Rustic Italian braised chicken with tomatoes and peppers
Chicken Cacciatore
Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
Servings
4
4 portions
Difficulty
Medium
Cost
Budget
$
Chicken Cacciatore
Rustic Italian braised chicken with tomatoes and peppers
★4.4(19)
Bone-in chicken pieces braised in a hearty tomato sauce with bell peppers, onions, and olives. A rustic Italian hunter's stew that fills the house with incredible aroma.
15m
Prep Time
50m
Cook Time
65m
Total Time
4
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Cacciatore means 'hunter-style' in Italian, and this rustic braise is exactly what a hunter would want to come home to — hearty, warming, and deeply satisfying. The chicken simmers in a rich tomato sauce studded with peppers, onions, and olives until the meat is falling-off-the-bone tender.
What makes cacciatore special is its simplicity and patience. Brown the chicken, build the sauce in the same pot, and let time work its magic. The result is a dish that tastes like it has been simmering in a Tuscan farmhouse kitchen all afternoon.
Ingredients
- 3.5 lbs bone-in chicken pieces (thighs and drumsticks)
- 1 can (28 oz) crushed tomatoes
- 1 large bell pepper, sliced
- 1 onion, sliced
- 1/2 cup pitted Kalamata olives
- 4 cloves garlic, minced
- 1/2 cup dry red wine
- 2 tbsp olive oil
- 2 tsp Italian seasoning
- Fresh basil for garnish
Instructions
- 1
Season chicken generously with salt, pepper, and Italian seasoning. Heat olive oil in a large Dutch oven over medium-high heat. Brown chicken on all sides, about 8 minutes total. Remove to a plate.
- 2
In the same pot, sauté onion and bell pepper for 5 minutes until softened. Add garlic and cook 30 seconds.
- 3
Pour in red wine and scrape up the browned bits from the bottom. Let reduce by half, about 2 minutes.
- 4
Add crushed tomatoes and olives. Season with salt and pepper. Nestle the browned chicken pieces back into the sauce.
- 5
Bring to a simmer, then cover and reduce heat to medium-low. Cook for 40 minutes until the chicken is tender and the sauce has thickened.
- 6
Taste and adjust seasoning. Garnish with torn fresh basil. Serve over polenta, pasta, or with crusty bread.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Substitutions
Red wineChicken broth + 1 tbsp red wine vinegar
For a non-alcoholic version with similar acidity.
Kalamata olivesCapers or green olives
Both add a briny, Mediterranean character.
Bell pepperRoasted red peppers
Add jarred roasted peppers at the end for a smoky-sweet flavor.
Tips & Storage
Pro Tips
Do not skip browning the chicken — it is the foundation of the sauce's flavor.
Use bone-in, skin-on pieces for the best flavor. The bones and skin enrich the sauce as they cook.
If you prefer boneless, reduce the simmer time to 20-25 minutes.
Add a pinch of red pepper flakes with the garlic for a bit of heat.
Storage
Refrigerate for up to 5 days. Like most braises, the flavor improves significantly the next day.
Reheating
Reheat gently on the stovetop over medium-low heat. The sauce may thicken — add a splash of water or broth.
Nutrition Facts
Per serving (2 pieces with sauce) · 4 servings
Calories390
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein36g
Carbohydrates12g
Fat20g
Fiber3g
Sugar6g
Sodium720mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use boneless chicken?
- Yes, but reduce the simmer time to 20-25 minutes. Bone-in pieces give the sauce more body and flavor.
- What wine should I use?
- A dry red like Chianti or Pinot Noir works perfectly. Any red you would drink is fine.
- Can I make this in the slow cooker?
- Brown the chicken and build the sauce on the stovetop, then transfer everything to a slow cooker for 6 hours on LOW.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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