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Chicken Cacciatore

Chicken Cacciatore – a classic Italian chicken dish in a rich and rustic red sauce oozing with comforting, warm flavors and lovely aroma. This is the kind of recipe that the entire family would look froward to! PLUS a sneak peek on my kitchen remodeling stage.
Course Main
Cuisine Italian
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 8
Calories 313kcal
Author Imma


  • 4 chicken thighs and 4 chicken legs , skin on and bone in
  • salt , pepper and Italian seasoning to taste
  • 1 medium onion , diced
  • 1 tablespoon minced garlic
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon Italian seasoning
  • 1 teaspoon oregano leaves
  • 8 ounces crimini mushrooms , sliced thickly
  • 1 tablespoon tomato paste
  • 3/4 cup dry wine
  • 1 (28 ounce) can diced tomatoes with juices
  • 3/4 cup chicken broth
  • 1 large red bell pepper , cored and sliced
  • 1/2 cup pitted black olives
  • 1 tablespoon chopped fresh parsley
  • 2 tablespoons coarsely chopped fresh basil


  • Wipe chicken thighs with paper napkin, then season with salt and Italian seasoning.
  • Heat a large cast iron or skillet( I used 12 inch skillet), over medium-high heat, add the oil.
  • As soon as oil heats up add chicken chicken skin side up and brown for about 3-4 minutes each on each side, be very careful with the chicken, it shouldn’t burn. Remove from the pan and set aside.
  • Add about 1 tablespoon more oil, if desired, then add onions saute for about 2 minutes scraping any brown bits of chicken from the pan.
  • Next add minced garlic, oregano, mushrooms and Italian seasoning continue ,cooking for about 3-4 minutes.
  • Stir in wine, tomatoes, tomato paste and chicken stock. Bring to a boil. Then return chicken with all it’s juice back to the skillet.
  • Reduce the heat to medium and cover. Simmer for about and 35 minutes , then add bell pepper, pitted olives and cook , covered for about 20 minutes or more , until cooked through.
  • Remove and serve with pasta , then garnish with parsley or basil.

Oven Method

  • After adding chicken -place the covered chicken in the oven and cover for about 45 minutes.
  • Remove the lid and cook for an additional 20 minutes until the chicken is tender and falling off the bone, and the sauce has reduced down.


Calories: 313kcal | Carbohydrates: 7g | Protein: 23g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 86mg | Sodium: 311mg | Potassium: 532mg | Fiber: 1g | Sugar: 3g | Vitamin A: 830IU | Vitamin C: 28.5mg | Calcium: 51mg | Iron: 2.2mg