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Chicken Cacciatore

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  • 6 bone-in chicken thighs, skin on or off (bone removed is ok too!)
  • ¼ cup all purpose flour, for coating the chicken before cooking
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 2 onions, sliced
  • 4 cloves garlic, minced
  • ½ tbsp oregano
  • ½ tbsp dried basil
  • ½ cup red wine (such as Merlot)
  • salt, to taste
  • pepper, to taste
  • 8 oz cremini mushrooms, sliced
  • 2 bell peppers, red and green (other colors are fine too)
  • ¼ cup olives (optional but highly recommended) 
  • 15 oz can crushed tomatoes
  • 1 tbsp balsamic vinegar
  • ½ cup chicken broth
  • 6 oz tomato paste
  • ¼ tsp red pepper flakes
  • ¼ cup heavy cream
  • 8 oz tomato sauce
  • 2 oz capers
  • ¼ cup fresh basil, roughly chopped

For Serving:

  • pasta (spaghetti, penne, tagliatelle, etc)
  • parsley, chopped
  • freshly grated parmesan
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  1. Blot the chicken dry using paper towel. Season the chicken with salt and pepper. 
  2. In a large pan over medium heat, brown the chicken skin side down in a little cooking oil – should take about 5 minutes. Skin should be golden and crisp. Flip the chicken and cook on the other side for about 5 minutes, until browned. Remove the chicken from the pan and set aside until needed.
  3. To the pan, add onions and bell peppers. Cook for about 5 minutes until just tender. Add the garlic and cook for about 2 minutes until fragrant.
  4. Add the wine to the pan and use your spoon or spatula to loosen up any brown bits from the bottom of the pan – these are great for flavoring the dish! Cook for about 5 minutes for the alcohol to cook out and for the liquid to reduce a little.
  5. Add mushrooms, olives, dried basil, oregano, and red pepper flakes. Stir and cook until softened, about 6 minutes.
  6. Add chicken broth, balsamic vinegar, crushed tomatoes, tomato paste, tomato sauce, and heavy cream. Stir to combine.
  7. Return the chicken to the pan with the sauce, cover and allow to cook for 15-20 minutes. 
  8. Add more salt and pepper to taste if necessary. Add capers and fresh basil.
  9. Serve chicken over pasta (spaghetti, penne, tagliatelle, etc), then sauce over top.
  10. Garnish with chopped fresh parsley and parmesan.
  • Prep Time: 10 minutes
  • Cook Time: 45-50 minutes
  • Category: Main
  • Method: Stove Top/Skillet/Frying Pan
  • Cuisine: Italian