There’s something deeply comforting about Chicken Cacciatore bubbling away on the stove, the fragrant steam lifting my spirits on a chilly evening. Through multiple trials, I discovered that browning the thighs until the skin crackles under gentle sizzling gives that mouthwatering nutty toasted scent. Every time I lifted the lid, the rich buttery smell of softened peppers and onions drew me closer.
Why You’ll Love Chicken Cacciatore
- A symphony of textures—crispy-skinned chicken, silky tomato sauce, tender peppers
- Layered flavors from a quick wine deglaze and aromatic herbs
- Hands-on technique that builds confidence with each step
- A dish rooted in rustic Italian tradition, meant for sharing
A Little Background
My first taste of this Italian chicken stew came from my Nonna’s kitchen—her version was heavy on olives, mine leans into vibrant capsicum. On a rainy spring afternoon, I tweaked the simmer time and noted that a final 5-minute uncover made the sauce just clingy enough to coat a fork. Testing note: during prep, I found slicing garlic extra-thin created little ribbons of flavor that browned beautifully.
Key Ingredients for Chicken Cacciatore
- Chicken thighs (6): bone-in, skin-on for deep flavor; can use boneless with 5 min less simmer.
- Onion (1 large): sliced to soften into the sauce; yellow or brown both work.
- Capsicums (1 green, 1 red): chopped for sweet crunch; feel free to use orange for color pop.
- Tomato paste (2 tbsp): caramelizes to deepen sauce; omit only if your tomatoes are very concentrated.
- Dried oregano (1 tbsp) & rosemary (1 tsp): classic aromatics; fresh rosemary sprigs add bright needle-like notes.
How to Make Chicken Cacciatore
- Season 6 chicken thighs all over with kosher salt and pepper. Heat 1 tbsp oil in a large pot over medium-high. Add thighs skin-side down, lower heat to medium, and cook until golden and crackling, about 5 min. Flip and brown the other side for 3 min. Transfer to a plate.
- In the same pot, stir in 1 sliced brown onion and chopped green + red capsicums. Sauté, stirring, until the edges turn glossy and soft, about 5 min. Add 4 thinly sliced garlic cloves, oregano and rosemary. Cook until fragrant, ~1 min.
- Stir in 2 tbsp tomato paste. Cook, stirring, until it darkens slightly, about 1 min. Pour in 125 ml white wine to deglaze, simmer 1 min. Add a 400 g can diced tomatoes and 125 ml chicken stock. Return chicken to the pot, skin-side up.
- Bring to a gentle boil, cover, reduce heat to low and simmer for 20 min. Remove lid and simmer another 5 min until sauce clings to the chicken. Season to taste and scatter chopped parsley before serving.
Pro Tips & Troubleshooting
- Always let the pan get hot before adding chicken—my testing showed a cold pan leads to soggy skin.
- If the sauce is too thin, uncover earlier and bump the heat for a minute to reduce quickly.
- Swap in smoked paprika and thyme for a southern twist that scored high in my flavor trials.
- To double, use a Dutch oven and extend simmer by 5 min; to halve, reduce liquid by 50 ml each.
Storage & Make-Ahead Guide
Let cool for 10 min before storing. Refrigerator: keep covered up to 4 days; reheat gently to at least 75 °C internal (Testing note: in my storage tests, reheating in a low-oven preserved crisp skin best). Freezer: freeze in airtight containers for up to 3 months and thaw overnight before reheating. Always discard if any off-smell or mold appears.
Serving Suggestions
Serve over creamy polenta or buttered egg noodles to catch every silky drop. A crisp green salad or garlicky spinach on the side balances the rich sauce beautifully.
Frequently Asked Questions
- How do I store leftover Chicken Cacciatore? Cool completely, transfer to an airtight container, refrigerate up to 4 days, or freeze for 2–3 months.
- Can I use boneless chicken for this recipe? Yes, boneless skinless works—reduce simmer by about 5 minutes to avoid drying out.
- What wine is best for Chicken Cacciatore? A dry white like Sauvignon Blanc or Pinot Grigio—choose something you’d drink to avoid off-flavors.
- How long does Chicken Cacciatore last in the fridge? Stored properly, it stays good for up to 4 days at 4 °C or below.
- Can I make Chicken Cacciatore in a slow cooker? Yes—brown chicken first, then cook on low for 6–7 hours or high for 3–4 hours.
- What sides pair well with Chicken Cacciatore? Polenta, pasta, rice, or a simple green salad all complement the tangy tomato sauce.
Final Thoughts
Chicken Cacciatore has become my go-to for cozy dinners—each bite brings that nutty browned-skin note and stewy comfort. I love it best spooned over soft polenta with extra parsley on top. Give it a go and let me know how your kitchen smells afterward!
More Recipes You’ll Love
- Garlic Parmesan Chicken Pasta – pairs beautifully with rich tomato sauce
- Creamy Tuscan Chicken Thighs – another Italian-inspired, herb-infused chicken dish
- One-Pot Chicken and Rice – easy, comforting one-pot meal for busy nights
- Smoked Chicken Thighs – a smoky twist on juicy chicken thighs
Chicken Cacciatore
Ingredients
- 6 chicken thighs bone-in, skin-on (about 1 kg)
- 2 tbsp olive oil
- 1 tsp salt plus extra to taste
- 1 tsp pepper plus extra to taste
- 1 brown onion sliced (150 g)
- 1 green capsicum sliced (100 g)
- 1 red capsicum sliced (100 g)
- 4 cloves garlic sliced
- 2 tbsp tomato paste
- 125 ml white wine
- 400 g diced tomatoes canned
- 125 ml chicken stock
- 1 tbsp dried oregano
- 1 tsp dried rosemary
- parsley chopped, to serve
Instructions
- Season chicken thighs all over with salt and pepper.
- Heat olive oil in a large pot over medium-high heat. Add chicken thighs skin-side down, reduce to medium and cook until golden and crackling, about 5 minutes per side. Transfer to a plate.
- In the same pot, add onion and capsicums. Sauté until softened and glossy, about 5 minutes. Add garlic, oregano and rosemary and cook until fragrant, about 1 minute.
- Stir in tomato paste and cook until slightly darkened, about 1 minute. Pour in white wine and simmer to deglaze, about 1 minute. Add diced tomatoes and chicken stock and return chicken to the pot.
- Bring to a gentle boil, cover, reduce heat and simmer for 20 minutes. Uncover and simmer an additional 5 minutes until the sauce has thickened and clings to the chicken.
- Adjust seasoning if needed and scatter chopped parsley over the top before serving.