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white bowl with polenta and chicken stew in tomato sauce

Chicken Cacciatore

This Chicken Cacciatore, an Italian tomato based "hunter style" stew, is incredibly rich, flavorful, and makes for a hearty dinner.
Course Main Course
Cuisine Italian
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Servings 6 servings
Calories 345


  • 6 boneless skinless chicken thighs
  • 2 teaspoons salt (plus more to taste)
  • 1 teaspoon freshly ground black pepper (plus more to taste)
  • ½ cup all purpose flour (for dredging)
  • 3 tablespoons olive oil
  • 1 large red bell pepper (diced)
  • 1 large onion (diced)
  • 1 large carrot (grated)
  • 12 ounces mushrooms (sliced)
  • 3 garlic cloves (minced)
  • ¾ cup red wine
  • 28 ounces canned tomatoes (whole peeled tomatoes with juice recommended)
  • ¾ cup chicken broth
  • 3 tablespoons capers (drained )
  • 1 ½ teaspoons dried Italian seasoning


  • Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
  • In a large heavy saute pan, heat the oil over a medium-high heat. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside.
    browned boneless skinless chicken thighs in pan
  • Add the bell pepper, onion, carrot, mushrooms, and garlic to the same pan and saute over medium heat until they are tender and slightly browned, about 10 minutes, stirring only occasionally.
    stirring diced vegetables for Chicken Cacciatore recipe
  • Add the wine and simmer until reduced by half, about 3 minutes. Add entire can of tomatoes with the juice (crushing them with your hands), broth, capers and Italian seasoning. Sir to combine. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, for about 20 minutes.
    homemade Chicken Cacciatore in pan
  • Serve chicken with additional sauce over polenta, pasta, or potatoes.


  • I prefer to trim any excess fat and skin off of the chicken thighs. This step is not necessary but is my personal preference.
  • You can make the prep work easier by pulsing the vegetables in the food processor as opposed to chopping them by hand.
  • Choose a dry red wine and not something sweet.
  • As with any recipe, add salt and pepper prior to serving according to taste, if needed. With all of the tomatoes, additional salt might be needed to balance everything out.


Calories: 345kcal | Carbohydrates: 27g | Protein: 28g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 107mg | Sodium: 1284mg | Potassium: 1062mg | Fiber: 5g | Sugar: 10g | Vitamin A: 3181IU | Vitamin C: 54mg | Calcium: 83mg | Iron: 4mg