gently until the meat falls off the bone.
Serve it with pasta or crusty bread to soak up the rich tomato sauce—it’s an easy, satisfying meal.
