The Ultimate Comfort: My Favorite Chicken Cacciatore Recipe
Hey there, fellow home cooks! if you need a comforting, satisfying weeknight dinner without spending hours in the kitchen, this Chicken Cacciatore is your answer. This hearty Italian classic comes together in just 1 hour and 15 minutes, and it never fails to bring everyone to the table.
Why You’ll Absolutely Love This Recipe
- Unbelievably Flavorful: We build layers of taste from the initial browning of the chicken to the simmering vegetables and aromatic herbs, creating a rich sauce that’s truly unforgettable.
- Effortlessly Weeknight-Friendly: Despite its sophisticated flavor, this Chicken Cacciatore comes together with simple steps and minimal active cooking time, making it perfect for busy evenings.
- Cozy & Comforting: This dish is pure comfort in a bowl. The tender chicken and savory sauce evoke feelings of warmth and home, making it a family favorite.
- Versatile Delight: Easily adaptable, this recipe provides a fantastic base that you can tweak with your favorite vegetables or herbs.
Chicken Cacciatore: Cozy Weeknight Comfort
Chicken Cacciatore made weeknight-easy with deep, rustic flavor. Tender thighs braised in a rich tomato-herb sauce, ready in 1 hour 15 minutes. Cook it now!
Ingredients
Equipment
Method
- Pat your chicken thighs completely dry with paper towels. This is super important for getting a good sear! Season them generously on all sides, and don’t forget underneath the skin, with kosher salt and black pepper.
- In a large, oven-safe pan or braiser with a lid, heat about 2 tablespoons of extra virgin olive oil over medium-high heat. Once the oil is shimmering (but not smoking!), carefully add the chicken thighs, skin-side down first. Let them cook until beautifully golden brown, then flip them to brown the other side. This should take about 8 minutes total. Once browned, remove the chicken to a plate and set it aside.
- In the same pan (don’t wipe it out – all those browned bits are flavor!), add the chopped onions, celery, bell peppers, and sliced mushrooms. Cook over medium heat, stirring regularly. Add a good pinch of kosher salt, pepper, oregano, the fresh thyme sprigs, chopped parsley, and red pepper flakes. Sauté for about 5 to 6 minutes, or until the vegetables start to soften and become tender. Add the minced garlic and cook for another minute until fragrant.
- Pour in the broth and apple cider vinegar. Scrape the bottom of the pan to loosen any flavorful browned bits. Let this simmer for a few minutes until the liquid has reduced by about half. Now, stir in the crushed tomatoes. Give everything a good mix and let it cook for about 5 to 10 minutes over medium heat, stirring occasionally, allowing the sauce to thicken slightly.
- Nestled the browned chicken pieces back into the pan, making sure they’re mostly submerged in the delicious sauce. Reduce the heat to medium-low, cover the pan tightly, and let your Chicken Cacciatore simmer gently for about 30 minutes, or until the chicken is cooked through and wonderfully tender.
- Once done, remove the thyme sprigs. Taste the sauce and adjust seasoning if needed. Garnish generously with fresh chopped parsley.
The Star Ingredients for Our Chicken Cacciatore
Gathering your ingredients is half the fun of cooking! For this delicious Chicken Cacciatore, you’ll need:
- 6 bone-in, skin-on chicken thighs: I love using bone-in, skin-on chicken for this dish because the bones add depth to the sauce, and the skin gets wonderfully golden and imparts rich flavor as it renders. Just trim any excess fat before you start!
- Kosher salt and black pepper: Our essential flavor enhancers.
- Extra virgin olive oil: A good quality olive oil is key for sautéing and building flavor.
- 1 small yellow onion (chopped): The sweet, aromatic base for our sauce.
- 2 celery ribs (chopped): Adds a subtle savory note and lovely texture.
- ½ red bell pepper (chopped): For a touch of sweetness and vibrant color.
- ½ green bell pepper (chopped): Adds a slightly more robust pepper flavor.
- 8 ounces mushrooms (white or baby bella), cleaned and sliced: Mushrooms soak up all those wonderful flavors and add a meaty texture.
- 3 garlic cloves (minced): Because what’s Italian cooking without garlic?
- 1 tsp oregano: A classic herb that pairs beautifully with tomatoes and chicken.
- 3 sprigs fresh thyme: Fresh thyme adds a wonderfully earthy, subtle lemon note.
- 2 tbsp fresh chopped parsley (more for later): Brightens up the dish. We’ll use some in the sauce and save more for a fresh garnish.
- Pinch red pepper flakes: Just a tiny bit to add a whisper of warmth.
- 1 cup broth: Chicken or vegetable broth works perfectly to deglaze and add liquid.
- 1 tbsp apple cider vinegar: A little acidity cuts through the richness and brightens the sauce.
- 28 ounce can crushed tomatoes: The backbone of our savory, rustic sauce.
How to Make The Best Chicken Cacciatore: Step-by-Step
Alright, let’s get cooking! This process is straightforward and incredibly rewarding.
- Prep the Chicken: Pat your chicken thighs completely dry with paper towels. This is super important for getting a good sear! Season them generously on all sides, and don’t forget underneath the skin, with kosher salt and black pepper.
- Sear the Chicken: In a large, oven-safe pan or braiser with a lid, heat about 2 tablespoons of extra virgin olive oil over medium-high heat. Once the oil is shimmering (but not smoking!), carefully add the chicken thighs, skin-side down first. Let them cook until beautifully golden brown, then flip them to brown the other side. This should take about 8 minutes total. Once browned, remove the chicken to a plate and set it aside.
- Sauté the Veggies: In the same pan (don’t wipe it out – all those browned bits are flavor!), add the chopped onions, celery, bell peppers, and sliced mushrooms. Cook over medium heat, stirring regularly. Add a good pinch of kosher salt, pepper, oregano, the fresh thyme sprigs, chopped parsley, and red pepper flakes. Sauté for about 5 to 6 minutes, or until the vegetables start to soften and become tender. Add the minced garlic and cook for another minute until fragrant.
- Build the Sauce: Pour in the broth and apple cider vinegar. Scrape the bottom of the pan to loosen any flavorful browned bits. Let this simmer for a few minutes until the liquid has reduced by about half. Now, stir in the crushed tomatoes. Give everything a good mix and let it cook for about 5 to 10 minutes over medium heat, stirring occasionally, allowing the sauce to thicken slightly.
- Simmer and Finish: Nestled the browned chicken pieces back into the pan, making sure they’re mostly submerged in the delicious sauce. Reduce the heat to medium-low, cover the pan tightly, and let your Chicken Cacciatore simmer gently for about 30 minutes, or until the chicken is cooked through and wonderfully tender.
- Garnish and Serve: Once done, remove the thyme sprigs. Taste the sauce and adjust seasoning if needed. Garnish generously with fresh chopped parsley.
Beyond the Stovetop: More Ways to Make Chicken Cacciatore
This recipe is fantastic on the stovetop, but the beauty of Chicken Cacciatore is its adaptability. Here are a few other wonderful ways to make this classic:
- Slow Cooker Chicken Cacciatore: After searing the chicken and sautéing the vegetables as directed (steps 1-3), transfer everything to your slow cooker. Add the broth, apple cider vinegar, crushed tomatoes, and seasonings. Stir to combine. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fork-tender.
- Oven-Braised Chicken Cacciatore: Follow steps 1-3 on the stovetop. Then, transfer the contents of the pan to an oven-safe pot or Dutch oven. Add the broth, apple cider vinegar, and crushed tomatoes. Nestle the chicken in. Cover tightly and bake in a preheated oven at 375°F (190°C) for 35-45 minutes, or until the chicken is cooked through.
- Instant Pot Chicken Cacciatore: Use the sauté function to brown the chicken (step 2) and then sauté the vegetables (step 3). Deglaze with broth and vinegar. Add the crushed tomatoes and chicken back into the pot. Secure the lid and set the valve to sealing. Pressure cook on high for 12 minutes, followed by a natural pressure release for 10 minutes, then carefully release any remaining pressure.
Ingredient Substitutions & Dietary Adaptations
Navigating ingredients is key to making any recipe your own! Here are some common swaps and adaptations for your Chicken Cacciatore:
| Ingredient | Substitution/Adaptation | Notes |
|---|---|---|
| Chicken Thighs | Boneless, skinless thighs or breasts | Boneless will cook faster; breasts can dry out if overcooked. |
| Yellow Onion | Shallots or leeks | Offers a slightly different, but still delicious, onion flavor. |
| Bell Peppers | Any color pepper, or add fennel | Adds variety in flavor and color. Fennel offers a subtle anise note. |
| Mushrooms | Omit if you dislike them | The dish will still be flavorful, just less “earthy.” |
| Fresh Herbs | Dried herbs (½ tsp each of oregano and thyme) | Dried herbs are more potent; use less than fresh. |
| Broth | Vegetable broth, or water | Vegetable broth offers a lighter profile. |
| Apple Cider Vinegar | Red wine vinegar, balsamic vinegar, or lemon juice | Each adds a different nuance of acidity. |
| Red Pepper Flakes | Omit for no heat, or add a pinch of cayenne pepper | Adjust to your personal spice preference. |
| Crushed Tomatoes | Diced tomatoes or tomato purée | Diced tomatoes will offer more texture; purée will be smoother. |
| Gluten-Free Needs | Ensure broth is GF certified; no other changes needed | This recipe is naturally gluten-free as written. |
Troubleshooting Common Chicken Cacciatore Issues
Even the best cooks run into little hiccups! Don’t worry, we can fix them:
- Sauce Too Thin? If your sauce isn’t as thick as you like after simmering, simply simmer it uncovered for a bit longer to allow excess moisture to evaporate. For a quicker fix, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry, then stir it into the simmering sauce until thickened.
- Chicken Dried Out? This usually happens if it’s overcooked. Using bone-in, skin-on thighs (as recommended!) helps immensely with moisture. Be sure to cook only until the chicken reaches an internal temperature of 165°F (74°C).
- Not Enough Flavor? Make sure you’ve properly browned the chicken and sautéed the vegetables until tender. Don’t skip the step of scraping up the browned bits from the bottom of the pan! Taste and adjust salt and pepper before serving.
Chef’s Secrets for Deeper Flavor
Want to take your Chicken Cacciatore to the next level? Try these little tricks that I’ve picked up along the way:
- Optional Flavor Boosters: For an umami punch, consider adding a teaspoon of anchovy paste along with the garlic. You can also simmer a Parmesan cheese rind in the sauce as it cooks; remove it before serving. A tiny splash of balsamic vinegar stirred in right at the end can also add a wonderful complexity.
- Browning is Key: I can’t stress this enough! Properly browning the chicken skin creates crispy bits and renders fat that adds incredible flavor to the sauce. Similarly, don’t rush sautéing the vegetables; letting them soften and caramelize builds a sweeter, deeper foundation for your dish.
What to Serve with Chicken Cacciatore
This hearty Chicken Cacciatore is wonderfully versatile and pairs beautifully with a variety of sides. For a bright finish to the meal, consider lemon blueberry cupcakes for dessert:
- Pasta: Classic accompaniments like linguine, rigatoni, or pappardelle are perfect for soaking up that delicious sauce.
- Creamy Polenta: A smooth, cheesy polenta provides a comforting and luxurious base.
- Crusty Bread: Essential for mopping up every last bit of sauce! A rustic baguette or ciabatta works wonders.
- Mashed Potatoes: For a truly comforting meal, creamy mashed potatoes are always a hit.
- Simple Green Salad: A light, crisp salad with a vinaigrette offers a refreshing contrast to the rich flavors of the Chicken Cacciatore.
- Wine Pairings: Enjoy it with a medium-bodied Italian red like a Chianti, Sangiovese, or Barbera. A versatile Pinot Noir also pairs nicely.
Make-Ahead & Storage Tips
- Make Ahead: You can chop all your vegetables a day in advance and store them in an airtight container in the refrigerator. This shaves off precious minutes on cooking day.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: The best way to reheat is gently on the stovetop over low heat, stirring occasionally, or in a covered oven-safe dish at 325°F (160°C) until heated through.
- Freezing: This Chicken Cacciatore freezes beautifully! Let it cool completely, then transfer to freezer-safe containers or bags. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator and reheat as described above.
Frequently Asked Questions
- What’s the difference between Chicken Cacciatore and Chicken Marsala? Chicken Cacciatore is a rustic, “hunter-style” dish featuring tomatoes and vegetables, while Chicken Marsala is an elegant dish made with Marsala wine, mushrooms, and sometimes prosciutto.
- Can I use boneless, skinless chicken thighs? Yes, you can! Boneless, skinless thighs will cook more quickly, so adjust your cooking time accordingly to avoid drying them out. They won’t yield quite the same richness as bone-in, skin-on cuts.
- What kind of wine is best for Chicken Cacciatore? While this recipe uses broth and vinegar for simplicity, traditional versions often include dry red wine like Chianti or Sangiovese. If using wine, choose one you enjoy drinking!
Let’s Get Cooking!
There you have it – my heartfelt, incredibly delicious Chicken Cacciatore recipe, designed to bring warmth and joy to your table without the fuss. I truly believe that with a few simple steps and a little love, anyone can create a meal that feels special, even on a busy weeknight.
