I love this Chicken Cacciatore because it’s a dish that feels both rustic and elegant. It’s made with simple, honest ingredients that come together into something deeply flavorful. The chicken becomes beautifully tender as it simmers, while the sauce develops rich layers from the vegetables and herbs. It’s a perfect make-ahead meal — even better the next day — and it freezes beautifully too.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the chicken: 4 bone-in chicken thighs (about 1 kg) 4 chicken drumsticks 1/2 tsp cooking salt / kosher salt 1/4 tsp black pepper 1 tbsp olive oil
For the cacciatore sauce: 1 onion, halved and finely sliced 2 rosemary sprigs (or 1 tsp dried rosemary) 2 bay leaves 3 garlic cloves, finely minced 3 anchovy fillets (or 1 tsp anchovy paste, optional) 250g mushrooms, sliced 2 red capsicum, sliced 8mm thick 1/3 cup tomato paste 3/4 cup extra chicken stock 2 cups chicken stock, low sodium 400g canned crushed tomatoes 16 whole kalamata olives, pitted and drained 1/4 tsp cooking salt / kosher salt 1/4 tsp black pepper 1 tsp dried oregano
For serving: Mashed potato or polenta Finely chopped parsley, optional
Directions
I start by seasoning the chicken pieces with salt and pepper on both sides. In a large, heavy-based pan, I heat the olive oil over high heat. I place the chicken thighs in the pan skin-side down and cook for about 6 minutes until the skin is golden and crisp. I flip them briefly to sear the other side, then remove them to a plate. I repeat the process with the drumsticks, browning each side for about 1½ minutes, and set them aside.
I pour off most of the fat from the pan, leaving about 2 tablespoons. Then I lower the heat to medium and add the onion, rosemary, bay leaves, and oregano. I cook for 3 minutes until the onions begin to soften.
I make a small space in the pan and add the garlic and anchovies, cooking for 30 seconds while mashing the anchovies so they melt into the base of the sauce. Next, I turn the heat up to high and add the mushrooms and red capsicum. I stir and cook for about 5 minutes until the mushrooms release their moisture and begin to brown.
I stir in the tomato paste and cook for 2 minutes to remove its raw flavor, then pour in all of the chicken stock and the crushed tomatoes. I scrape the bottom of the pan to lift up all those flavorful browned bits, then add salt and pepper.
I bring the sauce to a gentle simmer and carefully nestle the browned chicken pieces into the pan, skin-side up. I cover with a lid and let it simmer over medium heat for 20 minutes. After that, I remove the lid, add the olives, and simmer uncovered for another 10 minutes, letting the sauce reduce and thicken.
Finally, I taste the sauce and adjust the seasoning if needed. I remove the bay leaves and rosemary sprigs, then serve the chicken generously covered in sauce with mashed potatoes or polenta.
Servings and Timing
This recipe serves 4–6 people and takes about 1 hour in total — 15 minutes to prepare and 45 minutes to cook.
Variations
Sometimes I like to add thinly sliced fennel or zucchini for a twist. For extra richness, I stir in a spoonful of cream or a knob of butter at the end. I’ve also made this with boneless chicken thighs when I’m short on time — they cook faster and soak up the sauce beautifully. If I want a bit of spice, I add a pinch of chili flakes when sautéing the onions.
Storage/Reheating
I store leftovers in the fridge for up to 4 days or freeze them for up to 3 months. To reheat, I warm it gently on the stove over low heat, adding a splash of stock or water if the sauce has thickened too much. It tastes even better the next day as the flavors deepen overnight.
FAQs
Can I use boneless chicken?
Yes, boneless thighs work well and cook faster. I just add them to the sauce for the last 10 minutes of simmering.
Can I use chicken breast?
Yes, but I cut them to even thickness and simmer for only 5–8 minutes so they stay juicy.
Can I make this in the oven?
Yes, I bake it covered at 180°C (350°F) for 40 minutes, then uncover for 10 minutes to reduce the sauce.
Can I skip the anchovies?
Yes, they add depth but aren’t essential — I just add a little extra salt instead.
Can I add other vegetables?
Definitely — carrots, zucchini, or even spinach all work nicely in this dish.
How do I thicken the sauce?
If I want it thicker, I simmer it uncovered for a few more minutes until it reaches my preferred consistency.
Can I make this ahead?
Yes, it reheats beautifully and the flavors actually improve after a day in the fridge.
What’s the best way to serve it?
I love it over creamy mashed potatoes, but it’s also delicious with rice, pasta, or crusty bread.
Is it spicy?
No, but I sometimes add chili flakes for a gentle heat if I’m in the mood.
Conclusion
This Chicken Cacciatore is one of my favorite Italian comfort foods — rustic, rich, and full of hearty flavor. I love how the chicken becomes tender in the tomato and herb sauce, while the vegetables add color and sweetness. It’s the perfect one-pan meal for when I want something cozy and satisfying, yet simple enough to make any night of the week.
This Chicken Cacciatore is a rustic Italian comfort dish featuring tender chicken simmered in a rich tomato sauce with mushrooms, capsicum, olives, and herbs. It’s hearty, flavorful, and perfect served with mashed potatoes, pasta, or polenta.
Season chicken pieces with salt and pepper. Heat olive oil in a large pan over high heat. Brown thighs skin-side down for 6 minutes, flip briefly, then remove. Repeat with drumsticks, browning 1½ minutes per side. Set aside.
Discard excess fat, leaving about 2 tbsp in the pan. Reduce heat to medium, add onion, rosemary, bay leaves, and oregano, and cook for 3 minutes until onions soften.
Add garlic and anchovies, cooking for 30 seconds while mashing anchovies into the pan. Increase heat to high, then add mushrooms and red capsicum. Cook for 5 minutes until softened and slightly golden.
Stir in tomato paste and cook for 2 minutes. Add both chicken stocks and crushed tomatoes, scraping the bottom of the pan to release browned bits. Season with salt and pepper.
Bring to a gentle simmer, then return chicken pieces skin-side up. Cover and simmer over medium heat for 20 minutes.
Remove lid, add olives, and simmer uncovered for 10 minutes to thicken the sauce.
Remove bay leaves and rosemary sprigs. Adjust seasoning, then serve with mashed potatoes, rice, or polenta. Garnish with parsley if desired.
Notes
Boneless thighs can be used for faster cooking — simmer for the final 10 minutes only.
For a creamy variation, stir in a tablespoon of cream or butter at the end.
Add fennel or zucchini for extra vegetables.
Omit anchovies for a milder flavor, or add chili flakes for a bit of heat.
