Kitchen notes · a little help before you start
Chicken Cacciatore
Chicken cacciatore makes a generous dinner when a savory tomato sauce sounds inviting. Peppers and mushrooms soften around the chicken, with olives adding a little salty bite.
- Prep
- 15 min
- Cook
- 60 min
- Total
- 75 min
- Original yield
- Serves 4
- Ingredients
- 15 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- Italian
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
A few quick notes
1. Brown skin side first
Season the chicken and begin skin side down in the hot pan, turning once that side is deeply golden.
2. Reduce wine before tomatoes
Let the wine simmer with the vegetables until reduced by half before adding the three tomato ingredients and seasoning.
3. Spoon sauce over returned chicken
Set the browned chicken over the tomato-vegetable mixture and spoon some on top before covering for the oven.
Get to know the ingredients
Pitted halved olives
Prepare the Kalamata olives pitted and halved before their brief cook with garlic after the other vegetables soften.
Thin pepper slices
Slice the bell peppers thinly, ready to soften and begin browning with onion and mushrooms after the chicken comes out.
Tomatoes stay undrained
Keep the crushed tomatoes undrained when adding them with tomato sauce, paste and Italian seasoning after the wine reduces.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 12 steps completeMake room for Chicken Cacciatore
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Parsley over the finished pan
Remove the covered chicken pan from the oven once the chicken is done, sprinkle with chopped parsley and serve.
A little more help as you go
The vegetables get their own cook
Set the browned chicken on a plate while onion, pepper and mushroom soften, before adding garlic and olives.
Use a deep pan
The large deep pan holds the chicken, vegetables and tomato sauce for both stovetop preparation and the covered oven finish.
A few questions you might have
Can I use boneless chicken?
Boneless, skinless thighs or chicken breasts are included alternatives to the bone-in, skin-on thighs in the ingredient list.
Do the olives bake with the chicken?
They enter during the vegetable stage and stay in the sauce when the chicken returns for the covered bake.
Is the tomato paste the only tomato ingredient?
Crushed tomatoes, tomato sauce and tomato paste all go in together after the wine has reduced by half.
When does the garlic go in?
Add it with the olives after the onions, peppers and mushrooms have softened and started browning, then cook briefly.
Does the pan stay covered in the oven?
Yes. Cover after returning the chicken and spooning tomato mixture over it, then bake until the chicken is done.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: dinneratthezoo.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
