Chicken Cacciatore

Enjoy the rich, savory flavors of classic Italian Chicken Cacciatore with this simple recipe. Bone-in chicken thighs are pan-fried to a golden crust, then simmered in a fragrant tomato-based sauce for the perfect comforting meal. Serve it with rice, pasta, or grilled veggies for a hearty lunch or dinner!

Course Main Course

Cuisine Italian

Prep Time 15

Cook Time 50

Total Time 1 5

Servings servings

Calories 616

Author Sangeetha Vel

Ingredients

For Seasoning the Chicken

4 piece Chicken Thighs bone-in and skinless
Black Pepper Powder to taste
Salt to taste

For Chicken Cacciatore

8 oz Mushrooms sliced
28 oz Crushed Tomatoes
1 Onion chopped
3 ribs Celery diced
4 cloves Garlic minced
½ cup Chicken Broth
2 tbsp White Vinegar or White Wine
1 Red Bell Pepper chopped
1 Bay Leaf
1 tsp Dried Rosemary
1 tsp Thyme chopped
1 tsp Dried Oregano
½ tsp Chili Flakes
3 tbsp Olive Oil
Black Pepper Powder to taste
Salt to taste

US Customary - Metric

Instructions

Seasoning the Chicken Thighs

Pat dry the bone-in chicken thighs, then season them with salt and black pepper to taste. Rub the seasoning evenly on both sides for even flavor distribution. This step helps the chicken absorb the seasonings, enhances its taste, and creates a flavorful base for the dish.

Pan-Frying the Chicken Thighs

Heat a pan over medium heat and add oil. Place the seasoned chicken thighs in the pan, making sure not to overcrowd them. Let them cook undisturbed for 3 to 5 minutes to develop a crispy, golden-brown crust.
Flip the chicken thighs and pan-fry for another 3 to 5 minutes until golden and crispy on the other side. Remove from the pan and set aside. To keep them warm and moist, you can cover the pan-fried chicken with aluminum foil while you continue cooking. This helps preserve their texture and keeps them tender until they’re added back into the dish.

Making Chicken Cacciatore

In the same pan with the remaining oil from pan-frying the chicken, add the onions, garlic, and bay leaf. Sauté until fragrant and the onions turn soft and slightly golden. This step creates a garlicky, caramel-like flavor while also incorporating the flavorful bits left behind from the chicken.
Once softened and aromatic, add the diced celery and red bell peppers. Sauté until tender. These vegetables enhance the dish’s flavor and bring vibrant color to the sauce.
Add the sliced mushrooms, dried oregano, chili flakes, dried rosemary, thyme leaves, salt, black pepper, and white vinegar. Mix everything well so the flavors blend evenly.
Pour in the chicken broth and crushed tomatoes, stirring to combine. I’ve used canned crushed tomatoes for convenience, but you can blend fresh tomatoes and use them instead. Just keep in mind that fresh tomatoes will need extra simmering to develop a well-balanced flavor.
Add the pan-fried chicken thighs back into the sauce, making sure they’re well coated. Bring the mixture to a boil to help the flavors start melding together.
Once boiling, reduce the heat to low and cover the pan with a lid. Let the chicken simmer for 25 to 30 minutes so it fully cooks while absorbing the rich flavors of the sauce. Slow simmering also helps keep the chicken tender and juicy.
After the cooking time, remove the lid and check if the chicken is fully cooked. If it’s tender and cooked through, take it off the heat, and it’s ready to serve. If it needs more time, let it simmer for a few extra minutes until done. Keep in mind that cooking times may vary depending on the size of the chicken thighs.

Serving

Serve this Chicken Cacciatore with your favorite pasta, rice, polenta, or any side dish you enjoy. For more pairing ideas, check the Serving Suggestions section below.

Notes

Follow these simple tips to get a rich, flavorful Chicken Cacciatore every time:

Choose the right chicken: Bone-in chicken thighs, drumsticks, or a mix of whole chicken cuts work best for this recipe. The bones help lock in moisture and add more flavor. As the chicken simmers in the sauce, it becomes tender and juicy. If you're short on time, you can use boneless chicken, but be careful not to overcook it, as it can dry out quickly.
Don’t over-fry the chicken: The goal is to sear the chicken until it’s golden and crispy on the outside—not to cook it through. It will finish cooking as it simmers in the sauce. This quick frying step helps seal in the flavors and keeps the chicken tender.
Sear in batches if needed: If you're cooking multiple pieces of chicken, avoid overcrowding the pan. Searing in batches helps each piece get a perfect golden crust, enhancing the overall flavor of the dish.
Customize your veggies: While I’ve used classic vegetables like onions, bell peppers, mushrooms, and garlic, you can mix things up based on what you like or have on hand. Carrots or zucchini add texture and freshness, while olives or artichokes give a Mediterranean twist. Feel free to swap or add veggies to make it your own!
Adjust the consistency of the sauce: If the sauce is too thick, add a little chicken broth or water to loosen it up. If it’s too thin, let it simmer uncovered for a few more minutes to reduce and concentrate the flavors.
Use a heavy-bottomed pan: A cast-iron skillet or a Dutch oven works best for even heat distribution and better flavor development. The chicken and sauce will cook more evenly, preventing hot spots or burning.
Use white wine for authenticity: I’ve used white vinegar to keep this dish kid-friendly, but for a more traditional flavor, feel free to use white wine. It adds depth and a subtle acidity to the sauce, enhancing its richness.
Let it rest: After cooking, let the chicken sit in the sauce for a few minutes. This helps the flavors blend together, making the dish even more delicious.
Make it ahead: Chicken Cacciatore tastes even better the next day as the flavors have time to meld. If making ahead, store it in the fridge and reheat gently before serving.

Nutrition

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