This Chicken Cacciatore is a classic Italian dish that translates to "hunter's chicken." It features a whole bone-in chicken, quartered, and simmered in a flavorful, rustic tomato sauce made with ingredients commonly found in Italian kitchens. The sauce includes tomatoes, onions, garlic, bell peppers, and mushrooms, all cooked together with herbs like basil, oregano, and thyme.
The chicken is browned first to develop a savory crust, then simmered in the sauce until tender and infused with the flavors of the tomatoes and herbs. The dish is hearty, comforting, and perfect when served over pasta, rice, or alongside crusty bread to soak up the delicious sauce. This Chicken Cacciatore is a warm, satisfying meal that embodies traditional Italian home cooking.
✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
This Chicken Cacciatore is a classic Italian dish that translates to "hunter's chicken." It features a whole bone-in chicken, quartered, and simmered in a flavorful, rustic tomato sauce made with ingredients commonly found in Italian kitchens. The sauce includes tomatoes, onions, garlic, bell peppers, and mushrooms, all cooked together with herbs like basil, oregano, and thyme.
Preheat oven to 350°F (175°C) 🔥.
Quarter whole roasting chicken into pieces and season with salt and pepper.
In a large Dutch Oven or heavy stockpot, heat oil over medium/high heat. Place chicken pieces in skin-side down and brown until golden. Approx. 6-8 minutes. Do not attempt to move chicken pieces or pull them loose from bottom of pot. They will release as the skin becomes golden and crispy. Turn each piece of chicken and continue to brown for approx. 5 more minutes. Remove to a plate or bowl to rest, making sure that whatever dish you use has edges high enough to capture the juices.
In the same pot, without wiping it out, add the onions and mushrooms with a pinch of salt and pepper and cook over medium heat until soft. Add the garlic and stir until fragrant, about 1 minute.
Add the tomato sauce, water, oregano, rosemary, thyme, basil, red pepper flakes and stir, scraping any bits from the bottom of the pot.
Return the chicken pieces to the pot along with any juices that accumulated in the bowl while the chicken was resting. Place the pepper slices on top of the chicken, adjust seasoning with additional salt and pepper to taste, cover, and place in the oven for 1 hour 15 minutes.
Serve hot and enjoy!
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
