Chicken Cacciatore
Chicken cacciatore means hunter-style chicken: bone-in pieces braised in a rustic sauce of tomatoes, peppers, onions and mushrooms. It is hearty, easy and tastes even better the next day.
- 1 h 5 minTotal time
- 4Servings
- 480kcal / serving
- 38 gProtein
This version cooks in one pot. Browning the chicken and building the sauce in the same pan gives deep flavor, and a gentle simmer makes the thighs fork-tender.
The science: why this works
- Browning the chicken skin first creates a rich crust and flavorful drippings that flavor the sauce.
- Cooking the tomato paste until brick red adds sweetness and savory depth.
- Wine adds acidity and aroma and lifts the browned bits off the pan.
- Simmering bone-in thighs slowly softens the connective tissue so the meat turns tender.
- Finishing uncovered thickens the sauce so it clings to the chicken.
Braising dark meat
Thighs contain collagen, which melts into gelatin at about 160°F (71°C) with time and moisture. A slow, covered simmer gives it that time, turning tough fibers silky and giving the sauce body and a silky, spoon-coating texture that plain stock could never provide on its own.
Learn: Braise tough cuts slowly →Browning tomato paste
Cooking tomato paste in fat drives off water and darkens its sugars and amino acids. The result is a deeper, less raw tomato taste, which gives the whole sauce a sweeter, more complex flavor that tastes like it simmered for hours.
Learn: Brown the tomato paste →Bones add flavor
Bones and skin release gelatin and fat during cooking. That gives the sauce a rounder body and a stronger chicken taste than a boneless version would, even with the same amount of simmer time. Leaving the bones in is the easiest way to get a more savory sauce without adding anything extra.
Learn: Bone-in or boneless →Chicken Cacciatore
1 h 5 min · 4 servings · Italian · Main course
Ingredients
Makes 4 servings
- 1 kgbone-in, skin-on chicken thighs (about 5 thighs)
- 1 tspkosher salt
- ½ tspblack pepper
- 2 tbspolive oil
- 1large onion, sliced
- 2bell peppers, sliced
- 250 gcremini mushrooms, quartered
- 4 clovesgarlic, sliced
- 2 tbsptomato paste
- 120 mldry red wine
- 1 can(400 g) crushed tomatoes
- 120 mlchicken stock
- 1 tspdried oregano
- 2 sprigsfresh rosemary
- 80 mlolives, pitted
- 2 tbspfresh parsley, chopped
Method
Tips for the best result
- Keep the skin above the sauce so it stays brown, not soggy.
- Do not rush the browning; it is the main flavor step.
- Use a heavy pot with a lid to keep the simmer steady.
Mistakes to avoid
- Crowding the pot while browning steams the chicken, so brown in batches if needed.
- Boiling the sauce hard toughens the chicken, so keep it at a gentle simmer.
- Skipping the final uncovered simmer leaves the sauce watery, so thicken it at the end.
Variations and swaps
- Use white wine and add a pinch of chili flakes.
- Add a can of drained cannellini beans for a heartier stew.
- Bake covered at 350°F (175°C) for 45 minutes instead of simmering on the stove.
- Swap red wine for extra stock plus 1 tbsp red wine vinegar.
- Swap bone-in thighs for drumsticks and cook 35 to 40 minutes.
- Swap olives for capers for a saltier bite.
Storing and reheating
Refrigerate within 2 hours and eat within 3 to 4 days. Reheat gently on the stove until the chicken reaches 165°F (74°C). Freezes well up to 3 months.
Chicken Cacciatore: questions
What does cacciatore mean?
Cacciatore means hunter in Italian. Hunter-style dishes use rustic ingredients like tomatoes, peppers, onions, herbs and mushrooms.
Should chicken cacciatore be made with skin on?
Skin-on, bone-in chicken gives the most flavor and a richer sauce. Remove the skin before serving if you prefer.
What do you serve with chicken cacciatore?
Pasta, polenta, mashed potatoes or crusty bread. They soak up the sauce well.
Can I make chicken cacciatore in a slow cooker?
Yes. Brown the chicken and vegetables first, then cook on low for 6 to 7 hours or high for 3 to 4 hours until 175°F (80°C).
How long does chicken cacciatore take?
About 65 minutes total, with 30 to 35 minutes of that as a simmer. Bone-in thighs are done at 175°F (80°C) when they are fork-tender.
