🥘Italian-Style Chicken Cacciatore Recipe – Learn like a Pro

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🥘Italian-Style Chicken Cacciatore Recipe – Learn like a Pro: Through the use of this mouthwatering Chicken Cacciatore recipe, you will be transported to the rustic flavors of Italy. The name of this dish comes from the Italian term “pollo alla cacciatora,” which translates to “hunter-style chicken.”


🥘Italian-Style Chicken Cacciatore Recipe – Learn like a Pro

This dish is a celebration of rich ingredients and bold flavors. You are cordially invited to accompany me on a voyage through the world of cuisine as we investigate the conventional approach to creating Chicken Cacciatore, complete with nutritional insights and useful cooking advice.



  • 4 chicken thighs, bone-in and skin-on
  • 4 chicken drumsticks
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 cup mushrooms, sliced
  • 1 can (14 oz) diced tomatoes
  • 1/2 cup chicken broth
  • 1/2 cup dry red wine (optional)
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • Fresh parsley, chopped (for garnish)


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Apply a sufficient amount of salt and pepper to the chicken thighs and drumsticks before cooking them.

Prepare the olive oil by heating it in a Dutch oven or a large pan over medium-high heat. Brown the chicken pieces on all sides after adding them to the pan. Get rid of the chicken and put it to the side.


Put the chopped onion and garlic into the same skillet that you were using. Sauté for around three to four minutes, or until the vegetables have become fragrant and softened.

After the bell peppers and mushrooms have been sliced, add them to the skillet. Cook for approximately five to six minutes, or until the vegetables are soft.


Diced tomatoes, chicken broth, red wine (if using), tomato paste, dried oregano, dried thyme, dried rosemary, and a bay leaf should be stirred in after using the chicken broth. The mixture should be brought to a simmer.

After the chicken pieces have been cooked, place them back into the skillet and nestle them into the sauce.


Keep the lid on and allow the chicken to simmer over medium-low heat for twenty-five to thirty minutes, or until it is completely cooked through and tender.

After it is finished, take out the bay leaf and throw it away. The Chicken Cacciatore should be served hot, and it should be garnished with fresh chopped parsley. If preferred, these can be enjoyed with crusty bread or pasta.


Tips for Success

The best way to achieve optimum taste and juiciness is to use bone-in, skin-on chicken pieces.

In order to give more depth of flavor to the dish, browning the chicken before boiling it in the sauce is recommended.


Please do not hesitate to modify the veggies in accordance with your individual preferences.

Traditionally, onions, bell peppers, and mushrooms are included in the list of ingredients; however, carrots, celery, and olives are all acceptable additions.


Use red wine to deglaze the skillet before adding the other ingredients. This will result in a sauce that is more flavorful.

In the refrigerator, leftovers can be kept for up to three days if they are placed in an airtight container.


Alternatively, they can be frozen for extended preservation. In order to serve, reheat the dish in a microwave or on the stovetop in a gentle manner.



  • Serving: 2 g
  • Calories: 229.4 kcal
  • Carbohydrates: 18.1 g
  • Protein: 17.2 g
  • Fat: 10 g
  • Saturated Fat: 1.7 g
  • Polyunsaturated Fat: 5.7 g
  • Cholesterol: 46.8 mg
  • Sodium: 1.798 mg
  • Fiber: 5.1 g
  • Sugar: 6.4 g

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