Chicken Cacciatore

0 minutes

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 1/2 – 4 pounds)
• 1/4 cup all purpose flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 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
• 3/4 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

Chicken Cacciatore

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!

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Servings: 6

Author: Cathy Trochelman

Ingredients

Chicken

• 6 boneless skinless chicken thighs (3 1/2 - 4 pounds)
• 1/4 cup all purpose flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 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
• 3/4 cup dry red wine
• 28 ounce can crushed tomatoes
• 15 ounce can tomato sauce
• 1 teaspoon salt
• 3 tablespoons capers

Instructions

• In a small mixing bowl, combine flour, salt, and pepper. Dredge the chicken thighs in the mixture and set aside.
• 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.
• 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.
• 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.
• 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.
• Add capers and garnish with Parmesan cheese as desired. Serve with noodles.