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Rustic Italian Chicken Cacciatore

Chicken Cacciatore is a classic rustic Italian dish rooted in traditional home cooking. Made with tender chicken simmered in a rich tomato-based sauce with herbs, vegetables, and wine, this hearty recipe delivers bold, comforting flavors inspired by the Italian countryside. Perfect for cozy family dinners, Chicken Cacciatore is a timeless example of authentic Italian comfort food.
Print Recipe
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 3 tbsp olive oil, divided
  • 6-8 bone-in chicken thighs
  • Salt and pepper, to season
  • 1 medium onion, diced
  • 2 tbsp minced garlic (or 6 cloves)
  • 1 small yellow bell pepper, diced
  • 1 small red bell pepper, diced
  • 1 large carrot, peeled and sliced
  • 300 grams mushrooms, sliced
  • ½ cup pitted black olives
  • 8 sprigs thyme
  • 1 tbsp each parsley and basil
  • 1 tsp dried oregano
  • 150 mL red wine, optional
  • 820 grams crushed tomatoes
  • 200 grams Roma tomatoes, halved
  • ⅛ tsp red pepper flakes

Method
 

  1. Season chicken with salt and pepper.
  2. Heat 2 tablespoons of oil in a heavy, deep, cast iron pan. Sear the chicken on both sides until golden, about 3-4 minutes on each side. Remove from the pan and set aside.
  3. Add the remaining oil to the pan. Sauté the onion until translucent. Add in garlic and cook until it is fragrant (about 30 seconds). Add the peppers, carrot, mushrooms, and herbs and cook for 5 minutes until the vegetables begin to soften.
  4. Pour in the wine (or water), and deglaze the pan (scrape up the browned bits from the bottom of the pan). Cook until wine is reduced (about 2 minutes).
  5. Add the crushed tomatoes, Roma tomatoes, and the chili flakes. Season with salt and pepper (if needed). Return the chicken to the pan.
  6. After mixing all of the ingredients together, cover with a lid, reduce the heat to low and simmer (stirring occasionally) for 40 minutes or until the meat is falling off the bone. Add the olives and let it simmer for another10 minutes. Garnish with parsley and serve over pasta.