Really good Chicken Cacciatore is one of the most satisfying, delicious and comforting Italian dishes you can make at home.
Flavorful, rich, earthy and hearty are just a few of the characteristics that come to mind when describing this rustic dish. Often served with spaghetti or over polenta, there’s no way you won’t love this amazing braised skillet chicken. I’ve been making Chicken Cacciatore for more years than I care to admit, but this latest version is by far the best I’ve ever had.
There’s something about this classic dish that triggers happy feelings for me. It reminds me of good times and the warmth of family, and it also gives me great anticipation for dinner. I have great memories of my mom’s sister, June with her fabulous Chicken Cacciatore. Some people have signature go-to dishes, you know, something they can make with eyes closed. Aunt June could make Chicken Cacciatore like nobody else in our family. She and Uncle Ralph could also make some seriously eye-popping homemade egg nog, but that’s another story. I’ve had Aunt June’s recipe in my little index box for years, and years, and made it more times than I can count. But over time I’ve tweaked it and loved it into the slightly different version shared here today. The only thing I need now is a big hunk of crusty bread.
Most Chicken Cacciatore recipes call for assorted chicken pieces, but I use all chicken thighs in my recipe. In my opinion, using similar sized chicken pieces makes this dish a lot easier to cook perfectly. No worries about undercooked breasts or overcooked legs. For this recipe I start with bone-in, skin-on chicken thighs. However, since I really don’t care for soggy chicken skin, the skin is removed and discarded once browned in the first step of the recipe. It’s such a simple but effective step that makes all the difference in the flavor of the sauce and tender juiciness of the chicken.
Loaded with sweet red bell pepper, fresh herbs, tomatoes, wine and plenty of mushrooms, this is one outstanding dish!
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Chicken Cacciatore
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Course: Main
Cuisine: Italian
Ingredients
- 3 pounds bone-in, skin-on, chicken thighs (about 8)
- 1 tablespoons olive oil
- salt
- pepper
- 1 large onion, finely chopped
- 8 ounces sliced fresh mushrooms
- 3 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons all-purpose flour
- 1 cup dry white wine
- 1 (14.5-ounce) can diced tomatoes, do not drain
- 2 tablespoons tomato paste
- 3 bay leaves
- 1 small Parmesan rind
- 1 tablespoon fresh thyme, or 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 large red bell pepper, ribs and seeds removed, chopped
Instructions
- Heat a large Dutch oven or skillet over medium heat. Add the olive oil. Season the chicken pieces with salt and pepper. Add half the chicken and cook, skin side down, until crisp and browned. Turn the pieces over and cook another 5 minutes. Remove to a plate and continue browning in small batches until all chicken is browned. Reserve 1 tablespoon of the drippings in the pan.
- Add the onions, mushrooms and a pinch of salt to the pan with the reserved drippings. Cook over medium-high heat until the vegetables begin to brown and the moisture evaporates.
- Add the garlic and red pepper flakes to the pan and sauté until fragrant, about 30 seconds. Stir in the flour and continuing cooking and stirring for 1 more minute. Add the wine, tomatoes, tomato paste, bay leaves, Parmesan rind, thyme, oregano and red bell pepper.
- Remove the skin from the chicken and discard. Add the skinless chicken pieces to the pan, pressing them down into the sauce so they are covered. Bring to a boil, cover and reduce the heat to low. Simmer until the chicken is tender, about 40-45 minutes. Halfway through cooking, move the chicken pieces around and/or turn them over to ensure even cooking.
- Remove the bay leaves and Parmesan rind and discard. Check seasoning and add salt and pepper if needed. Garnish with fresh chopped parsley leaves. Serve over hot cooked spaghetti or polenta.
Recipe Notes
You can purchase Parmesan rinds in the cheese section of most grocery stores.
Here are a few more Italian recipes you might also enjoy:
Make it an Italian themed night at your house and start off with this delicious Bruschetta Recipe. Always the perfect appetizer or accompaniment to everything from soup to lasagna, our simple, easy and delicious Bruschetta Recipe is so much more than tomatoes on toast! Click HERE to get the recipe for Bruschetta.
If you’re looking for a great way to end this luscious meal, try our Classic Tiramisu Recipe. It’s so good and easy to make ahead! Click HERE to get the recipe for Tiramisu.
Thanks so much for stopping by! Tricia
Originally published January 2012, updated November 2018
Absolutely delicious! I added a pack of cooked bacon and a zucchini. This dish has so much flavor! One of our new favourites for sure!!!
Thanks so much for letting us know Melanie. I like your additions and must give it a try. Thanks again for trying the recipe and for the feedback 🙂
Great! I also baked it in the overstate 325 degrees for 1 1/2 hours. Chicken was sooo tender! This is my new go to cacciatore! Thanks!
Thank you Becky! So happy you enjoyed this delicious recipe. We LOVE it too 😉
This sounds wonderful … but what is a parmesan rind? I buy my parmesan in wedges. Weight or measurement??
Hi Peachy! A Parmesan rind is the end of the wedge. Most people throw them away because it’s too hard to grate. However, when you add the rind to a pot of sauce or soup, it softens and flavors the mixture in a wonderful way. You can even buy Parmesan rinds in many cheese departments at big grocery stores. If you use Parmesan wedges, you have a rind at the big end of the cheese!
Hi Did not know about Flour in great Chicken dish, My Dad always made this but took off the skin first and yes he did use celery But I don’t remember Flour he was Calabrese does this make a difference anywho it was delicious and yours was also delicious. Wish my Dad was here to enjoy all the recipes you have posted. I am starting on the cookies and zeppala. Happy Holidays Merry Christmas. oh and thank you for the rind ingredient that sounds flavorful and yummy.
Merry Christmas to you Margueirte! Thanks.
Wonderful! Thank you for the info 🙂
Do you have nutrition info, looking for carb count thank you.
Hi Christina – I’m sorry I don’t have that information yet. Working on adding it to my site.
This was excellent. I added a whole small can of tomato paste (about double what was called for) and it thickened beautifully. No parmesan rind to be found so we sprinkled some on to serve. Excellent dish!
Thank you so much for the feedback Donna! I like that you added more tomato paste – bet it was rich and thick. Thanks for taking the time to let us know. Outstanding!
I just made this Tricia.
It is without a doubt, the best chicken cacciatore I’ve ever had or ever made.
The only thing i did differently was i cooked it in the oven after i browned ckicken and sautéed veggies . Just poured finished sauce over chicken covered it with foil and baked @ 350 degrees 1 1/2 hours.
Thanks Tricia again.
Sharon R. Happy Holidays
Wow Sharon – thank you so much for the feedback! You made my day. I love your adaptations and will have to try it in the oven! Hope you have a wonderful holiday season. Thanks again!
Can you make this recipe in the instant pot?
I don’t see why you couldn’t Geri. I would use skinless, boneless thighs or breasts. It may not taste the same since you won’t be rendering the fat from the chicken skin, but I bet it would still be good! Enjoy and let us know how it turns out for you!
Made this yesterday for dinner and my wife and i really enjoyed it. The flavours were great and the chicken was nice and tender. The only thing I added was 2 celery sticks chopped and added it in with the mushroom and onions. Celery is under appreciated for the flavour it adds. I might try boneless chicken thighs next time but unfortunately I’ll lose the flavour the skin adds.
Has anyone else tried it with boneless thighs?
Thanks so much for the comment! I also love the flavor celery brings to dishes – I’ll have to give this a try. I’ve thought about making this recipe with boneless, skinless thighs and think it will be good and quick. The sauce may taste a little different without the skin but the ease of making the recipe may be worth it. Thanks again.
Now this is my kind of comfort food! Love all of the ingredients! So hearty and flavorful. Thanks. I don’t think I’ve ever made this!
Thanks Mimi – hope you give it a try!
How many does this serve?
Hi Amanda – this dish serves 4 to 6 people. There are about 8 thighs in 3 pounds. If each person has two, then there will be 4 servings. Thanks!
Yes to both the chicken thighs and unwanted soggy chicken skin! This looks so delicious, Tricia, and I am in the mood for Italian food right now 🙂
I always seem to be in the mood for Italian food. Thanks Susan 🙂
I’ve just finished making this and it smells scrumptious. Looking like a keeper.
Great Pat! Hope you enjoyed this recipe and thanks for the feedback.
I made this tonight and while it’s delicious, it’s very watery. Not thick looking like yours! Any suggestions?
I’m not sure what happened Julie. Maybe it needed to simmer a little longer. Did you add the flour? Did you cook the vegetables until the moisture evaporated? Maybe add a little more flour next time? I’m sorry it didn’t thicken up for you. I’ve never had that problem. Maybe you have really juicy chicken 🙂 Thanks for the feedback.
Oh, man, I wish this was for dinner tonight! Perfect, delicious comfort food!
Wishing you and your lovely family a wonderful Thanksgiving! xoxo
Thanks Liz – and Happy Thanksgiving to you and yours!
Oh my, Tricia, this looks amazing! Yummy and, as always, so beautifully photographed and styled. Thanks so much for sharing.
Amalia
xo
Thank you Amalia. Hope you are doing well!
Hi Tricia, I came across your blog, when I was looking for chocolate mousse cake. My family is excited whenever I made on of your delicious desert.
Thank you.
Thanks Tamara – glad you found me! Let me know if I can ever help you in any way. Have a wonderful holiday season!
Chicken Cacciatore is so delicious, and I’m long overdue for a feed. Thanks for reminding me I need this soon 🙂
It’s a classic everyone loves. Thanks Jennifer!
This does look like REALLY good chicken cacciatore! I too, have memories of growing up with this wonderful dish. My mom thought she was quite an exotic cook the first time she made it and we enjoyed it for many years after. But I’d kind of forgotten about it and now I can’t wait to try your delicious looking version, Tricia!
My Aunt June married an Italian man so she quickly learned to make all his favorites. She was my non-Italian Italian aunt! Haha. Thanks Chris.
So yummy and flavoursome! I am thinking a huge chunk of roasted garlic Parm. bread would go really nicely with this comforting dish.
I’m thinking you are right Angie! Thank you so much. Hope you have a terrific week.
This looks delicious!
YUM!!!! WEve recently discovered chicken piccata and this looks a bit like the red wine (or slightly richer/ less sharp) sister. Very keen to try this ASAP! You know I was thinking of you and your little expected one when I woke up this morning… wondering if the big day had come – exciting!
This looks so very delish. I will have to try this soon.
This looks SOO good, Tricia! I just added it to next week's menu. Thanks!
Oh, my!! This one sounds like comfort food on steroids!! YUMMMMMMM! Thank you so much for sharing the Aunt June/tweaked version!!<br /><br />Woo hoo! getting closer (BTW, nice successful c-section you did)!! Waiting on the news.<br /><br />Tricia, I was able to get a nice discount on the granite because they had one slab leftover from a job they had done and it was enough to do our weekender
Aunt June's signiture dish sounds delicious and will have to be tried here. I've made the dish just one time a couple of years ago and when I went back and looked we loved it but I'd commented to use all thighs next time.
Mmmm, this is home cookin' I can almost smell all of those herbs and spices!<br />Great post, I love dishes like this!