When the aroma of simmering tomatoes, herbs, and tender chicken fills your kitchen, you’ll know you’re making something truly special. Chicken Cacciatore, which translates to “hunter’s chicken” in Italian, is a rustic dish that transforms simple ingredients into a soul-warming masterpiece. This traditional recipe features succulent chicken pieces braised in a rich tomato sauce with bell peppers, onions, and aromatic herbs, creating a meal that’s both comforting and sophisticated. Perfect for family dinners or entertaining guests, this one-pot wonder serves 4-6 people and brings the authentic flavors of Italy straight to your table.
Ingredients
For the chicken:
- 1 whole chicken (3-4 pounds), cut into 8 pieces, or 6 chicken thighs and drumsticks
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil
For the sauce:
- 1 large onion, sliced
- 1 red bell pepper, cut into strips
- 1 green bell pepper, cut into strips
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 1/2 cup chicken broth
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
Preparing the Chicken
Start by patting the chicken pieces completely dry with paper towels. This step ensures the skin will brown beautifully rather than steam. In a shallow dish, combine the flour, salt, and pepper. Dredge each chicken piece in the seasoned flour, shaking off any excess. The light coating will help create a golden crust and thicken the sauce as it cooks.
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. When the oil shimmers, carefully add the chicken pieces skin-side down, working in batches if necessary to avoid overcrowding. Brown the chicken for 4-5 minutes per side until golden. The chicken doesn’t need to be fully cooked at this stage, just beautifully browned. Transfer the browned chicken to a plate and set aside.
Building the Flavor Base
In the same pot with the remaining oil and chicken drippings, add the sliced onion and bell peppers. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and the onions turn translucent. The vegetables will pick up all those wonderful browned bits from the bottom of the pot, adding incredible depth to your sauce.
Add the minced garlic and cook for another minute until fragrant. Be careful not to let it burn, as burnt garlic will make the entire dish bitter. Pour in the white wine, scraping up any remaining browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes to cook off the alcohol.
Creating the Tomato Sauce
Stir in the crushed tomatoes, tomato paste, oregano, basil, thyme, and bay leaves. Add the chicken broth and season with salt and pepper. Bring the mixture to a gentle simmer, then nestle the browned chicken pieces back into the pot, skin-side up. The sauce should partially cover the chicken, but it’s fine if some pieces peek above the surface.
Reduce the heat to low, cover the pot, and let everything simmer gently for 25-30 minutes. The chicken should be tender and cooked through, and the sauce should have thickened slightly. If the sauce seems too thin, remove the lid during the last 10 minutes of cooking to allow excess moisture to evaporate.
Final Touches and Serving
Remove the bay leaves and taste the sauce, adjusting the seasoning with additional salt and pepper if needed. The sauce should be rich and well-balanced, with the sweetness of the tomatoes complementing the savory herbs and vegetables.
Sprinkle the fresh chopped parsley over the finished dish just before serving. The bright green herbs add a fresh note that perfectly balances the rich, hearty flavors of the cacciatore.
Serving Suggestions
Chicken Cacciatore is delicious served over creamy polenta, fluffy rice, or al dente pasta like pappardelle or rigatoni. Crusty Italian bread is perfect for soaking up every drop of that incredible sauce. A simple green salad with a light vinaigrette makes an excellent side dish to cut through the richness of the meal.
This comforting dish tastes even better the next day, making it perfect for meal preparation or enjoying leftovers. Store any remaining cacciatore in the refrigerator for up to three days, and gently reheat on the stovetop or in the microwave before serving.
