The short answer: to make chicken cacciatore, brown bone-in chicken thighs, cook onion, peppers and mushrooms in the same pan, add garlic, wine and crushed tomatoes, then simmer the chicken in the sauce for 30 to 35 minutes until it reaches 165°F.
- Key numbers: 8 thighs (about 3 pounds) · one 28-ounce can of crushed tomatoes · 30 to 35 minutes of simmering · 165°F · serves 4 to 6
- Top moves: brown the skin well for flavor, scrape up the browned bits with the wine, and serve it over pasta, polenta or mashed potatoes
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Prep time: 25 minCook time: 49 minTotal time: 1 hr 16 minServings: 4 to 6 servingsTotal includes 2 min of resting, chilling or rising.
Amounts in this chicken cacciatore recipe were checked November 3, 2026. The sections below cover ingredients, steps, cooking methods, variations and storage.
Chicken cacciatore ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-in, skin-on chicken thighs | 8 (about 3 pounds) | Or drumsticks |
| Salt and black pepper | 1½ teaspoons salt, ½ teaspoon pepper | Season both sides |
| Olive oil | 2 tablespoons | |
| Yellow onion | 1 large, sliced | |
| Bell peppers | 2, sliced | Red and green look nice together |
| Cremini mushrooms | 8 ounces, sliced | Optional but classic |
| Garlic | 4 cloves, minced | |
| Dry red or white wine | ½ cup | Or broth plus 1 tablespoon vinegar |
| Crushed tomatoes | 1 can (28 ounces) | |
| Dried oregano | 1 teaspoon | |
| Fresh rosemary or thyme | 1 sprig | Or ½ teaspoon dried |
| Red pepper flakes | ¼ teaspoon | Optional |
| Fresh basil or parsley | For serving |
How to make chicken cacciatore
- Season the chicken. Pat the thighs dry and season them on both sides with salt and pepper. Don't rinse raw chicken; CDC advises against washing it because it spreads germs.
- Brown the chicken. Heat the oil in a large, deep skillet or Dutch oven over medium-high heat. Brown the thighs skin side down for 5 to 6 minutes until golden, flip for 2 minutes, then move them to a plate. They will finish cooking in the sauce.
- Cook the vegetables. Pour off all but about 2 tablespoons of fat. Add the onion, peppers and mushrooms and cook for 6 to 8 minutes, until soft and browned at the edges. Add the garlic and cook for 30 seconds.
- Deglaze. Pour in the wine and scrape up the browned bits. Let it bubble for 2 minutes.
- Build the sauce. Stir in the crushed tomatoes, oregano, rosemary and pepper flakes. Bring to a simmer.
- Simmer the chicken. Nestle the thighs into the sauce skin side up. Cover and simmer gently for 30 to 35 minutes, until the thickest piece reads 165°F, the safe minimum for poultry.
- Finish. Taste the sauce for salt, remove the herb sprig and top with basil or parsley.
Stovetop, oven or slow cooker
| Method | Temperature | Time after browning | Best for |
|---|---|---|---|
| Stovetop | Gentle simmer, covered | 30 to 35 minutes | Classic, fastest cleanup |
| Oven | 350°F, uncovered | 40 to 45 minutes | Crisper skin |
| Slow cooker | Low or high | 6 to 7 hours low, 3 to 4 hours high | Hands-off weekdays |
| Boneless breasts | Simmer, covered | About 15 minutes | Quick weeknight version |
Whatever the method, check the chicken with a thermometer instead of the clock. Thighs stay tender even past 165°F, which is why they are the classic choice. For more ways to cook thighs, see our chicken thigh recipes and the times chart in how to cook chicken.
What to serve with chicken cacciatore
- Pasta: pappardelle, rigatoni or spaghetti catch the chunky sauce.
- Polenta: soft, creamy polenta is the traditional pairing.
- Mashed potatoes: our mashed potatoes soak up every bit of sauce.
- Rice or crusty bread: easy and filling for a family table.
- A green salad: a sharp vinaigrette balances the rich tomato sauce.
Easy variations
- Olives and capers: stir in ½ cup of olives and 2 tablespoons of capers for a briny, southern Italian version.
- White cacciatore: skip the tomatoes and use 1 cup of white wine and 1 cup of broth with extra herbs.
- Extra vegetables: add zucchini or carrots with the peppers.
- Spicier: double the red pepper flakes or add a sliced hot pepper.
- Shortcut sauce: use 3 cups of homemade marinara sauce in place of the crushed tomatoes and oregano.
Storing, freezing and reheating
Cool leftovers and refrigerate them within 2 hours. USDA says cooked leftovers keep 3 to 4 days in the refrigerator, and reheated leftovers should reach 165°F. Chicken cacciatore freezes well in airtight containers for up to 3 months for the best quality; thaw it overnight in the fridge. Cook the pasta fresh rather than freezing it in the sauce.
Malaysia loves cooking, and a braise like this is the kind of dinner that makes the next day's lunch easy. For more ideas, browse our chicken dinner ideas and Sunday dinner ideas.
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Frequently asked questions
What is chicken cacciatore? Chicken cacciatore is an Italian dish of chicken braised with tomatoes, onions, peppers, herbs and often mushrooms and wine. Cacciatore means hunter style, so it is a rustic, one-pot meal.
What cut of chicken is best for cacciatore? Bone-in, skin-on chicken thighs are best because they stay juicy during the long simmer. Drumsticks also work, and boneless breasts work if you shorten the simmer to about 15 minutes.
How long do you simmer chicken cacciatore? Simmer bone-in thighs covered for 30 to 35 minutes, until the thickest piece reaches 165°F. Boneless thighs need about 20 minutes and boneless breasts about 15.
Can I make chicken cacciatore without wine? Yes, replace the wine with the same amount of chicken broth plus 1 tablespoon of red wine vinegar. The vinegar adds the brightness the wine would have given.
What do you serve with chicken cacciatore? Serve chicken cacciatore over pasta, creamy polenta, rice or mashed potatoes to soak up the sauce. Add crusty bread and a green salad for a full dinner.
Can I make chicken cacciatore in a slow cooker? Chicken cacciatore works well in a slow cooker. Brown the chicken first, then cook everything on low for 6 to 7 hours or high for 3 to 4 hours. Stir in the mushrooms for the last hour so they keep their texture.
Can you make chicken cacciatore in the oven? Yes, build the sauce on the stove in an oven-safe pot, nestle in the browned chicken and bake uncovered at 350°F for 40 to 45 minutes. The skin stays crisper this way.
Should I wash the chicken before cooking it? No, don't wash raw chicken. CDC says washing it can spread germs around your sink and kitchen, and cooking to 165°F kills them.
How long does chicken cacciatore last in the fridge? Chicken cacciatore keeps 3 to 4 days in the refrigerator when cooled and stored within 2 hours of cooking. It often tastes better on day two.
Can you freeze chicken cacciatore? Yes, freeze it in airtight containers for up to 3 months for the best quality. Thaw it overnight in the fridge and reheat it to 165°F.
How do I make chicken cacciatore part of my weekly meal plan? The Meal Planner & Grocery List ($3.99) from HomeBase Paper Co. gives you a weekly menu and an aisle-sorted grocery list, so the chicken, peppers and canned tomatoes go on one trip. Plan the leftovers for lunch the next day.
Where can I save this chicken cacciatore recipe? The Family Recipe Binder ($6.99) from HomeBase Paper Co. has fillable recipe pages and dividers, so your chicken cacciatore lands next to your other Sunday dinners. Note your changes, like more mushrooms or no wine, on the card.
Sources
- FoodSafety.gov: Safe minimum internal temperatures foodsafety.gov
- CDC: Chicken and food poisoning cdc.gov
- USDA FSIS: Leftovers and food safety fsis.usda.gov