Also known as hunter’s stew, Chicken Cacciatore is a hearty mixture of tomatoes, red peppers, onions, herbs, and sometimes wine. It’s the perfect Sunday night meal!
I am thrilled to share my recipe for Chicken Cacciatore that I have been making for years. We love classic Italian meals like Sausage Stuffed Shells with Spinach, Chicken Marsala, Mushroom Risotto, and Bruschetta Chicken Pasta. This one doesn’t have a required pasta, but it is the epitome of flavorful comfort food! It is in a rich and rustic tomato sauce while the chicken just soaks up all that flavor and falls off the bone. I use white wine in this version but I bet a nice Marsala or red wine would be excellent with some modifications. What I like about this particular recipe is that everything is made in one pot.
This is one of those great recipes I found years ago. Every time I made it through the years, I’d adjust something and now this cacciatore recipe is so perfect. It might replace your favorite Italian recipe. I often serve this when we have guests over. It’s got that sophisticated taste that says you are a cooking rockstar dish, but still feels casual and filling.
For me, the lightly breaded chicken makes all the difference. As I was making this chicken cacciatore, I almost devoured the chicken after I browned it. I suddenly had an extreme lust for fried chicken. But, thankfully, the fact that the chicken wasn’t fully cooked at that stage kept me from devouring it on the spot. And it paid off because this recipe is even better. It doesn’t have any complexity really, but the robust combination of the white wine and capers raises the bar on Italian meals. Love this recipe!
Frequently asked questions:
This recipe is easily adaptable to a slow cooker as well. I would still brown the chicken beforehand in a pan to make the chicken just right. Otherwise, dump the rest of the ingredients in the crock pot and nestle the chicken on top just like you would in the pan.
While this recipe is pretty hearty on it’s own, I usually can add a simple side dish such as:
Steamed Green Beans
A simple Side Salad
If there are any leftovers, like most stews, the flavors continue to meld overnight. It makes amazing leftovers! Or you can freeze it for up to three months in airtight containers for a ready-made-meal when you need it. You can freeze it with or without the chicken if you prefer.
The Deep Pan – My best friend for sautéing because it is nonstick, DEEP, and has a great fitting lid.
Capers (link for reference only, those are expensive)- you will find capers usually in the grocery section with canned olives and pickles. They are a salty Mediterranean dish staple, but you can also skip them if you want.
- 4 chicken thighs
- 2 chicken breasts with skin and bones
- 1 tsp Salt
- 1 tsp ground pepper
- ½ cup All Purpose Flour for dredging
- 2 ½ Tbsp olive oil
- 1 red bell pepper rough chopped
- 1 yellow onion rough chopped
- 4 garlic cloves minced
- 2 tsp dried oregano
- ½ cup dry white wine
- 28 oz can of diced tomatoes
- 1 cup Chicken Broth
- 3 Tbsp capers
- Sprinkle the salt and pepper over each chicken piece. Dredge through the flour to coat.
- In a large, deep skillet or dutch oven, heat the olive oil over med-high heat. Add the chicken pieces to the pan and fry until brown, about 5 minutes per side. Work in two batches if necessary. Transfer the chicken to a plate lined with paper towels.
- Reduce heat to medium. Reserve 1 tbsp of the oil liquid in the pan and throw away the rest. In the same pan, add the onion, peppers, garlic, and oregano. Sauté until tender, about 4-5 minutes. Add the wine and simmer for 2 minutes.
- Add the tomatoes with their juice, chicken broth, and capers. Bring to a simmer. Add the chicken pieces back into the pan and sink them into the sauce. The sauce will not cover the chicken entirely. Continue simmering until the chicken is fully cooked, about 25-30 minutes.
- Transfer the chicken to a plate. If a thicker sauce is desired, boil the sauce about 3-5 minutes. Spoon the sauce over the chicken and serve.
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