Classic Chicken Cacciatore Recipe (Rustic Italian Hunter’s Stew)

Classic Chicken Cacciatore is a hearty, rustic Italian hunter’s stew made with tender chicken thighs simmered in a rich tomato sauce with peppers, mushrooms, olives, and herbs. This comforting dish is full of bold, savory flavors and is perfect for a cozy family dinner.

Hi there, I’m Anna from North Missouri, and while my roots are in simple Midwest cooking, I absolutely love old world recipes that simmer slowly and fill the kitchen with incredible aromas. Chicken Cacciatore is one of those timeless meals that feels both humble and special. Let’s bring a little rustic Italian comfort to your table.

Why You’ll Love This Chicken Cacciatore

• Rich, slow simmered flavor
• One pot comfort meal
• Perfect for make ahead dinners
• Balanced with briny olives and capers
• Even better the next day

Ingredients

• 3 tablespoons extra virgin olive oil, divided
• 6 chicken thighs, bone-in and skinless
• 1 large onion, thinly sliced
• 8 oz mushrooms, chopped
• 4 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• ¼ cup dry red wine
• Two 14-ounce cans crushed tomatoes, undrained
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• ½ cup black olives, pitted and halved
• 2 teaspoons capers
• ¼ cup fresh parsley, roughly chopped
• Sea salt and black pepper to taste

Step by Step Instructions

1. Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium heat.
2. Season chicken thighs with salt and pepper.
3. Brown chicken on both sides until golden, about 4 to 5 minutes per side. Remove and set aside.
4. Add remaining olive oil to the pan.
5. Sauté onions until softened, about 5 minutes.
6. Add mushrooms and cook until lightly browned.
7. Stir in garlic and cook for 30 seconds until fragrant.
8. Add red bell pepper and cook for 2 to 3 minutes.
9. Pour in red wine and simmer for 2 to 3 minutes to reduce slightly.
10. Stir in crushed tomatoes, oregano, and thyme.
11. Return chicken to the pan, nestling it into the sauce.
12. Cover and simmer on low for 30 to 40 minutes, until chicken is tender and cooked through.
13. Stir in olives and capers during the last 5 minutes of cooking.
14. Taste and adjust seasoning.
15. Garnish with fresh parsley before serving.

Equipment

• Large skillet or Dutch oven
• Wooden spoon
• Knife and cutting board

Tips and Variations

For deeper flavor, allow the sauce to simmer uncovered for the final 10 minutes to thicken. Additionally, you can use chicken breasts, though thighs remain juicier. If you prefer a milder flavor, reduce the capers slightly.

Serving Suggestions

Serve Classic Chicken Cacciatore over pasta, creamy polenta, or mashed potatoes. It also pairs beautifully with crusty bread to soak up the sauce.

Nutrition Facts (Approximate)

Calories: 390
Carbohydrates: 14g
Protein: 34g
Fat: 22g

FAQ

Can I make this ahead of time?
Yes, it tastes even better the next day as the flavors develop.

Can I freeze Chicken Cacciatore?
Yes, cool completely and freeze in airtight containers for up to 3 months.

What wine works best?
A dry red wine like Chianti or Merlot complements the tomato sauce nicely.