Chicken Cacciatore
Add Preferred SourceI’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 – I like using about 6 thighs; dark meat stays juicy, but breast works if you prefer leaner meat.
- Salt and pepper – Season to taste.
- All-purpose flour – Lightly dredge the chicken; cornstarch or gluten-free flour works too.
- Olive oil – Use olive oil or another neutral-flavor cooking oil.
- Onion – I prefer yellow onion, but white works too. Red onion is stronger and can dominate the sauce.
- Celery – Diced small, adds a little crunch; fennel can substitute.
- Carrot – Use standard orange carrots, slice on the diagonal for even cooking; parsnip or turnip works too.
- Garlic – Minced fresh only; jarred garlic can turn bitter.
- Dry white wine – I choose a wine I’d drink; chicken or vegetable stock works if needed.
- Canned crushed tomatoes – Use a high-quality brand; whole or diced tomatoes can be crushed by hand.
- Chicken broth – Use low or no-sodium added; vegetable broth works too.
- Fresh rosemary – Use fresh if you have it, or 1 heaping tablespoon dried.
- Mushrooms – Button or cremini; slice evenly.
- Green bell pepper – Green is traditional; red or yellow works too.
- Capers – Rinse lightly to reduce brine; olives can substitute.
How To Make Chicken Cacciatore
Scroll down for the full recipe card with exact measurements and printable instructions.
Season the flour with salt and pepper, then dredge the chicken thighs lightly to coat. Heat olive oil in a large skillet over medium-high heat and brown the chicken for about 5 minutes per side, until golden. Remove the chicken and set aside.
Lower the heat to medium and add the onion, celery, and carrot to the skillet. Sauté for about 6 minutes, until the onion softens. Add the garlic and cook for 2 minutes, until fragrant.
Pour in the white wine to deglaze the pan, scraping up any browned bits. Let it simmer until reduced by about half.
Stir in the crushed tomatoes, chicken broth, rosemary, mushrooms, bell pepper, and capers. Bring the sauce to a gentle simmer.
Return the chicken and any juices to the skillet. Cover and simmer on low heat for about 20 minutes, until the chicken is tender and reaches an internal temperature of 165°F. Taste the sauce, adjust seasoning, and serve hot.
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.
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. If you’re looking for things to do in Milan when it rains, grab a seat at a bistro and order this dish, or make it at home for an authentic Italian meal.
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 salt and pepper; dredge the chicken lightly.
- Brown the chicken in olive oil over medium-high heat, about 5 minutes per side; remove.
- Sauté the onion, celery, and carrot over medium heat until soft. Add the garlic and cook briefly. Deglaze with white wine and reduce by half.
- Add the tomatoes, broth, rosemary, mushrooms, bell pepper, and capers; bring to a simmer.
- Return the chicken, cover, and simmer on low for 20 minutes, until 165°F.
- Adjust seasoning and serve.
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.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
