The Ultimate Classic Chicken Cacciatore Recipe: A Hearty Italian Comfort Food
Prepare to embark on a culinary journey to the heart of Italy with this ultimate classic Chicken Cacciatore recipe. Far more than just a chicken dish, Cacciatore is a rustic and deeply satisfying stew that embodies the essence of Italian home cooking. Flavored with a medley of aromatic onions, vibrant bell peppers, pungent garlic, and savory capers, this dish is simmered slowly until every ingredient melds into a rich, tender, and incredibly flavorful sauce. It’s the kind of meal that warms you from the inside out, perfect for gathering loved ones around the table.
If you’re seeking more soul-soothing chicken recipes, don’t miss our incredibly simple shortcut Crockpot Chicken and Dumplings – another family favorite!
What is Chicken Cacciatore? A Taste of Italian Tradition
The name “Cacciatore” translates to “hunter” in Italian, giving us “hunter-style chicken.” This moniker speaks to the rustic, hearty nature of the dish, traditionally prepared with ingredients a hunter might gather or easily find – often game birds or rabbit, cooked with onions, herbs, tomatoes, and wine. Our chicken version keeps that authentic spirit alive, delivering robust flavors and tender meat. It’s a staple across various Italian regions, with slight variations in ingredients, but always maintaining its comforting, slow-cooked essence.
If you haven’t had the pleasure of trying Chicken Cacciatore, you are truly in for a remarkable treat! This stew is the epitome of comfort food, offering versatility in how it can be served. Traditionally, it pairs wonderfully with pasta noodles, allowing the rich sauce to coat every strand. For an equally comforting yet heartier option, spoon it generously over creamy mashed potatoes. If you’re looking for a lower-carb alternative, consider serving it with fluffy cauliflower rice or delicate zucchini noodles, which absorb the sauce beautifully.
Why This Chicken Cacciatore Recipe Will Become a Family Favorite
This recipe isn’t just about cooking; it’s about creating a memorable meal. Here’s why you’ll adore this Chicken Cacciatore:
- **Unbeatable Flavor Depth:** The slow simmering process allows all the rich ingredients – tomatoes, wine, herbs, and vegetables – to infuse deeply into the chicken, creating a complex and incredibly savory sauce.
- **Fall-Off-The-Bone Tenderness:** Bone-in, skin-on chicken pieces become incredibly succulent and tender after a long, gentle cook, easily separating from the bone with just a fork.
- **Hearty & Wholesome:** Packed with lean protein, fresh vegetables, and a robust sauce, it’s a balanced meal that truly satisfies.
- **Versatile Serving Options:** As mentioned, it pairs beautifully with various sides, making it adaptable to different dietary preferences or moods.
- **Perfect for Entertaining:** While it takes time, much of it is hands-off simmering, making it an ideal dish to prepare for Sunday dinner or when hosting guests.
How to Make the Perfect Chicken Cacciatore
Crafting this classic dish requires a little patience, as the key to its incredible flavor is a slow and low simmer on the stovetop. This makes it an ideal candidate for a leisurely Sunday dinner with family, allowing the aromas to fill your home throughout the afternoon. While the prep work only takes about 20 minutes, you’ll need a solid 2 hours of cooking time for this Chicken Cacciatore recipe to truly develop its deep, melded flavors and achieve that signature tenderness.
Ingredients for an Authentic Chicken Cacciatore
The beauty of Chicken Cacciatore lies in its simple yet powerful combination of fresh ingredients. Here’s what you’ll need to create this savory Italian stew:
- Chicken: We recommend 4 pounds of bone-in, skin-on chicken, cut into pieces (e.g., a mix of breast, thighs, and legs) for maximum flavor and tenderness. The bone adds depth, and the skin helps brown the chicken beautifully.
NOTE: While a whole fryer chicken works perfectly, we specifically used 1 chicken breast, 3 chicken thighs, and 2 chicken legs for our recipe, offering a varied texture. - Seasoning: Salt and freshly ground black pepper, to taste, for seasoning the chicken and later the sauce.
- Olive Oil: 4 tablespoons of good quality olive oil for browning the chicken and sautéing the vegetables, laying the foundation of flavor.
- Aromatics & Vegetables:
- 1 medium onion, chopped, providing a sweet and savory base.
- 1 medium yellow bell pepper, chopped, for sweetness and color.
- 1 medium red bell pepper, chopped, adding another layer of sweetness and vibrant hue.
- 8 ounces sliced mushrooms, which lend an earthy depth and meaty texture to the stew.
- 4 cloves garlic, minced, essential for that unmistakable Italian flavor.
- Flavor Enhancers:
- 2 tablespoons capers, offering a briny, tangy counterpoint that brightens the entire dish.
- 3 teaspoons dried Italian seasoning (or 1.5 teaspoons each of dried oregano and rosemary) for classic herbaceous notes.
- Liquids:
- 1/2 cup dry red wine, crucial for deglazing the pan and adding a complex, rich flavor. Choose a wine you’d enjoy drinking!
- 28 ounces diced tomatoes (do not drain), forming the luscious, tangy base of the sauce.
- 1 cup chicken broth or stock, to add further liquid and savory depth to the stew.
- Finishing Touch: 1 bay leaf, which slowly releases subtle, aromatic notes during cooking.
Helpful Kitchen Tools for Chicken Cacciatore
Having the right tools can make preparing this hearty stew a breeze:
- Dutch oven or large skillet: Essential for browning the chicken and simmering the stew. A Dutch oven is highly recommended for its even heat distribution.
- Slotted spoon: Perfect for removing ingredients while leaving behind the flavorful drippings.
- Tongs: Great for handling hot chicken pieces.
- Liquid measuring cup: For accurate measurement of broth and wine.
- Measuring spoons: For spices and capers.
Step-by-Step Guide to Making Chicken Cacciatore
Follow these detailed steps to create a truly unforgettable Chicken Cacciatore:
- Prepare the Chicken: Begin by thoroughly rinsing your chicken pieces under cold water. Pat them completely dry with paper towels. This crucial step ensures a crispy, golden-brown skin when searing. Generously season all sides of the chicken to taste with salt and freshly ground black pepper.
- Brown the Chicken: In a large Dutch oven or heavy-bottomed skillet, warm the olive oil over medium heat until it shimmers. Carefully place the seasoned chicken pieces in the hot oil, skin-side down first if applicable. Brown the chicken deeply on both sides for approximately 3-4 minutes per side, until a beautiful golden crust forms. This step is vital for developing rich flavor. Once browned, remove the chicken from the pan and set it aside on a plate; it will finish cooking in the sauce later.
- Sauté the Vegetables: Using the same pan with the leftover drippings, add the chopped onion and bell peppers. Sauté them over medium heat for about 4-5 minutes until they begin to soften and become fragrant. Next, add the sliced mushrooms and continue to sauté for another 2-3 minutes, allowing them to release their moisture and develop a beautiful color.
- Add Aromatics and Herbs: Push the sautéed vegetables to one side of the pan to create a clear space. Add the minced garlic, capers, and dried Italian herbs (or oregano and rosemary). Cook, stirring constantly for about 1 minute, until the garlic is fragrant. Be careful not to burn the garlic.
- Deglaze with Wine: Pour in the dry red wine. Using a wooden spoon or spatula, scrape up any browned bits (known as “fond”) from the bottom of the pan. This fond is packed with flavor and will enrich your sauce. Let the wine simmer for 3-4 minutes, allowing most of the alcohol to cook off and the flavors to concentrate.
- Form the Sauce: Stir in the undrained diced tomatoes and chicken broth. Give it a good mix to combine all ingredients. Drop in the bay leaf. Bring the mixture to a gentle, low boil.
- Simmer to Perfection: Gently nestle the previously browned chicken pieces into the tomato mixture. Once the sauce returns to a gentle simmer, reduce the heat to low, cover the pan tightly, and cook for 90 minutes. This slow cooking allows the chicken to become incredibly tender and the flavors to deepen beautifully. If you prefer your vegetables extremely soft, almost melting into the sauce, you can extend the simmering time by an additional 30 minutes.
Helpful Tip for Thicker Sauce: If you desire a thicker, richer sauce, simply remove the lid from the pan at the end of the cooking time and let it simmer uncovered for an additional 30 minutes. This will allow excess liquid to evaporate, concentrating the flavors and thickening the sauce to your desired consistency.
Expert Tips and Frequently Asked Questions for Chicken Cacciatore
Achieving the Best Flavor and Texture:
- Don’t Skip Browning: Searing the chicken until deeply golden-brown creates a crucial layer of flavor. This Maillard reaction is key to a rich Cacciatore.
- Use Bone-In, Skin-On Chicken: While boneless, skinless chicken can be used for a quicker cook, bone-in pieces add immense flavor to the sauce, and the skin provides a lovely texture.
- Deglaze Thoroughly: The browned bits at the bottom of the pan after searing the chicken and sautéing the vegetables are liquid gold. Scraping them up with wine or broth adds incredible depth.
- Adjust Seasoning: Always taste your sauce before and after simmering. You might need to adjust salt and pepper, or add a pinch more Italian seasoning for your preference.
Ingredient Substitutions and Variations:
- Wine Alternatives: If you prefer not to use red wine, you can substitute it with an equal amount of chicken broth or even a non-alcoholic red wine substitute. While the flavor profile will differ slightly, it will still be delicious.
- Vegetable Choices: Feel free to experiment with other vegetables! Zucchini, carrots, or even olives can make delightful additions.
- Fresh Herbs: If you have fresh oregano or rosemary, use them! Roughly chopped fresh herbs added at the end of cooking can elevate the aroma.
Making Ahead and Storage:
- Can I make Chicken Cacciatore ahead of time? Absolutely! Chicken Cacciatore often tastes even better the next day as the flavors have more time to meld. Prepare it fully, then let it cool before storing.
- How to Store Leftovers: Store cooled Chicken Cacciatore in an airtight container in the refrigerator for up to 3-4 days.
- Freezing Instructions: Chicken Cacciatore freezes beautifully. Allow it to cool completely, then transfer it to freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the oven.
Serving Suggestions and Perfect Pairings
Chicken Cacciatore is a versatile dish that shines with various accompaniments:
- **Classic Pasta:** Serve over your favorite pasta such as spaghetti, tagliatelle, or pappardelle to soak up all the rich sauce.
- **Creamy Mashed Potatoes:** A comforting bed of mashed potatoes or polenta is excellent for absorbing the savory liquid.
- **Crusty Bread:** Don’t forget a good loaf of crusty Italian bread for dipping into the flavorful sauce!
- **Green Salad:** A simple side salad with a light vinaigrette can provide a refreshing contrast to the richness of the stew.
- **Wine Pairing:** A medium-bodied red wine like a Chianti, Merlot, or Pinot Noir complements the tomato and herb flavors perfectly.
Chicken Cacciatore is a perennial favorite in our home, gracing our dinner table a few times every year. It’s particularly ideal for those cozy cool spring or crisp fall evenings and always a hit for a family dinner. We genuinely hope you savor this dish as much as we do!
More Comfort Food Recipes to Savor
We are truly passionate about comfort food! Here are several more of our cherished recipes that promise to deliver warmth and satisfaction. Be sure to explore all our dinner recipes here.
- Dutch Oven Goulash: This hearty goulash is brimming with a meaty broth, succulent chunks of tender beef, and wholesome vegetables, all cooked to perfection in a Dutch oven.
- Pasta Primavera: Not only is this pasta dish incredibly delicious, but it’s also truly a feast for the eyes! Studded with a vibrant array of colorful seasonal vegetables, it’s a fantastic addition to your Meatless Monday rotation.
- Crockpot Roast Beef: A true favorite in our household, this recipe features only a few ingredients and fills your home with an amazing aroma as it cooks all day in the crockpot.
- Creamy Crockpot Macaroni & Cheese: The ultimate epitome of comfort food! This creamy macaroni and cheese makes for a wonderful lunch or an irresistible side dish at dinner.
- Chicken Piccata: A deceptively simple recipe, yet bursting with rich-bodied flavors derived from its fresh ingredients, creating a truly elegant meal.
Chicken Cacciatore
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 3-4 pounds bone-in skin-on chicken, cut up
- Salt and freshly ground black pepper
- 4 tablespoons olive oil
- 1 medium onion chopped
- 1 medium yellow bell pepper chopped
- 1 medium red bell pepper chopped
- 8 ounces sliced mushrooms
- 4 cloves garlic minced
- 2 tablespoons capers
- 4 teaspoons dried Italian seasoning OR 1 each of oregano and rosemary
- ½ cup dry red wine
- 28 ounces diced tomatoes do not drain
- 1 cup chicken broth or stock
- 1 bay leaf
Before You Begin
- For a thicker sauce, remove lid at the end of the cooking time and let it simmer 30 more minutes to thicken up.
- You can use a fryer chicken, we used 1 breast, 3 thighs and 2 legs
Instructions
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Rinse chicken pieces and pat dry with paper towel. Season to taste with salt and pepper.
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In a dutch oven over medium heat warm the olive oil until shimmering. Brown chicken on both sides, about 3-4 minutes each. Remove from pan and set aside.
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TO the pan, add onion and bell pepper and saute until tender, about 4-5 minutes. Add sliced mushrooms and saute for another 2-3 minutes. Move vegetables to one side of the pan and add garlic, capers, and dried herbs. Cook, stirring constantly, for 1 minute.
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Pour in the wine. Scrape up any brown bits and cook for 3-4 minutes.
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Stir in tomatoes and broth then add the bay leaf. Bring to a low boil.
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Nestle the chicken pieces into the tomato mixture and let it come to a simmer. Cover pan and cook for 90 minutes. If you like the vegetables very soft, almost melting into the sauce, add 30 more minutes.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.