Rustic Chicken Cacciatore with Peppers, Mushrooms and Herbs

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes

Quick Ingredients

• 3 lb bone-in, skin-on chicken thighs and/or drumsticks (about 8 pieces)
• 1 ¾ tsp kosher salt, 1 tsp black pepper
• ⅓ cup all-purpose flour (for dredging)
• 3 tbsp olive oil, 1 tbsp butter
• 1 large onion, 2 bell peppers, 8 oz cremini mushrooms, 4 garlic cloves
• 2 tbsp tomato paste, 1 cup dry red wine, 1 cup chicken broth
• 1 (28-oz) can crushed tomatoes
• 2 tsp dried oregano, ½ tsp red pepper flakes, rosemary, thyme, 2 bay leaves
• 2 tbsp capers, ⅓ cup pitted olives, 2 tbsp chopped fresh parsley

Do This

• 1. Pat chicken dry; season with salt and pepper, then lightly dredge in flour.
• 2. Brown chicken in hot olive oil (and butter) over medium-high heat until deep golden on both sides; set aside.
• 3. In the same pan, sauté onion, bell peppers, and mushrooms until softened; add garlic and tomato paste and cook briefly.
• 4. Deglaze with red wine, scraping up browned bits; simmer 2–3 minutes, then add crushed tomatoes, broth, herbs, and spices.
• 5. Nestle chicken into the sauce, skin side up; cover partially and simmer gently 35–40 minutes, turning once, until tender (175°F / 80°C).
• 6. Stir in capers and olives; simmer 5 minutes more. Adjust seasoning, garnish with parsley, and rest 5 minutes.
• 7. Serve hot over pasta, polenta, or with crusty bread, spooning plenty of sauce and vegetables over the chicken.

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Why You’ll Love This Recipe

• Classic, cozy Italian flavors: tender chicken braised in a rich tomato, red wine, and herb sauce.
• One-pan friendly: everything simmers together for deep flavor and easy cleanup.
• Flexible and forgiving: great with thighs or drumsticks, and works with whatever mushrooms and peppers you have.
• Even better the next day: the flavors meld beautifully, making it perfect for make-ahead meals.

Grocery List

• Produce: 1 large yellow onion, 2 bell peppers (red and/or yellow), 8 oz cremini or button mushrooms, 4 garlic cloves, optional 1 carrot, fresh rosemary, fresh thyme, fresh parsley
• Dairy: 1 tbsp unsalted butter (optional), grated Parmesan for serving (optional)
• Pantry: 3 lb bone-in, skin-on chicken thighs and/or drumsticks; kosher salt; black pepper; all-purpose flour; olive oil; tomato paste; 1 (28-oz) can crushed tomatoes; dry red wine; low-sodium chicken broth; dried oregano; red pepper flakes; bay leaves; capers; pitted olives; crusty bread, pasta, or polenta for serving

Full Ingredients

For the Chicken

• 3 lb bone-in, skin-on chicken thighs and/or drumsticks (about 8 pieces)
• 1 ½ tsp kosher salt, plus more to taste
• 1 tsp freshly ground black pepper
• ⅓ cup all-purpose flour, for dredging
• 3 tbsp olive oil
• 1 tbsp unsalted butter (optional, for extra richness and browning)

For the Cacciatore Sauce

• 1 large yellow onion, halved and thinly sliced (about 2 cups)
• 2 medium bell peppers (red, yellow, or orange), seeded and sliced into ½-inch strips
• 8 oz (225 g) cremini or button mushrooms, cleaned and thickly sliced
• 4 garlic cloves, thinly sliced or minced
• 1 medium carrot, finely diced (about ½ cup, optional for sweetness and body)
• 2 tbsp tomato paste
• 1 cup (240 ml) dry red wine (such as Chianti, Sangiovese, or Pinot Noir)
• 1 (28-oz / 800 g) can crushed tomatoes (preferably San Marzano or fire-roasted)
• 1 cup (240 ml) low-sodium chicken broth
• 2 tsp dried oregano
• ½ tsp red pepper flakes (optional, for gentle heat)
• 2 fresh rosemary sprigs
• 3–4 fresh thyme sprigs
• 2 bay leaves

Finishing & Serving

• 2 tbsp capers, drained (optional but classic)
• ⅓ cup pitted Castelvetrano or Kalamata olives, halved (optional)
• 2 tbsp chopped fresh flat-leaf parsley
• Freshly ground black pepper, to finish
• Flaky sea salt, to finish (optional)
• Cooked pasta, creamy polenta, mashed potatoes, or crusty bread, for serving
• Freshly grated Parmesan cheese, for serving (optional)

Step-by-Step Instructions

Step 1: Prep the Chicken and Vegetables

Pat the chicken pieces very dry on all sides with paper towels. This helps them brown nicely instead of steaming. Season the chicken evenly with 1 ½ teaspoons kosher salt and 1 teaspoon black pepper. Let the seasoned chicken sit at room temperature for about 10–15 minutes while you prep the vegetables; this takes the chill off and helps it cook more evenly.

Meanwhile, slice the onion, bell peppers, and mushrooms as described in the ingredient list. Mince or slice the garlic and finely dice the carrot if using. Keep the vegetables in separate piles so you can add them in stages.

Step 2: Dredge and Brown the Chicken

Place the flour in a shallow dish. Lightly dredge each piece of chicken in the flour, shaking off any excess. You want a thin, even coating that will help the skin crisp and lightly thicken the sauce later.

In a large, heavy-bottomed skillet or Dutch oven (at least 11–12 inches wide), heat 3 tablespoons olive oil and 1 tablespoon butter over medium-high heat until hot and shimmering but not smoking. Add the chicken skin side down in a single layer without crowding (work in batches if needed). Brown for 5–7 minutes per side, until the skin is a deep golden brown. Transfer browned chicken to a plate and set aside. Pour off all but about 2 tablespoons of the fat, leaving the browned bits in the pan.

Step 3: Sauté the Vegetables and Aromatics

Reduce the heat to medium. Add the sliced onion and carrot (if using) to the pan. Cook, stirring frequently, for 5–7 minutes, until the onion softens and turns translucent, picking up the browned bits from the bottom. If the pan looks too dry, add a small splash of olive oil.

Add the bell peppers and mushrooms. Cook for another 6–8 minutes, stirring occasionally, until the peppers soften and the mushrooms have released their moisture and begun to brown at the edges.

Stir in the garlic and cook for 30–60 seconds, just until fragrant. Add the tomato paste and cook, stirring constantly, for 1–2 minutes; it should darken slightly in color and smell sweet and rich. This step builds a deeper, more complex tomato flavor.

Step 4: Deglaze with Wine and Build the Sauce

Pour in the red wine and immediately scrape the bottom of the pan with a wooden spoon to dissolve all the browned bits into the liquid. Let the wine simmer briskly for 2–3 minutes to reduce slightly and cook off the harsh alcohol taste.

Add the crushed tomatoes, chicken broth, dried oregano, red pepper flakes (if using), rosemary sprigs, thyme sprigs, and bay leaves. Stir well, then taste the sauce and add a pinch of salt if needed (keeping in mind the chicken and olives/capers will add more salt later).

Bring the sauce up to a gentle simmer over medium heat. It should bubble slowly, not rapidly.

Step 5: Return the Chicken and Braise Gently

Return the browned chicken pieces to the pan, nestling them into the sauce skin side up. The chicken should be mostly submerged, with some of the skin still exposed above the surface so it can stay a bit textured.

Reduce the heat to low or medium-low, just enough to maintain a gentle simmer. Partially cover the pan with a lid, leaving a small gap for steam to escape. Simmer for 35–40 minutes, turning the chicken pieces once halfway through, until the meat is very tender and cooked through.

The internal temperature of the thickest part of the thighs/drumsticks should reach at least 175°F (80°C), which gives juicy, tender dark meat that pulls easily from the bone.

Step 6: Finish the Sauce and Serve

Once the chicken is tender, uncover the pan. Stir in the capers and olives if using, making sure they are well distributed. Let the sauce simmer uncovered for another 5–10 minutes to slightly thicken and concentrate. If the sauce seems too thick, add a splash of broth or water; if too thin, simmer a bit longer uncovered.

Taste and adjust seasoning with more salt and black pepper as needed. Remove the bay leaves and any woody herb stems you see. Sprinkle generously with chopped fresh parsley.

Let the chicken cacciatore rest off the heat for 5 minutes to settle. Serve hot over pasta, creamy polenta, mashed potatoes, or with thick slices of crusty bread, spooning plenty of the tomato-pepper-mushroom sauce over each piece of chicken. Finish with a drizzle of good olive oil and a sprinkle of flaky sea salt and Parmesan if you like.

Pro Tips

• Brown deeply for flavor: Take your time browning the chicken; a deep golden crust is the foundation of a rich, restaurant-quality sauce.
• Keep the simmer gentle: A low, steady simmer keeps the chicken tender. Rapid boiling can toughen the meat and break the sauce.
• Use dark meat for best results: Bone-in thighs and drumsticks are more forgiving and stay juicier than breasts during braising.
• Adjust the consistency at the end: Too thick? Stir in a bit of broth. Too thin? Simmer uncovered for a few extra minutes.
• Make it ahead: The flavors deepen overnight. Reheat gently on the stove over low heat with a splash of water or broth.

Variations

• White Wine Cacciatore: Swap the red wine for dry white wine and add a squeeze of lemon at the end for a brighter, lighter flavor profile.
• Spicy Cacciatore: Increase red pepper flakes to 1 teaspoon and add a sliced fresh chili for a more assertive, arrabbiata-style heat.
• Slow Cooker Version: Brown the floured chicken and sauté the aromatics on the stovetop, then transfer everything to a slow cooker. Cook on LOW for 6–7 hours or on HIGH for 3–4 hours, adding the olives and capers in the last 30 minutes.

Storage & Make-Ahead

Allow the chicken cacciatore to cool to room temperature (no more than 2 hours out). Transfer chicken and sauce to airtight containers and refrigerate for up to 4 days. The flavors actually improve after a day as everything melds together.

To reheat, warm gently in a covered saucepan over low heat, stirring occasionally, until the chicken is heated through and the sauce is simmering lightly. Add a splash of water or broth if the sauce has thickened too much in the fridge.

For longer storage, freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop. Avoid repeated freezing and thawing for best texture.

Nutrition (per serving)

Approximate values for 1 of 4 servings (chicken and sauce only, without pasta, polenta, or bread): about 580 calories; 36 g protein; 19 g carbohydrates; 36 g total fat; 9 g saturated fat; 4 g fiber; 900 mg sodium. Actual nutrition will vary based on specific ingredients used and added sides.