Chef John's Chicken Cacciatore Recipe - Allrecipes.com
Chef John's Chicken Cacciatore Recipe
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How to Make Chicken Cacciatore
See how to make Chef John’s no-fail "hunter's chicken" recipe. See more
  • READY IN ABOUT 2 hrs

Chef John's Chicken Cacciatore

Recipe by  

"This simple Italian dish is packed with chicken, peppers, mushrooms and herbs for a satisfying one pot meal."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr 30 mins
  • READY IN

    1 hr 50 mins

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Heat olive oil in a large Dutch oven over medium-high heat; add chicken and cook until browned on the outside. Remove to a bowl to capture the juices.
  3. Stir in onions and mushrooms; cook for 5-6 minutes until soft. Add a big pinch of salt and pepper. Stir in garlic, rosemary, red pepper flakes, oregano, tomato sauce, and water.
  4. Place chicken pieces and any juices that have accumulated in the bowl on top of the cooked vegetables. Add more salt and pepper. Place pepper slices on top of the chicken.
  5. Cover and cook in the preheated oven for 1 hour 15 minutes.
Kitchen-Friendly View

Footnotes

  • Cook's Note:
  • Slice the onions with the grain, in the same direction as the lines of the onion, instead of across the onion like they are usually sliced.
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Reviews More Reviews

Most Helpful Positive Review
Mar 06, 2012

I will usually never try a recipe unless there are pages of reviews but I was in the mood for this dish so I decided to go for it. I was NOT disappointed! The only thing I will change next time is to spice it up A bit. Maybe season the chicken with some adobo before browning and add a bit more salt and pepper to the sauce. It wasn't bland but It was "mild". If you are like me and need tons of flavor then add some extra spices otherwise the dish is delicious as is.

 
Most Helpful Critical Review
Apr 17, 2013

I made this as written except I used chicken thighs. In the video, I thought he said to keep all the chicken run-off after browning. I wish I would have stuck with my mind and drained it. The meal was so greasy I couldn't taste anything else. If you make this with thighs, PLEASE drain it before putting everything else in. It was a waste of food in my house.

 
Mar 30, 2012

excellent and really easy i only like breast so i used breasts halved and i have made variations in this dish added some cherry tomatoes , to nights has carrots

 
Apr 05, 2012

Very good! Used my homemade sauce. I always make a big batch & freeze it in 2 cup batches so I'm always ready when I get the urge to cook. I too spiced it up a little more. Had 2 zucchini that were just about ready for zucchini heaven so I threw them in too slced of course. I have a new electric pressure cooker so next time I'll make this in my P.C. and let you all know how it turns out.

 
Aug 22, 2012

Pretty much followed the recipe as is. The only difference was that I seasoned the chicken with Italian seasoning before browning and doubled the tomato sauce. Other than that, this came out so yummy and it was so quick and easy to do! Definitely a keeper! Thanks Chef John! : )

 
Sep 06, 2012

Fabulous! Even a beginner can master this recipe. I too used a jar of spaghetti sauce instead of the can of tomato sauce. My husband was out mowing when I started this dish the first time. When he walked in, he was overwhelmed by the delicious smell. I made this with chicken breasts and we had 2 leftover for the next day. He couldn't wait and had one for a midnight snack. Chef John should be commended for this recipe. Just wonderful!!

 
Jul 10, 2012

Very pleased with this recipe. I had thighs and drumsticks, skipped the oregano and used seasoned salt. I also added zucchini as another reviewer suggested. I used chicken broth instead of water.I cooked in my cassoulet and it came out great. We had with some fluffily rice. I have made this three times now. Thanks for the great recipe!

 
Jun 21, 2012

Really good recipe. The only thing I changed was the amount of tomato sauce- i used 2 cans (14.5 oz each) instead of 1 cup. Also, I subsituted red wine for the water and simmered it on the stove top for about 3 hours. Would make this again.

 

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Nutrition

  • Calories
  • 513 kcal
  • 26%
  • Carbohydrates
  • 11.1 g
  • 4%
  • Cholesterol
  • 149 mg
  • 50%
  • Fat
  • 29.1 g
  • 45%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 50.2 g
  • 100%
  • Sodium
  • 478 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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