Excellent choice! Chicken Cacciatore (“hunter-style” chicken) is a classic, rustic Italian comfort food. It features tender, fall-off-the-bone chicken braised in a rich, aromatic tomato and herb sauce with bell peppers and onions.
This is a one-pan wonder that fills your kitchen with an incredible aroma.
Chicken Cacciatore in a Tomato and Herb Sauce
This recipe uses a mix of stovetop searing and oven braising for the most flavorful and tender results.
Serves: 4-6
Prep time: 20 minutes
Cook time: 1 hour 15 minutes
Ingredients:
For the Chicken:
· 3-4 lbs chicken (a mix of thighs and drumsticks works best, bone-in, skin-on)
· Salt and freshly ground black pepper
· 2 tablespoons olive oil
· Optional for dredging: ¼ cup all-purpose flour
For the Sauce:
· 1 large yellow onion, thinly sliced
· 1 red bell pepper, sliced
· 1 green bell pepper, sliced
· 4 cloves garlic, minced
· 8 oz cremini mushrooms, sliced (optional, but classic)
· ½ cup dry white wine (like Pinot Grigio or Sauvignon Blanc) or chicken broth
· 1 (28-oz) can crushed tomatoes
· 1 (15-oz) can diced tomatoes, with their juices
· 2 tablespoons tomato paste
· 1 teaspoon dried oregano
· 1 teaspoon dried thyme (or 2-3 fresh thyme sprigs)
· 1 bay leaf
· ¼ cup fresh basil, chopped, plus more for garnish
· 2 tablespoons fresh parsley, chopped
For Serving:
· Cooked pasta (pappardelle, tagliatelle, or spaghetti), polenta, or crusty bread.
Instructions
- Prep and Sear the Chicken:
· Preheat your oven to 350°F (175°C).
· Pat the chicken completely dry with paper towels. This is essential for getting crispy skin. Season generously with salt and pepper on both sides.
· (Optional Step) For a thicker sauce, dredge the chicken pieces lightly in flour, shaking off any excess.
· Heat the olive oil in a large, heavy-bottomed oven-safe pot or Dutch oven over medium-high heat. Working in batches to avoid crowding, place the chicken in the pot skin-side down. Sear for 4-5 minutes until the skin is golden brown and crispy. Flip and sear for another 2-3 minutes. Remove the chicken to a plate and set aside.
- Sauté the Vegetables:
· Reduce the heat to medium. In the same pot with the chicken drippings, add the onion and bell peppers. Sauté for 5-7 minutes, until they begin to soften.
· Add the mushrooms (if using) and cook for another 5 minutes until they have released their moisture and started to brown.
· Add the minced garlic and tomato paste and cook for 1 minute, stirring constantly, until fragrant.
- Deglaze and Build the Sauce:
· Pour in the white wine (or broth), using a wooden spoon to scrape up all the browned bits from the bottom of the pot. Let it simmer for 2-3 minutes until the alcohol smell cooks off and the liquid is reduced by about half.
· Stir in the crushed tomatoes, diced tomatoes, dried oregano, dried thyme, and the bay leaf. Bring the sauce to a gentle simmer.
- Braise to Perfection:
· Return the seared chicken pieces to the pot, nestling them into the sauce submerge them partially.
· Cover the pot with a lid and transfer it to the preheated oven. Braise for 45 minutes to 1 hour, or until the chicken is extremely tender and easily pulls away from the bone.
- Finish and Serve:
· Carefully remove the pot from the oven. Discard the bay leaf.
· Stir in the fresh chopped basil and parsley. Taste the sauce and adjust seasoning with more salt and pepper if needed.
· For a richer, glossy sauce, you can skim off any excess fat from the surface with a spoon.
· Serve the Chicken Cacciatore hot, spooned over a bed of pasta, polenta, or with plenty of crusty bread to soak up the incredible sauce. Garnish with more fresh basil.
Pro-Tips for the Best Chicken Cacciatore
· The Power of the Sear: Don’t rush searing the chicken. That golden-brown crust adds a deep, foundational flavor to the entire dish.
· Bone-In, Skin-On is Key: Chicken thighs and drumsticks are forgiving and won’t dry out during the long braising process. The bones and skin add immense flavor to the sauce.
· Wine vs. Broth: The white wine adds a wonderful acidity and complexity that balances the sweet tomatoes. If you prefer not to use wine, extra chicken broth works perfectly.
· Low and Slow: Braising in the oven provides gentle, even heat that makes the chicken unbelievably tender. You can also simmer it gently on the stovetop with the lid on for the same amount of time if you don’t have an oven-safe pot.
· Make it Ahead: Like most braised dishes, Chicken Cacciatore tastes even better the next day after the flavors have had time to meld. Simply reheat gently on the stovetop.
This is a truly satisfying meal that is perfect for a family dinner or for entertaining. Enjoy