Chicken Cacciatore

Name: Chicken Cacciatore with Polenta
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 6 bone-in, skin-on chicken thighs; salt, to taste; black pepper, to taste; 1/2 cup all-purpose flour, for dredging; 3 tbsp olive oil; 1 onion, sliced; 2 red bell peppers, sliced; 1 yellow bell pepper, sliced; 12 oz mushrooms, sliced; 4 cloves garlic, chopped; 1/4 cup red wine; 1 (32 oz) can whole peeled tomatoes, hand-crushed; 1 tsp Italian seasoning; 1/2 cup Kalamata olives; 1 rind of pecorino cheese; cooked polenta, for serving

Chicken Cacciatore is a rustic Italian braise of bone-in chicken thighs simmered until tender in a rich tomato sauce with peppers, onions, and mushrooms. The skin-on thighs stay moist and flavorful through the long simmer, making this a deeply satisfying one-pot comfort meal.

🌍Italian 🏷️Chicken cacciatore 🏷️Chicken thighs 🏷️Bell peppers 🏷️Mushrooms Comfort food

🏷️

-0:00

momma.jackie65onTikTok

Total

1h 35m

Servings

4

Difficulty

Medium

Est. Cost

$29–$48

Recipe Source

View original recipe

From TikTok · by momma.jackie65

-0:00

momma.jackie65onTikTok

Ingredients

6 bone-in, skin-on chicken thighs
salt, to taste
black pepper, to taste
1/2 cup all-purpose flour, for dredging
3 tbsp olive oil
1 onion, sliced
2 red bell peppers, sliced
1 yellow bell pepper, sliced
12 oz mushrooms, sliced
4 cloves garlic, chopped
1/4 cup red wine
1 (32 oz) can whole peeled tomatoes, hand-crushed
1 tsp Italian seasoning
1/2 cup Kalamata olivesoptional
1 rind of pecorino cheeseoptional
cooked polenta, for servingoptional

16 Ingredients

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Instructions

1
Season chicken thighs on both sides with salt and pepper.
2
Dredge the seasoned chicken thighs in all-purpose flour, shaking off any excess.
3
Heat olive oil in a large skillet over medium-high heat.
4
Carefully place the dredged chicken thighs in the hot oil and sear on both sides until golden brown.
5
Once browned, remove the chicken from the skillet and set aside.
6
Lower the heat to medium. Add the sliced onion to the same skillet and sauté for a couple of minutes.
7
Add the sliced red and yellow bell peppers to the skillet and continue to sauté.
8
After a few minutes, add the sliced mushrooms to the pan.
9
Stir in the chopped garlic and season the vegetables with salt and pepper.
10
Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Let it cook for a couple of minutes until the alcohol evaporates.
11
Add the hand-crushed whole peeled tomatoes to the skillet.
12
Stir in the Italian seasoning.
13
If using, stir in the Kalamata olives and nestle the pecorino cheese rind into the sauce.
14
Return the seared chicken thighs to the skillet, nestling them into the sauce and vegetables.
15
Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet and let it cook for 1 hour, stirring occasionally.
16
Serve the chicken cacciatore hot, spooned over creamy polenta.

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Tips & Notes

Pro tips

Dredge only lightly in flour; too much will make the sauce gummy as it cooks down.
Sear the chicken skin-side down first for 4–5 minutes to render fat and create a golden crust before flipping.
Let the sauce simmer uncovered for the last 10 minutes to reduce and concentrate flavors.
Taste and adjust seasoning just before serving; tomato sauces often need a pinch more salt after long cooking.

Substitutions

Red bell peppers → green bell peppers or a mix of both (no major change in flavor)
Mushrooms → zucchini or eggplant (adds body but less umami depth)
All-purpose flour → cornstarch or omit entirely (thinner sauce but cleaner flavor)
Olive oil → butter (richer taste, less traditional)

Storage & make-ahead

Store cooled Chicken Cacciatore in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop or in the oven at 350°F until warmed through.

Common Questions

Can I use chicken breasts instead of thighs?

Breasts will cook faster and dry out more easily; if using them, reduce simmering time to 20–25 minutes and check for doneness early to avoid overcooking.

What's the best way to achieve a golden crust on the chicken?

Pat the chicken dry, season with salt and pepper, dredge lightly in flour, and sear skin-side down in hot olive oil until golden before adding the sauce.