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You’ll love traditional Italian chicken cacciatore with tender braised chicken thighs in a rich spicy stew of tomatoes, mushrooms, onions, and bell peppers.

Spooned onto egg noodles, mashed potatoes, or polenta, chicken cacciatore is comfort food, compliments of Italy. Maybe all food is comfort food. I feel pretty comfortable eating most anything, how about you? Especially chicken cacciatore with noodles.

About this recipe

As I was developing this recipe, my ex-Marine hubby, told me that chicken cacciatore was his favorite MRE, so I was hoping that this would be at least better than that. I should be able to cook a meal better than something that can withstand a parachute drop from 1,250 feet and stay edible for up to three years.

I did. He loves it. I think you will, too!

What you need

As always, you’ll find the complete printable recipe at the end of this post. You’ll need a Dutch oven with a lid, or any other large pan that can go from stovetop to oven. The ingredients are pretty simple. This is a family dinner recipe but it’s perfect for entertaining, too.

  • Chicken thighs: Use bone-in, skin-on for the most flavor. If you prefer white meat, that’s fine too, but again the bone-in, skin-on breasts are more flavorful. The chicken is seasoned with salt and pepper and dredged in flour before it hits the pan to brown in a little olive oil.
  • Vegetables: Green and red bell peppers, onion, mushrooms, canned tomatoes, and garlic add so much goodness to this saucy dish.
  • Dry White Wine: A pretty good amount of wine is added to the pan. Red wine would be acceptable as well. Use a wine that you would drink but not the most expensive wine you have.
  • Oregano, Thyme, Red Pepper Flakes: Fresh herbs or dried, it’s up to you. If you use fresh herbs, you’ll need to use more. The ratio is 1 tablespoon fresh = 1 teaspoon dried.

How to make chicken cacciatore

This is basically a stew. If you know how to make beef stew, you can handle chicken cacciatore. It just has a fancier name. Here’s how it goes:

Brown chicken thighs in a little oil. Remove them from the pan and add sliced peppers and onions. Sauté until they begin to get tender. Add garlic and mushrooms and cook briefly. Add the herbs and seasonings, along with the wine. Cook, deglazing the pan and reducing the wine, just a few minutes. Add a big can of tomatoes, and nestle the chicken into the sauce. 

Cover the pan and bake for 45 minutes, uncover and bake an additional 15 minutes. While your chicken cacciatore is baking, decide what you want to serve with it and get it going.

One of the nice things about this recipe is that a little extra time in the oven won’t matter at all. Turn the oven down a bit if it’s going to be a long while, or take the cacciatore out and keep it warm on the stovetop over very low heat. It’s pretty forgiving, like most stews, which makes it perfect for busy families or for entertaining. 

FAQ

What is traditionally served with chicken cacciatore?

Often it’s served with mashed potatoes or polenta, similar to this Italian pot roast. Wilted greens, like spinach or Swiss chard, are a traditional side dish, too. Crusty bread is great for soaking up the flavorful juice. And of course, pasta or noodles are always great with a saucy dish like this.

What pasta goes with chicken cacciatore?

Try egg noodles, spaghetti, rotini, or another hearty pasta that will hold up well to this thick sauce. I like to use whole wheat pasta to increase the nutritional content.

Why is it called chicken cacciatore?

The word “cacciatore” translates as hunter in Italian. Historians say this stew dates back to the 14th-16th century. Hunters made this hearty stew with rabbit meat or other game meat along with other ingredients that could easily be added to a pot over the fire and cooked afield. It originally did not include tomatoes which came from the New World somewhat later than that. They most likely dipped a rustic hard bread into the sauce.

What kind of wine goes with chicken cacciatore?

There’s some debate about which wine goes best with a rich tomato sauce like this. It seems to be a matter of personal preference. Here’s what we like but feel free to experiment: Chianti, Zinfandel, Sangiovese, or Pinot Noir, and if you’re more of a white wine fan, try a dry Gewürtztraminer.

Make it your own

  • Use chicken breasts if you prefer, or a mixture of both dark and white meat. Remove the skin if you prefer, either before browning or before serving.
  • Try red wine instead of white wine in the sauce.
  • Use fresh tomatoes instead of canned, or fresh herbs instead of dried.
  • Increase the garlic or red pepper flakes if you like it spicy.
  • Add a garnish of chopped fresh parsley or Parmesan cheese.

Make Ahead Ideas

Wash and slice the onions, bell peppers, and mushrooms ahead of time and refrigerate. If you’re planning on using fresh herbs, make sure they’re washed and ready.

Storage and Reheating Suggestions

Leftover chicken cacciatore can be stored in the refrigerator in a covered container for three to four days, or in the freezer for up to one month. 

To reheat, simmer over low heat in skillet until heated through. If frozen, thaw overnight in the refrigerator before reheating for best results.

Leftover Love

Chicken cacciatore, like most stews and soups, is really good leftover. To make it into something just a little different, remove the chicken from the bone and shred it. Stir the meat into the sauce, mix it with pasta and a cup of shredded mozzarella, and put it into a greased casserole dish. Top it with another 1/3 cup cheese and bake at 350°F for 25-30 minutes or until cheese is melted and casserole is heated through.

More Italian Style Recipes

Many Italian recipes are simple, healthy, and economical to make. You don’t need to go to a fancy restaurant to eat traditional Italian food. Try:

 

Overhead of chicken thigh in sauce, garnished with fresh chopped parsley, in round white dish,

Chicken Cacciatore

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

You'll love traditional Italian chicken cacciatore with tender braised chicken thighs in a rich spicy stew of tomatoes, mushrooms, onions, and bell peppers.

Ingredients

  • 6 chicken thighs, bone in, skin on (about 2 ½ -3 pounds)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1/2 cup all-purpose flour
  • 2 tablespoons olive oil
  • 1 medium onion, halved and sliced into ¼ -inch slices (or half of a large onion)
  • 1 red bell pepper, cored and sliced vertically into ¼ -inch slices
  • 1 green bell pepper, cored and sliced vertically into ¼ -inch slices
  • 4 cloves garlic, minced
  • 8 ounces white mushrooms, sliced into ¼ -inch slices
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper flakes, more to taste
  • 3/4 cup dry white wine
  • 1 (28 oz.) can crushed tomatoes
  • Chopped fresh parsley, for serving

Instructions

  1. Preheat oven to 350ºF.
  2. Season both sides of chicken thighs with salt and pepper,  and then coat chicken in flour. 
  3. Heat olive oil in a large Dutch oven over medium-high heat. Working in batches, if necessary, place chicken skin down in pan. Brown chicken on both sides, about 3 to 4 minutes per side; remove to plate. If needed, pour off fat in the pan so only about 1 tablespoon remains.
  4. Add onions and pepper to pan, and cook for 2-3 minutes or until onions begin to soften. Add mushrooms and garlic, continuing to cook, stirring, for about 2 minutes. Add oregano, thyme, salt, and red pepper flakes.
  5. Add wine to the pan and cook until slightly reduced, about 3 minutes, scraping up any browned bits.
  6. Pour in canned tomatoes and stir to combine. Add chicken back into the pan, skin side up, without totally submerging the chicken. Place lid on the pot and carefully put it into the oven and bake for 45 minutes. 
  7. Remove lid and increase heat to 375ºF. Cook for an additional 15 minutes, or until sauce has thickened slightly.
  8. Remove pan from the oven. Serve over cooked pasta, mashed potatoes, or polenta, sprinkled with chopped fresh parsley.

Notes

  • Serve with cooked pasta or noodles, mashed potatoes, roasted potatoes, polenta, or crusty bread. Use whole wheat pasta if you prefer. Wilted greens, such as spinach or Swiss chard, are great, too, especially if you are looking for a low carb meal.
Nutrition Information:
Yield: 6 Serving Size: 1 of 6
Amount Per Serving: Calories: 419Total Fat: 23gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 166mgSodium: 797mgCarbohydrates: 18gFiber: 2gSugar: 4gProtein: 34g

RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

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© Rachel Gurk
Cuisine: Italian / Category: Turkey