Italian Chicken Cacciatore

Transport your taste buds to Italy with this hearty and flavorful Italian Chicken Cacciatore. Featuring tender, golden-seared bone-in chicken thighs simmered in a rich, savory tomato sauce studded with bell peppers, mushrooms, and aromatics, this rustic dish is a comforting classic. A splash of dry white wine, fresh rosemary and thyme, and a hint of crushed red pepper flakes elevate the sauce with depth and complexity. Easy to make and perfect for a crowd, this one-pot meal pairs beautifully with pasta, creamy polenta, or a slice of crusty bread to soak up every drop of the luscious sauce. Ideal for family dinners or weeknight indulgence, this authentic recipe delivers robust Italian flavors straight to your table.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 6 pieces bone-in chicken thighs
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 piece large onion, diced
• 2 pieces bell peppers (red and yellow), sliced
• 4 pieces garlic cloves, minced
• 1 cup dry white wine
• 28 ounces canned diced tomatoes with juice
• 2 tablespoons tomato paste
• 1 cup chicken broth
• 1 teaspoon Italian seasoning
• 0.5 teaspoons crushed red pepper flakes
• 3 pieces fresh thyme sprigs
• 2 pieces fresh rosemary sprigs
• 8 ounces button mushrooms, sliced
• 0.5 cups pitted black olives (optional)
• 2 tablespoons chopped fresh parsley

Directions

Step 1

Season the chicken thighs with salt and black pepper on both sides.

Step 2

Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.

Step 3

Sear the chicken thighs skin-side down for 3-4 minutes per side until golden brown, then remove them and set aside.

Step 4

Add the remaining 1 tablespoon of olive oil to the skillet. Sauté the onions and bell peppers for 5-6 minutes until softened.

Step 5

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 6

Deglaze the pan with the white wine, scrapping up any browned bits from the bottom for added flavor. Cook for 2-3 minutes until the wine reduces slightly.

Step 7

Add the diced tomatoes, tomato paste, chicken broth, Italian seasoning, crushed red pepper flakes, thyme sprigs, and rosemary sprigs. Stir well to combine.

Step 8

Return the chicken thighs to the skillet, nestling them into the sauce.

Step 9

Cover and simmer on low heat for 35-40 minutes, occasionally spooning sauce over the chicken.

Step 10

Add the sliced mushrooms and black olives (if using) to the skillet. Cook uncovered for an additional 10-15 minutes until the mushrooms are tender and the sauce has thickened slightly.

Step 11

Remove the thyme and rosemary sprigs. Taste and adjust seasoning with additional salt and pepper if needed.

Step 12

Garnish with freshly chopped parsley before serving.

Step 13

Serve hot with pasta, polenta, or crusty bread for a complete meal.

Nutrition Facts

Serving size	3725.5 grams (3725.5g)

Amount per serving	% Daily Value*
Calories	4329

Total Fat 298.00g	382%
Saturated Fat 75.40g	377%
Polyunsaturated Fat 4.00g
Cholesterol 1215mg	405%
Sodium 5941mg	258%
Total Carbohydrate 100.60g	37%
Dietary Fiber 27.10g	97%
Total Sugars 52.50g
Protein 268.60g	537%

Vitamin D 23IU	114%
Calcium 577mg	44%
Iron 28mg	153%
Potassium 7351mg	156%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.5%

Protein: 25.8%

Carbs: 9.7%