Chicken cacciatore is hunter’s chicken, an Italian braise of bone-in, skin-on thighs seared until the skin is deeply golden, then simmered in crushed tomatoes with sliced bell peppers and a generous pour of dry red wine. Olives and capers in a chicken dish, you say? Yes, and they add a briny, salty bite next to the sweetness of the tomatoes and peppers. I find it a forgiving dish, so rough slices and a hot pan are all you need, and 40 minutes of simmering will get you there.
The one thing to watch is keeping the chicken skin-side up once it goes back into the sauce. That seared skin softens if it is submerged, and you want it sitting just above the liquid so it holds some of its texture. Don’t skip deglazing with the red wine either. Those browned bits on the bottom of the pan are full of flavor, and scraping them up into the wine as it reduces puts all of it in the sauce. Serve this over creamy polenta if you want something that soaks up every bit of liquid, or tear off pieces of crusty bread and do it the simple way. Either approach works. This is a 55-minute dinner, start to finish.
Sear the Chicken Skin-Side Down
Pat the chicken thighs dry with paper towels and season them generously with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Place the thighs skin-side down and leave them alone for five full minutes. Do not move them. The skin needs uninterrupted contact with the hot pan to render its fat and turn golden and crisp. Flip and sear for two more minutes on the other side. Remove the chicken and set it aside. The pot should now have a layer of browned fond on the bottom and plenty of rendered chicken fat.
Build the Sauce in the Same Pot
In the same pot with the chicken fat and fond, cook the sliced onion and bell peppers for five minutes until softened. Add the garlic for 30 seconds. Pour in the red wine and use a wooden spoon to scrape up every bit of browned fond from the bottom of the pot. That layer is concentrated flavor. Let the wine reduce by half. Add the crushed tomatoes, olives, capers, dried herbs, red pepper flakes, and bay leaf. Stir everything together and bring to a simmer. The sauce should taste savory, slightly briny, and a little acidic.
Braise Until Tender
Nestle the seared chicken pieces back into the sauce, skin-side up. The skin should sit above the liquid line so it does not get soggy. Cover the pot and reduce the heat to a gentle simmer. Cook for 35 to 40 minutes until the chicken is very tender and cooked through. The sauce will thicken as it simmers. Remove the bay leaf before serving. Garnish with fresh torn basil. Serve over polenta, spaghetti, or with crusty bread. Make sure everyone gets plenty of sauce. It’s the best part.
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Weeknight Chicken Cacciatore
- Total Time: 55 minutes
- Yield: 4 servings
Description
Chicken cacciatore, or hunter’s chicken, is an Italian braise of bone-in thighs simmered with bell peppers, onion, Kalamata olives, capers, and red wine in crushed tomatoes. One pot, about 55 minutes start to finish.
Ingredients
- 8 bone-in, skin-on chicken thighs
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 4 cloves garlic, minced
- 1/2 cup dry red wine
- 1 can (28 ounces) crushed tomatoes
- 1/2 cup pitted Kalamata olives
- 2 tablespoons capers, drained
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- 1 bay leaf
- Fresh basil for garnish
Instructions
- Season the chicken with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the chicken skin-side down for 5 minutes until the skin is golden and crisp. Flip and sear 2 minutes more. Remove and set aside.
- In the same pot, cook the onion and bell peppers 5 minutes until softened. Add garlic and cook 30 seconds.
- Pour in the red wine and scrape up all the fond from the bottom. Let it reduce by half, about 2 minutes.
- Add the crushed tomatoes, olives, capers, oregano, basil, red pepper flakes, and bay leaf. Stir to combine.
- Nestle the chicken pieces skin-side up back into the sauce. Bring to a simmer, cover, and cook 35 to 40 minutes until the chicken is tender and cooked through.
- Remove the bay leaf. Garnish with fresh basil and serve.
Notes
- Keep the chicken skin-side up once it goes back into the pot, so the skin sits above the sauce and stays crisp at the edges.
- Olives and capers are already salty, so taste the sauce before you add any more salt.
- Serve over polenta, pasta, or with crusty bread for the sauce. Leftovers keep in the fridge for up to three days and reheat gently on the stove.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6
- Sodium: 780
- Fat: 28
- Carbohydrates: 14
- Fiber: 3
- Protein: 44
- Cholesterol: 165
Frequently Asked Questions
Can I make chicken cacciatore ahead of time?
Yes, and it reheats well. The flavors deepen after sitting overnight. Store in the fridge for up to three days and reheat gently on the stove. The sauce thickens in the fridge, so add a small pour of water or broth when reheating.
What is the best cut of chicken for cacciatore?
Bone-in, skin-on thighs are ideal. They stay moist during the long braise and the bones add richness to the sauce. Drumsticks also work well. Avoid boneless, skinless breast, which dries out.
What should I serve with chicken cacciatore?
Polenta, spaghetti, or crusty bread are the classic Italian pairings. All three are excellent at soaking up the sauce, which is half the point of this dish. A simple green salad on the side keeps the meal balanced.
