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Chicken Cacciatore Recipe

Make this easy chicken cacciatore recipe with tender braised chicken, rich tomato sauce, bell peppers, and red wine—perfect for cozy dinners.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dinner, Main Course
Cuisine American, Italian
Servings 6 Servings
Calories 420 kcal

Ingredients
  

  • For Browning the Chicken
  • 2½ lbs bone-in skin-on chicken thighs and drumsticks
  • 1½ tsp salt and pepper
  • 2 tbsp olive oil
  • For the Sauce Hunter Style
  • 1 medium onion sliced
  • 2 celery stalks chopped (onions celery combo = flavor base)
  • 2 bell peppers sliced (red and yellow preferred)
  • 4 cloves garlic minced
  • ½ tsp red pepper flakes optional, but lovely
  • ¾ cup red wine
  • 1 28 oz can crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 bay leaf
  • For Finishing
  • ¼ cup chopped fresh parsley
  • Fresh basil optional but wonderful

Instructions
 

  • Brown the Chicken (Don’t Skip This!)
  • Pat chicken dry and season generously with salt and pepper.
  • Heat olive oil in a large Dutch oven or deep skillet over medium-high heat.
  • Add chicken skin-side down and cook 5–6 minutes per side, until deeply golden.
  • Remove chicken and set aside.
  • Build the Flavor Base
  • Lower heat to medium. Add onions and celery to the same pan.
  • Cook 4–5 minutes until softened and lightly golden.
  • Stir in bell peppers and garlic. Cook 2 minutes until fragrant.
  • Sprinkle in red pepper flakes.
  • Deglaze with Red Wine
  • Pour in red wine, scraping up all those browned bits.
  • Let simmer 3–4 minutes until slightly reduced.
  • Simmer the Sauce
  • Add crushed tomatoes, tomato paste, oregano, thyme, and bay leaf.
  • Stir well and bring to a gentle simmer.
  • Braise the Chicken
  • Nestle chicken back into the sauce, skin-side up.
  • Cover and simmer on low 35–45 minutes, until chicken is tender.
  • Uncover for the last 10 minutes to thicken the sauce.
  • Finish and Taste
  • Remove bay leaf.
  • Taste and adjust seasoning with salt and pepper.
  • Sprinkle with parsley and basil.

Notes

  • Browning the chicken is essential for building deep flavor in the sauce.
  • Use bone-in, skin-on chicken for the most authentic hunter-style result.
  • Red wine should be dry and drinkable—avoid cooking wine.
  • Simmer gently rather than boiling to keep the chicken tender.
  • The dish tastes even better the next day as the flavors develop.
Keyword chicken cacciatore recipe, chicken cacciatore, hunter style, braised chicken, red wine chicken, Italian chicken stew