Name: Italian Chicken Cacciatore
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 1 whole chicken, cut into pieces, or chicken thighs; 1/2 cup all-purpose flour; 2 tablespoons olive oil; 1 large onion, chopped; 3 cloves garlic, minced; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 1 cup mushrooms, sliced; 1 cup chicken broth; 1 can (28 oz) crushed tomatoes; 1 teaspoon dried oregano; 2 sprigs fresh rosemary; 2 sprigs fresh thyme; 2 bay leaves; 1/2 cup pitted olives; Salt, to taste; Black pepper, to taste; Fresh parsley, chopped, for garnish

I prepare this Italian Chicken Cacciatore as a rustic, slow-simmered dish packed with tender chicken, rich tomatoes, aromatic herbs, and savory vegetables. It brings a comforting, home-cooked feel that fills the kitchen with incredible flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 whole chicken, cut into pieces, or chicken thighs

1/2 cup all-purpose flour

1 large onion, chopped

2 tablespoons olive oil

1 red bell pepper, sliced

1 green bell pepper, sliced

3 cloves garlic, minced

1 cup mushrooms, sliced

1 cup chicken broth

2 sprigs fresh rosemary

1 can (28 oz) crushed tomatoes

1 teaspoon dried oregano

2 sprigs fresh thyme

2 bay leaves

1/2 cup pitted olives

Salt, to taste

Black pepper, to taste

Fresh parsley, chopped, for garnish

Directions

I start by seasoning the chicken pieces with salt and black pepper, then lightly dredge them in flour, shaking off any excess.

Then I heat olive oil in a large Dutch oven over medium-high heat and brown the chicken on all sides until golden, about 5 to 7 minutes per side. I remove the chicken and set it aside.

In the same pot, I sauté the chopped onion and minced garlic for about 5 minutes until softened and fragrant. Then I add the sliced red and green bell peppers along with the mushrooms, cooking for another 5 minutes while stirring occasionally.

I pour in the chicken broth and scrape up the browned bits from the bottom of the pot, letting it reduce slightly. After that, I stir in the crushed tomatoes, oregano, rosemary, thyme, and bay leaves, then return the chicken to the pot.

I bring everything to a gentle simmer, cover, and cook on low heat for about 1 hour until the chicken becomes tender. About 10 minutes before serving, I stir in the olives and let it simmer uncovered.

Finally, I remove the bay leaves and herb sprigs, garnish with fresh parsley, and serve it hot over pasta or with crusty bread.

Servings and timing

I prepare this dish in about 15 minutes, then cook it for 60 minutes, making the total time around 75 minutes. It serves 4 people, with approximately 400 kcal per serving.

Variations

I sometimes switch chicken thighs for drumsticks or boneless cuts depending on what I have. For a richer flavor, I like adding a splash of red wine before the tomatoes. If I want a lighter version, I reduce the oil slightly and skip the flour coating. I also enjoy adding carrots or zucchini for extra vegetables.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I gently warm it on the stove over low heat, adding a splash of broth if the sauce thickens too much. I can also freeze it for up to 2 months and thaw it overnight before reheating.

FAQs

Can I use boneless chicken for this recipe?

I can use boneless chicken, but I find that bone-in pieces give more flavor and tenderness during slow cooking.

What can I serve with Chicken Cacciatore?

I usually serve it over pasta, rice, or with crusty bread to soak up the sauce.

Can I make this dish ahead of time?

I often make it a day ahead because the flavors deepen even more after resting overnight.

Is it possible to make this in a slow cooker?

I can transfer everything to a slow cooker after browning the chicken and cook it on low for 6–7 hours.

Can I omit the olives?

I can leave out the olives if I prefer a simpler flavor, though they add a nice briny contrast.

Conclusion

I find this Italian Chicken Cacciatore to be the perfect balance of hearty, rustic, and flavorful cooking. It’s a dish I return to whenever I want something comforting and satisfying, with rich sauce and tender chicken that never disappoints.

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