Chicken Cacciatore is the ultimate Italian comfort food. Tender chicken thighs in a rich, rustic tomato sauce... it's an Italian classic that's sure to be a favorite!

When it comes to trying new recipes, I'm all about rustic. I love recipes that use fresh ingredients in a simple, delicious way... and I love learning the classics!

So when the idea came up with friends to hold a Chicken Cacciatore cook-off, I was all over it. Of course... I waited til the day of the cookoff to even start thinking about it... and to be honest, I had NO idea what I was doing. BUT. We ended up winning the cookoff. Our cacciatore was delicious!

Since then, we've remade the recipe multiple times. Because we didn't just want a delicious recipe... we wanted to make the BEST CACCIATORE EVER!

🍅 Ingredients

For the chicken -

• 6 boneless, skinless chicken thighs (3 ½ - 4 pounds)
• ¼ cup all purpose flour
• 1 teaspoon salt
• ½ teaspoon salt
• 2 tablespoons olive oil
• 2 tablespoons butter

For the sauce -

• 1 small vidalia onion, cut into 1 inch pieces
• 1 red pepper, cut into 1 inch pieces
• 1 yellow pepper, cut into 1 inch pieces
• 2 Roma tomatoes, diced
• 6 garlic cloves, minced
• 2 tablespoons fresh basil, minced
• 2 tablespoons fresh thyme, minced
• 1 tablespoon fresh rosemary, minced
• 2 tablespoons tomato paste
• ¾ cup dry red wine
• 28 ounce can crushed tomatoes
• 15 ounce can tomato sauce
• 1 teaspoon salt
• 3 tablespoons capers

📋 Instructions

Prepare the chicken -  In a small mixing bowl, combine flour, salt, and pepper. Dredge the chicken thighs in the mixture and set aside.

Sear the chicken - Heat butter and olive oil in a large skillet over medium-high heat. Add the chicken and fry 5-7 minutes on each side, until golden brown. Once browned, remove from skillet and set aside.

Saute the veggies - To the same skillet, add onion, peppers, tomatoes, garlic and fresh herbs. Season lightly with salt and pepper and saute over medium heat for 10-12 minutes.

Start the sauce - Push the veggies to the outer edges of the pan and add the tomato paste to the center. Cook, stirring, until heated and bubbly (about 2 minutes). Increase the temperature to medium-high, add the wine, and stir. Cook 3-5 minutes, until wine is nearly gone.

Finish the sauce - Add the crushed tomatoes, tomato sauce, and remaining 1 teaspoon of salt. Add the chicken back to the skillet and bring the sauce to a gentle boil. Once boiling, reduce to a simmer and cover with a lid. Simmer for 45 minutes.

Garnish & serve - Add capers and garnish with Parmesan cheese as desired. Serve with noodles.

🍖 Recipe variations

• Use bone-in chicken thighs or cut the chicken into pieces before simmering
• Use any of your favorite fresh herbs (or substitute dried herbs)
• Use white wine or chicken broth in place of red wine
• Substitute black or green olives for the capers
• Use any color of bell peppers
• Serve on its own or with noodles, rice, or potatoes

♨️ Storing & reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, transfer to a small skillet and heat, covered, over medium heat 10-15 minutes.

🍗 Related recipes

• Chicken Kiev
• Chicken a la King
• Cheesy Pesto Stuffed Chicken
• Chicken Piccata
• Slow Cooker French Onion Chicken

Continue to Content

Chicken Cacciatore

Yield: 6

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

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Ingredients

Chicken

• 6 boneless, skinless chicken thighs (3 ½ - 4 pounds)
• ¼ cup all purpose flour
• 1 teaspoon salt
• ½ teaspoon salt
• 2 tablespoons olive oil
• 2 tablespoons butter

Sauce

• 1 small vidalia onion, cut into 1 inch pieces
• 1 red pepper, cut into 1 inch pieces
• 1 yellow pepper, cut into 1 inch pieces
• 2 Roma tomatoes, diced
• 6 garlic cloves, minced
• 2 tablespoons fresh basil, minced
• 2 tablespoons fresh thyme, minced
• 1 tablespoon fresh rosemary, minced
• 2 tablespoons tomato paste
• ¾ cup dry red wine
• 28 ounce can crushed tomatoes
• 15 ounce can tomato sauce
• 1 teaspoon salt
• 3 tablespoons capers

Instructions

1. In a small mixing bowl, combine flour, salt, and pepper. Dredge the chicken thighs in the mixture and set aside.
2. Heat butter and olive oil in a large skillet over medium-high heat. Add the chicken and fry 5-7 minutes on each side, until golden brown. Once browned, remove from skillet and set aside.
3. To the same skillet, add onion, peppers, tomatoes, garlic and fresh herbs. Season lightly with salt and pepper and saute over medium heat for 10-12 minutes.
4. SPush the veggies to the outer edges of the pan and add the tomato paste to the center. Cook, stirring, until heated and bubbly (about 2 minutes). Increase the temperature to medium-high, add the wine, and stir. Cook 3-5 minutes, until wine is nearly gone.
5. Add the crushed tomatoes, tomato sauce, and remaining 1 teaspoon of salt. Add the chicken back to the skillet and bring the sauce to a gentle boil. Once boiling, reduce to a simmer and cover with a lid. Simmer for 45 minutes.
6. Add capers and garnish with Parmesan cheese as desired. Serve with noodles.