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–+ servings
Two wooden bowls with rice and chicken cacciatore with red bell pepper, mushrooms, onion, and tomato sauce
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5 from 1 vote

Chicken Cacciatore

Classic Chicken Cacciatore is easy to make on the stove top in your Dutch oven or stock pot. Incredibly tender and flavorful!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Main Dishes
Cuisine: Italian
Servings: 8 Servings
Calories: 302kcal
Author: Julia

Ingredients

  • 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.
    Browned chicken on a plate
  • 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. 
    Onion, bell pepper and mushrooms in a Dutch oven
  • 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.
    Dutch oven with chicken cacciatore ingredients inside, ready to cook
  • 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