Chicken Cacciatore

Chicken Cacciatore is a rustic dish made with chicken thighs simmered in a rich tomato sauce with vegetables, capers, wine and oregano.  

Sometimes called “Hunter’s Stew” Chicken Cacciatore is a classic Italian dish that is full of rustic, hearty flavor. The rich tomato sauce is loaded with goodies like bell peppers, mushrooms, garlic, onions and capers. It’s one of those dishes that just begs to be made on a cold day when you want a comforting meal to warm up with.

The ingredient list for Chicken Cacciatore can seem long but don’t let that deter you! You may even have most of the ingredients on hand. 

Let’s talk about what you’ll need to make it.

Chicken Cacciatore Ingredients: 

• CHICKEN THIGHS: Bone-in chicken thighs are traditional in this recipe and are going to give you the best flavor. You could also use chicken drumsticks or a combination of the two. 
• FLOUR: To coat the chicken thighs so they develop a nice crust when pan-frying them. 
• OLIVE OIL: To help brown the chicken. 
• GREEN BELL PEPPER: You could also use red bell pepper. 
• MUSHROOMS: I recommend crimini mushrooms for this because they have a bit more flavor than white mushrooms. 
• GARLIC: Freshly minced garlic will add texture and flavor. 
• TOMATO PASTE: Will add a richer tomato flavor to the dish. 
• WHITE WINE: I recommend using a dry white wine like chardonnay or pinot gris. 
• CHICKEN BROTH: Low-sodium chicken broth works the best so that you can better control the final saltiness of the dish. 
• CRUSHED TOMATOES: Will be the bulk of the sauce. They provide more tomato texture than tomato sauce, but are more saucy than diced tomatoes. The perfect medium. 
• CAPERS: They come in two varieties: capote and non-pareil. Non-pareil are smaller and are what I recommend for this recipe. 
• OREGANO: Adds a pungent, herby flavor. 
• CRUSHED RED PEPPER: Optional for a little bit of heat. 

Step by Step Photos and Instructions: 

One of my favorite things about this dish is that you can make it all in one pan. Follow along with these step by step photos and instructions.

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• STEP #1: Season chicken liberally with salt and pepper and then dredge in all purpose flour. Heat olive oil in a large skillet over medium heat.
• STEP #2 Cook chicken thighs, in batches if necessary, until browned. 
• STEP #3: Reserve two tablespoons of pan drippings. Add in onion, garlic, bell pepper and mushrooms. Cook 3 minutes or until vegetables soften a bit. 
• STEP #4: Add in tomato paste, stir well. Cook 1 minute. 
• STEP #5: Add in wine to deglaze the pan. Be sure to scrape up any brown bits that have accumulated at the bottom. That is where the flavor is! Add in crushed tomatoes, chicken broth, capers, oregano and crushed red peppers, if using. 
• STEP #6: Return chicken to the pan, nestling the pieces next to each other. Cover and cook for 25 minutes. Uncover and cook an additional 20 – 25 minutes or until chicken is cooked through and sauce has thickened slightly. 

You can serve Chicken Cacciatore with polenta, rice, crusty garlic bread or, our favorite way, over pasta. 

Storage and Leftovers: 

This reheats well. Simply zap it in the microwave until warmed through. Eat within a few days. 

Recipe FAQ: 

Looking for more chicken dishes? Here are some of my most popular chicken recipes:

Chicken Adobo is a Filipino classic and this version in the Instant Pot is a family favorite!

Indian Butter Chicken is full of flavor. Tender chicken thighs are simmered in a rich buttery tomato sauce.

Lemon Pepper Chicken is chicken marinated in a mixture of spices, lemon juice, lemon pepper, garlic and olive oil and then sautéed it until tender and juicy. An easy light meal! 

Note: Originally published in 2009. Updated in 2024 with a new recipe, new photos, step by step photos and nutrition information.