Chicken Cacciatore is a classic Italian-style stewed chicken flavored with onions, bell peppers, garlic, mushrooms, and capers. It simmers slowly on the stovetop so the chicken becomes tender and the sauce develops deep, comforting flavors. Serve it over pasta, mashed potatoes, cauliflower rice, or zucchini noodles for a satisfying family meal.
If you’re craving more chicken comfort food, try a simple chicken and dumplings or zucchini noodles as a lower-carb side.
Chicken Cacciatore
If you haven’t made chicken cacciatore before, you’re in for a treat. This is classic comfort food that works well for a cozy Sunday dinner or any night you want a homey, flavorful meal. The long, slow simmer softens the vegetables and lets the tomato-and-wine sauce soak into the chicken for rich, familiar flavors.
How to make Chicken Cacciatore
This recipe requires mostly hands-off time, but it does need a slow, gentle simmer to develop its best flavor. Plan for roughly 20 minutes of prep and about 2 hours of cooking on the stovetop. If you prefer very soft vegetables that melt into the sauce, add another 30 minutes at the end.
NOTE: You can use a whole fryer chicken cut up or a mix of breasts, thighs, and legs. For the photos and testing we used one breast, three thighs, and two legs.
Ingredients
- 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
- 3–4 teaspoons dried Italian seasoning (or a mix 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:
- Dutch oven or large skillet with lid
- Slotted spoon
- Tongs
- Liquid measuring cup and measuring spoons
Making Chicken Cacciatore
- Rinse the chicken pieces and pat them dry with paper towels. Season generously with salt and freshly ground black pepper.
- Heat the olive oil in a Dutch oven or large skillet over medium heat until shimmering. Brown the chicken on both sides, about 3–4 minutes per side, to get a nice color. Remove the chicken to a plate and set aside.
- Add the chopped onion and bell peppers to the pan and sauté until they begin to soften, about 4–5 minutes. Stir in the sliced mushrooms and cook for another 2–3 minutes until the mushrooms start to release their juices.
- Move the vegetables to one side of the pan and add the garlic, capers, and dried Italian seasoning. Cook for about 1 minute, stirring, until fragrant.
- Pour in the red wine, scraping the bottom of the pan to lift any browned bits. Let the wine reduce a little, cooking for 3–4 minutes so the alcohol cooks off and the flavor concentrates.
- Stir in the diced tomatoes (with their juices) and the chicken broth. Add the bay leaf and bring the mixture up to a low boil.
- Nestle the browned chicken pieces back into the tomato mixture. Reduce the heat to low, cover the pan, and simmer gently for about 90 minutes. If you prefer an extra-soft vegetable texture that nearly melts into the sauce, continue simmering for an additional 30 minutes. For a thicker sauce, remove the lid at the end of cooking and simmer uncovered for about 30 minutes to reduce and concentrate the flavors.
Helpful Tip: If you want a thicker sauce, uncover the pot for the last 30 minutes of cooking and let it reduce until it reaches your desired consistency.
Chicken Cacciatore is one of those meals that feels like home. It’s ideal for cooler evenings and makes a generous, comforting dinner for family and friends. Leftovers are excellent reheated, and the flavors continue to deepen overnight.
Before You Begin
- For a thicker sauce, remove the lid at the end of the cooking time and let it simmer, uncovered, for an additional 30 minutes.
- You can use a whole fryer chicken cut up or a mix of parts. The recipe tests used 1 breast, 3 thighs, and 2 legs.
Recipe Details
- Course: Dinner
- Cuisine: Italian
- Servings: 6
- Total time: about 2 hours 20 minutes
- Calories (per serving): 438
Nutrition (per serving)
- Calories: 438 cal
- Carbohydrates: 11 g
- Protein: 38 g
- Fat: 25 g
- Saturated Fat: 6 g
- Cholesterol: 117 mg
- Sodium: 327 mg
- Potassium: 1047 mg
- Fiber: 2 g
- Sugar: 5 g
More Comfort-Food Recipe Ideas
- Dutch oven goulash with tender beef and hearty vegetables
- Pasta primavera loaded with colorful vegetables
- Crockpot roast beef — simple ingredients and long, slow cooking
- Creamy crockpot macaroni and cheese
- Chicken piccata with a bright lemon-butter-caper sauce
Note: Recipes may vary depending on your stovetop and cookware. If you use a smaller or larger pot, adjust the liquid and cooking time as needed. For baking or appliance-specific recipes, consult your appliance manual for recommended settings and times.