Chicken cacciatore is an Italian braise of chicken, tomatoes, peppers, herbs, and often olives or mushrooms. This version cooks bone-in chicken thighs until tender in a savory tomato sauce, making a satisfying, pasta-free dinner to serve with polenta, bread, or vegetables.
Ingredients
- 3½ lb (1.6 kg) bone-in, skin-on chicken thighs, about 6 pieces
- 1¾ tsp (10 g) fine salt, divided
- ½ tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil
- 1 large yellow onion, diced, about 1½ cups (200 g)
- 1 medium red bell pepper, cored and cut into strips, about 1½ cups (180 g)
- 8 oz (225 g) cremini or button mushrooms, quartered
- 4 garlic cloves (12 g), finely chopped
- ½ cup (120 ml) dry white wine
- 1 can crushed tomatoes, 28 oz (794 g)
- ¾ cup (180 ml) low-sodium chicken stock
- 1 tsp (1 g) dried oregano
- 1 bay leaf (about 0.2 g)
- ½ cup (75 g) pitted Kalamata or other briny olives, halved
- 1 tbsp (9 g) capers, drained
- 2 tbsp (8 g) chopped fresh flat-leaf parsley
Instructions
- Prepare the chicken and vegetables. Pat the chicken dry with paper towels; drying helps the skin brown rather than steam. Season both sides with the salt and pepper. Dice the onion, slice the pepper, quarter the mushrooms, and chop the garlic before you begin cooking. Keep the chicken chilled until you are ready to brown it, and wash your hands and any surfaces that touched raw poultry.
- Brown the chicken, about 12 minutes. Heat the olive oil in a large, heavy Dutch oven or deep sauté pan over medium-high heat. Working in batches if needed, place the thighs skin-side down and cook for 6 to 7 minutes, until the skin is deeply golden. Turn and brown the other side for about 4 to 5 minutes. Transfer the chicken to a plate. It will finish cooking in the sauce, so browning at this stage is for color and flavor, not doneness. Avoid crowding the pan; crowded chicken releases moisture and will not brown well.
- Soften the vegetables, about 6 minutes. Carefully pour off excess fat if there is more than a thin coating in the pot, leaving the browned bits behind. Add the onion, bell pepper, and mushrooms. Cook over medium heat, stirring occasionally, until the onion softens and the mushrooms begin to release their liquid. Stir in the garlic and oregano and cook for 30 seconds, just until fragrant. If garlic darkens quickly, lower the heat so it does not turn bitter.
- Deglaze with wine, about 2 minutes. Pour in the white wine and scrape the bottom of the pot with a wooden spoon to loosen the browned bits. Let it bubble for about 2 minutes, until reduced by roughly half. This step leaves the dish with a rounded, savory flavor rather than a sharp taste of uncooked wine. If you do not use alcohol, replace the wine with the same amount of chicken stock and simmer it for 2 minutes before proceeding.
- Build the sauce and braise, 40 minutes. Stir in the crushed tomatoes, chicken stock, olives, capers, and bay leaf. Nestle the chicken thighs into the sauce skin-side up, along with any juices on the plate. Bring the liquid to a gentle simmer, then cover the pot, reduce the heat to low, and cook for 40 minutes. The sauce should bubble gently, not boil hard. Turn the pieces once during cooking, taking care not to break them apart.
- Finish the sauce, about 5 minutes. Remove the lid and simmer gently for 5 minutes to thicken the sauce slightly. Check the thickest part of a thigh with an instant-read thermometer, without touching the bone: the USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). If a piece has not reached that temperature, continue simmering and check again after a few minutes. Remove the bay leaf, taste the sauce, and adjust the salt if needed; olives and capers already contribute plenty of salt. Sprinkle with parsley before serving.
Tips
- Use a pan that holds the chicken comfortably. A wide Dutch oven or deep skillet gives the thighs room to brown in batches and keeps the sauce at a steady simmer. If your pan is small, brown the chicken in two batches rather than stacking the pieces.
- Choose the wine to suit the sauce. A dry, unoaked white wine is a straightforward choice. Avoid sweet wine, which can make the tomato sauce taste sugary. For an alcohol-free version, use chicken stock; the finished sauce will be a little less aromatic but still savory.
- Adjust salty ingredients thoughtfully. Olives and capers vary in saltiness, so taste the sauce at the end before adding extra salt. Rinsing capers briefly under cool water makes their flavor milder, while leaving them unrinsed gives the sauce a sharper, brinier edge.
- Keep the chicken skin-side up during the braise. The skin will soften as it cooks in the sauce, which is normal for a braise. For browned skin at the table, transfer the cooked thighs to a foil-lined baking sheet and broil briefly, watching closely; return them to the sauce after browning.
Serving Suggestions
Serve the chicken in shallow bowls with plenty of tomato, pepper, and olive sauce. Soft polenta is a classic-feeling partner: its mild corn flavor catches the sauce without competing with the chicken. Crusty bread is another useful choice for soaking up the juices, and it keeps the meal simple. For a lighter plate, serve the thighs alongside roasted potatoes, sautéed greens, or a green salad dressed with olive oil and vinegar.
This recipe makes a generous amount of sauce, so plan on a side that can take advantage of it. If serving polenta, make it while the chicken braises and keep it warm according to the package or recipe directions. A small bowl of extra chopped parsley can be set on the table for anyone who wants a fresher finish. Since the sauce is already rich and savory, a side with a little acidity or bitterness, such as dressed greens, makes a pleasant contrast.
Variations
Cacciatore, meaning “hunter-style,” has many regional and family versions in Italy. Some are made with wine and tomatoes, while others emphasize peppers, mushrooms, or herbs; there is no single version that represents every household. This recipe uses a tomato-forward sauce with olives and capers for a briny finish. For a milder, less briny result, omit the capers and reduce the olives to ¼ cup (about 38 g).
You can replace the cremini mushrooms with an equal quantity of white button mushrooms, or leave them out and add another sliced bell pepper. If you prefer dark meat with fewer bones, use boneless, skinless chicken thighs; brown them for about 3 minutes per side and begin checking the temperature earlier during the braise, since they may cook faster. The sauce will be less rich without the skin and bones, but the olives, tomatoes, and mushrooms still give it plenty of character.
For a different herb profile, use 1 tsp (1 g) dried rosemary in place of the oregano, or add 1 tbsp (4 g) chopped fresh basil after cooking. Fresh basil tastes best added at the end rather than simmered for the full braising time. You can also use ½ cup (120 ml) additional stock instead of the wine, as described in the instructions. These are practical adaptations, not claims that every regional version uses the same ingredients.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking, using a shallow, covered container so they cool promptly. The chicken and sauce keep for 3 to 4 days in the refrigerator. If you expect to keep portions longer, freeze them in airtight, freezer-safe containers; for best texture, use within about 3 months. Thaw frozen portions in the refrigerator rather than on the counter.
Reheat only the amount you plan to eat. Warm the chicken and sauce in a covered saucepan over medium-low heat, stirring the sauce occasionally and turning the pieces once, until steaming throughout and the leftovers reach 165°F (74°C). Add a splash of water or stock if the sauce has thickened in storage. A microwave also works: cover the portion loosely, heat in short intervals, stir the sauce, and check the temperature in more than one spot. Avoid repeatedly cooling and reheating the full batch.
Frequently Asked Questions
What does chicken cacciatore mean?
Cacciatore translates as “hunter-style” in Italian. The name is associated with rustic preparations of meat cooked with ingredients such as tomatoes, herbs, wine, and vegetables, but the exact ingredients vary by region and household. This chicken version is a tomato-based braise with peppers, mushrooms, olives, and capers.
Can I make chicken cacciatore without wine?
Yes. Replace the ½ cup (120 ml) of wine with the same amount of chicken stock. Simmer the stock for about 2 minutes after adding it, then continue with the tomatoes and remaining ingredients. The sauce will have less wine aroma, but it will still have depth from browning the chicken and scraping up the browned bits.
Can I use boneless chicken thighs?
Yes. Boneless thighs are convenient and usually cook faster than bone-in pieces, so begin checking them before the end of the 40-minute braise. Use a thermometer in the thickest part and cook poultry to 165°F (74°C). Since the bones contribute flavor as they simmer, the sauce may taste a little less full-bodied with boneless meat.
Can I make this recipe ahead?
Yes. You can cook the dish a day ahead, cool it, and refrigerate it within 2 hours. Reheat gently on the stovetop until the chicken and sauce reach 165°F (74°C). The sauce may thicken while chilled, so loosen it with a small splash of stock or water. For the best texture, add the fresh parsley just before serving.
What can I serve instead of polenta?
Bread, roasted potatoes, mashed potatoes, rice, or a simple vegetable side all work well. Choose something that can catch the sauce, or add a crisp salad or sautéed greens to balance the tender chicken and rich braise. You do not need pasta to make the meal filling.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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