Italian Chicken Cacciatore

Italian Chicken Cacciatore is a deeply flavorful, rustic Italian dish that transforms simple ingredients into something absolutely magical! With tender bone-in chicken simmered in a rich tomato-wine sauce loaded with mushrooms, bell peppers, and kalamata olives, this is comfort food at its finest.

Why You’ll Love This Recipe

Tender chicken simmered with tomatoes, peppers, onions, and herbs creates a rustic, hearty dish full of rich Italian flavor. The slow braise makes everything incredibly tender and flavorful, perfect for serving over pasta, rice, or crusty bread. It’s a comforting classic that brings warmth to any meal.

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Ingredient List

Chicken:

• 4 bone-in chicken thighs, large (1 kg / 2 lb)
• 4 chicken drumsticks
• 1/2 tsp cooking salt or kosher salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Cacciatore:

• 1 onion, halved, finely sliced
• 2 rosemary sprigs (about 15 cm/6″ long), or 1 tsp dried rosemary
• 2 bay leaves, preferably fresh else dried
• 3 garlic cloves, finely minced
• 3 anchovy fillets (or 1 tsp anchovy paste), optional but HIGHLY recommended
• 250g / 8 oz mushrooms, sliced
• 2 red capsicum (bell peppers), sliced 8 mm thick (medium, not giant)
• 1/3 cup tomato paste
• 3/4 cup pinot noir or other dry red wine
• 2 cups chicken stock or broth, low sodium
• 400g/14 oz canned crushed tomato
• 16 whole kalamata olives, pitted, drained
• 1/4 tsp cooking or kosher salt
• 1/4 tsp black pepper
• 1 tsp dried oregano

Serving:

• Mashed potato or polenta
• Finely chopped parsley, for sprinkling (optional)

Substitution Notes:

• No wine? Use extra chicken stock plus 1 tablespoon red wine vinegar
• Different mushrooms? Any variety works – cremini, button, or even shiitake!
• Bell peppers: Feel free to use a mix of colors for visual appeal
• Chicken pieces: You can use all thighs or all drumsticks if preferred

Why These Ingredients Work

Bone-in, skin-on chicken is absolutely ESSENTIAL here! The bones add incredible depth to the sauce, while the skin renders delicious fat that flavors everything. Plus, the meat stays juicy and tender through the long simmer.

Anchovies are my secret weapon! I know, I know – you might be hesitant. But these little flavor bombs dissolve completely into the sauce, adding a savory umami depth that makes people say “What IS that amazing flavor?” No one will ever guess it’s anchovies, I promise!

Red wine brings acidity and complexity that balances the richness. As it reduces, it concentrates into pure flavor magic.

Tomato paste gets cooked for a full 2 minutes to caramelize slightly and lose that raw, tinny taste – this step is CRUCIAL for a balanced sauce.

Kalamata olives soften and meld into the sauce during that final simmer, adding briny pops of flavor throughout.

Essential Tools and Equipment

• Large, deep, heavy-based pan with a lid (I use my Dutch oven – it’s perfect!)
• Tongs for turning chicken
• Wooden spoon for stirring
• Cutting board and sharp knife
• Measuring cups and spoons

Don’t have a lid? No problem! Just pop a baking tray over the pan during simmering – works like a charm.

How To Make Italian Chicken Cacciatore

Step 1: Season the Chicken

Spread your chicken pieces out on a tray. Sprinkle both sides generously with the salt and pepper. Let it sit while you get your pan ready – this gives the seasoning time to penetrate the meat.

Step 2: Brown That Beautiful Skin

Heat the olive oil over HIGH heat in your large, deep pan. Once it’s shimmering hot, place the chicken thighs skin-side down in the pan. DON’T MOVE THEM! Let them cook undisturbed for about 6 minutes until they’re gorgeously golden brown. Flip and cook the flesh side for just 1 minute, then remove to the tray. Add the drumsticks and brown each side as best you can, about 1 1/2 minutes per side. Remove to the tray with the thighs.

Step 3: Cook the Aromatics

Pour off all but about 2 tablespoons of that beautiful chicken fat (don’t waste it all – it’s liquid gold!). Turn the heat down to medium and let the pan cool slightly for a minute. Add the onion, rosemary leaves (stripped from the stems), bay leaves, and dried oregano. Cook for 3 minutes, stirring occasionally, until the onion starts to soften and smell amazing.

Step 4: Add the Garlic and Anchovies

Clear a little space in the middle of the pan. Add those anchovies and minced garlic right in that spot. Cook, mashing up the anchovies with your spoon until the garlic turns light golden, then stir everything together with the onions.

Step 5: Cook the Vegetables and Tomato Paste

Crank the heat back up to HIGH. Add your sliced mushrooms and bell peppers. Stir them around until softened, about 5 minutes. You’ll notice the mushrooms release water first, then it evaporates – that’s exactly what you want! Add the tomato paste and cook, stirring constantly, for 2 minutes.

Step 6: Build the Sauce

Pour in the wine and give everything a good stir, scraping up any delicious brown bits from the bottom of the pan. Let it bubble away until it’s reduced by about 75% – you’ll see the liquid level drop significantly. Then add the chicken stock, canned crushed tomatoes, salt, and pepper. Stir well and bring to a simmer.

Step 7: Simmer to Perfection

Carefully nestle the chicken pieces into the sauce, skin side up (you want that crispy skin facing up!). Pour in any juices that accumulated on the tray – that’s pure flavor! Once the liquid returns to a simmer, cover the pan, reduce the heat to medium, and let it simmer energetically for 20 minutes.

Step 8: Final Simmer with Olives

Remove the lid and add those beautiful kalamata olives. Simmer uncovered for another 10 minutes. During this time, the sauce will reduce and thicken into a glossy, clingy masterpiece, and those olives will soften and meld right in.

Step 9: Serve and Swoon

Serve the chicken pieces over creamy mashed potatoes or polenta, spooning plenty of that gorgeous sauce over everything.

You Must Know

The chicken doesn’t have to be fully submerged! Any exposed parts will steam-cook beautifully. Don’t stress if some pieces are sticking up – it all works out.

Use bone-in, skin-on chicken ONLY. I can’t stress this enough! Boneless, skinless chicken will dry out during the long simmer, and you’ll miss out on all that flavor the bones and skin add to the sauce.

Don’t skip browning the chicken! I know it’s tempting to save time, but that caramelization is where MAJOR flavor lives.

Make sure your pan is REALLY hot before adding the chicken. If it’s not hot enough, the skin will stick and tear when you try to flip it. You want to hear that satisfying sizzle the moment the chicken hits the pan!

Pro Tips & Cooking Hacks

• Use as many chicken pieces as will fit in your pan – they shrink as they cook, and more chicken means more flavor in the sauce
• Save time: Chop all your vegetables while the chicken browns
• No wine? I’ve used extra chicken broth with a splash of red wine vinegar with great results
• Make it spicier: Add red pepper flakes when you cook the onions
• Richer sauce: Stir in a tablespoon of butter at the very end for extra glossiness

Common mistake to avoid: Don’t rush the tomato paste step! That full 2 minutes of cooking makes ALL the difference between a good sauce and an AMAZING sauce.

Flavor Variations / Suggestions

Add more vegetables: Diced carrots, celery, or even some zucchini would be wonderful additions. Add them with the mushrooms and peppers.

Herb variations: Try fresh thyme instead of rosemary, or add both! A sprig of oregano at the end is lovely too.

Make it creamy: Stir in 1/4 cup of heavy cream at the very end for a more luxurious sauce.

Green olives instead: If you prefer green olives, they work beautifully – just use the same amount.

Extra garlic: I mean, is there ever too much garlic? Add an extra clove or two if you’re a garlic lover like me!

Make-Ahead Options

This is actually one of those magical dishes that tastes EVEN BETTER the next day! The flavors meld together overnight in the fridge.

To make ahead:

• Prepare the entire dish as directed
• Let it cool completely
• Store in an airtight container in the fridge for up to 3 days
• Reheat gently on the stovetop over medium-low heat until warmed through

To freeze:

• Cool completely and transfer to freezer-safe containers
• Freeze for up to 3 months
• Thaw overnight in the fridge
• Reheat gently on the stovetop, adding a splash of chicken stock if needed

Pro tip: I actually prefer to make this in the morning and let it sit until dinner. It gives me time to make the perfect side, and the flavors just get deeper and more delicious!

Recipe Notes & Baker’s Tips

• The liquid should be simmering gently throughout cooking – if it’s boiling too rapidly, turn the heat down a notch
• Fresh bay leaves have more flavor than dried, but dried work perfectly fine
• If your sauce seems too thin at the end, let it simmer uncovered for a few extra minutes
• If it’s too thick, add a splash more stock
• The olives will soften considerably during that final simmer – they almost melt into the sauce

Serving Suggestions

This is PERFECT served over:

• Creamy mashed potatoes – my personal favorite for soaking up all that sauce
• Polenta – traditional and absolutely delicious
• Crusty bread – for mopping up every last drop
• Pasta – pappardelle or fettuccine work wonderfully
• Rice – simple white or brown rice

Complete the meal with:

• A simple green salad with vinaigrette
• Roasted green beans
• Garlic bread (because more garlic is always good!)
• A glass of the same red wine you cooked with

Garnish ideas:

• Fresh parsley
• Fresh basil leaves
• A drizzle of good olive oil
• Shaved Parmesan cheese
• Lemon zest for brightness

How to Store Your Italian Chicken Cacciatore

Refrigerator: Store in an airtight container for up to 3-4 days. The flavors actually improve overnight!

Freezer: Transfer cooled cacciatore to freezer-safe containers and freeze for up to 3 months.

Reheating:

• Stovetop (best method): Place in a pot over medium-low heat, stirring occasionally until heated through. Add a splash of chicken stock if the sauce has thickened too much.
• Microwave: Heat in 2-minute intervals, stirring between each, until hot throughout.
• Oven: Place in an oven-safe dish, cover with foil, and reheat at 350°F (175°C) for 20-25 minutes.

Allergy Information

Contains:

• Fish/Seafood (anchovies – but can be omitted)
• None of the other major allergens

Gluten-free: This recipe is naturally gluten-free! Just make sure your chicken stock is certified gluten-free.

Dairy-free: Yes! This recipe contains no dairy.

Substitutions:

• Anchovy-free: Simply omit them. You’ll lose a bit of depth, but you can add an extra pinch of salt to compensate.
• Low-sodium: Use low-sodium chicken stock and reduce or omit the added salt.

Questions I Get Asked A Lot

Do I really need the anchovies? Won’t it taste fishy?

I PROMISE you won’t taste fish! The anchovies completely dissolve and add an incredible savory depth (umami) that makes the whole dish sing. That said, you can omit them – just add an extra pinch of salt and maybe a dash of Worcestershire sauce for depth.

My sauce is too thin – what do I do?

Just keep simmering it uncovered! The sauce will naturally reduce and thicken. You can also mash a few of the mushrooms against the side of the pan to help thicken it, or make a quick slurry with 1 tablespoon cornstarch mixed with 2 tablespoons cold water and stir it in.

What if I don’t have a pan large enough for all the chicken?

No worries! Brown the chicken in batches, then continue with the recipe. You can even pile the chicken pieces on top of each other when you add them back to the sauce – they’ll nestle down as they cook and shrink.

💬 Tried this recipe? I’d LOVE to hear how it turned out! Leave a comment and rating below and tell me what you served it with!