Chicken Cacciatore

Chicken Cacciatore

Cacciatore means hunter in Italian. This classic dish is a  ‘hunter-style’ meal with chicken, onions, tomatoes, herbs, and vegetables cooked in wine.

Recipe by Helga Brandt.


  • 6 skin-on & bone-in chicken thighs
  • 1/2 cup of red wine
  • 28oz crushed tomatoes
  • 14oz of canned baby roma tomatoes (I use Mutti), or a small container of fresh grape tomatoes
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 10oz mushrooms, sliced
  • 2-3 carrots, sliced
  • 1 onion (any color), diced
  • 3-4 garlic cloves, roughly chopped
  • 2-3 Tbsp olive oil
  • A few sprigs of fresh thyme
  • 1 Tbsp of dried oregano (or 2 Tbsp of fresh oregano, chopped)
  • 1/2 cup of black kalamata olives, pitted
  • Salt & pepper

Cooking instructions

  1. Preheat oven to 375F
  2. Season chicken with salt & pepper. Brown chicken, skin side down, in a heavy pot over medium-high heat until crispy. Approx. 3-4 min
  3. Flip and brown the skinless side for 3-4 min. Set aside.
  4. In the same pot, add diced onion and brown until translucent, approx. 4-5 min.
  5. Add chopped garlic, bell peppers, mushrooms & carrots, and sauté until veggies start to get a bit tender.
  6. Add wine and scrape browned bits off of the bottom of your pan.
  7. Add herbs, crushed tomatoes and baby tomatoes, and gently stir into a sauce. Salt & pepper to taste.
  8. Nestle chicken thighs (skin-side up) into the sauce, keeping the skin exposed as best as possible.
  9. Place covered pot into the oven and cook for 45-50 min.
  10. Take pot out of the oven, add olives and return to the oven UNCOVERED for another 20-30 min.

Bon appetit!


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  • Best recipe ever! I adjusted it per our taste. I used 8 fresh roma tomato’s cut in half instead of the canned. We love garlic so I used 8 cloves. We used the entire jar of kalamata olives. I cooked it 90 minutes instead of 45-50 min’s. After adding the olives I removed the cover as directed & cooked 30 min’s more. I served over spaghetti.