Classic Chicken Cacciatore Recipe

If you’re craving a hearty, comforting Italian classic, you have to try my Classic Chicken Cacciatore Recipe. This dish is all about tender chicken simmered in a rich tomato sauce loaded with red peppers, onions, and fragrant herbs. I absolutely love how the flavors meld together, creating a meal that feels like a warm hug on a plate. Stick around—I’m going to walk you through every step, share my little tricks, and make sure your version turns out just as incredible as mine does every time.

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Ingredients You’ll Need

This Classic Chicken Cacciatore Recipe is such a joy because the ingredients are straightforward, yet together they create such a beautiful balance. When shopping, I like to pick bone-in, skin-on chicken pieces for the best flavor and moisture—plus, the skin crisps up so nicely in the pan.

• Bone-in, skin-on chicken legs and thighs: These hold up well during cooking and deliver juicy, flavorful meat.
• Kosher salt and freshly ground black pepper: Essential for seasoning each layer just right.
• Extra-virgin olive oil: Look for a good-quality one; it adds richness and helps brown the chicken beautifully.
• Yellow onion: Adds gentle sweetness when softened.
• Red bell pepper: Offers a pop of color and subtle sweetness that balances the acidity of tomatoes.
• Garlic cloves: Thinly sliced to infuse fragrant aroma without overpowering the dish.
• Dry white wine: Adds depth—if you prefer, chicken broth works too, but wine brings out that signature cacciatore flavor.
• Peeled whole tomatoes (canned): Use good quality canned tomatoes for a fresh taste and rich sauce.
• Fresh herb sprigs: Rosemary, sage, or thyme are fantastic; pick your favorite or mix them up.
• Bay leaf: Adds an earthy hint of warmth.
• Minced flat-leaf parsley (optional): For a burst of brightness as a garnish when serving.

Variations

I like to keep this recipe flexible—it’s so easy to tweak based on what you have or want. Over time, I’ve found little tweaks that make it feel like “my” chicken cacciatore, and I encourage you to experiment too.

• Spicy Cacciatore: Adding a pinch of red pepper flakes brings a lovely kick, perfect if you like a bit of heat.
• Mushroom Lover’s Version: Stir in sliced mushrooms when cooking the vegetables for a richer umami twist.
• Herb Swaps: I sometimes swap rosemary for oregano or basil to switch up the flavor profile.
• Gluten-Free Adaptation: Stick to this recipe as-is, it’s naturally gluten-free and just as delicious!

How to Make Classic Chicken Cacciatore Recipe

Step 1: Season and Brown the Chicken

First things first—season your chicken all over with kosher salt and freshly ground pepper. I find that generous seasoning here lays the foundation for all the flavors to come. Heat your olive oil in a Dutch oven or a large heavy-bottomed pan over medium-high heat until it’s shimmering. Once hot, add the chicken pieces skin-side down. Brown them well, about 6 minutes per side, turning occasionally. Don’t rush this part—browning develops deep flavors and gives you that beautiful color. Once browned, transfer the chicken to a platter; it will finish cooking later in the sauce.

Step 2: Sauté the Vegetables

With the chicken out of the pan, add your sliced onions, red peppers, and garlic. Stir them around, scraping up any tasty browned bits stuck to the bottom—that’s pure flavor gold! Cook until the vegetables soften, about 8 minutes. This slow softening adds sweetness and body to the sauce, so be patient.

Step 3: Add Liquid and Herbs

Next, pour in the dry white wine and bring it to a gentle simmer—this deglazes the pan and lifts even more flavor. Once the wine has reduced slightly, add the crushed canned tomatoes along with the reserved juices. Toss in your fresh herb sprigs and bay leaf, which will slowly infuse the sauce with their fragrance. Season with salt and pepper, but remember you can adjust later.

Step 4: Simmer the Chicken in Sauce

Nestle the browned chicken pieces back into the sauce, skin side up, along with any juices collected on the platter. The sauce should come halfway up the chicken. Transfer everything to a preheated 350°F (180°C) oven and cook, uncovered, for about 30 minutes. This gentle oven time finishes cooking the chicken perfectly while thickening the sauce. You’ll notice the chicken becomes tender, and the sauce has that luscious, slightly reduced consistency we all love.

Step 5: Final Touches and Serve

Once cooked through, carefully remove the herb sprigs and bay leaf; they’ve done their job. If you like, sprinkle some freshly minced parsley over the dish—it adds a fresh pop of color and flavor. Serve your Classic Chicken Cacciatore hot, and prepare for those compliments to roll in!

How to Serve Classic Chicken Cacciatore Recipe

Garnishes

I always finish mine with a sprinkle of fresh flat-leaf parsley—it adds a bright color and a fresh herbal note that cuts through the rich sauce beautifully. If you’re feeling fancy, a little drizzle of extra-virgin olive oil right before serving never hurts. It gives the dish a silky finish.

Side Dishes

Classic Chicken Cacciatore pairs perfectly with simple sides like creamy polenta, buttery mashed potatoes, or your favorite pasta to soak up all the sauce. I also love serving it alongside a crisp green salad with lemon vinaigrette to balance the richness.

Creative Ways to Present

For special occasions, I like to plate the chicken over polenta in shallow bowls and garnish with edible flowers or microgreens for a beautiful touch. It’s also a great dish to serve family-style right from the Dutch oven at the table—everyone appreciates the rustic charm!

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, so it tastes even better the next day. Just be sure to cool it properly before refrigerating.

Freezing

Classic Chicken Cacciatore freezes wonderfully! I freeze portions in freezer-safe containers or bags, making sure to leave some headspace. When you’re ready, thaw it overnight in the fridge and reheat gently on the stovetop.

Reheating

I recommend reheating on the stove over low-medium heat with a splash of water or broth to loosen the sauce if needed. This helps keep the chicken juicy and the sauce fresh, avoiding any dryness or clumping you might get from the microwave.

FAQs

Final Thoughts

This Classic Chicken Cacciatore Recipe is one of those dishes that’s comfort food heaven without demanding a ton of fuss. Every time I make it, I feel like I’m sharing a little piece of Italy with friends and family. It’s satisfying, flavorful, and supper simple once you know the steps. I hope you’ll give it a go soon—you might even find yourself making it again and again, just like I do. Enjoy!