Amazing Chicken Cacciatore: 1-Pot Italian Comfort

Oh, there’s just something so magical about a bubbling pot filled with Italian goodness, isn’t there? When I think about a truly comforting meal, my mind immediately goes to my grandmother’s kitchen, filled with laughter and the most incredible aromas. That’s exactly the feeling I wanted to capture with this chicken cacciatore recipe. It’s that perfect kind of rustic, hearty dish that just hugs you from the inside out. Plus, making this delicious, flavor-packed stew all in one pot? It’s a weeknight lifesaver. You can read more about my kitchen adventures over on my About page!

Why You’ll Love This Chicken Cacciatore Recipe

Trust me, you’re going to adore this chicken cacciatore. Here’s why:

• Super Easy to Make: Seriously, it’s pretty much dump-and-stir once you do the initial browning. Perfect for those nights you just don’t have hours to spend.
• Packed with Flavor: The combination of tomatoes, peppers, onions, wine, and herbs creates this incredible, deep flavor that tastes like it simmered all day (but it didn’t!).
• Pure Comfort Food: It’s that hearty, soulful meal that just says “home.” You can’t beat it on a chilly evening.
• Busy Weeknight Friendly: This is a true one-pot wonder that gets a delicious dinner on the table without a ton of fuss.

Ingredients for Authentic Chicken Cacciatore

Making a truly delicious chicken cacciatore is all about using good ingredients. Don’t skimp on quality here, it really makes a difference! Here’s what you’ll need to grab:

• 2 tablespoons olive oil (a nice, fruity one works best!)
• 8 bone-in, skin-on chicken thighs (these give you the best flavor and a lovely tender texture)
• 1 large onion, chopped
• 2 bell peppers (any color combo is great – I like red and green!), chopped
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional, but adds a nice little kick!)
• 1 cup dry red wine (something you’d actually drink, like a Chianti or Merlot)
• 1 (28 ounce) can crushed tomatoes (go for good quality here too!)
• 1/2 cup chicken broth
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnishing (it really brightens everything up!)

How to Make Chicken Cacciatore: Step-by-Step Guide

Alright, let’s get cooking! Making this chicken cacciatore is really straightforward, and honestly, it smells absolutely divine while it’s simmering. It’s one of those recipes that makes your whole kitchen feel like a cozy Italian trattoria, perfect for a speedy weeknight dinner or also for when you have guests over – you can find more weeknight ideas here! It’s a fantastic dish for a cozy meal, almost as comforting as my crispy smashed Brussels sprouts!

Browning the Chicken for Flavor

So, first things first, we want to get our chicken thighs nice and golden brown. Heat up that olive oil in your Dutch oven or a nice heavy pot over medium-high heat. I like to season my chicken really well with salt and pepper before it goes in. Pop those thighs in, skin-side down first, and let them get a beautiful, deep brown color on all sides. This step is super important because it locks in all that yummy flavor and color that makes this dish so amazing. Don’t crowd the pan, do it in batches if you need to! Once they’re nicely browned, just scoop them out and set them aside for a bit.

SAVE IT

Sautéing Aromatics for Your Chicken Cacciatore

Now, into that same pot with all the flavor bits left behind – we’re going to throw in our chopped onion and bell peppers. Give them a good stir and let them soften up, usually takes about 5 to 7 minutes. You want them tender, not mushy. Then, we’ll add our minced garlic, along with the oregano, basil, and those optional red pepper flakes for a little zing. Stir it all around for just about a minute until you can really smell that garlic waking up. It’s such a great smell!

SAVE IT

Deglazing and Building the Sauce

This is where the magic really starts to happen! Pour in that red wine – and trust me, use a wine you’d enjoy drinking, it makes all the difference! Scrape up all those tasty browned bits stuck to the bottom of the pot; that’s where so much flavor is hiding. Let the wine bubble and reduce for a couple of minutes. Then, pour in your crushed tomatoes and chicken broth. Give it a good stir, and season it up with salt and pepper. Taste it! You want a nice, balanced sauce base.

SAVE IT

Simmering to Perfection

Okay, time to bring it all together! Gently nestle those browned chicken thighs back into the pot, making sure they’re mostly submerged in that glorious sauce. Bring the whole thing up to a gentle simmer, then reduce the heat to low, pop a lid on tight, and let it do its thing for about 30 to 40 minutes. You’ll know it’s ready when the chicken is fall-off-the-bone tender and cooked all the way through. Honestly, the aroma filling your kitchen at this point is just incredible. This chicken cacciatore recipe is a keeper!

SAVE IT

Tips for the Best Italian Hunter Stew

You know, I’ve made this Italian hunter stew so many times, and a few little things have really made it even better. For starters, don’t skimp on the quality of your ingredients! A good olive oil, decent wine, and nice crushed tomatoes truly elevate the whole dish. If you’re feeling adventurous, try tossing in some sliced mushrooms with the onions and peppers – they add such a lovely earthy flavor. Also, remember that this dish is seriously like a magic trick; it tastes even *better* the next day! So, don’t be afraid to make it ahead. You can find more comforting recipes in my soups and salads section!

Serving Suggestions for Your Rustic Italian Dinner

Now that you have this beautiful, saucy chicken cacciatore ready to go, let’s talk about what to serve it with! This dish is just begging for something to soak up all that incredible sauce. My go-to is always a big bowl of pasta – linguine or spaghetti works beautifully. Creamy polenta is another fantastic option, or honestly, just a big basket of crusty bread so you can get every last drop. For something a little different, you could even serve it with my jalapeno cheddar cornbread, or if you’re feeling pasta, how about my spicy vodka pasta? It truly transforms into the most satisfying rustic Italian dinner.

Storage and Reheating Instructions

Got leftovers? Lucky you! Chicken cacciatore stores beautifully. Let it cool completely, then pop it into an airtight container. It’ll stay good in the fridge for about 3-4 days. When you’re ready to reheat, just microwave it gently, stirring halfway through, or warm it up in a saucepan over low heat until it’s all bubbly again. You can even freeze portions for a super easy meal later on – just thaw it overnight in the fridge before reheating!

Frequently Asked Questions About Chicken Cacciatore

Got questions about whipping up this amazing chicken cacciatore recipe? I totally get it! It’s one of those dishes that feels fancy but is actually pretty darn forgiving. Here are a few things folks often ask, and hopefully, this helps you make it perfectly. You can find more easy meal ideas that are perfect for lunch or dinner right here!

Can I use boneless, skinless chicken for this recipe?

You sure can! If you’re in a pinch or just prefer boneless, skinless chicken thighs, go for it. Just know that they’ll cook up a bit quicker, probably around 20-25 minutes. You might not get that same super-rich flavor from browning the skin, but it will still be delicious! Make sure to just nestle them into the sauce as directed.

What kind of red wine is best for Chicken Cacciatore?

Honestly, the best wine for your chicken cacciatore is one that you actually like to drink! A dry red works best. Think along the lines of a Chianti, Merlot, Cabernet Sauvignon, or even a Pinot Noir. Avoid anything too sweet or “cooking wine” – you want something with a good flavor that will complement, not overwhelm, the other ingredients in this beautiful braised chicken in tomato.

How can I make this a one-pot chicken meal?

You’re in luck – this recipe is already designed to be a fantastic one-pot chicken meal! We do all the browning and sautéing right in the Dutch oven or pot before adding the liquid and simmering. The chicken cooks right in the sauce, meaning minimal cleanup. Just serve it straight from the pot, perhaps with some crusty bread on the side! It’s seriously that easy.

Nutritional Information (Estimated)

Just a heads-up, the numbers below are estimates for one serving of this delicious braised chicken in tomato, usually one chicken thigh with plenty of that luscious sauce. They can really vary depending on your specific ingredients and how much sauce you load onto your plate! It’s a hearty dish, so this gives you a good idea of what you’re working with.

Share Your Chicken Cacciatore Creations!

I just LOVE seeing your kitchen creations! Have you made this delicious chicken cacciatore? Please leave me a comment and a star rating below – it helps me and other cooks so much! And if you share a photo on social media, be sure to tag me so I can see your beautiful dish. You can also reach out with any questions through my contact page!

Chicken Cacciatore

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A rustic and hearty Italian hunter stew, this braised chicken dish features tender chicken pieces simmered with tomatoes, bell peppers, onions, and herbs. It’s a comforting one-pot meal perfect for a satisfying dinner.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 45 min
• Total Time: 60 min
• Yield: 4 servings 1x
• Category: Dinner
• Method: Braising
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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• 2 tablespoons olive oil
• 8 bone-in, skin-on chicken thighs
• 1 large onion, chopped
• 2 bell peppers (any color), chopped
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional)
• 1 cup dry red wine
• 1 (28 ounce) can crushed tomatoes
• 1/2 cup chicken broth
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish

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Instructions

1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season chicken thighs with salt and pepper. Brown chicken on all sides, then remove from pot and set aside.
2. Add chopped onion and bell peppers to the pot. Cook until softened, about 5-7 minutes.
3. Stir in minced garlic, oregano, basil, and red pepper flakes (if using). Cook for 1 minute until fragrant.
4. Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to reduce slightly.
5. Add the crushed tomatoes and chicken broth. Stir to combine. Season with salt and pepper.
6. Return the browned chicken thighs to the pot, nestling them into the sauce.
7. Bring the sauce to a simmer, then reduce heat to low, cover, and cook for 30-40 minutes, or until chicken is cooked through and tender.
8. Garnish with fresh parsley before serving.

Notes

• Serve this chicken cacciatore over pasta, polenta, or with crusty bread to soak up the delicious sauce.
• For a deeper flavor, you can add mushrooms along with the onions and peppers.
• This dish is even better the next day as the flavors meld together.

Nutrition

• Serving Size: 1 thigh with sauce
• Calories: 450
• Sugar: 12g
• Sodium: 600mg
• Fat: 25g
• Saturated Fat: 7g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 5g
• Protein: 35g
• Cholesterol: 150mg