Print

Chicken Cacciatore Recipe

Print Recipe

★★★★★

4.5 from 115 reviews

This classic Chicken Cacciatore recipe features tender, bone-in, skin-on chicken thighs simmered in a robust tomato sauce with bell peppers, mushrooms, garlic, fresh herbs, sun-dried tomatoes, capers, and white wine. Crispy seared chicken skin adds texture while the sauce blends savory, tangy, and aromatic flavors. Served over creamy polenta or mashed potatoes, this hearty Italian-inspired dish is perfect for a comforting family meal.

Ingredients

Scale

Chicken

  • 3 lb. bone-in, skin-on chicken thighs (about 8)
  • Kosher salt
  • 1 tsp. extra-virgin olive oil

Vegetables and Aromatics

  • 1 yellow onion, finely chopped
  • 1 red bell pepper, seeds and ribs removed, finely chopped
  • 8 oz. bella mushrooms, thinly sliced
  • 5 garlic cloves, finely chopped

Herbs and Seasonings

  • 1 tsp. chopped fresh rosemary
  • 1 tsp. Italian seasoning
  • 1 tbsp. tomato paste
  • 1/4 cup chopped fresh basil
  • 3 tbsp. drained capers
  • Chopped fresh parsley, for serving

Liquids and Tomatoes

  • 1 (14-oz.) can whole tomatoes, crushed with juice reserved
  • 1/2 cup dry white wine
  • 1/3 cup sun-dried tomatoes, chopped

Serving Suggestion

  • Polenta or mashed potatoes, for serving

Instructions

  1. Prepare and Season Chicken: Pat the chicken thighs dry with paper towels and season evenly with 1 1/2 teaspoons of kosher salt. This step ensures crispy skin and well-flavored meat.
  2. Sear the Chicken: Heat 1 teaspoon of extra-virgin olive oil in a large skillet over medium-high heat. Arrange the chicken thighs skin side down and cook undisturbed for 8 to 10 minutes until the skin is crispy and golden brown. Flip the chicken and cook for an additional 3 minutes to lightly brown the other side. Transfer the cooked chicken skin side up to a plate and repeat with remaining pieces if necessary.
  3. Sauté Vegetables and Aromatics: Reduce the heat to medium. Add the finely chopped yellow onion, red bell pepper, and sliced mushrooms to the skillet. Season with 1/2 teaspoon of kosher salt and cook, stirring occasionally, for about 7 minutes until the vegetables soften. Add the chopped garlic, fresh rosemary, and Italian seasoning, cooking for about 1 minute until fragrant. Stir in tomato paste and cook until it darkens, about 1 minute more.
  4. Add Tomatoes and Simmer: Add the crushed whole tomatoes along with their reserved juice into the skillet, stirring to combine. Pour in the dry white wine, chopped sun-dried tomatoes, fresh basil, and drained capers; mix thoroughly. Bring the mixture to a simmer over medium heat.
  5. Simmer with Chicken: Reduce heat to medium-low and return the chicken thighs to the skillet, arranging them skin side up in a single layer. Let everything simmer uncovered for 25 to 30 minutes, or until the chicken is completely cooked through and the sauce has thickened to a rich consistency.
  6. Serve: Divide creamy polenta or mashed potatoes among serving plates. Top each with the chicken thighs and spoon generous amounts of the rich cacciatore sauce over the chicken. Garnish with freshly chopped parsley for a pop of color and fresh flavor. Serve immediately.

Notes

  • Bone-in, skin-on chicken thighs provide the best flavor and texture for this dish, but boneless can be substituted if preferred.
  • Reserve the juice from the canned tomatoes to keep the sauce flavorful and balanced.
  • If you don’t have dry white wine, chicken broth or water with a splash of vinegar can be a good substitute.
  • For a gluten-free version, ensure that your Italian seasoning and canned tomatoes have no gluten-containing additives.
  • Leftovers taste even better the next day and can be refrigerated for up to 3 days.
  • Serve over polenta or mashed potatoes to soak up the delicious sauce; cooked pasta is also a nice alternative.

Keywords: Chicken Cacciatore, Italian chicken recipe, tomato chicken stew, classic Italian dish, chicken thighs recipe, rustic chicken dinner

Find it online: https://dinewithlily.com/chicken-cacciatore-recipe/