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Chicken Cacciatore – An authentic Italian chicken dish made with braised chicken and an assortment of fresh vegetables, cooked together in a flavorful tomato and red wine sauce. It’s an easy dinner that everyone will enjoy!
Chicken dishes are always popular when it comes to dinner time, and this chicken cacciatore is at the top of my list. Tender braised chicken and fresh vegetables are all cooked together in a rich and flavorful tomato and red wine sauce.
Made all in one skillet, this dish has minimal prep work as well as minimal clean up, making it the perfect option for dinner any night of the week! This chicken cacciatore is classic Italian comfort food.
What is chicken cacciatore?
Cacciatore translates to “hunter” in Italian. When used in cooking terms “alla cacciatora” refers to a dish prepared “hunter-style” – almost like it was foraged, with onions, herbs, tomatoes, bell peppers, and usually a touch of wine. Every thing is better with wine in my opinion. Cacciatore is typically made with either chicken or rabbit, today we’re using chicken!
Ingredients
Keep scrolling down to the recipe card for FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Chicken – Chicken thighs, bone-in, skin-on!
- Salt & Pepper – To taste.
- Olive Oil – Substitute canola oil, vegetable oil, sunflower oil, safflower oil or avocado oil.
- Onion – Large, chopped.
- Peppers – Medium bell peppers, any color, seeded and chopped!
- Mushrooms – White mushrooms, cleaned and chopped.
- Garlic – Fresh is best! Minced.
- Italian Seasoning – Made up of oregano, rosemary, thyme and basil. If you don’t have Italian seasoning you can use a mix of any of the above.
- Tomatoes – Diced tomatoes (canned).
- Red Wine – Use your favourite dry red.
- Red Pepper Flakes – For a bit of spice!
- Olives – Black olives, pitted.
How to make chicken cacciatore
- Prep the Chicken – Pat dry the chicken thighs with paper towels, then season evenly with the salt and pepper on both sides.
- Sear the Chicken – Heat the olive oil in a large skillet. Add the chicken to the skillet and fry on book sides, about 4 minutes per side. The chicken doesn’t have to be cooked through, as it will continue to braise later on. Transfer the chicken to a plate and set aside.
- Cook Vegetables – In the same skillet add the onion, bell peppers, mushrooms and stir. Cook for about 5 to 7 minutes, until the onion has softened. Add the garlic and cook for another 30 seconds until fragrant.
- Combine – Add the Italian seasoning, diced tomatoes, red wine, red pepper flakes and olives. Stir everything together and simmer covered for 20 minutes. Taste for seasoning and adjust with salt and pepper as needed. Add the chicken back to the skillet, skin side up and cook for an additional 40 minutes covered over low heat.
- Finish & Serve – Garnish with parsley and serve over noodles or rice.
How to serve
You can enjoy your chicken cacciatore served atop a bed of rice, with potatoes – either roasted or mashed, or over your favourite noodles! You can also amp up your dish with parmesan garlic roasted potatoes and a side of cheesy garlic bread! If you are looking for a healthier alternative, you can opt for lentils or quinoa. Pair with a healthy veg like broccoli or brussels sprouts and you’re set!
How to store leftovers
Store leftovers in the fridge, sealed tightly in an airtight container for 5 days or in the freezer for up to 2 months.
Looking for more chicken recipes? Try these!
- Skillet Chicken and Mushrooms
- Bruschetta Chicken
- Honey Garlic Chicken
- Harissa Roasted Chicken and Potatoes
- Brown Sugar Garlic Chicken
- Chicken Parmesan
- Spicy Brazilian Coconut Chicken
- Spanish Chicken with Chorizo and Potatoes
- Skillet Chicken Satay
- One Pot Spanish Chicken and Rice
- Pan Roasted Chicken and Vegetables
- Chicken with Creamy White Wine Mushroom Sauce
- Baked Chicken Thighs
Chicken Cacciatore
Equipment
Ingredients
- 6 chicken thighs bone-in, skin-on
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon pepper or to taste
- 2 tablespoon olive oil
- 1 large onion chopped
- 2 medium bell peppers any color, seeded and chopped
- 8 ounce white mushrooms cleaned and chopped
- 4 cloves garlic minced
- 1 tablespoon Italian seasoning
- 28 ounce diced tomatoes (1 large can)
- 1/2 cup red wine dry
- 1/4 teaspoon red pepper flakes
- 1/2 cup black olives pitted
Instructions
- Prep the Chicken: Pat dry the chicken thighs with paper towels, then season evenly with the salt and pepper on both sides.
- Sear the Chicken: Heat the olive oil in a large skillet. Add the chicken to the skillet and fry on book sides, about 4 minutes per side. The chicken doesn't have to be cooked through, as it will continue to braise later on. Transfer the chicken to a plate and set aside.
- Cook Vegetables: In the same skillet add the onion, bell peppers, mushrooms and stir. Cook for about 5 to 7 minutes, until the onion has softened. Add the garlic and cook for another 30 seconds until fragrant.
- Combine: Add the Italian seasoning, diced tomatoes, red wine, red pepper flakes and olives. Stir everything together and simmer covered for 20 minutes. Taste for seasoning and adjust with salt and pepper as needed. Add the chicken back to the skillet, skin side up and cook for an additional 40 minutes covered over low heat.
- Finish & Serve: Garnish with parsley and serve over noodles or rice.
Tips & Notes:
- Store leftovers in the fridge, sealed tightly in an airtight container for 5 days or in the freezer for up to 2 months.
