Italian Chicken Cacciatore
A classic Italian Chicken Cacciatore featuring tender braised chicken simmered with tomatoes, bell peppers, onions, mushrooms, and herbs in a rich wine sauce — a rustic, comforting Italian favorite.
4 Servings
Ingredients
- 1 4-pound whole chicken cut into serving pieces, trimmed of excess fat
- or 3 ½ to 4 pounds of bone-in, skin-on chicken thighs
- Salt to taste
- 2 tablespoons extra virgin olive oil
- 1 medium onion thinly sliced (approximately 1 ½ cups)
- 1 red or green bell pepper seeded and sliced into ¼-inch strips
- 8 ounces cremini mushrooms thickly sliced
- 2 cloves garlic thinly sliced
- ⅓ cup white or red wine
- 2 ½ to 3 cups peeled and chopped firm ripe tomatoes with juices
- or 1 (28-ounce can of plum tomatoes with juice)
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried thyme or 2 teaspoons fresh, chopped
- 1 teaspoon dried oregano or 2 teaspoons fresh, chopped
Instructions
Prepare and brown the chicken:
- Pat the chicken pieces dry with paper towels and season generously with salt. In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil over medium heat. Working in batches to avoid overcrowding, place the chicken pieces skin side down and cook for approximately 5 minutes, or until golden brown. Turn and lightly brown the other side. Transfer the browned chicken to a plate and set aside. Pour off excess rendered fat, leaving about 2 tablespoons in the pan. If necessary, add a small amount of olive oil to reach this amount.
Sauté the vegetables:
- Add the sliced onion, bell pepper, and mushrooms to the same skillet. Increase the heat slightly to medium-high and cook, stirring frequently, until the onions become translucent and the mushrooms release their moisture — about 10 minutes. Add the sliced garlic and cook for 1 additional minute, just until fragrant.
Deglaze and prepare the sauce:
- Pour the wine into the skillet to deglaze, scraping up the browned bits from the bottom of the pan. Simmer for 2–3 minutes, allowing the wine to reduce by half. Add the tomatoes, black pepper, thyme, oregano, and approximately one teaspoon of salt. Stir well to combine and allow the mixture to simmer uncovered for 5 minutes, letting the flavors meld.
Simmer the chicken:
- Return the browned chicken pieces to the pan, nestling them into the tomato mixture, skin side up. Reduce the heat to a low simmer and partially cover the skillet with a lid. Allow the chicken to cook gently for 30–40 minutes, turning the pieces occasionally and basting with the sauce until the chicken is tender and cooked through.
Serve:
- Taste the sauce and adjust the seasoning with additional salt or pepper as needed. Serve the Italian Chicken Cacciatore hot, spooning the rich sauce over the chicken. Garnish with freshly chopped herbs if desired, and pair with pasta, polenta, or crusty bread.
Notes
To make this Italian Chicken Cacciatore gluten-free, ensure that your wine and canned tomatoes are certified gluten-free, as some brands may contain trace additives or preservatives with gluten. Use naturally gluten-free sides such as creamy polenta, rice, or mashed potatoes instead of traditional pasta or bread. The dish itself contains no flour or thickening agents, making it an excellent gluten-free main course option with minimal adjustments needed.