I’ve come across many variations of Chicken Cacciatore, but my go-to recipe, refined over many years, is rich, hearty, and absolutely delicious. This classic dish features tender chicken thighs, a robust tomato sauce, and plenty of vegetables.
Chicken Cacciatore is a traditional Italian dish that thrives on simplicity. With straightforward ingredients and bold flavors, this rustic chicken stew delivers satisfying bites every time.
One common mistake with this dish is overcooking the chicken. I prefer using chicken thighs for their flavor and tenderness. Bone-in, skin-on thighs offer the best taste, but boneless will work too. Just be careful not to overcook the chicken to avoid dryness, and serve it over pasta for a comforting meal. Delicious!
Ingredients
- Chicken thighs – About 6 thighs.
- Salt and pepper
- All-purpose flour
- Olive oil – Or neutral-flavor cooking oil.
- Onion
- Celery
- Carrot
- Garlic
- Dry white wine
- Canned crushed tomatoes
- Chicken broth – Use low or no sodium added.
- Fresh rosemary – Or 1 heaping tablespoon dried rosemary.
- Mushrooms
- Green bell pepper
- Capers
How To Make Chicken Cacciatore
- Season the flour with a pinch of salt and some black pepper, then dredge the chicken thighs in the flour to lightly coat them.
- Heat the olive oil in a large skillet over medium-high heat and brown the chicken on both sides, about 5 minutes per side, then set them aside.
- Using the remaining oil, sauté the diced onion, celery, and carrot over medium heat until the onion is softened, about 6 minutes.
- Add the minced garlic and cook for another 2 minutes.
- Pour in the dry white wine to deglaze the pan, letting it reduce by about half.
- Stir in the crushed tomatoes, chicken broth, rosemary, mushrooms, bell pepper, and capers. Bring the mixture to a simmer.
- Return the chicken thighs to the skillet along with any juices. Cover the skillet and simmer on low heat for about 20 minutes, or until the chicken reaches an internal temperature of 165°F.
- Transfer the chicken to a serving dish, taste the sauce for seasoning, and adjust with salt and pepper as needed. Serve hot.
Step-By-Step Process
Chef Jenn’s Tips
- Any chicken cuts will work well, such as legs or breasts, but be mindful of cooking times to prevent the chicken from becoming stringy.
- If using boneless chicken thighs, slightly reduce the cooking time to maintain their tenderness.
- Swap out the rosemary for basil if you’re looking for a different flavor twist.
- Don’t skip scraping up the browned bits from the pan when deglazing with wine; they add incredible depth to the sauce.
Recommended
Make It A Meal
Serve Chicken Cacciatore over tender egg noodles, fluffy rice, or creamy polenta to soak up all the flavorful sauce. A side of crusty bread is perfect for sopping up every last drop. Pair it with a simple green salad dressed in a light vinaigrette to balance the dish’s richness. For a truly Italian experience, enjoy it with a glass of dry red wine that complements the bold flavors.
Storage
Chicken Cacciatore is perfect for meal prep, storing beautifully in the fridge. Place leftovers in an airtight container and refrigerate for up to 3 days. For longer storage, let the dish cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. When ready to eat, thaw overnight in the refrigerator and reheat gently on the stovetop until warmed through.
Chicken Cacciatore
Ingredients
- 2 pounds chicken thighs about 6 thighs
- salt and pepper
- ½ cup all-purpose flour
- 3 tablespoons olive oil or neutral-flavor cooking oil
- 1 onion diced
- 2 ribs celery diced
- 1 carrot diced
- 4 cloves garlic diced
- ¾ cup dry white wine
- 1 28-ounce canned crushed tomatoes
- ¾ cup chicken broth use low or no sodium added
- 3 tablespoons fresh rosemary chopped; (or 1 heaping tablespoon dried rosemary)
- 8 ounces mushrooms quartered
- 1 green bell pepper diced
- ¼ cup capers drained
Instructions
- Season the flour with a pinch of salt and some black pepper, then dredge the chicken thighs in the flour to lightly coat them.
- In a large skillet, heat the olive oil over medium-high heat and brown the chicken on both sides, about 5 minutes per side. Set the browned chicken aside.
- Using the remaining oil, sauté the diced onion, celery, and carrot over medium heat until the onion is softened, about 6 minutes.
- Add the minced garlic and cook for another 2 minutes.
- Pour in the dry white wine to deglaze the pan, letting it reduce by about half.
- Stir in the crushed tomatoes, chicken broth, rosemary, mushrooms, bell pepper, and capers. Bring the mixture to a simmer.
- Return the chicken thighs to the skillet along with any juices. Cover the skillet and simmer on low heat for about 20 minutes, or until the chicken reaches an internal temperature of 165°F.
- Transfer the chicken to a serving dish, taste the sauce for seasoning, and adjust with salt and pepper as needed. Serve hot.
Notes
Chef Jenn’s Tips
- Any chicken cuts will work well, such as legs or breasts, but be mindful of cooking times to prevent the chicken from becoming stringy.
- If using boneless chicken thighs, slightly reduce the cooking time to maintain their tenderness.
- Swap out the rosemary for basil if you’re looking for a different flavor twist.
- Don’t skip scraping up the browned bits from the pan when deglazing with wine; they add incredible depth to the sauce.