Chicken Cacciatore translates to “Hunter’s Chicken” in English.

why make this recipe

Chicken Cacciatore, or Hunter’s Chicken, gives warm, homey flavors. It uses simple ingredients you may already have. The sauce is rich with tomatoes, peppers, garlic, and herbs. It works as a one-pot meal and feeds a family. If you want another quick chicken idea, try the 15-minute garlic butter chicken bites for a fast weeknight option.

introduction

This recipe shows how to make classic Chicken Cacciatore with seared chicken and a tomato-pepper sauce. It is hearty and not hard to cook. The dish tastes best when the chicken simmers slowly in the sauce so it becomes tender and flavorful.

how to make Chicken Cacciatore

Start by seasoning and searing the chicken to get a brown crust. Remove the chicken and cook the onions and peppers until soft. Add the garlic and herbs, then deglaze the pan with wine or broth. Stir in tomatoes and chicken broth, return the chicken to the pot, and simmer until done. Finish with fresh basil, parsley, and olives if you like.

Ingredients :

• 4 bone-in, skin-on chicken thighs (or drumsticks)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1 small onion, diced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/2 cup dry red wine (or chicken broth)
• 1 can (14.5 oz) crushed tomatoes
• 1/2 cup chicken broth
• 1/2 teaspoon sugar
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley
• 1/4 cup sliced black olives (optional)

Directions :

1. Season the chicken thighs with salt and black pepper.
2. In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add the chicken, skin-side down, and sear until golden brown, about 5 minutes per side. Remove from skillet and set aside.
3. In the same skillet, add the onion and bell peppers. Sauté for 3-4 minutes until they begin to soften.
4. Stir in the garlic, oregano, thyme, and red pepper flakes. Cook for another minute until fragrant.
5. Pour in the red wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes to reduce slightly.
6. Add the crushed tomatoes, chicken broth, and sugar. Stir to combine.
7. Return the seared chicken to the skillet, nestling it into the sauce. Cover and let it simmer over low heat for 30-35 minutes until the chicken is tender and cooked through.
8. Stir in the fresh basil, parsley, and olives (if using). Simmer for another 5 minutes.
9. Taste and adjust seasoning as needed.
10. Serve hot over pasta, polenta, or crusty bread.

how to serve Chicken Cacciatore

Serve the chicken and sauce over cooked pasta for a classic meal. You can also spoon it over creamy polenta or serve with crusty bread to soak up the sauce. Add a green salad or steamed vegetables on the side.

how to store Chicken Cacciatore

Let the dish cool to room temperature. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth if the sauce is thick. You can freeze the cooked dish for up to 3 months; thaw in the fridge overnight before reheating.

tips to make Chicken Cacciatore

• Pat chicken dry before searing to get a better brown crust.
• Do not crowd the pan when searing; work in batches if needed.
• Use good canned crushed tomatoes for a smooth, bright sauce.
• If you skip wine, use extra chicken broth and a little vinegar for acidity.
• Taste the sauce near the end and add salt or a pinch more sugar if the tomatoes taste too sharp.

variation (if any)

• Make it with boneless chicken breasts or thighs; reduce simmer time so they do not dry out.
• Add mushrooms for extra depth and texture.
• Use green olives instead of black for a briny twist.
• Make a lighter version by using skinless chicken and less oil.

FAQs

Q: Can I use boneless chicken?
A: Yes. Use boneless thighs or breasts and check doneness earlier so they stay moist.

Q: Do I have to use red wine?
A: No. You can use extra chicken broth if you prefer no alcohol. Add a splash of vinegar for acidity.

Q: How do I know the chicken is done?
A: The chicken is done when the internal temperature reaches 165°F (74°C) or the meat is no longer pink and pulls away easily from the bone.

Q: Can I make this in a slow cooker?
A: Yes. Brown the chicken first, then add all ingredients to the slow cooker and cook on low for 4-6 hours.

Q: Will the sauce thicken as it sits?
A: Yes. The sauce will thicken when cooled. Thin with a little broth when reheating if needed.

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