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Overhead photo of prepared Chicken Cacciatore Recipe in a skillet pan.
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Chicken Cacciatore

Seared chicken slow cooked in tomatoes and veggies creating a rich and rustic Italian stew. This Chicken Cacciatore has the perfect balance of tangy to sweet and salty. A wonderful family meal that is delicious on chilly evenings served with Garlic Bread and Creamy Polenta. 
Course Dinner
Cuisine Italian
Keyword Best Chicken Cacciatore Recipe, Pollo alla Cacciatore, Pollo Cacciatore
Prep Time 30 minutes
Cook Time 1 hour
Servings 4 servings
Calories 669kcal
Author Heather

Ingredients

For the Chicken

  • 8 chicken thighs *bone-in and skin on, about 2 1/2- 3 pounds
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 1 teaspoon black pepper

For the Sauce

  • 1 small brown onion *chopped about 1 cup
  • 2 tablespoons tomato paste
  • 3 medium bell peppers See Note #1 below
  • 6 large garlic cloves *minced or crushed
  • 16 ounces sliced mushrooms
  • 1 1/2 teaspoons capers
  • 1/2 cup red wine
  • 1 (6 ounce) can whole black olives
  • 1 (28 ounce can) crushed tomatoes *See Note #2 below
  • 3 sprigs fresh rosemary finely chopped *See Note #3 below
  • 1/2 cup fresh chopped basil *also know as chiffonade technique, See Note #4 below
  • 1/2 cup roughly chopped fresh oregano *See Note #5 below

Instructions

  • Cut and prepare veggies, garlic and herbs. Open cans and gather remaining ingredients.
  • Lay chicken pieces out flat and pat dry with paper towels. See Note # 6 below.
  • Season the chicken thighs with salt and pepper on both sides.
  • Heat a large heavy sauté pan over medium high heat. See Note # 7 below. Add oil and sear chicken thighs skin side down until golden brown, about 4 minutes. Turn chicken and repeat on opposite side.
  • Transfer chicken to a plate. Remove any excess oil leaving approximately 2 tbsp in the pan.
  • Over the same heat add onions and sauté for about 3 minutes. Add tomato paste and sauté for about a minute.
  • Add the remaining ingredients of bell peppers, garlic, mushrooms, capers, red wine, olives, canned tomatoes and herbs. Stir well.
  • Gently slide chicken thighs into tomato mixture along with any juices that accumulated on the plate. Turn down to medium-low heat and cover with a lid. See Note #8 below. Cook until chicken is cooked through and falling off of the bone. Serve immediately over creamy polenta, pasta or rice and garish wither fresh herbs such as basil or Italian parsley.

Oven Instructions

  • Preheat oven to 350℉. Follow steps 1-8. Carefully transfer covered sauté pan to the oven and cook for approximately 60-70 minutes or until chicken is falling off of the bone.

Slow Cooker Instructions

  • Follow steps 1-7. Transfer tomato mixture into a 6 quart or larger slow cooker. Gently slide chicken thighs evenly into tomato mixture. Cover and cook on low heat for 8 hours or high heat for 4 hours.

Notes

Recipe Notes
Note #1- Any color of bell peppers may be used. I personally love both the sweetness and color that red, yellow and orange bell peppers add. However, green bell peppers will add more of an earthy flavor (sometimes slightly bitter).
Note #2- If using whole canned tomatoes an easy way to turn them into crushed tomatoes is by using clean kitchen shears. Open the can, insert the scissors into the can and cut the tomatoes (see video for more details).
Additionally, using fire roasted whole tomatoes will add an extra layer of flavor to the cacciatore. However, Cento San Marzano Peeled Tomatoes are my favorite to use. (28 ounce can tomato sauce may also be used.)
Note #3- This video shows how to chop fresh rosemary. (If using dried rosemary use 1- 1 1/2 teaspoons.)
Note #4- This video shows how to chiffonade basil. (If using dried basil use 2 tablespoons.)
Note #5- This video shows how to roughly chop fresh oregano. (If using dried oregano use 2 tablespoons.)
Note #6- Removing the excess moisture from the chicken will help in creating a gorgeous brown sear. 
Note #7- Stainless steel or enameled cast iron may both be used. 
Note #8- If cooking on a large burner, use low heat to ensure a slow cooking process for the chicken. 

Nutrition

Calories: 669kcal | Carbohydrates: 20g | Protein: 43g | Fat: 46g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 21g | Trans Fat: 0.2g | Cholesterol: 221mg | Sodium: 1439mg | Potassium: 1268mg | Fiber: 7g | Sugar: 8g | Vitamin A: 3362IU | Vitamin C: 122mg | Calcium: 150mg | Iron: 5mg