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Chicken Cacciatore Recipe - A Rustic Italian Classic Made Easy

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2–2.5 pounds chicken (bone-in thighs and/or drumsticks preferred; or boneless thighs)
  • Kosher salt and black pepper, to taste
  • 2 tablespoons olive oil
  • 1 medium yellow onion, thinly sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 8 ounces cremini or button mushrooms, sliced
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • 1/2 teaspoon red pepper flakes (optional, for gentle heat)
  • 1/2 cup dry red wine (Chianti or a medium-bodied red; sub chicken broth)
  • 1 (28-ounce) can crushed tomatoes (or whole peeled, hand-crushed)
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons capers, drained
  • 8–10 pitted Kalamata or black olives, halved (optional but classic)
  • 1 bay leaf
  • Fresh parsley, chopped, for garnish
  • Optional finish: 1 tablespoon butter for gloss and richness

Method
 

  1. Pat dry and season: Pat the chicken dry with paper towels for better browning. Season all sides generously with salt and pepper.
  2. Brown the chicken: Heat olive oil in a large skillet or Dutch oven over medium-high. Sear chicken skin-side down until deeply golden, 5–7 minutes. Flip and brown the other side, 3–4 minutes. Transfer to a plate. Do this in batches if needed to avoid overcrowding.
  3. Soften the vegetables: Reduce heat to medium. Add onion, peppers, and mushrooms with a pinch of salt. Cook, stirring, until softened and lightly browned, about 6–8 minutes.
  4. Add aromatics: Stir in garlic, oregano, thyme, and red pepper flakes. Cook until fragrant, about 30 seconds.
  5. Deglaze with wine: Pour in the red wine, scraping up browned bits. Let it simmer for 2–3 minutes to reduce by about half.
  6. Build the sauce: Add crushed tomatoes, chicken broth, capers, olives, and bay leaf. Stir and bring to a gentle simmer. Taste and adjust salt if needed.
  7. Nestle in the chicken: Return the chicken and any juices to the pan, skin-side up. Reduce heat to low so it gently bubbles. Cover and simmer 20 minutes (boneless thighs) to 30–35 minutes (bone-in), until chicken is cooked through and tender.
  8. Uncover to thicken: Remove the lid and simmer another 5–10 minutes to thicken the sauce. If you want a silkier finish, stir in the butter. Remove the bay leaf.
  9. Taste and finish: Adjust seasoning with salt, pepper, and a pinch of sugar if the tomatoes taste too sharp. Scatter chopped parsley on top.
  10. Serve: Spoon chicken and sauce over pasta, creamy polenta, mashed potatoes, or alongside crusty bread. A simple green salad balances the richness.