Chicken Cacciatore

Easy stove top Chicken Cacciatore recipe that results in the most flavorful, tender chicken for a fall-off-the-bone result every single time. This goof-proof Italian dish is amazing for the whole family and pairs nicely with rice or noodles.

This easy Chicken Cacciatore recipe is one of those familiar family favorites that my siblings and I could always agree on when we were growing up. This was a small miracle, as all four of us had remarkably different tastes in food.

What we’re diving into today is my family’s recipe, made countless times over at least four decades! We have perfected own formula! Drop a comment below letting me know the differences in your family’s recipe!

In case you’re new to it, here is the rundown on this classic Italian dish.

What is Chicken Cacciatore?:

Chicken Cacciatore translates to “Hunter’s Chicken,” and is an Italian classic also known as chicken alla cacciatora. It is typically made with chicken, rabbit, or wild game.

Bone-in chicken thighs are browned to crispy perfection then stewed in a tomato sauce of onions, garlic, peppers, sometimes mushrooms, dried or fresh herbs, and a splash of red or white wine.

While various parts of Italy have their own take on traditional cacciatore, the dish itself doesn’t have hard and fast rules.

Whether or not someone uses wine (and what type) or mushrooms is unique to the individual.

In addition, how the meal is served varies as well. Some people enjoy the chicken as is with a side salad, while others employ steamed rice or noodles to soak up some of that beautiful sauce.

Let’s chat about the ingredients I use in my own version of this Italian dish.

Chicken Cacciatore Ingredients:

Olive Oil: Used for searing the chicken and cooking the vegetables, olive oil is essential for this classic Italian dish!

Chicken: Traditionally, chicken cacciatore is made with bone-in skin-on chicken pieces, which results in the most tender and flavorful result.

I typically only use bone-in thighs instead of a combination of thighs and drumsticks. If you prefer using boneless skinless chicken breasts or skinless chicken thighs, you can make the swap.

Vegetables: Onion, garlic, green pepper and cremini mushrooms result in rich, bold flavor with a touch of sweetness from the bell pepper, which is a nice offset to the acidity of the tomato sauce.

Sauce: The sauce for this chicken cacciatore recipe consists of crushed tomatoes, tomato paste and red wine (or white wine).

Seasonings: Dried Italian seasoning, sea salt, paprika, and black pepper are all we need to give this dish a rustic, herb-infused essence.

Optional Additions:

• 2 ribs celery, chopped
• 1 cup whole black olives
• 2 Tbsp capers
• 1 cup green olives
• ⅓ cup sun-dried tomatoes

Recipe Customizations:

• I go huge on the garlic. You can easily follow suit or reduce it down according to your personal taste.
• Some people add celery, whole olives, and/or capers, so feel free to toss any of these in if they’re interesting to you!
• If you love dried oregano, and/or parsley, toss it in! You can also incorporate fresh herbs if you have them on hand. You can also add fresh oregano, fresh thyme, or a pinch of red pepper flakes.
• If you have it on hand, you can substitute 28 ounces of your favorite flavorful tomato sauce for the crushed tomatoes or substitute chicken stock for the wine if you don’t use alcohol in your cooking. 

Let’s make it! For this easy recipe, we’re preparing chicken cacciatore on the stove top.

How to Chicken Cacciatore:

Season both sides of the chicken thighs with salt and black pepper.

Heat the avocado oil in a large thick-bottomed pot (such as a Dutch oven. I use my Le Creuset) over medium-high heat. Allow the pot to heat up for a few minutes until it is sizzling hot.

Carefully place the chicken thighs in the pot in a single layer, skin side down and brown for 4 to 6 minutes, until the chicken skin is deeply golden brown.

Flip the chicken and sear for another 2 minutes. Note: this will likely need to be done in two batches as there won’t be enough room to brown the chicken all at the same time.

Transfer the chicken to a plate and set aside.

Add the onion to the pot and sauté, stirring occasionally, until it begins to soften, about 5 minutes, scraping the browned bits off the bottom of the pan while sautéing. 

Stir in the bell pepper, mushrooms, and garlic and continue sautéing, stirring frequently, for another 3 to 5 minutes.

Add in the Italian seasoning, fresh sage, paprika, sea salt, diced tomatoes and red wine and stir well. 

Transfer the chicken back to the pot, maneuvering it around until it is fully submerged in liquid. Cover the pot and bring it to a full boil.

Reduce the heat to a simmer and continue cooking for 35 to 50 minutes (I do 40), until the chicken is nice and tender. Taste the sauce for flavor and add more sea salt to taste.

Serve the chicken over rice, noodles, zucchini noodles, or cauliflower rice with plenty of sauce and fresh grated parmesan cheese and fresh basil.

A big hunk of crusty bread or garlic bread is always encouraged.

I love pairing the chicken with steamed brown rice, but you can also go with white rice or gluten-free noodles. Go with cauliflower rice to keep it low-carb.

Store leftovers in an airtight container in the refrigerator for up to 8 days.

Make my Instant Pot Chicken Cacciatore or my Slow Cooker Chicken Cacciatore for alternate cooking methods.

What to Serve with Chicken Cacciatore:

If you’re looking for side dish ideas to go alongside this meal, here are my top recommendations:

• Lemon Garlic Rosemary Rice
• My Easy Sautéed Vegetables
• Air Fryer Garlic Butter Brussel Sprouts
• Mushroom Risotto
• Maple Cinnamon Roasted Delicata Squash
• Creamy Cauliflower Casserole

I hope this hearty meal and rustic Italian dish becomes a great addition your household, just as it has mine!

Chicken Cacciatore Recipe

5 from 1 vote

By Julia

Prep: 10 minutes mins

Cook: 1 hour hr

Total: 1 hour hr 10 minutes mins

Servings: 8 Servings

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Classic Chicken Cacciatore is easy to make on the stove top in your Dutch oven or stock pot. Incredibly tender and flavorful! This rustic dish will surely please the whole family!

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Ingredients 

1x2x3x

• ▢ 3 Tbsp olive oil
• ▢ 4 lbs bone-in skin-on chicken thighs
• ▢ 1 yellow onion, sliced
• ▢ 1 red bell pepper, cut into match sticks
• ▢ 3 cups baby bella mushrooms, chopped
• ▢ 8 cloves garlic, minced
• ▢ 1 Tbsp Italian seasoning
• ▢ 6 leaves fresh sage, chopped (or 1 teaspoon dried sage)
• ▢ 1 teaspoon sea salt, or to taste
• ▢ ¾ cup dry red wine or white wine, such as chardonnay or Cabernet Sauvignon
• ▢ 1 28-ounce can diced tomatoes

Optional Additions:

• ▢ 2 ribs celery, chopped
• ▢ 1 cup whole black olives
• ▢ 2 Tbsp capers
• ▢ 1 cup green olives
• ▢ ⅓ cup sun-dried tomatoes

Instructions 

• Season both sides of the chicken thighs with salt and black pepper.
• Heat the avocado oil in a large thick-bottomed pot (such as a Dutch oven) over medium-high heat. Allow the pot to heat up for a few minutes until it is sizzling hot. Place the chicken thighs in the pot in a single layer, skin side down and brown for 4 to 6 minutes, until the chicken skin is deeply golden brown.
• Carefully flip and sear for another 2 minutes. Note: this will likely need to be done in two batches as there won’t be enough room to brown the chicken all at the same time.
• Transfer the chicken to a plate and set aside.
• Add the onion to the pot and sauté, stirring occasionally, until it begins to soften, about 5 minutes, scraping the browned bits off the bottom of the pan while sautéing. 
• Stir in the bell pepper, mushrooms, and garlic and continue sautéing, stirring frequently, for another 3 to 5 minutes. Add in the Italian seasoning, fresh sage, paprika, sea salt, diced tomatoes and red wine and stir well. 
• Transfer the chicken back to the pot, maneuvering it around until it is fully submerged in liquid. Cover the pot and bring it to a full boil. Reduce the heat to a simmer and continue cooking for 35 to 50 minutes (I do 40), until the chicken is nice and tender. Taste the sauce for flavor and add more sea salt to taste.
• Serve the chicken over rice, noodles, zucchini noodles, or cauliflower rice with plenty of sauce and fresh grated parmesan cheese and fresh basil.

Nutrition

Serving: 1Serving, Calories: 302kcal, Carbohydrates: 8g, Protein: 30g, Fat: 18g, Fiber: 6g, Sugar: 8g

Nutrition information is automatically calculated, so should only be used as an approximation.

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