How to Make Chicken Cacciatore at Home

Understanding Chicken Cacciatore: Origins and Ingredients

Chicken cacciatore is a classic Italian dish whose name comes from the word "caccia," meaning "hunt" in Italian. The dish originated in rural Italy, where hunters would prepare their catch with simple ingredients available in the countryside. Today, chicken cacciatore represents comfort food that combines tender poultry with a rich, savory tomato-based sauce featuring vegetables and aromatics.

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The core of this dish relies on fundamental ingredients that work together to create depth of flavor. You will need bone-in, skin-on chicken pieces—typically thighs and breasts—which provide moisture and flavor as they cook. The sauce builds from a combination of crushed tomatoes or tomato paste, garlic, onions, and bell peppers. Most recipes include olives and sometimes capers, which add briny, tangy notes that balance the richness of the chicken and sauce.

Additional ingredients typically found in chicken cacciatore include olive oil, white wine, chicken broth, and Italian herbs. Common herbs are oregano, basil, and thyme, though recipes vary by region. Some versions incorporate mushrooms, which add an earthy element. Red pepper flakes provide optional heat, while bay leaves contribute subtle complexity.

The beauty of chicken cacciatore lies in its flexibility. Unlike dishes with strict ingredient requirements, cacciatore adapts well to what you have on hand. If you prefer no olives, you can omit them. If you enjoy mushrooms, add them. This adaptability makes the dish suitable for different dietary preferences and pantry situations.

Practical takeaway: Gather these core ingredients before starting: chicken pieces, canned tomatoes, onion, garlic, bell peppers, olive oil, wine, and Italian herbs. Having everything prepared and measured beforehand makes the cooking process more efficient.

Selecting and Preparing Your Chicken

The type of chicken you choose affects both the cooking time and the final texture of your dish. Bone-in, skin-on chicken thighs are the traditional choice for cacciatore. Thighs contain more fat than breasts, which keeps the meat moist during the longer cooking time required for this braise-style dish. A typical serving uses about 2 to 3 thighs per person, depending on appetite and whether the dish includes pasta or other sides.

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Chicken breasts can be used if you prefer white meat, but they require careful monitoring to prevent drying out. If using breasts, select thicker cuts and add them to the pot slightly later than the thighs—roughly 15 minutes into cooking—so they do not overcook while the thighs finish. Some cooks prefer using a combination of both thighs and breasts to please different preferences at the table.

Pat the chicken pieces dry before cooking. Moisture on the surface prevents proper browning, which is an important step for developing flavor. Use paper towels to thoroughly dry both sides of each piece. Season the chicken generously with salt and pepper just before browning, not hours ahead, as salt draws out moisture from the meat.

When browning the chicken, work in batches if necessary. Crowding the pan lowers the temperature and causes steaming rather than browning. You want a golden, caramelized exterior on each piece. This browning step, called the Maillard reaction, creates complex flavors that deepen the final dish. Brown the skin side first for about 5 minutes, then flip and brown the other side for another 3 to 4 minutes.

Practical takeaway: Purchase bone-in, skin-on chicken thighs for best results. Pat them completely dry and brown them in batches over medium-high heat until the skin is golden. This step takes roughly 10 minutes and builds the foundation of flavor for the entire dish.

Building the Sauce Base with Aromatics and Tomatoes

After removing the browned chicken from the pan, the next step involves creating the flavor base for your sauce. This process begins with aromatic vegetables: onion, garlic, and bell peppers. Dice one large onion into roughly quarter-inch pieces and mince four to five garlic cloves. Choose red, yellow, or green bell peppers depending on your preference—each color offers slightly different sweetness levels, with red peppers being slightly sweeter.

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In the same pan used for browning the chicken, add a tablespoon of olive oil over medium heat. Add the diced onion and cook for about 3 minutes, stirring occasionally, until the onion begins to soften and become translucent at the edges. Add the minced garlic and cook for another minute until fragrant. Then add your diced bell peppers and cook for an additional 3 to 4 minutes. This step should take roughly 8 to 10 minutes total and creates a flavor-rich base for your sauce.

Next, add half a cup of white wine to the pan, using a wooden spoon to scrape up the browned bits stuck to the bottom—this technique is called deglazing. These browned bits, called fond, contain concentrated flavor and should not be discarded. Let the wine simmer for about 2 minutes to reduce slightly and cook off some of the alcohol.

Add one 28-ounce can of crushed tomatoes or two 14-ounce cans, along with one cup of chicken broth. If using tomato paste instead of crushed tomatoes, use three tablespoons of paste combined with the broth. Stir in one teaspoon of dried oregano, half a teaspoon of dried basil, and one bay leaf. Season with salt and pepper to your taste. The sauce should smell rich and aromatic at this point.

Practical takeaway: Sauté aromatics for 8 to 10 minutes, deglaze with wine, then add tomatoes and broth. Use this 15-minute process to build layers of flavor that distinguish homemade cacciatore from simpler preparations.

Simmering the Chicken with Finishing Ingredients

Return the browned chicken pieces to the pan, nestling them into the sauce so they are partially submerged. Bring the sauce to a simmer over medium heat, then reduce the heat to medium-low. Cover the pan partially with a lid—leaving it slightly ajar allows steam to escape while the chicken cooks gently. Simmer for about 35 to 45 minutes, depending on your chicken pieces' size. Thighs typically require closer to 45 minutes, while breasts may finish in 30 to 35 minutes.

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The chicken is done when the meat is very tender and pulls away easily from the bone, and the internal temperature reaches 165°F when measured with a meat thermometer at the thickest part without touching bone. At the 30-minute mark, check the chicken and stir the sauce gently, rotating pieces so they cook evenly.

About 10 minutes before the chicken finishes cooking, add finishing ingredients. Stir in one cup of pitted green or Kalamata olives, or a combination of both. If using capers, add two to three tablespoons at this point. These briny additions should have time to warm through and flavor the sauce but should not cook so long that they become mushy. Some recipes also include one cup of sliced mushrooms sautéed separately beforehand.

Taste the sauce and adjust seasoning as needed. You may find you want more salt, pepper, or a pinch of red pepper flakes for heat. Some cooks finish the dish with two tablespoons of fresh basil added at the very end, stirring it in just before serving so it maintains its bright flavor and aroma.

Practical takeaway: Simmer the chicken covered partially for 35 to 45 minutes, add olives and capers in the final 10 minutes, and taste to adjust seasonings. This timing ensures tender chicken and a well-developed sauce with distinct flavor components.

Serving Suggestions and Pairing Options

Chicken cacciatore pairs well with several starch options that soak up the rich sauce. Traditional servings in Italy often feature polenta—a creamy cornmeal preparation that provides a neutral base for the chicken and sauce. To make polenta, whisk cornmeal into simmering broth with butter and cheese, which takes about 30 minutes

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