This hearty Chicken Cacciatore brings rustic Italian comfort straight to your dinner table in just under two hours. A perfect blend of tender chicken and rich flavors, this classic dish delivers an impressive 39g of protein per serving while keeping preparation simple.
Whether you’re planning a cozy family dinner or hosting friends, this recipe strikes the ideal balance between effortless cooking and sophisticated taste. The 20-minute prep time makes it an achievable weeknight option, while the slow-cooking process creates layers of unforgettable flavors.
Ingredients for Chicken Cacciatore
- Chicken Thighs: 2 lbs boneless with skin on – brings the best flavor to the dish
- Fresh Produce: 1 yellow onion, 2 carrots, 1 celery stalk, 1¼ cup mushrooms – creates the aromatic base
- Aromatics: 1 garlic clove, 2 sprigs rosemary, 2 bay leaves – adds depth to the flavor
- Liquids: ½ cup red wine, 14 oz whole peeled tomatoes – creates rich sauce base
- Extras: ½ cup mixed olives, olive oil, salt, pepper, chili pepper – enhances overall taste
Step-by-Step Instructions
- Prep Vegetables: Dice carrots, celery, onion, and garlic into 2-3mm cubes for even cooking
- Mushroom Preparation: Clean and cut mushrooms matching vegetable size for consistency
- Season Chicken: Massage thighs with oil, salt, and pepper on both sides
- Sear Chicken: Brown thighs skin-side down until golden, then set aside
- Create Base: Sauté vegetables in the same pan until nicely browned
- Build Flavors: Add seasonings, olives, and deglaze with wine
- Final Cooking: Return chicken, add tomatoes, and simmer covered for 80 minutes until tender
Cooking Techniques
The magic of Chicken Cacciatore lies in creating that perfect soffritto base – those tiny, uniform cuts of carrots, celery, and onion that melt into a sweet foundation.
Take your time getting the chicken skin golden brown – this step adds amazing flavor! If your chicken starts to sputter, just lower the heat a bit. The slow cooking time (about 80 minutes) helps all the flavors blend together and makes the chicken super tender.
Variations & Substitutions
While traditional Chicken Cacciatore uses bone-in thighs, you can use boneless ones – just reduce cooking time to about 45 minutes. No red wine? White wine works great too! For a different twist, add some bell peppers or swap the mixed olives for just black or green ones.
If mushrooms aren’t your thing, simply leave them out – the dish will still be wonderful. Want it spicier? Add more chili pepper, or skip it completely for a milder version.
Serving Suggestions
This hearty Italian dish loves good company! Serve it over creamy polenta for a classic pairing, or with crusty bread to soak up all that amazing sauce. It’s also wonderful with pasta – any shape works, but pappardelle or fettuccine are extra nice.
Add a simple green salad on the side, and you’ve got a perfect meal. Don’t forget some grated Parmesan cheese to sprinkle on top!
Storage Tips
Good news – Chicken Cacciatore actually tastes even better the next day! Let it cool down, then pop it in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave.
You can even freeze portions for up to 3 months – just thaw overnight in the fridge before reheating. The sauce might need a splash of water when reheating if it’s too thick.
Chicken Cacciatore
Equipment
- Large saucepan
- Wooden spoon
Ingredients
- 2 lbs Boneless chicken thighs, skin on about 1 kg
- 1/2 cup pitted mixed olives in oil about 100g
- 1 1/4 cup fresh mushrooms about 100g
- 2 carrots medium
- 1 yellow onion
- 1 celery stalk
- 14 oz can whole peeled tomatoes
- 2 springs fresh rosemary
- 2 fresh bay leaves
- 1/2 cup red wine about 100ml
- 1 clove garlic
- Chili pepper to taste
- salt to taste
- freshly ground black pepper to taste
- 4-5 Tablespoons extra virgin olive oil
Instructions
- Prepare the Vegetable Soffritto: Cut carrots, celery, onion, and garlic into very small (2-3 mm) cubes of the same size so they will cook evenly.
- Prepare the Mushrooms: Clean them and cut them about the same size as the vegetables.
- Season the Chicken: Place the thighs on a plate and add a pinch of salt and pepper and a drizzle of oil. Massage the surface of the chicken and repeat the same process on the other side.
- Brown the Chicken Thighs: Heat a saucepan with oil and add the chicken thighs, skin side down. Cook them over high heat until the skin is nicely browned. Remove the thighs from the pan and let them rest separately.
- Add the vegetables in the same saucepan and sauté them over high heat.
- Flavor the vegetables with the seasonings and add salt, pepper, and chili, while stirring them with a wooden spoon until browned.
- Return the chicken thighs to the pan. Add the olives, then deglaze the pan with the red wine, allowing the alcohol to evaporate. Add the peeled tomatoes.
- Cover with a lid and cook over medium-low heat for about one hour 20 minutes, until chicken is cooked through and tender. Serve immediately.
