Go Back
–+ servings
Chicken Cacciatore in a skillet before being served.
Print

Chicken Cacciatore Recipe

This Chicken Cacciatore Recipe brings the classic Italian "hunter's-style" chicken to life with juicy chicken and lots of vegetables in a flavorful red wine sauce.
Course Main Course
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 417kcal
Author Meggan Hill

Ingredients

  • 2 pounds bone-in, skin-on, chicken thighs about 4 large (see note 1)
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 small yellow onion halved and sliced (see note 2)
  • 1 green bell pepper stemmed, seeded, and sliced
  • 8 ounces white button mushrooms trimmed, and then halved or sliced (see note 3)
  • 2 cloves garlic minced
  • 1 tablespoon chopped fresh basil or 1 teaspoon dried
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried
  • 1/4 teaspoon red chili flakes or more to taste, optional
  • 1 cup dry red wine such as cabernet or zinfandel
  • 1 (28-ounce) can diced tomatoes drained
US Customary - Metric

Instructions

  • Arrange the chicken pieces on a cutting board or rimmed baking sheet and sprinkle generously with salt and pepper. In a large skillet with a lid, heat olive oil over medium-high heat until just smoking.
  • Add the chicken skin-side down and cook until browned, about 5 to 6 minutes. Flip and continue cooking until browned on the second side, about 10 minutes total. Remove to a rimmed baking sheet or plate.
  • Pour off all but 2 tablespoons fat from the pan and return to shimmering. Add the onion, bell pepper, mushrooms, and garlic and sprinkle with salt to help coax out the water. Cook until the vegetables are tender, about 5 to 7 minutes.
  • Add the red wine, increase the heat to high, and bring to a boil. Cook uncovered until the wine is reduced by half, about 5 minutes. Stir in the tomatoes and their juice, basil, thyme, and red chili flakes, then add back the chicken.
  • Reduce heat to medium-low, cover, and simmer until all the chicken pieces reach an internal temperature of 165 degrees when tested at their thickest parts, about 25 minutes.
  • Remove the chicken to a serving platter or bowl and tent with aluminum foil. Bring to the sauce to a boil over high heat and cook until the sauce thickens, about 3 to 5 minutes. Season to taste with salt and pepper (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Pour over the chicken to serve.

Video

Notes

  1. Chicken: Aim for 1 1/2 to 2 pounds of bone-in, skin-on chicken. If the thighs are large, plan on 1 per person.
  2. Onion: I like to julienne the onion in this recipe (slicing with the grain of the layers, not against), but it doesn't really matter. Chopped is fine too.
  3. Mushrooms: I love the way mushroom halves soak up the flavor of the red wine. But, slicing them works too. If nobody likes mushrooms, omit them and add a second bell pepper. Or, add 1/2 c. green olives with the tomatoes in Step 4.
  4. Yield: This recipe makes enough for 4 servings, 1 large chicken thigh each (or whatever breakdown of pieces you bought). You'll also have 1 to 1/2 c. delicious vegetables per person. 
  5. Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

Serving: 1 thigh + vegetables | Calories: 417kcal | Carbohydrates: 7g | Protein: 24g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 120mg | Sodium: 116mg | Potassium: 537mg | Fiber: 2g | Sugar: 3g | Vitamin A: 350IU | Vitamin C: 30mg | Calcium: 29mg | Iron: 2mg