Chicken Cacciatore is easy to make. Saute the onions and peppers, add the remaining ingredients and throw it in the oven for an hour to an hour and a half and forget about it.

The aromas will fill the house as it cooks. When it is ready, you will want to dig into the tender chicken pieces. Serve the dish with mashed potatoes or a lightly dressed pasta to allow you mop up the sauce on the plate as you enjoy the meal.

The Hunter’s Dish

Cacciatore, meaning hunter in Italian, may have roots back to when chickens weren’t as plentiful in the days of old as they are now.

The more common animals that were probably hunted was some type of game bird or possibly rabbit. But the name cacciatore could also refer to the method of cooking, as in a hunter style.

It is a simple dish that was most likely made from ingredients someone would have readily available, onions, peppers, tomatoes and spices. Put it over a fire and let it stew for a long time to allow the meats to break down to become tender.

Bone-in Chicken Full Flavor

This dish could be made with breast and thigh or just one or the other, I recommend making the dish with bone in and skin on chicken pieces and braise in the oven.

In a pinch, the dish can be done on stove top with boneless, skinless breast or thigh but there is something about roasting the chicken in the oven in the sauce to give the dish the extra flavor.

The leftover sauce makes a great lunch tossed with some pasta.

Enjoy!

Chicken Cacciatore (GF)

5 from 1 vote

Print Recipe

Course: Dinner, Entree, Main

Cuisine: American, Italian

Keyword: Bell peppers, Bone in, Braise, Braised, Cacciatore, Capers, Chicken, Chicken Pieces, Comfort, Comfort Food, Garlic, GF, Gluten Free, Mashed Potatoes, Onions, Oven, pasta, Stove, Stove Top, Street Food, Thighs

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Total Time: 1 hour hour 50 minutes minutes

Servings: 4 servings

Author: Chef Tony Zentgraf

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• ▢ 6 ea Bone in Skin on Chicken Thighs
• ▢ 3 tbsp Vegetable Oil
• ▢ 1 ea Large Red Onion
• ▢ 1 ½ ea Bell Pepper
• ▢ 6 ea Garlic Cloves minced
• ▢ 1 ½ cup White Wine
• ▢ 2 tbsp Capers
• ▢ 1 ea Can 28 oz Crushed Tomatoes
• ▢ ½ ea Can 28 oz Diced Tomatoes
• ▢ 1 tbsp Fresh Oregano minced
• ▢ 2 tsp Red Chili Flakes
• ▢ 2 tsp Dry Basil
• ▢ 2 tsp Black Pepper

Instructions

• In a 5 quart pot, heat the oil over a medium high heat.
• Season the chicken with salt and pepper.
• Sear the chicken in the pot to brown on both sides. Sear in batches if needed. Remove the chicken and reserve.
• Add the onion and saute for a couple of minutes.
• Add the bell peppers and saute for a couple of minutes.
• Add the garlic and saute for a minute until fragrant.
• Add white wine and reduce by half.
• Add the capers.
• Add both tomatoes.
• Add mushrooms and stir to incorporate
• Add oregano, chili flakes, basil & black pepper. Stir to incorporate.
• Return the chicken and nestle into the sauce.
• Bring to a boil, cover and cook in a 350° preheated oven for 1 hour to 1 1/2 hour. Chicken should be tender and able to pull apart.
• Serve with mashed potatoes or pasta.

  Enjoy!

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