With a robustly flavored homemade tomato sauce, Chicken Cacciatore is unbelievably flavorful, tender, and saucy, I use simple braising techniques and spices to bring you one of my all-time favorite Italian dinner recipes!
Cacciatore means hunter in Italian, and is sometimes called Hunter’s Stew because it is made with chicken (or rabbit), onions, tomatoes, herbs, vegetables, and usually wine or vinegar. We love classic Italian meals like Sausage Stuffed Shells with Spinach, Chicken Marsala, Mushroom Risotto, and Bruschetta Chicken Pasta. This one doesn’t have a required pasta, but it is the epitome of flavorful comfort food!
Braised in a rich, rustic tomato sauce, the chicken soaks up all that flavor and falls off the bone. It is the most succulent chicken comfort food on the planet. And what I like about this particular recipe is that everything is made in one pot.
For me, the lightly breaded chicken makes all the difference. Its so hard not to devour the chicken after browning. It doesn't have any complexity really, but the robust combination of the white wine and capers raises the bar on Italian meals. I love this recipe!
Chicken Cacciatore Ingredients and Notes
Classic and simple ingredients and each component is noticeable in this dish. To be more specific, you'll need:
Canned Tomatoes – I use whole tomatoes that I can from my garden. I recommend whole tomatoes, but I squish them and remove seeds before putting in the sauce. Marzano or Roma tomatoes are good varieties.
Chicken Broth – Lower Sodium or regular chicken broth.
Chicken Pieces – You can use either thighs or breasts with skin on and bone-in, but breasts take about 10 minutes longer to cook. Trim any excess fat before flouring.
White wine – If you have a dry table wine on hand, like a chardonnay or Pino Grigio, use that. A good quality cooking wine will also work.
Flour – Use All-purpose flour.
Capers – A salty herb, you can usually find this in the aisle with olives and pickles.
How To Stew Chicken
- Sprinkle the salt and pepper over each chicken piece (not in the flour). Dredge through the flour to coat.
- In a large, deep skillet or dutch oven, we start by browning the chicken pieces. The skin will thicken and crisp up. Work in two batches if necessary. Transfer the chicken to a plate lined with paper towels while we make the sauce.
- In the same pan, cook the onion, peppers, garlic, and oregano until the onions are translucent.
- Add the wine and simmer for a few minutes to release the alcohol. Add the tomatoes with their juice, chicken broth, and capers. Bring to a simmer.
5. Sink the chicken pieces into the sauce, although don’t expect the sauce to completely cover. In fact, it’s almost better if it doesn’t because the skin will keep some of it crispness.
6. If a thicker sauce is desired, boil the sauce about 3-5 minutes. Spoon the sauce over the chicken and serve.
Or Watch the Video
I had a video demonstration created of this recipe to show how it all comes together!
Recommended Tools For this Recipe
- The Deep Pan – My best friend for sautéing because it is nonstick, DEEP, and has a great fitting lid.
- Capers (link for reference only, those are expensive)- you will find capers usually in the grocery section with canned olives and pickles. They are a salty Mediterranean dish staple, but you can also skip them if you want.
Frequently Asked Questions
This recipe is easily adaptable to a slow cooker as well. Brown the chicken in a pan, about 5 minutes per side. In the crockpot, add the rest of the ingredients and nestle the chicken on top. Cook over low heat 4-6 hours.
While this recipe is pretty hearty on it’s own, I usually can add a simple side dish such as:
Steamed Green Beans
A simple Side Salad
Mashed Potatoes
Pasta such as spaghetti or orzo
Rice
Cauliflower Rice
A Crusty Bread
The flavors continue to meld overnight so it makes amazing leftovers! Or you can freeze it for up to three months in airtight containers for a ready-made-meal when you need it. You can freeze it with or without the chicken if you prefer.
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PS. If you make this recipe, leave a COMMENT AND A STAR RATING in the comments section at the bottom and be sure to take a photo and tag it #cravingcreative on Instagram! I appreciate you for taking the time to read about me and my family recipes.
Chicken Cacciatore
Ingredients
- 6 Bone-in Chicken Pieces with Skin – about 2 lbs thighs or breasts are fine
- 1 teaspoon Salt
- 1 teaspoon Ground Pepper
- ½ cup All Purpose Flour for dredging
- 2 ½ tablespoon Olive Oil
- 1 Red Bell Pepper rough chopped
- 1 Yellow Onion rough chopped
- 3 Garlic Cloves minced
- 2 teaspoon Dried Oregano
- ½ cup Dry White Wine
- 28 oz Canned Diced Tomatoes
- 1 cup Chicken Broth
- 3 tablespoon Capers
Instructions
- Sprinkle 6 Bone-in Chicken Pieces with Skin – about 2 lbs with 1 teaspoon Salt & 1 teaspoon Ground Pepper over each piece. Dredge through½ cup All Purpose Flour to coat.
- In a large, deep skillet or dutch oven, heat 2 ½ tablespoon Olive Oil over med-high heat. Add the chicken pieces to the pan and fry until brown, about 5 minutes per side. Work in two batches if necessary. Transfer the chicken to a plate lined with paper towels.
- Reduce heat to medium. Reserve 1 tablespoon of the oil liquid in the pan and throw away the rest. In the same pan, add the 1 Yellow Onion, 1 Red Bell Pepper, 3 Garlic Cloves, and 2 teaspoon Dried Oregano. Sauté until tender and onions are translucent, about 4-5 minutes.
- Add ½ cup Dry White Wine and simmer for 2 minutes. Add 28 oz Canned Diced Tomatoes with their juice, 1 cup Chicken Broth, and 3 tablespoon Capers. Bring to a simmer.
- Add the chicken pieces back into the pan and sink them into the sauce. The sauce will not cover the chicken entirely. Continue simmering until the chicken is fully cooked, about 25-30 minutes.
- Transfer the chicken to a plate. If a thicker sauce is desired, boil the sauce about 3-5 minutes. Spoon the sauce over the chicken and serve.
Video
Recipe Notes
- The Deep Pan – My best friend for sautéing because it is nonstick, DEEP, and has a great fitting lid. It is perfect for this recipe to hold all the chicken and sauce while simmering.
- Capers – you will find capers usually in the grocery section with canned olives and pickles. They are a salty Mediterranean dish staple, but you can also skip them if you want.
Rose says
I tried it gave all ingredients BUT not the amount it needs, it was delicious but I added a bit much on the salt.
Samantha says
This is sooo good. I didn’t add the tomatoes. Homemade stock is key for flavor.
Lindsey says
very good and healthy and hearty too.
Sahvanna says
This stew recipe looks good!
Jaslyn says
This stew has so much flavor. So good!
Hope says
Delicious ! Added some peas to it , it’s an Irish thing, gravy was great for dipping Bisquits! Loved it
Owen says
Sooo good! Family loved it. I love creamy soups so next time I’m adding parmesan and heavy cream
Eliza says
This looks simply delightful! And I’d be pretty proud of those photos if I were you – the meal looks delicious, and appetizing and like we could just dig in through the computer screen!
Thanks for contributing to The Sunday Brunch Magazine!
All the best,
Eliza & Bel.
candace says
This looks delicious and I think my family would love it!
Thanks for linking up with Creative Spark!
Glenna @ My Paper Craze says
This looks and sounds delicious! It’s such a shame your son doesn’t know what he’s missing. Thanks for sharing with Creative Spark Link Party. I hope you can join us again this week.
Glenna @ My Paper Craze
Pam says
Sounds so good. Thanks for sharing with the Thursday Blog Hop!
Simple hacks living says
I am adding this recipe to my must try! Thanks for sharing on Tasty Tuesdays!
Becky at Cooking with Vinyl says
This looks good! I’ve never tried to make cacciatore (and it makes me nervous), but perhaps I’ll give this a go! I found you on a link party. I’m a new food blogger and love meeting others. I’ve followed your social sites and hope we can connect on those. I look forward to reading more from you! Becky
Rachel says
Your blog is so cool! I love the premise. I’ve been blogging for about a year and meeting people is one of the best parts of blogging. If you ever have a question or anything, don’t hesitate to ask or email! I believe in supporting other creative gals (and gents).
Rebecca says
HAHA! Love the disclosure re your son. LOL hilarious. I love chunks of onion! I’ll eat mostly anything though. I don’t know if I have the guts to ever tell you of a typo- but now that you requested that I do, I’ll consider it. Oh who am I kidding?! You’ll never have a typo! And you pictures are amazing, I don’t know what you’re talking about!
Rachel says
The funny thing about my food photos in particular is that I cook for my family. I DO NOT cook for the blog. So every photograph on this site – I ate it right after. My husband was literally breathing down my neck as I quickly snapped 10 pictures because no one wants a cold dinner. And typos, I totally have them. I cringed at the “Food Critic” post I wrote about my son after I went back and read it a few weeks later. Your definitely one of my favorite writers. The way you write conversationally in a sort stream of consciousness style and, yet, you make it so easy to follow. Seriously, it’s amazing.
Becky at Cooking with Vinyl says
I do the same thing! What I photograph is what we are eating. I don’t like wasting food or my time!
Rebecca says
Your food looks AMAZING. You are the whole package gf! You can do it all…plus a scientist. I am in awe that that’s just Tuesday night dinner at the Beach house!
Rebecca says
OMG AND THANK YOU! Thank you so much for what you said about my writing…! That fills me up with so much goodness <3<3<3<3<3
Bam's Kitchen says
Delicious looking chicken dish and love the tomatoes and onions nestling the chicken for a delightful dish my mom used to always make at home. Will have to give your recipe a try. Pinning! Take Care, BAM