Chicken Cacciatore Recipe – Italian Special
Chicken Cacciatore, or Pollo alla Cacciatora, is a rustic and hearty Italian dish that translates to “hunter’s chicken.” This comforting, one-pot meal features chicken simmered in a rich tomato sauce with a medley of vegetables like onions, bell peppers, and garlic, along with earthy mushrooms and olives. The sauce is infused with aromatic herbs such as basil, oregano, and thyme, creating a flavorful, slightly tangy base that beautifully complements the tender, juicy chicken. Often served with pasta, polenta, or crusty bread to soak up the sauce, Chicken Cacciatore is a perfect dish for family dinners or gatherings. Its simple ingredients and bold flavors reflect the essence of traditional Italian home cooking.
- 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 :
Chicken Parts:While this recipe uses bone-in, skin-on thighs for added flavor and juiciness, you can substitute boneless skinless chicken breasts or even drumsticks if you prefer. Just adjust the cooking time accordingly for boneless cuts (they cook faster).
Vegetables:Feel free to customize the vegetables. Zucchini, carrots, or celery can be added for extra flavor and texture. If you don’t like olives, they can be omitted or replaced with capers for a different tangy note.
Cooking Time:Make sure to simmer the dish long enough for the flavors to meld together and the chicken to become tender. If you’re in a rush, you can cook it for a shorter time, but the flavors develop best with a longer simmer.
Make-Ahead Tip:Chicken Cacciatore tastes even better the next day! The flavors continue to develop, making it a great dish to prepare in advance. Simply reheat it gently on the stove before serving.
Serving Suggestions:Serve the chicken cacciatore over pasta (spaghetti, rigatoni, or pappardelle are all great choices), creamy polenta, or mashed potatoes. A side of crusty bread is also perfect for sopping up the flavorful sauce.
