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Skillet of Chicken Cacciatore simmering in tomato sauce with red and yellow bell peppers, herbs, and garlic, topped with golden-brown chicken thighs and fresh basil for a rustic Italian dinner
Linda

Delicious Chicken Cacciatore

Tender, golden-browned chicken simmered in a rich tomato, garlic, and herb sauce with bell peppers and mushrooms. This classic Italian hunter’s stew is cozy, flavorful, and perfect for weeknight dinners or entertaining.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 6 pieces Bone-in, skin-on chicken thighs (or mix with drumsticks)
  • 1 tsp Kosher salt plus more to taste
  • 1/2 tsp Black pepper freshly ground
  • 2 tbsp Olive oil for searing
For the Sauce
  • 1 Medium onion diced
  • 3 cloves Garlic minced
  • 1 Red bell pepper seeded & sliced
  • 1 Yellow bell pepper seeded & sliced
  • 1 cup Mushrooms sliced (cremini or button)
  • 14 oz Crushed tomatoes canned
  • 1/2 cup Chicken broth low sodium
  • 1/2 cup Dry white wine optional; sub more broth
  • 1 tsp Dried oregano
  • 1/2 tsp Dried thyme
  • 1 Bay leaf
  • 1/4 tsp Red pepper flakes optional, to taste
  • 2 tbsp Fresh parsley or basil chopped, for garnish

Equipment

  • Dutch oven or deep skillet
  • Wooden spoon
  • Chef's knife
  • Cutting board

Method
 

  1. Season & Sear: Pat chicken dry. Season all over with salt and black pepper. Heat olive oil in a Dutch oven over medium-high. Sear chicken, skin-side down first, 5–6 minutes per side until deep golden. Transfer to a plate.
  2. Sauté Aromatics: In the same pot (leave the flavorful brown bits), add onion and cook 3–4 minutes until translucent. Stir in garlic for 30 seconds until fragrant. Add sliced bell peppers and mushrooms; sauté 5–6 minutes until softened and lightly browned.
  3. Build the Sauce: Pour in crushed tomatoes, chicken broth, and white wine. Scrape the bottom to deglaze. Stir in oregano, thyme, bay leaf, and red pepper flakes. Bring to a gentle simmer.
  4. Simmer Chicken: Return chicken and any juices to the pot, nestling pieces into the sauce. Cover and simmer on low for 30–35 minutes, until chicken is tender and reaches 165°F (74°C). For a thicker sauce, uncover for the last 10 minutes.
  5. Finish & Rest: Remove bay leaf. Taste and adjust salt and pepper (add a pinch of sugar if the tomatoes taste sharp). Let rest 5 minutes. Garnish with chopped parsley or basil.
  6. Serve: Spoon over pasta, creamy polenta, rice, or with crusty bread. Optional: finish with grated Parmesan.

Notes

  • Browning the chicken deeply builds a richer, restaurant-quality sauce.
  • For a Sicilian twist, add 2 tbsp capers and a handful of green olives.
  • Make-ahead friendly: flavors improve overnight. Refrigerate up to 3 days or freeze up to 3 months.
  • Slow cooker: assemble all ingredients and cook on LOW 6–7 hours.