Italian · Dinner · All year
Chicken Cacciatore
4.6 community
20m
Prep
50m
Cook
Easy
Level
520
kcal
"Hunter's chicken": thighs braised with tomatoes, peppers, mushrooms, and wine — rustic Italian one-pot logic at its most persuasive.
What you need
Ingredients
Servings
4
8
🍗 Chicken Thighs ›
bone-in
400 g
🥫 Canned Tomatoes ›
1
🫑 Bell Pepper ›
sliced
200 g
🍄 Cremini Mushrooms ›
quartered
1
🧅 Onion ›
sliced
4 cloves
🧄 Garlic ›
150 ml
🍷 Red Wine ›
2 sprigs
🌿 Rosemary ›
50 g
🫒 Olives ›
optional but right
2 tbsp
🫒 Olive Oil ›
Add all to shopping list
Mise en place
Before you start
20m
Prep
50m
Cook
70m
Total
4
Serves
Equipment
Large skillet
Chef's knife
Cutting board
Prep checklist
Chicken Thighs — bone-in
Bell Pepper — sliced
Cremini Mushrooms — quartered
Onion — sliced
Olives — optional but right
3 steps
Method
1
Brown the seasoned thighs skin-down hard, 7–8 minutes; remove. Brown the mushrooms, then soften onion and pepper, 6 minutes; garlic for 1.
Learn the technique ›
2
Deglaze with wine, reduce by half; add tomatoes, rosemary, and olives. Nestle the chicken skin-up above the sauce.
3
Simmer, partly covered, 30–35 minutes until the chicken is sliding-tender and the sauce has thickened. Skin stays above the liquid — braised crisp is the cacciatore signature.
Learn the technique ›
From the chef
Notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Chianti — the sauce is already drinking it.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.
On the plate
Serve it with
Sides
·
Polenta
·
Crusty bread
·
Buttered tagliatelle
Garnish
Fresh herbs added off the heat
A squeeze of lemon
Flaky salt
Taste map
Flavor profile
Sweet
Salty
Sour
Bitter
Umami
Heat
Per serving
Nutrition
520
kcal
42g
protein
22g
carbs
28g
fat
3g
fiber
520mg
sodium
Asked and answered
FAQ
How do I know chicken is done?
An instant-read thermometer says 74°C at the thickest point, touching no bone. Visual backup: juices run clear, and the meat at the bone is no longer pink. Breasts get dry past 74°C; thighs actually improve up to 85°C as their collagen melts.
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My notes
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