Chicken Cacciatore is a classic stewed chicken recipe flavored with onions, bell peppers, garlic, and capers. This dish is cooked on a long, slow simmer until flavors have melded and the vegetables are tender.
If you’re looking for more chicken comfort food, be sure to try our super easy shortcut chicken and dumplings.
Chicken Cacciatore
If you haven’t tried chicken cacciatore you are in for a treat! It truly is comfort food that can be served with pasta noodles or over mashed potatoes. If you need a lower carb option, serve it with cauliflower rice or over zucchini noodles.
How to make Chicken Cacciatore
You will need to start early as this dish cooks slow and low on the stovetop. This makes it ideal for Sunday dinner with family! Aside from about 20 minutes of prep, you’ll need a solid 2 hours for this chicken cacciatore recipe to really take on its flavors.
NOTE: You can use a fryer chicken, we used 1 chicken breast, 3 chicken thighs and 2 chicken legs for ours.
Chicken Cacciatore ingredients:
- 4 pounds bone-in, skin-on chicken, cut up
- Salt and freshly ground black pepper
- 4 tablespoons olive oil
- 1 medium onion, chopped
- 1 medium yellow bell pepper, chopped
- 1 medium red bell pepper, chopped
- 8 ounces sliced mushrooms
- 4 cloves garlic, minced
- 2 tablespoons capers
- 3 teaspoons dried Italian seasoning OR 1.5 each of oregano and rosemary
- 1/2 cup dry red wine
- 28 ounces diced tomatoes (do not drain)
- 1 cup chicken broth or stock
- 1 bay leaf
Helpful Kitchen Tools:
Making Chicken Cacciatore
- Rinse chicken pieces and pat dry with paper towel. Season to taste with salt and pepper.
- In pan over medium heat warm the olive oil until shimmering. Brown chicken in oil on both sides, about 3-4 minutes each. Remove from pan and set aside.
- To the pan, add onion and bell pepper and saute until tender, about 4-5 minutes. Add sliced mushrooms and saute for another 2-3 minutes.
- Move vegetables to one side of the pan and add garlic, capers, and dried herbs. Cook, stirring constantly, for 1 minute.
- Pour in the wine. Scrape up any brown bits and cook for 3-4 minutes.
- Stir in tomatoes and broth then add the bay leaf. Bring to a low boil.
- Nestle the chicken pieces into the tomato mixture and bring to a low boil. Reduce heat, cover pan, and cook for 90 minutes. If you like the vegetables very soft, almost melting into the sauce, add 30 more minutes.
Helpful Tip: For a thicker sauce, remove lid at the end of the cooking time and let it simmer 30 more minutes to thicken up.
Chicken Cacciatore is a favorite dinner of ours and one that hits our rotation a few times every year. It’s ideal for cool spring or fall evenings and great for family dinner. We hope you enjoy it as much as we do!
More comfort food recipes
We are all about comfort food so here are several of our favorites! Be sure to check out all of our dinner recipes here.
- Dutch Oven Goulash is packed full of meaty broth, chunks of tender beef, and hearty vegetables.
- Pasta Primavera is not only delicious, it’s truly beautiful! Studded with colorful vegetables, it’s a great addition to your Meatless Monday rotation.
- Crockpot Roast Beef is a true favorite around here. There’s only a few ingredients and after cooking all day your house will smell amazing!
- Creamy Crockpot Macaroni & Cheese is the epitome of comfort food! Makes a great lunch or can be served on the side at dinner.
- Chicken piccata is a simple recipe, but it’s full of rich-bodied flavors from its fresh ingredients.
Chicken Cacciatore
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 3-4 pounds bone-in skin-on chicken, cut up
- Salt and freshly ground black pepper
- 4 tablespoons olive oil
- 1 medium onion chopped
- 1 medium yellow bell pepper chopped
- 1 medium red bell pepper chopped
- 8 ounces sliced mushrooms
- 4 cloves garlic minced
- 2 tablespoons capers
- 4 teaspoons dried Italian seasoning OR 1 each of oregano and rosemary
- ½ cup dry red wine
- 28 ounces diced tomatoes do not drain
- 1 cup chicken broth or stock
- 1 bay leaf
Before You Begin
- For a thicker sauce, remove lid at the end of the cooking time and let it simmer 30 more minutes to thicken up.
- You can use a fryer chicken, we used 1 breast, 3 thighs and 2 legs
Instructions
- Rinse chicken pieces and pat dry with paper towel. Season to taste with salt and pepper.
- In a dutch oven over medium heat warm the olive oil until shimmering. Brown chicken on both sides, about 3-4 minutes each. Remove from pan and set aside.
- TO the pan, add onion and bell pepper and saute until tender, about 4-5 minutes. Add sliced mushrooms and saute for another 2-3 minutes. Move vegetables to one side of the pan and add garlic, capers, and dried herbs. Cook, stirring constantly, for 1 minute.
- Pour in the wine. Scrape up any brown bits and cook for 3-4 minutes.
- Stir in tomatoes and broth then add the bay leaf. Bring to a low boil.
- Nestle the chicken pieces into the tomato mixture and let it come to a simmer. Cover pan and cook for 90 minutes. If you like the vegetables very soft, almost melting into the sauce, add 30 more minutes.
Nutrition
Amanda Davis
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janis hemmesch says
what do I have to change to make this in a crock pot? Thank you.
Amanda Davis says
You should be able to follow the recipe instructions through step 4 (after adding the wine). Then finish remaining steps in the crockpot, cook on low for 4-5 hours.