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!
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
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