Succulent bone in chicken thighs braised with sweet bell peppers, onions, garlic, and mushrooms in a rich red wine and herb plum tomato marinara.
Quick Look
| Recipe | Rustic Italian Hunter Style Chicken Cacciatore (Wine and Sweet Peppers) |
Get new recipes
Got chicken? Never wonder what’s for dinner again.
Wondering how to make authentic Italian hunter style chicken cacciatore that fills your home with irresistible Tuscan aromas? You have come to the right place. Tender bone in chicken thighs simmer with sweet peppers and wine in rich tomato sauce for classic rustic comfort.
Known in Italian as alla cacciatora (hunter style), this rustic braise relies on acidic tomatoes and dry wine. Bone in dark chicken thighs are loaded with connective collagen. As thighs simmer in the acidic red wine marinara at a gentle 195°F for 45 minutes, collagen dissolves into silky gelatin, creating an unctuous, thick sauce that clings to pasta while the meat turns fork tender.
Here is what you need to make this recipe for rustic italian hunter style chicken cacciatore:
Bone In Chicken Thighs: Rich dark meat that stays succulent and tender during forty five minutes of braising.
Sweet Bell Peppers and Onions: Provide sweet vegetal balance to the rich red wine tomato sauce.
San Marzano Plum Tomatoes: Sweet Italian plum tomatoes that break down into a thick rustic sauce.
Dry Red Wine and Herbs: Deglazes the browned chicken fond, building deep savory complex flavor.
Serve over creamy buttered polenta, al dente pappardelle pasta, or alongside crusty garlic bread to mop up the sauce.
Store leftovers in an airtight container in the refrigerator for up to 4 days. In fact, cacciatore tastes even richer the next day as flavors deepen. Warm gently on the stovetop over medium low heat until simmering, or microwave individual portions for 2 minutes.
Mastering Rustic Italian Chicken Cacciatore comes down to precise temperature control and key technique cues.
Heat olive oil in a large Dutch oven or deep skillet over medium high heat. Season chicken thighs with 1 tsp salt and 1/2 tsp pepper. Sear thighs skin side down for 5 to 6 minutes until deeply browned. Flip and sear 3 minutes on the reverse side. Transfer chicken to a plate.
Pour off all but 2 tablespoons of rendered fat. Add sliced bell peppers, sliced onion, and mushrooms. Cook for 5 minutes until vegetables begin to soften. Add minced garlic and cook for 1 minute.
Pour in red wine, scraping up all the savory browned bits from the pan floor with a wooden spoon. Simmer for 2 minutes until wine reduces by half.
Stir in crushed plum tomatoes, oregano, basil, and remaining 1/2 tsp salt. Nestle browned chicken thighs and their resting juices back into the sauce.
Cover partially, reduce heat to low, and simmer for 40 to 45 minutes until chicken is fork tender and internal temperature reaches 175°F to 180°F. Rest 5 minutes, garnish with fresh parsley, and serve over pasta or polenta.
Appears in:
Every recipe on Chickeeen relies on these four core culinary physics principles. Use our tested reference cards before you start cooking.
Exact target internal pull temperatures by cut to lock in maximum moisture.
Retain up to 40% more natural juices with proper carryover heat resting.
Dry brining science and salt penetration window for deeply seasoned poultry.
The baking powder secret, high heat Maillard reaction, and fat rendering rules.
Dry white wine can replace red wine. Bone in drumsticks can be added alongside thighs.
Store leftovers in an airtight container in the refrigerator for up to 4 days. In fact, cacciatore tastes even richer the next day as flavors deepen.
Fully cook up to 3 days ahead. Reheat covered on medium-low.
Warm gently on the stovetop over medium low heat until simmering, or microwave individual portions for 2 minutes.
Technique Guides
