This Easy Chicken Cacciatore has been on my kitchen table for as long as I can remember whenever the weather calls for something warm and comforting. I first learned this approach on a rainy Saturday when I only had pantry tomatoes, a bottle of red wine, and a few bone in chicken thighs left in the refrigerator. The result was unexpectedly rich: the skin caramelized to a perfect golden brown while the tomato and wine melded into a bright yet savory sauce that soaked into the meat. It quickly became a favorite for casual dinners and small dinner parties alike.

What I love most about this dish is the texture contrast between the crisped chicken skin and the soft, melting vegetables in the sauce. The mushrooms and bell peppers add body and a slight sweetness, while the red wine brings depth without masking the freshness of the tomatoes. I often make this when I want a low-effort meal that still feels special — it’s forgiving with timing, reheats beautifully, and tastes even better the next day.

Ingredients

• Chicken: 6 bone in, skin on chicken thighs, trimmed of excess fat. Choose thighs that are roughly the same size for even cooking; smaller supermarket packs from trusted brands work well.
• Seasoning: Kosher salt and freshly ground black pepper to taste. I prefer kosher salt for even seasoning; sea salt provides a sharper finish if preferred.
• Fat: 2 tablespoons extra virgin olive oil for browning. Use a good-quality oil with a neutral finish for pan searing.
• Aromatics: 1 small yellow onion, chopped; 2 celery ribs, chopped; 1/2 red bell pepper, chopped; 1/2 green bell pepper, chopped; 3 garlic cloves, minced. These create the backbone of the sauce and add texture and sweetness.
• Mushrooms: 8 ounces white or baby bella, cleaned and sliced. Mushrooms add umami and absorb the braising liquid beautifully.
• Herbs & Spice: 1 teaspoon dried oregano, 3 sprigs fresh thyme, 2 tablespoons fresh chopped parsley plus extra for garnish, and a pinch of red pepper flakes for a subtle heat.
• Deglaze: 1 cup dry red wine to lift fond from the pan and concentrate flavor; choose a drinkable table red you enjoy.
• Tomatoes: 1 can 28 ounces crushed tomatoes. San Marzano style crushed tomatoes lend a slightly sweeter, less acidic profile.

Instructions

Prepare and Season the Chicken: Pat each chicken thigh completely dry with paper towels, including under the skin where practical, then season generously with kosher salt and freshly ground black pepper on both sides and under the skin. Dry skin ensures the best browning and a crisper finish. Brown the Chicken: Heat a large heavy pan or braiser over medium-high heat and add 2 tablespoons extra virgin olive oil until shimmering but not smoking. Place the thighs skin side down first and press lightly to ensure full contact with the pan. Cook until deeply golden, about 5 to 6 minutes, then flip and brown the other side for 2 to 3 minutes. The goal is a rich fond on the bottom of the pan — this is flavor gold. Remove the thighs to a plate and set aside. Sauté the Vegetables: In the same pan, reduce heat to medium and add the chopped onion, celery, bell peppers, and sliced mushrooms. Add a pinch of kosher salt to help draw moisture out of the vegetables, then cook, stirring occasionally, until softened and beginning to caramelize, about 5 to 6 minutes. Add the minced garlic in the last minute to prevent burning, then stir in oregano, thyme sprigs, chopped parsley, and a pinch of red pepper flakes. Deglaze and Simmer: Pour in 1 cup of red wine and use a wooden spoon to scrape up the browned bits from the pan. Let the wine reduce by about half, which concentrates flavor and cooks off much of the alcohol, about 3 minutes. Add the 28 ounce can of crushed tomatoes and stir to combine. Allow the mixture to simmer uncovered for 5 to 10 minutes so flavors marry and the sauce thickens slightly. Return Chicken and Braise: Nestle the browned thighs skin side up back into the braising liquid. Reduce heat to medium-low, cover the pan, and simmer gently for 30 minutes or until the internal temperature reaches 165 degrees F and the meat is tender. Occasionally check to ensure the sauce is not boiling fiercely; a gentle simmer is ideal for even cooking and tender meat. Finish and Garnish: Remove the thyme sprigs, adjust seasoning with salt and pepper, and add an extra tablespoon of chopped parsley for brightness. If you prefer a slightly thicker sauce, uncover and simmer for an additional 5 minutes. Serve warm with your choice of pasta, polenta, or bread and garnish with more parsley.

Storage Tips

Store cooled leftovers in airtight containers in the refrigerator for up to 3 days. For longer storage, portion the dish into freezer-safe containers and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating. Reheat gently on the stovetop over low heat with a splash of water or stock to prevent the sauce from sticking; microwave in short bursts if in a rush, stirring between intervals for even warmth.

Ingredient Substitutions

If you do not have bone in thighs, use boneless thighs but reduce braising time slightly and watch for doneness. Swap mushrooms for eggplant in summer for a chunkier texture. If you prefer poultry with less fat, use skinless chicken but finish the sauce with a tablespoon of olive oil to maintain mouthfeel. For a nonalcoholic option, replace wine with equal parts chicken stock plus 1 tablespoon red wine vinegar to mimic acidity.

Serving Suggestions

Serve over buttered noodles, creamy polenta, roasted potatoes, or a mound of steamed rice. For a lighter option, pair with a simple arugula salad dressed in lemon and olive oil. Garnish with additional parsley or torn basil leaves and offer grated Parmesan at the table for those who want it.

Cultural Background

Chicken cacciatore translates to hunter style and originates from rustic Italian cooking where slow braises were common. This style developed as a practical way to cook tougher pieces with herbs, tomatoes, and wine, creating rich flavors from simple pantry ingredients. Regional variations range from adding olives and capers in southern Italy to using white wine in northern areas.

Seasonal Adaptations

In winter, add root vegetables like diced carrots and parsnips to the braise for extra heartiness. In summer, use fresh ripe tomatoes instead of canned crushed tomatoes and add fresh basil at the end. Seasonal mushrooms such as chanterelles or porcini elevate the umami in the autumn months.

Meal Prep Tips

To meal prep, cook the dish fully and portion into single-serving containers. Keep a small container of fresh parsley separate to add after reheating to preserve color. This is excellent for packed lunches when served cold over grain bowls, or reheat for dinner with a fresh salad on the side.

There is something reliably comforting about this casserole-style braise: it’s forgiving, scalable, and always welcomed at the table. Give it a try the next time you want a hands-off meal that still tastes like it took all day to make.