Classic Chicken Cacciatore
Bone-in chicken braised low and slow with peppers, mushrooms, and tomatoes — the hunter's-style Italian classic that fills the whole house with dinner.
In a nutshell: This authentic italian classic chicken cacciatore comes together in just 1 hr 10 mins using simple whole ingredients. The chef's secret: Moisture is the enemy of brown skin — pat dry with paper towels and do not crowd the pan. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Classic chicken cacciatore braised with bell peppers, mushrooms, tomatoes, and red wine. A one-pot Italian comfort main for busy weeknights.
Key Equipment
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- Large braiser or Dutch oven with lid
- Tongs
- Wooden spoon
Chef's Pro-Tips
- Dry the chicken thoroughly before searing: Moisture is the enemy of brown skin — pat dry with paper towels and do not crowd the pan.
- Keep the skin above the sauce: Nestling the thighs skin-side up during the braise keeps the skin from turning soggy while the meat stays moist.
- Let the wine cook down before adding tomatoes: Two bubbling minutes burns off the raw alcohol edge and leaves only the wine's depth.
Ingredients
4
servings
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3 lbs bone-in skin-on chicken thighs, about 8 thighs
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1 tsp kosher salt, divided
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½ tsp black pepper
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2 tbsp olive oil
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1 yellow onion, sliced
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2 bell peppers, one red, one green, sliced
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8 oz cremini mushrooms, sliced
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4 cloves garlic, thinly sliced
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½ cup dry red wine
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1 can crushed tomatoes, 28 oz
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1 tsp dried oregano
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½ tsp red pepper flakes
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½ cup pitted Kalamata olives
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¼ cup fresh basil, torn, for serving
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Step-by-Step Instructions
Brown the Chicken
Pat the chicken dry and season with half the salt and the pepper. Heat the oil in a large braiser over medium-high heat and sear the thighs skin-side down, 5-6 minutes, until deeply golden. Flip and brown 3 minutes more, then transfer to a plate.
Soften the Vegetables
Pour off all but 1 tablespoon of fat. Cook the onion, peppers, and mushrooms for 6-8 minutes, stirring occasionally, until softened and the mushrooms have given up their liquid and started to brown.
Build the Sauce
Stir in the garlic and cook 1 minute until fragrant. Pour in the wine, scraping up the browned bits from the pan, and let it bubble for 2 minutes. Add the crushed tomatoes, oregano, red pepper flakes, and remaining salt.
Braise Until Tender
Nestle the chicken back into the sauce, skin-side up. Cover and simmer on low for 30-35 minutes, until the chicken is fall-off-the-bone tender and an instant-read thermometer reads 175°F (80°C) in the thickest thigh.
Finish and Serve
Stir in the olives and simmer uncovered for 5 minutes to thicken the sauce slightly. Scatter with torn basil and serve over pasta, polenta, or crusty bread for scooping.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
Warp-resistant aluminum for even browning, from sheet-pan dinners to cookies.
View on AmazonVictorinox Fibrox Pro 8" Chef's Knife
Razor-sharp Fibrox Pro blade that home chefs and pros both reach for.
View on AmazonTILUCK Stainless Measuring Cups & Spoons, 10-Pc
Stainless steel cups and spoons that measure precisely and last.
View on AmazonMercer Culinary Locking Tongs, 9" + 12"
Locking tongs in two handy sizes for the stovetop and the grill.
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Non-stick paper for lining pans – easy release, easy cleanup.
View on AmazonWoodenhouse Teak Wooden Spoons, 10-Pc
Teak spoons gentle on cookware and built for daily stirring.
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Silicone whisks safe for nonstick pans, in two sizes.
View on AmazonUltra Cuisine Stainless Cooling Rack Set of 2
Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
View on AmazonUmite Chef Stainless Mixing Bowls with Lids, 8-Pc
Nesting stainless bowls with airtight lids, from prep to storage.
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Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Cacciatore means 'hunter-style' in Italian. The dish is chicken braised with the rustic ingredients a hunter might carry — peppers, onions, mushrooms, tomatoes, and wine.
Yes, but reduce the braise to 20-25 minutes so it does not dry out. Bone-in thighs are preferred: the bone and skin add flavour and keep the meat juicy through a long simmer.
Pasta, creamy polenta, or mashed potatoes all catch the sauce beautifully. Crusty bread is the simplest and most traditional partner.
Yes — it tastes even better the next day as the sauce settles. Refrigerate up to 4 days and reheat gently on the stovetop, adding a splash of water if the sauce thickens.
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