Chicken Cacciatore, meaning “hunter’s style”, is a rustic Italian dish that brings comfort and flavor to the table. Traditionally made with chicken simmered in a rich tomato sauce with onions, bell peppers, mushrooms, and herbs, this dish is all about slow cooking and bold flavors. It’s perfect for a cozy family dinner, served with pasta, polenta, or a crusty loaf of bread to soak up the savory sauce.
Ingredients:
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4 bone-in, skin-on chicken thighs (or mix of thighs & drumsticks)
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2 tablespoons olive oil
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1 onion, sliced
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1 red bell pepper, sliced
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1 green bell pepper, sliced
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8 oz (225 g) mushrooms, sliced
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3 garlic cloves, minced
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1 can (28 oz) crushed tomatoes
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½ cup chicken broth (or dry red wine for richer flavor)
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1 teaspoon dried oregano
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1 teaspoon dried basil
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½ teaspoon red pepper flakes (optional)
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Salt and black pepper, to taste
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Fresh parsley, chopped (for garnish)
Instructions:
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Sear the Chicken
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Pat chicken dry and season with salt and pepper.
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Heat olive oil in a large skillet or Dutch oven over medium-high heat.
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Brown chicken pieces on both sides (about 5 minutes per side). Remove and set aside.
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Cook the Vegetables
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In the same pan, sauté onion, bell peppers, and mushrooms until softened (about 5 minutes).
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Add garlic and cook for another 1 minute until fragrant.
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Build the Sauce
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Stir in crushed tomatoes, chicken broth (or wine), oregano, basil, and red pepper flakes.
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Bring to a simmer and nestle the chicken back into the sauce.
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Simmer
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Cover and let it simmer on low heat for 40–45 minutes, until chicken is tender and fully cooked.
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Taste and adjust seasoning with more salt and pepper if needed.
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Serve
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Garnish with fresh parsley and serve hot with pasta, polenta, or crusty bread.
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✨ Tip: For extra richness, you can add a splash of red wine vinegar or a few olives toward the end of cooking.
Would you like me to also give you a slow cooker version of this recipe for convenience?
