Chicken Cacciatore Recipe

5 from 4 votes

A comforting and rustic Italian dish, Chicken Cacciatore combines tender chicken, rich tomato sauce, and hearty vegetables for a flavorful one-pot meal perfect for any occasion. This hearty Italian stew is a warm, inviting hug in a bowl.

Prep Time10

Cook Time45

Total Time55

Course: Main Course

Cuisine: Italian

Keyword: chicken cacciatore, one pan chicken

Servings: servings

Author: Elena Davis

Ingredients

1 whole chicken broken down into parts (or 5 bone-in chicken thighs and 4 chicken drumsticks)
2 tablespoons olive oil
Salt and black pepper to taste
1 yellow onion diced
2 ribs celery diced
1 yellow bell pepper diced
2 carrots peeled and diced
3-4 cloves garlic finely sliced
1 cup baby portabella mushrooms sliced
1 cup button mushrooms sliced
1 cup whole kalamata olives pitted
1 cup dry red wine
2 tablespoons tomato paste
2 28-ounce cans whole peeled tomatoes crushed by hand (or canned crushed tomatoes)
1 tablespoon fresh parsley chopped (plus more for garnish)
1 pinch red pepper flakes
2 teaspoons fresh rosemary chopped
1 teaspoon fresh thyme chopped
Sea salt and fresh cracked black pepper to taste

Instructions

Brown the chicken: Season the chicken pieces with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Add the chicken and brown on all sides, cooking for 5-7 minutes per side. Once golden, remove from the pan and set aside.
Sauté the vegetables: Reduce the heat to medium and add the diced onion, celery, yellow bell pepper, and carrots to the same pan. Sauté for about 5 minutes until softened. Add the garlic, baby portabella mushrooms, and button mushrooms, and cook for an additional 3-5 minutes until the mushrooms release their moisture.
Deglaze the pan: Pour in the red wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 3-5 minutes until it reduces a bit.
Make the sauce: Stir in the tomato paste and cook for another minute. Add the crushed tomatoes, rosemary, thyme, red pepper flakes, and more salt and pepper to taste. Mix well to combine.
Cook the chicken: Nestle the browned chicken back into the sauce and add the kalamata olives. Bring to a simmer, then reduce the heat to low. Cover and let it cook for about 30 minutes until the chicken is tender and cooked through.
Finish and serve: Stir in the chopped parsley before serving. Taste the sauce and adjust the seasoning if necessary. Garnish with extra parsley and serve with crusty bread, polenta, or pasta.
Enjoy this comforting, rustic Italian dish!

Notes

*This recipe makes extra sauce. We love to eat the leftover sauce with bread or toss it with pasta the next day. If you prefer not to have extra sauce, use 1 can (28 oz) of tomatoes. Enjoy!

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