Chicken Cacciatore
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A rustic, slow-cooked dish of tender chicken and vegetables in a hearty sauce, chicken cacciatore makes a soul-satisfying meal.
Chicken Cacciatore, also known as Hunter’s Chicken, is a classic Italian dish that’s packed with rich, bold flavors. The name “cacciatore” comes from the Italian word for hunter, and it is said to have originated with Italian hunters who would prepare it over an open fire using ingredients they had on hand, such as tomatoes, onions, garlic, and peppers. This recipe calls for chicken thighs to be slow-cooked with these veggies, along with fragrant herbs, red wine, and broth to create a hearty sauce that’s perfect for spooning over creamy polenta or Parmesan smashed potatoes.
Chicken cacciatore takes about 2 hours to cook, so make it on a leisurely day when you’ve got some time to putter around the kitchen. It’s also a wonderful dish to make ahead of time, as the flavors develop and deepen as it sits.
Table of Contents
“Made this for dinner last night with friends. Followed the recipe exactly as written and served over polenta. Outstanding!!!”
What You’ll Need To Make Chicken Cacciatore
- Chicken Thighs: Bone-in, skin-on pieces are ideal, as the bones and skin add depth and flavor to the sauce as they simmer.
- All-Purpose Flour: Used for coating the chicken before searing and helps thicken the sauce.
- Olive Oil: Used for sautéing the chicken and vegetables, adding a rich flavor to the dish.
- Onion and Garlic: Form the aromatic base of the sauce.
- Mushrooms and Bell Peppers: Add texture and earthy flavor to the dish.
- Red Wine: Enhances the sauce with a robust and fruity undertone.
- Chicken Broth: Provides a savory liquid base for the sauce, adding depth and richness.
- Canned Diced Tomatoes: Bring a bright and tangy tomato flavor to the sauce.
- Tomato Paste: Thickens the sauce and intensifies the tomato flavor.
- Sage, Rosemary, Oregano, Parsley: An aromatic blend of herbs that infuses the dish with a fragrant and savory character.
- Honey: Adds a touch of sweetness to balance the acidity of the tomatoes and wine.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Blot the chicken with a paper towel to remove any excess moisture. Season the chicken all over with 1½ teaspoons salt and ½ teaspoon pepper.
Place the flour on a large plate. Dredge the chicken pieces in the flour, coating all over.
Heat the oil in a large (5 or 6-qt) Dutch oven or heavy-bottomed, high-sided large skillet over medium-high heat. Brown half the chicken in a single layer, skin side down, until golden and crispy, 5 to 7 minutes. Flip and brown on the other side for 1 to 2 minutes more.
Using tongs, transfer the chicken to a large plate; set aside.
Repeat with the remaining chicken. Pour off all but about 2 tablespoons of the fat. Return the pot to the stove and reduce the heat to medium-low. Add the onions to the pot and cook, stirring occasionally, until they are softened and just starting to brown, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Do not brown.
Add the mushrooms and peppers and increase the heat to medium. Cook for 5 minutes, stirring occasionally until the veggies just begin to soften.
Add the wine and bring to a boil over high heat.
Cook, stirring to scrape the brown bits from the bottom of the pan, until the wine has mostly evaporated, 5 to 6 minutes. Add the chicken broth, diced tomatoes, tomato paste, sage, rosemary, oregano, honey, and the remaining 1 teaspoon salt.
Bring to a boil, then reduce the heat to medium-low and gently simmer, uncovered, for 10 minutes. Add the chicken and any accumulated juices from the plate back to the pot and spoon some of the sauce over it.
Bring to a simmer, then cover and cook over medium-low heat for about 35 minutes, until the chicken is cooked through or registers 165°F – 170°F on a meat thermometer. Using a slotted spoon, transfer the cooked chicken to a plate. Using a fork and knife, pull the skin off of the chicken and discard.
Gently simmer the sauce for a few minutes, or until it is thickened to your liking. Taste and adjust seasoning, if necessary. Add the chicken and any accumulated juices back to the pot and simmer, uncovered, for a few minutes, spooning the thickened sauce over the chicken. Garnish with parsley, if using, and serve.
Frequently Asked Questions
Absolutely! The flavors will actually improve if left to sit overnight. To make the recipe ahead, let the chicken cool to room temperature and then store it in the refrigerator for up to 3 days, or freeze in an airtight container for up to 3 months. Before serving, defrost in the refrigerator for 24 hours if necessary, and then reheat on the stovetop over medium-low heat until hot.
When cooking with wine, my advise is always to use something inexpensive but still good enough to drink. Varietals such as Merlot, Pinot Noir, and Chianti are all great options, but you can really use whatever you have on hand. Just be sure to avoid supermarket “cooking wines,” which are filled with salt and preservatives.
Yes, it’s fine to omit the wine. If you feel the dish is lacking acidity at the end of the cooking process, you can add a teaspoon or so of red wine vinegar to balance the flavors.
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Video Tutorial
Chicken Cacciatore
A rustic, slow-cooked dish of tender chicken and vegetables in a hearty sauce, chicken cacciatore makes a soul-satisfying meal.
Ingredients
- 8 bone-in, skin-on chicken thighs (3½ to 4 pounds), trimmed of excess skin (see note)
- 2½ teaspoons salt, divided
- ½ teaspoon freshly ground black pepper
- ½ cup all-purpose flour
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, halved and thinly sliced
- 6 cloves garlic, minced
- 8 ounces bella or cremini mushrooms, sliced
- 2 red bell peppers, cut into ¼-inch-wide strips
- ¾ cup dry red wine (see note)
- 2 cups chicken broth
- 1 (14.5 ounce) can fire-roasted or regular diced tomatoes
- ¼ cup tomato paste
- 2 tablespoons chopped fresh sage
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon dried oregano
- 1 tablespoon honey
- Fresh chopped parsley, for garnish (optional)
Instructions
- Blot the chicken with a paper towel to remove any excess moisture. Season the chicken all over with 1½ teaspoons salt and the pepper. Place the flour on a large plate. Dredge the chicken pieces in the flour, coating all over.
- Heat the oil in a large (5 or 6-qt) Dutch oven or heavy-bottomed, high-sided large skillet over medium-high heat. Brown half the chicken in a single layer, skin side down, until golden and crispy, 5 to 7 minutes. Flip and brown on the other side for 1 to 2 minutes more. Using tongs, transfer the chicken to a large plate; set aside. Repeat with the remaining chicken. Pour off all but about 2 tablespoons of the fat.
- Return the pot to the stove and reduce the heat to medium-low. Add the onions to the pot and cook, stirring occasionally, until they are softened and just starting to brown, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Do not brown. Add the mushrooms and peppers and increase the heat to medium. Cook for 5 minutes, stirring occasionally until the veggies just begin to soften.
- Add the wine and bring to a boil over high heat. Cook, stirring to scrape the brown bits from the bottom of the pan, until the wine has mostly evaporated, 5 to 6 minutes.
- Add the chicken broth, diced tomatoes, tomato paste, sage, rosemary, oregano, honey, and the remaining 1 teaspoon salt. Bring to a boil, then reduce the heat to medium-low and gently simmer, uncovered, for 10 minutes.
- Add the chicken and any accumulated juices from the plate back to the pot and spoon some of the sauce over it. Bring to a simmer, then cover and cook over medium-low heat for about 35 minutes, until the chicken is cooked through or registers 165°F - 170°F on a meat thermometer.
- Using a slotted spoon, transfer the cooked chicken to a plate. Gently simmer the sauce for a few minutes, or until it is thickened to your liking. Taste and adjust seasoning, if necessary.
- Using a fork and knife, pull the skin off of the chicken and discard. Add the chicken and any accumulated juices back to the pot and simmer, uncovered, for a few minutes, spooning the thickened sauce over the chicken. Garnish with parsley, if using, and serve.
- Note: Sometimes chicken thighs have excess skin and/or fat. Before cooking, using kitchen shears, trim any skin that extends farther than the edges of the chicken thigh, and snip off any excess fat.
- Note: For the wine, use any red (Pinot Noir, Chianti, Merlot, Cabernet Sauvignon, etc.) that is inexpensive but still good enough to drink. Avoid "cooking wines," which are salty and contain additives.
- Make-Ahead/Freezer-Friendly Instructions: Let cool to room temperature and then store in the refrigerator for up to 3 days, or freeze in an airtight container for up to 3 months. Before serving, defrost in the refrigerator for 24 hours if necessary, and then reheat on the stovetop over medium-low heat until hot.
Pair with
Nutrition Information
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- Serving size: 4
- Calories: 790
- Fat: 26 g
- Saturated fat: 6 g
- Carbohydrates: 42 g
- Sugar: 16 g
- Fiber: 7 g
- Protein: 88 g
- Sodium: 2,026 mg
- Cholesterol: 377 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Absolutely delicious. Served it with your polenta and it was a hit. I made it a few days ahead of time and I thinking the resting time made the flavors even better.
Add me to the “This is DELICIOUS!!!” list!
It is not my mom’s cacciatore…it is even better! The only thing I did different is when I de-skinned the thighs, I also deboned them and broke the meat up into bite-sized pieces (now mom served it). That just makes it so much easier to eat (bowl dinner!). Served over some IP soft polenta, hubs said it was “divine!”
I made this chicken cacciatore yesterday and it was absolutely delicious, the best I have ever tasted! I served it with polenta parmesan fried cakes per recipe on package on Bob’s Red Mill. It was a perfect combo. It’s a new favorite in our home.
I made this last weekend, and it was delicious. I do have a question about the seasoning. In this recipe you call for some fresh, and some dry herbs. I know they can be substituted one for the other, but is there a time when it’s best to use one over the other?
Thank you.
Hi Jeremy, glad you enjoyed it! There’s really no rule of thumb when it comes to fresh herbs versus dried. Often, if a recipe requires only a very small amount of an herb/spice, I’ll usually go with dried from a convenience standpoint.I kind of handle it on a case by case basis. Sorry I can’t be more specific!
I made a double batch the first time for a dinner party. It was a huge success. Also just made it again yesterday for a group of friends. Another double batch and it was a hit once again and we are lucky enough to have leftovers for christmas eve.
Be ready to spend a few hours in the kitchen. I think I would do the prep the day before next time and cook the following day.
Thanks for the recipe. This one will be a go to for special dinners.
I also want to make this for a dinner party. Did you double all the ingredients. I’m not sure about doubling spices. Could you let me know? Thanks
Hi Barbara, in case Brad doesn’t see this, I wanted to weigh in — I would double all of the ingredients. 😊
This was a 5 star winner at our dinner table. Made with 4 thighs and 2 breasts cut in half to make 4 pieces. Served with mashed potatoes but next time I’d like to try it with polenta. I made it pretty much exactly as written. Your recipes always turn out nicely Jenn!
I’ve made this recipe several times and it’s always a hit. This is a keeper!
Hi Jen,
Why do you remove the skin after the chicken is cooked instead of at the outset?
Thanks,
Cecile
Hi Cecile, The skin protects the meat while cooking and also adds flavor. You remove it when the chicken is done cooking as it gets kind of flabby and unappealing. Hope that clarifies!
I am looking forward to trying this – your site is my go to and I have had great success with your recipes. Would I be able to substitute drumsticks for thighs ?
So glad you like the recipes! It’s fine to use drumsticks, and you wouldn’t need to make any modifications. I’d love to hear how it turns out!
Great recipe. I bumped up the spices a little bit. I made this recipe without tasting during the cooking process (vegan) and everyone loved it.
I made this recipe for a mid-week dinner, expecting to have leftovers for another night. Well, guess we’ll be having takeout tomorrow because my family DEVOURED this dinner. With three kids under 7, you just never know what will be a hit… but this was a home run with everyone in the house. Thanks for another winner, Jenn!
delicious! Very helpful instructions
This was delicious. My husband who is not a Chicken Cacciatore fan loved it and said he would eat it again!
This is another winner Jenn! Superb. I served it with rice and a garden salad
Delicious! ! I used 4 large boneless chicken breasts . They came out soft and juicy . I followed the recipe exactly ( used dried herbs ). A definite keeper. Jennifer your recipes never disappoint.
I’m glad you mentioned that you used chicken breasts and it was good. I was going to ask that question. 🙂
Hello! What can I substitute for the red wine? I’d like to make this for a dinner party, but a guest has red wine allergy. Thanks so much ahead of time!
Hi Elizabeth, I’d use more chicken broth in place of the wine. Hope your guests enjoy!
thank you for asking that! Wanted to use chicken breasts instead of thighs!
This was the best chicken cacciatore I have ever had!
Can i use maple syrup instead of honey?
Sure, Theresa, that’s fine. Enjoy!
Absolutely delicious, and nutritious, too ! I’ll make this again !
This was just amazing! The perfect meal for a Sunday night dinner when the weather is a bit chilly. Yes, it does take a little time, but I had everything all prepped and enjoyed the leisurely pace of cooking and some of the red wine since it was open, haha. Paired it with the polenta recipe – perfection. I made exactly half since it was just for my husband and me. He was very impressed. (and I’ve made him plenty of good meals!) Called it restaurant quality. I did not have fresh sage, so added a pinch of dried Italian seasoning. Will definitely make this again for more people. Thanks again, Jenn, can always count on your recipes!
We don’t usually keep red wine in the house, but I do keep dry sherry for Asian recipes and it keeps open for a long time. Would that be an ok substitute for the red wine?
I’m looking forward to trying this.
Hi Steve, I’d recommend sticking with red wine for this.
This was wonderful! I used 10 thighs because that was what came in my pack (didn’t change the quantity of anything else), and it was still great. Thank you for doing what you do, Jenn, and for sharing such amazing recipes with us! I am grateful for you.
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this recipe was fantastic; chicken was moist and flavorful; gravy was perfect; will make this again. served w buttered noodles. Thanks
Nick 2/25/23
Just made this today and had great reviews from the family. Instead of cooking it on the stove for 35 minutes, I put the prepared mixture uncovered in the oven to braise at 325 for two hours. Thickened perfectly. Served with a spinach and chard side and mashed red potatoes. Filled the house with a wonderful aroma while it braised.
I have a binder filled with your fabulous recipes, Jenn!! And I love the cookbook-you make everything seem simple! Thanks so much!
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I’ve always wanted to make chicken cacciatore. My childhood best friend’s mom used to serve it for dinner when I was a kid — I loved it and have great memories of it. So glad I gave this a go. It was full of flavor and I loved how moist the chicken was. I will definitely be making this again!!
Unfortunately, I am very disappointed in preparing this recipe. My issue is that the sauce is too soupy – not thick enough! Would it be better if I simply just added 1 cup of broth. It does take a lot time and preparation and ended up with the watery sauce
Sorry this didn’t turn out well for you, John! Did you dredge the chicken in flour? If you try it again, you can always stir in a flour/softened butter paste at the end and it will thicken right up. I’d start with 1 tablespoon flour mashed with 1 tablespoon softened butter. Add to the sauce and bring to a simmer. Add more as necessary.
Thanks Jenn for your reply & advice. I was also thinking that I should have left the pan uncovered during the simmering / cooking phase. You may think about doing a article on tips in making a better sauce for guys like me
Much appreciated!
Made this for Valentines Dinner for two. Delicious!
I was out of honey and used brown sugar.
So good over polenta and paired with a nice Pinot noir. Thank you!
My husband adores this dish. As you point out it isn’t a quick meal but it made 4 dinners (2 in the freezer) for the 2 of us. Actually I thought it tasted even better heated (gently in the oven) the next day. Due to the cost of fresh herbs in Feb. I used dried. I suspect when my herb garden comes back this spring using fresh herbs from the garden will make it spectacular. .
Made this ahead one day for dinner for 8 – some picky eaters and some foodies – unanimous great reviews. Served it with the polenta recipe features – plated up so pretty. Thanks!
My partner and I absolutely loved this!!! I didn’t have red wine so I just added more chicken broth, and we ate it with quinoa which was delicious.
I made it ahead, and as other people said, it tasted even better when we reheated it to eat the next day!
Made this last night and it was fabulous! Did not have any wine or fresh sage but was still delicious. I did need extra oil because I used boneless skinless chicken thighs. Served with rice last night. Will serve with corn cakes tonight. Love all of your recipes I have made so far. Thanks!
This was excellent. Perfect for a cold New England night. I agree that it’s about 2 hours of work off and on, but I made it on a work-from-home day and was able to add and stir while on my laptop in the kitchen. Followed the recipe except used bone in chicken breast as I don’t like dark meat. I used a meat thermometer to take out the chicken when it got to temperature. I used 4 chicken breasts and had enough for a meal of 2 adults and 1 seven year old with lots of left overs.
On our recipes-to-try list for sure. Quick question: do you think this would adapt will to a crock pot for even more slow cooking time?
Yes, I think you could make this in a slow cooker. I’d add everything to the slow cooker after you’ve browned the chicken and sauteed the veggies. I don’t have a slow cooker so I’m not sure how long it will take, but these tips may help. I’d love to hear how it turns out if you try it!
Made this for Sunday night dinner. Followed the recipe exactly, except I only had enough fresh sage to equal 1 TBSP chopped (instead of 2 TBSP called for), and it was amazing! So delicious – everyone loved it. I also made the creamy polenta and it is the perfect pairing. Will definitely add this to the weekend rotation when there’s a little extra time to prepare dinner. Thanks Jenn for another winning recipe.
Can’t wait to make this! What’s the role of the flour, given that the skin is later removed?
Hi Elsa, it helps to thicken the sauce a bit.
SO much wonderful flavor! Absolutely delicious. We ate it with your polenta recipe and look forward to repeating this meal again at a time we can share with guests. Thank you!
Can I do this with skinless boneless chicken thighs?
Hi Dawn, I haven’t tried it but you’d like to, I would only sear the chicken for 1 to 2 minutes on each side, and I think you’ll need to add more oil before cooking the onions and garlic. I’d love to know how it turns out if you try it. 🙂
Delicious and hearty on a Sunday evening in February! We enjoyed it with mashed potatoes. Finished off with your Chocolate Chip Ricotta Cake for dessert. Thanks for another winner Jen! ❤️
Made this with no substitutions and it was just wonderful! I doubled the recipe as I was having neighbors over and sharing with my son and daughter-in-law. Everyone loved it! The fresh herbs were pricey this time of year but well worth it for the flavor.
Jenn, my family including kids loved this delicious chicken. Amazing, amazing, amazing. They kept telling that I have a talent and I kept telling them back its all Jenn. You are the best and we cant thank you enough for finding , creating, adjusting, testing all these delicious recipes.
This is hands down the best version of this dish I’ve ever had. It took me back to my youth and cooking with my father. The sauce was light and flavorful, with a hint of sweetness. The chicken was tender and perfectly cooked; I opted for split chicken breasts as I am not a fan of dark meat. I’ve never had it with mashed potatoes, but it will be the way for me to go from this point forward. Thank you for creating another hit recipe!!
This looks delicious! What is the best substitute for wine in this recipe? Beef broth?
Hi Wendi, I’d just replace it with additional chicken broth. Hope you enjoy!
Made this for dinner last night with friends. Followed the recipe exactly as written and served over polenta. Outstanding!!!
Thank you, Jenn for a wonderful meal. When your blog appears in my inbox I always know I have another delicious option for my next dinner party.
Janet
What size pan do you use to fit all the thighs in?
Hi Jessica, I use a 5.5-quart Dutch oven or 13-inch skillet, but keep in mind that when you’re browning the chicken, you’ll need to do it in two batches. Hope you enjoy it!
Absolutely delicious. My husband said it was best thing I’ve ever made!! Wouldn’t change a thing.
I printed this recipe, then forgot and left on our home printer a couple days ago. Today when I got home from a long day at work my husband had this prepared for dinner. It was delicious! Another one of your great recipes we’ve enjoyed.
You left it on the printer and your husband not only saw it, but prepared it for you? Well done… you won the husband lottery! It’s refreshing to see people in sync. Looking forward to trying your version, Jenn!
I would love to make this when my sister visits but she is gluten free. Do I need to dredge the chicken? Or can I use a flour substitute?
Hi Nora, I’d use a flour substitute. Hope you both enjoy!
This is delicious! The only thing I had to alter was using 1 teaspoon ground sage instead of 2 tablespoons fresh (all I had). We ate this over thin spaghetti. I will definitely be making this again. It’s the perfect amount of sweetness also.
I try to avoid any added sugars in my recipes if possible. Would the taste be “off” if I don’t use or cut back on the amount of honey?
Thanks!
Hi Susan, it’s fine to reduce or omit the honey — it will not impact the flavor very much. Hope you enjoy!
Looking for note about the wine?
Hi Pamela, the note about the wine is immediately above the make-ahead/freezer-friendly instructions. 🙂
My family does not like dark meat. Could you make it with chicken breasts and get a good result?
Hi Bonnie, You can definitely use bone-in, skin-on chicken breasts; just be careful not to overcook them. Enjoy!
What about using chicken breast+thighs? Would breasts be too dry?
Hi Annette, You can use a combination of use bone-in, skin-on chicken breasts and chicken thighs; just be careful not to overcook the breasts. Hope you enjoy!
I saw this recipe come through my inbox today. I had planned to make another dish with chicken thighs, but it looked so good in the picture, I had to change my plans! I did use boneless, skinless thighs and they came out great! It shortened the cooking time for a weeknight. I plan to try it again when I have more time to cook as stated in the recipe and use the fresh herbs instead of the dried I had on hand. Delicious!
Thanks for all your food inspiration – my family loves your recipes!! Quick question about this recipe – would it mess it up to use boneless chicken thighs?
Hi Shelley, Glad your family enjoys the recipes! As long as the thighs are skin-on, it will work, but those are hard to find. If you want to give it a shot with boneless skinless thighs, I would only sear the chicken for 1 to 2 minutes on each side, and I think you’ll need to add more oil before cooking the onions and garlic. I’d love to know how it turns out if you try it. 🙂
I came to the comments to ask this exact question. I have almost all the other ingredients on hand, except I have boneless, skinless thighs. Might try this out this weekend!
Always love all your recipes, Jenn. Thank you!
Could this be adapted for Dutch oven instead of stovetop?
Sure, that should work. I’d put it in a 325 degree oven after you’ve added the chicken back in and brought everything to a simmer. Enjoy!
How long in the oven?
I’d use the same timing as the stovetop instructions, so 35 minutes (you’ll know it’s done when a meat thermometer registers between 165°F – 170°F. Enjoy!