Chicken Cacciatore is a classic Italian dish featuring tender chicken simmered in a savory tomato sauce with onions, bell peppers, garlic, and aromatic herbs. The slow-cooked flavors meld beautifully, creating a rich, hearty meal perfect for serving over pasta, rice, or crusty bread. Comforting and full of rustic charm, it’s a timeless favorite in Italian home cooking.
Chicken Cacciatore
Ingredients
- 2 tbsp olive oil
- 6 skinless chicken thighs
- 1 medium to large onion, diced
- 1 celery stalk, diced
- 1 large carrot, diced
- 1 red bell pepper diced small
- 4 ounces white mushrooms, cleaned and diced very small
- 5 large garlic cloves, minced or pressed
- 2 tbsp tomato paste
- 1/8 tsp red pepper flakes
- 1/4 cup dry white wine
- 2 tsp fresh rosemary, chopped
- 2 tsp fresh sage, chopped
- 2 tbsp fresh basil, chopped
- 3/4 tsp garlic powder
- 28 ounces canned diced, whole, or crushed tomatoes with the juices
- 3/4 tsp salt divided (plus more salt for seasoning the chicken)
- 1/4 tsp fresh ground black pepper
- Parmigiano Reggiano, for serving
Instructions
- Brown the chicken: Season both sides of the thighs with a healthy pinch of salt and black pepper. Heat a large skillet or braiser (I recommend using a pan that has a lid and is also oven safe). Once the pan is hot, add the olive oil, and brown the chicken thighs on both sides for 3 minutes per side. After they're browned, transfer the chicken thighs to a clean plate.
- Saute vegetables: In the same pan as the chicken (without cleaning it), saute the onions, celery, carrot, and pepper for 3 minutes with 1/4 teaspoon of salt. Add the diced mushrooms and cook for an additional 3-4 minutes, then add the minced fresh garlic and cook for the last minute with the vegetables.
- Cook the tomato paste, then add the wine: Once the vegetables are soft, add the tomato paste and cook with the vegetables for about 2 minutes. Then add the fresh rosemary, fresh sage, garlic powder, fresh basil, and red pepper flakes. Add the white wine and cook with the vegetables until the wine has mostly absorbed (about 1-2 minutes).
- Add the chicken and bake: Stir in the crushed tomatoes, 1/4 teaspoon of black pepper, and 1/2 teaspoon of salt. Nestle the chicken thighs into the sauce and vegetables, trying to cover them with the sauce as much as possible. Cover the dish with a lid and bake at 350°F for 50 minutes. Then uncover and bake for 20 minutes. Remove the dish from the oven and serve with freshly grated Parmigiano Reggiano.
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