Fork-Tender Chicken Cacciatore

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Authentic chicken cacciatore cooks on the stovetop in one hour, with fork-tender chicken in a thick, savory tomato sauce with chunky mushrooms, bell peppers and rosemary. Don’t forget pasta or polenta to capture every drop of the sauce!

Deeply savory and a little rustic, this chicken cacciatore slow-cooks in one pan on the stovetop, (like my easy recipe for tender chicken Marsala). The juices thicken to a concentrated sauce you’ll want to spoon over everything on your plate (or swipe up with bread).

Growing up, I watched my Italian grandmother cook her version of this rustic dish, usually with rabbit and foraged wild mushrooms (that I was not adventurous enough to eat!). She simmered it for hours and hours, until the sauce was deep, dark red and the meat was beyond fork tender.

Karen’s ingredient tips

• Chicken parts: I recommend using bone-in, skin-on chicken thighs or a combination of chicken legs and thighs because they won’t become dry after slow-braising. You can also use boneless, skinless chicken thighs, a whole cut-up chicken, or just bone-in breasts, but keep in mind they will take less time to cook than the dark meat.
• Rosemary: For some reason, the word cacciatore makes me think of a dense forest on a fall day. Fresh rosemary captures that feeling, and of course, it has a wonderful piney scent and flavor. Use half the amount of another aromatic dried herb such as oregano or thyme.
• Balsamic vinegar: I like to use a good aged balsamic vinegar in the sauce because it’s an all-in-one ingredient that adds sweetness and tanginess at the same time. You can also use the same amount of dry white wine or red wine, such as pinot grigio or pinot noir.

Cooking chicken cacciatore on the stovetop

Equipment: For the best results, choose a large saute pan (rather than a deep Dutch oven) for cooking the chicken. The wider surface area is best for sauteeing the chicken, and the sauce will thicken more quickly. I love my cast iron braising pan for this!

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Fork-Tender Chicken Cacciatore

Karen Tedesco

Authentic chicken cacciatore cooks on the stovetop in one hour, with fork-tender chicken in a thick, savory tomato sauce with chunky mushrooms, bell peppers and rosemary. Don't forget pasta or polenta to capture every drop of the sauce!

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4.94 from 16 ratings

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Chicken

Cuisine Italian

Servings 6 servings

Cook ModePrevent your screen from going dark

Equipment

12-inch saute pan

Recipe Video

Ingredients

• ▢ 3 pounds (1.35 kg) bone-in chicken thighs (6-8 pieces)
• ▢ Kosher salt and freshly ground black pepper
• ▢ 1 tablespoon (15 g) all-purpose flour
• ▢ ¼ cup (60 ml) extra virgin olive oil
• ▢ 2 thinly sliced shallots, (½ cup)
• ▢ 1 chopped red bell pepper, ( 2-inch pieces)
• ▢ ½ pound (225 g) cremini mushrooms, sliced ½-inch thick
• ▢ 1 tablespoon (15 g) sliced garlic
• ▢ ⅓ cup tomato paste
• ▢ ¼ cup (60 ml) balsamic vinegar, or use a dry red or white wine like pinot noir or pinot grigio
• ▢ 2 tablespoons chopped fresh rosemary, or 1 teaspoon dried rosemary
• ▢ ¾ cup (175 ml) chicken broth

US Customary – Metric

Instructions 

• Pat 3 pounds bone-in chicken thighs (6-8 pieces) dry with a paper towel. Season generously on both sides with salt and pepper. Sprinkle 1 tablespoon all-purpose flour on both sides, patting off any excess.
• Pour ¼ cup extra virgin olive oil into a large (12-inch) saute or braising pan and place over medium-high heat for a minute or two. When the oil begins to shimmer, arrange the chicken in the pan, skin-side down.
• Cook the chicken until the skin is golden brown, 6-8 minutes. Turn the pieces over and cook another 2 minutes. Remove the chicken to a plate.
• Stir 2 thinly sliced shallots and 1 chopped red bell pepper into the fat in the pan. Cook 2-3 minutes, stirring frequently, until softened. Add ½ pound cremini mushrooms, sliced ½-inch thick and 1 teaspoon salt. Cook, scraping up any browned bits from the bottom of the pan, until the mushrooms begin to release their liquid, 2-3 minutes.
• Add 1 tablespoon sliced garlic, ⅓ cup tomato paste, ¼ cup balsamic vinegar and 1 tablespoon of the rosemary to the pan. Cook one minute, stirring to disperse the tomato paste into the cooking oil. Arrange the chicken pieces skin side up over the vegetables. Pour in ¾ cup chicken brothand bring to a simmer.
• Cover the pan and cook 25 minutes. Adjust the heat as needed to maintain a slow bubble without boiling. Turn the chicken over and cook, uncovered, 10 more minutes. The chicken should be very tender when prodded with a fork.
• Taste the sauce for seasoning, adding more salt if needed. Sprinkle the chicken with the remaining tablespoon chopped rosemary and serve.

Karen’s Notes and Tips

• If substituting boneless, skinless chicken thighs, reduce the covered cooking time to 15 minutes, and proceed with 10 minutes cooking, uncovered.
• Prepared, refrigerated chicken cacciatore tastes delicious up to 3-5 days later.
• Freeze portions in sturdy, leakproof containers up to 1 month. Defrost overnight in the refrigerator, or use the defrost function in a microwave.
• Reheat on the stovetop: Cover the pan and place over medium heat about 15 minutes, or until heated through.

Nutrition per serving

Calories: 552kcal Carbohydrates: 11g Protein: 34g Fat: 41g Sodium: 381mg Fiber: 2g Sugar: 6g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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• Chicken Thighs
• Italian
• Mushrooms
• Slow Cooked

Hey, I’m Karen

Creator of Familystyle Food

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I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.