Chicken Cacciatore

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Chicken Cacciatore (“pollo alla cacciatora”) is a rustic Italian dish that means “hunter-style chicken.” It’s a one-pan comfort meal traditionally made with bone-in chicken, simmered slowly in a savory sauce of tomatoes, bell peppers, onions, herbs, and sometimes wine. This dish is hearty, flavorful, and perfect for weeknights or casual gatherings.

⏱️ Prep Time

Step	Time
Prep Ingredients	10 mins
Cook Time	40–50 mins
Total Time	~1 hour

🍳 Equipment

Large skillet or Dutch oven with lid
Tongs
Wooden spoon or spatula
Knife and cutting board
Measuring cups and spoons

🧂 Ingredients

4 bone-in, skin-on chicken thighs (or drumsticks or combo)
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
1 small yellow onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
3 garlic cloves, minced
½ cup dry white wine (or chicken broth)
1 can (14 oz) crushed tomatoes
½ cup low-sodium chicken broth
1 teaspoon dried oregano
½ teaspoon dried thyme
¼ teaspoon crushed red pepper flakes (optional)
2 tablespoons capers (optional)
¼ cup black olives or Kalamata olives (optional)
Fresh parsley or basil, chopped (for garnish)

🧾 Ingredient Notes

Chicken: Bone-in, skin-on thighs give more flavor, but you can use boneless thighs or breasts. Adjust cooking time accordingly.
Wine: Use a dry white wine like Pinot Grigio or Sauvignon Blanc. If avoiding alcohol, sub with more broth.
Crushed Tomatoes: Canned crushed tomatoes offer great flavor and texture. You can use whole canned tomatoes and crush them yourself.
Olives/Capers: These add a salty, briny depth. Skip if you prefer a milder flavor.
Herbs: Dried oregano and thyme are classic. Add fresh herbs at the end for brightness.

👨‍🍳 Instructions

Season and Brown Chicken
Pat chicken dry and season with salt and pepper. Heat olive oil over medium-high in a large skillet or Dutch oven. Sear chicken skin-side down until golden brown (5–6 mins per side). Remove and set aside.
Sauté Vegetables
In the same pan, add onions and bell peppers. Cook over medium heat until softened (5–7 mins). Add garlic and sauté for 1 minute more.
Deglaze the Pan
Pour in white wine. Stir and scrape the browned bits from the pan bottom. Let simmer for 2–3 minutes until slightly reduced.
Add Tomatoes and Seasoning
Stir in crushed tomatoes, chicken broth, oregano, thyme, and red pepper flakes. Add capers and olives if using. Mix well.
Simmer the Chicken
Nestle the browned chicken into the sauce. Spoon some sauce over the chicken. Reduce heat to low, cover, and simmer for 30–40 minutes, or until the chicken is cooked through and tender.
Finish and Serve
Uncover and let simmer 5–10 minutes more to thicken sauce if needed. Garnish with fresh parsley or basil. Serve hot with pasta, rice, or crusty bread.

📊 Nutrition Facts (per serving, based on 4 servings)

Approximate values:

Calories: 410
Protein: 30g
Fat: 26g
Saturated Fat: 6g
Carbohydrates: 14g
Fiber: 3g
Sugar: 7g
Sodium: 540mg

(Varies depending on ingredient brands and quantities.)

💡 Tips

Crispier Skin: If you prefer crispy chicken skin, remove the chicken before the final simmer, reduce the sauce separately, then re-crisp the chicken under a broiler for 3–5 minutes before serving.
Make-Ahead: This dish tastes even better the next day as the flavors deepen. Refrigerate up to 3 days or freeze up to 3 months.
Low-Carb: Serve with cauliflower rice or sautéed greens for a low-carb option.
Batch Cooking: Easily doubles for meal prep or entertaining.

🔄 Variations

Slow Cooker: Brown chicken and sauté vegetables first, then transfer all to slow cooker. Cook on LOW for 6–7 hours or HIGH for 3–4 hours.
Instant Pot: Use sauté mode for browning. After adding all ingredients, pressure cook on HIGH for 10 minutes with 10-minute natural release.
Spicy Version: Add more crushed red pepper or stir in Calabrian chili paste.
Mushroom Addition: Add sliced mushrooms with the peppers for extra umami.
No Tomato Version: Swap crushed tomatoes for white wine + chicken broth + lemon + garlic for a “bianco” version.