One rainy afternoon in late autumn, I found myself reorganizing the pantry—not for necessity, but for comfort. The soft patter of rain against the windows always makes me nostalgic for the warm, rustic meals my mother used to make in her tiny kitchen, which always smelled of garlic, tomatoes, and something slowly simmering on the stove.

As I pulled out a dusty can of diced tomatoes and eyed a jar of Kalamata olives tucked behind some pasta, it hit me—Chicken Cacciatore. That was the dish she always made when the weather turned moody and the days felt too quiet.

I remember standing on a wooden stool beside her as a child, watching her sear the chicken with such purpose. Her apron was always flour-dusted from something else she’d made earlier, and she’d hum softly as she added fresh herbs from her garden. It was one of those meals that felt like a slow dance—unhurried, tender, and rich with stories that didn’t need words.

As a retired teacher who now finds joy in stirring pots and writing about the old favorites, this dish remains one of my most treasured recipes. It’s forgiving, comforting, and deeply nourishing. And every time I make it, I feel her presence beside me—an old soul with a wooden spoon, reminding me that food, at its best, is a thread that ties us to our roots.

Short Description

This rustic Italian classic features juicy chicken simmered in a fragrant tomato sauce with bell peppers, olives, garlic, and herbs. It’s hearty, comforting, and comes together in one pot.

Key Ingredients

6 bone-in, skin-on chicken thighs (or drumsticks, or a mix)
Salt and pepper, to taste
2 tablespoons olive oil
1 medium onion, diced
1 red bell pepper, sliced
3 garlic cloves, minced
1 cup cherry tomatoes, halved (or use crushed canned tomatoes)
1 can (14 oz) diced tomatoes
½ cup chicken broth
¼ cup pitted Kalamata olives, sliced
1 teaspoon dried oregano
1 teaspoon dried thyme
¼ teaspoon red pepper flakes (optional)
¼ cup fresh parsley, chopped (for garnish)

Optional Ingredients:

½ cup red wine (to deglaze and deepen flavor)
8 oz mushrooms, sliced (adds earthy richness)

Tools Needed

Large skillet or Dutch oven
Tongs
Wooden spoon or spatula
Cutting board and knife
Measuring cups and spoons
Paper towels

Cooking Instructions

Step 1: Season and Sear the Chicken
Pat chicken pieces dry with paper towels. Season generously with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat.

Place chicken skin-side down and sear for 5–7 minutes until the skin is golden and crisp. Flip and cook the other side for 3–4 minutes. Remove chicken and set aside.

Step 2: Cook the Vegetables
In the same skillet, add diced onion. Sauté for 3–4 minutes until translucent. Add sliced red bell pepper and cook for another 3–4 minutes, stirring occasionally. Stir in minced garlic and cook for about 1 minute, just until fragrant.

Step 3: Build the Sauce
Optional: Add red wine to deglaze the pan, scraping up the browned bits for extra flavor. Let it simmer for 2–3 minutes.

Add halved cherry tomatoes, canned diced tomatoes, chicken broth, olives, oregano, thyme, and red pepper flakes. Stir well to combine.

Step 4: Simmer the Chicken
Return the chicken to the skillet, nestling it into the sauce. Reduce heat to low, cover, and simmer for 30–35 minutes, or until the chicken is fully cooked and tender (internal temperature should reach 165°F/74°C). Sauce should be rich and slightly thickened.

Step 5: Garnish and Serve
Remove from heat. Sprinkle chopped fresh parsley over the top. Serve hot, spooning sauce generously over the chicken.

Why You’ll Love This Recipe

– Packed with bold, savory Italian flavor

– One-pot meal with easy cleanup

– Hearty, comforting, and nutrient-rich

– Versatile—serve over pasta, polenta, or with crusty bread

– Customizable with mushrooms or red wine for deeper flavor

Mistakes to Avoid & Solutions

1. Skipping the sear:
Searing the chicken locks in flavor and gives it a golden crust. Don’t rush it—wait until the skin is nicely browned.

2. Watery sauce:
If your sauce feels thin, remove the lid and simmer uncovered for 5–10 more minutes to reduce.

3. Overcrowding the pan:
Give each chicken piece room to brown. Work in batches if needed to ensure even searing.

4. Undercooked chicken:
Always check for doneness—use a thermometer. Chicken should hit 165°F at the thickest part.

5. Skipping the deglazing step:
Those browned bits are flavor gold. Deglazing lifts them into the sauce, giving it depth and richness.

Serving and Pairing Suggestions

Serve over creamy polenta, buttered noodles, or garlic mashed potatoes

Pair with crusty Italian bread to mop up the sauce

Add a side of roasted green beans or sautéed spinach for freshness

A glass of red wine like Chianti or a bold Zinfandel complements the dish

Perfect for family-style dinners or plated for cozy date nights

Storage and Reheating Tips

Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days

Freeze: Cooled chicken cacciatore freezes well. Store in freezer-safe containers for up to 3 months

Reheat on stove: Warm gently in a skillet over medium-low heat, adding a splash of broth if needed

Reheat in microwave: Use a microwave-safe dish, cover loosely, and heat in 1-minute intervals until warm

FAQs

1. Can I use boneless chicken instead?
Yes! Boneless thighs or breasts work well. Reduce cooking time to 20–25 minutes.

2. What if I don’t have Kalamata olives?
You can skip them or use green olives for a briny twist. Capers also work in a pinch.

3. Can I make this in advance?
Absolutely. This dish tastes even better the next day as the flavors deepen.

4. Can I make this in a slow cooker?
Yes! Sear the chicken first, then transfer everything to a slow cooker. Cook on low for 6–7 hours.

5. What wine is best for deglazing?
A dry red like Cabernet or Chianti enhances the sauce without overpowering it.

Tips & Tricks

Use bone-in, skin-on chicken for the most flavor and juiciness

Add mushrooms with the peppers for extra depth

For a richer sauce, stir in a tablespoon of tomato paste during Step 3

Want a smoother sauce? Blend half the tomato mixture before adding the chicken

Don’t skip fresh parsley—it brightens up the entire dish

Recipe Variations

1. Spicy Chicken Cacciatore
Swap cherry tomatoes for fire-roasted canned tomatoes and add ½ tsp extra red pepper flakes. Serve with crusty bread to balance the heat.

2. Rustic Mushroom Version
Add 8 oz sliced mushrooms in Step 2 with the bell peppers. Sauté until browned and softened for an earthy, hearty twist.

3. White Wine Twist
Replace red wine with ½ cup dry white wine. Add a splash of lemon juice at the end for brightness. Best served with linguine.

4. Olive-Free Option
If you’re not a fan of olives, omit them and toss in capers or sun-dried tomatoes instead for tangy flavor.

5. Vegetarian Version
Substitute chicken with large chunks of eggplant or chickpeas. Follow the same steps and reduce simmer time slightly.

Final Thoughts

The bubbling sauce, the tender chicken, the medley of herbs and vegetables—it all comes together in a way that soothes the soul and fills the kitchen with joy.

Some recipes earn their place on the weekly dinner rotation because they’re fast. Others, like this one, stay in our lives because they speak to something more timeless. They linger. They bring people together. They get requested again and again.

Even after all these years, this dish never feels outdated—it just feels like home. And that’s exactly how a good meal should make you feel.

If you try it, I’d love to hear your version. After all, the best recipes are the ones we pass down—and tweak just a little to make our own.

Chicken Cacciatore

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Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

Ingredients

6 bone-in, skin-on chicken thighs (or drumsticks, or a mix)
Salt and pepper, to taste
2 tablespoons olive oil
1 medium onion, diced
1 red bell pepper, sliced
3 garlic cloves, minced
1 cup cherry tomatoes, halved (or use crushed canned tomatoes)
1 can (14 oz) diced tomatoes
½ cup chicken broth
¼ cup pitted Kalamata olives, sliced
1 teaspoon dried oregano
1 teaspoon dried thyme
¼ teaspoon red pepper flakes (optional)
¼ cup fresh parsley, chopped (for garnish)
Optional Ingredients:
½ cup red wine (to deglaze and deepen flavor)
8 oz mushrooms, sliced (adds earthy richness)

Instructions

Step 1: Season and Sear the Chicken
Pat chicken dry and season well with salt and pepper. Heat olive oil in a skillet over medium-high. Sear chicken skin-side down for 5–7 minutes until golden, then flip and cook 3–4 minutes. Remove and set aside.

Step 2: Cook the Vegetables
Add onion to the same pan and sauté 3–4 minutes until soft. Stir in bell pepper, cook another 3–4 minutes. Add garlic and cook 1 minute until fragrant.

Step 3: Build the Sauce
(Optional) Deglaze with red wine, scraping up brown bits. Simmer 2–3 minutes. Add cherry tomatoes, canned tomatoes, broth, olives, oregano, thyme, and red pepper flakes. Stir to combine.

Step 4: Simmer the Chicken
Nestle chicken into the sauce. Cover, reduce heat to low, and simmer 30–35 minutes, until chicken is tender and cooked through (165°F/74°C).

Step 5: Garnish and Serve
Remove from heat and sprinkle with fresh parsley. Serve hot with sauce spooned over the chicken.