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Want to head to an Italian restaurant (or better yet, an Italian grandma’s kitchen) for dinner tonight? Try this simple Chicken Cacciatore! Tender chicken thighs stewed with vegetables in a robust tomato sauce, this traditional rustic Italian stew is hearty, juicy, and surprisingly easy to make!

Healthy chicken cacciatore in a Dutch oven with a wooden spoon

Why You’ll Love This Chicken Cacciatore

  • An Italian Tradition. Cacciatore (pronounced Kah-Chuh-Taw-Ree) means “hunter” in Italian. Thus, chicken cacciatore means chicken that is prepared alla cacciatore or “hunter-style.” Like Chicken Piccata, Chicken Marsala, and Baked Chicken Parmesan, it’s an Italian dish. You can find as many recipes for chicken cacciatore as there are Italian grandmothers who make them.
  • Easy Original. You don’t need to be an experienced chef to make this simple chicken cacciatore recipe! To make this recipe as easy as possible, I skip dredging in flour—it’s really not needed.
  • Comparatively Fast. Traditional chicken cacciatore recipes simmer for hours; this recipe speeds up the prep to make it weeknight attainable. (For a low-and-slow, check out my Slow Cooker Chicken Cacciatore.)
  • Supreme Comfort. Like France’s Beef Bourguignon, it’s made with slow-simmered meat (some traditional versions also call for rabbit) and features a rich sauce that tastes like love and care.
A Dutch oven with fast chicken cacciatore sauce and chicken thighs

5 Star Review

“This recipe has become one of my family’s most favorite. It is easy to prepare, serves well, freezes easily and is great over rice, roasted, or mashed potatoes. And of course pasta.”

— Peter —

How to Make Chicken Cacciatore

The Ingredients

  • Chicken Thighs. Chicken thighs are a wonderful choice for chicken stews like this (see also Spanish Chicken Stew). Dark meat is especially tender, juicy, and forgiving. If you prefer white meat, you can make this chicken cacciatore with chicken breasts.
  • Onion + Green Bell Pepper + Garlic. A flavorful trio to kick off our cacciatore sauce.
  • Dry White Wine. Like Chicken Piccata, the addition of wine enhances the other flavors in this recipe. In the “Wine Pairing” section below, you can find some suggested varieties.
  • Crushed Tomatoes. I used the crushed tomatoes and their juices to build a rich tomato flavor for the sauce.
  • Mushrooms. As the mushrooms cook, they add an earthy flavor to the sauce. I recommend cremini (baby bella) mushrooms or chopped portobello mushrooms, which have more flavor than white button mushrooms.
  • Italian Seasoning. An all-in-one-herb blend! Most consist of basil, oregano, rosemary, thyme, garlic powder, sage, or coriander.
  • Balsamic Vinegar. For deep flavor that makes the sauce taste like it’s been simmering all day.

Optional Ingredients

  • Olives. Feel free to toss in 1/4 cup of chopped green olives to add a lovely layer of briny olive flavor to the dish.
  • Capers. For a different salty, briny nuance, add 2 tablespoons of drained capers.
  • Red Pepper Flakes. Want to add a little kick to your dish? Add 1 teaspoon or more of red pepper flakes.

The Directions

Chicken thighs in a Dutch oven
  1. Season and Brown the Chicken. Then remove it to a plate.
Peppers and onions being sauteed in a Dutch oven
  1. Saute the Aromatics. Pour in the wine to deglaze.
Mushrooms being added to a Dutch oven with red sauce
  1. Simmer. Let that sauce reduce.
Chicken thighs in a red sauce in a Dutch oven
  1. Add the Chicken. Lay the chicken thighs in the sauce. Simmer partially covered until the chicken is cooked through. Dice or shred the chicken (if desired), or keep the thighs whole. Serve with herbs like parsley or fresh basil leaves, Parmesan, and any desired sides. DIG IN!
An easy chicken cacciatore recipe in a Dutch oven

How to Serve Chicken Cacciatore

Wine Pairing

  • For white wine, a dry Riesling, Pinot Grigio, Sauvignon Blanc, or Chardonnay would pair nicely with this dish.
  • If you prefer red wine, try a Chianti or Sangiovese. Since this recipe calls for 3/4 cup of wine, I like to cook with a white wine that’s good enough to drink. Add a little to the dish, and drink the rest of the bottle with dinner.
  • Not a wine person? Pair an Italian Margarita with your chicken cacciatore instead.

Storage Tips

  • To Store. Place leftovers in fridge in an airtight container for up to 4 days.
  • To Reheat. Gently rewarm this dish in a Dutch oven on the stovetop over medium-low heat. You can also microwave, until steaming, if desired.
  • To Freeze. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

What to Serve with Chicken Cacciatore

Stovetop Chicken cacciatore in a Dutch oven with a wooden spoon
  • Skillet. An essential tool in my kitchen for making delicious recipes like this chicken cacciatore.
  • Sharp Chef’s Knife. Easily chop vegetables, meat, fruit, and more with a high-quality knife like this one.
  • Instant Read Thermometer. If you cook meat often, I highly recommend adding one of these to your kitchen.

Chicken Cacciatore

4.78 from 249 votes
This easy chicken cacciatore recipe with boneless chicken thighs, mushrooms, and wine is made on the stovetop and ready in under an hour.

Prep: 5 minutes
Cook: 45 minutes
Total: 50 minutes

Servings: 6 servings

Ingredients
  

FOR THE CHICKEN CACCIATORE:

  • 3 tablespoons extra-virgin olive oil divided
  • 2 pounds boneless skinless chicken thighs
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 medium yellow onion chopped
  • 1 medium green bell pepper chopped
  • 3 cloves garlic minced
  • 3/4 cup dry white wine or low sodium chicken broth
  • 1 28 ounce can crushed tomatoes
  • 8 ounces sliced baby bella (cremini) mushrooms
  • 2 teaspoons Italian seasoning
  • 1/2 tablespoon balsamic vinegar

FOR SERVING:

  • Whole wheat pasta or brown rice, polenta, rice, zucchini noodles, or baked and shredded spaghetti squash
  • Chopped fresh parsley or basil
  • Freshly grated Parmesan cheese

Instructions
 

  • Heat 2 tablespoons olive oil in a Dutch oven or similar deep, sturdy pot over medium-high. Season both sides of the chicken with salt and pepper.
  • Once the oil is hot and shimmering (but not so hot it starts smoking), add the chicken in a single layer. Cook on the first side for 3 to 4 minutes, until browned, moving the chicken as little as possible so that it gets a nice sear. Flip and brown on the other side, about 2 additional minutes. Transfer the chicken to a large, clean plate. The chicken does not need to be cooked through.
  • Reduce the heat to medium. Add the remaining 1 tablespoon oil, onion, and bell pepper. Cook until the vegetables begin to soften, about 4 minutes.
  • Add the garlic and cook for 1 minute, or until the garlic is fragrant.
  • Add the white wine. Stir and let simmer until the wine is reduced by approximately half, about 3 minutes.
  • Add the tomatoes with their juices, mushrooms, Italian seasoning, and balsamic vinegar, stirring to combine. Bring to a simmer. Let the sauce simmer, uncovered, for 10 minutes.
  • Nestle the chicken thighs into the tomato sauce, along with any drippings that have collected on the plate. The chicken should be mostly submerged, though some may peek through.
  • Partially cover the pot and let simmer 15 to 20 additional minutes, or until the chicken is cooked through, the sauce is thickened, and the mushrooms are tender.
  • If you’d like to dice or shred the chicken, remove it to a cutting board. When cool enough to handle, dice or shred it, then return it to the pot. You also can serve the chicken thighs whole.
  • Taste and season the sauce with additional salt and pepper as desired. If you've chopped or shredded the chicken, return it to the sauce and toss to combine and warm through. Otherwise, serve the chicken pieces whole with a generous amount of sauce on top.
  • Serve hot over pasta, rice, polenta, or veggie noodles, with a big extra spoonful of sauce and a sprinkle of parsley and Parmesan.

Video

Notes

  • TO STORE: Refrigerator leftovers in an airtight storage container for up to 4 days.
  • TO REHEAT: Gently rewarm chicken cacciatore in a Dutch oven on the stovetop over medium-low heat.
  • TO FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1(of 6)Calories: 335kcalCarbohydrates: 16gProtein: 33gFat: 14gSaturated Fat: 3gCholesterol: 144mgPotassium: 1032mgFiber: 4gSugar: 8gVitamin A: 416IUVitamin C: 30mgCalcium: 89mgIron: 4mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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Recipe Rating




203 Comments

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  1. Made this for dinner yesterday.   Huge hit!!!! Keep these fantastic recipes coming… can’t wait for your cookbook!    You’re amazing~~5 stars

  2. This was delicious! I did tweak it based on what I ended up with in the pantry. For crushed tomatoes I subbed 1 can diced and some leftover marinara I had in the fridge. Used a red onion and red bell pepper because that’s all I had. Added olives because my grandmother used to throw them in and omitted the mushrooms. But this was still great! I just ate and I’m ready for seconds. Thank you!5 stars

  3. I received nothing but compliments from my Italian family.  Just like my mom used to make. I used Torreseela  Pinot Grigio  Venezia. 2018 and I am telling you it was devine.   Followed recipe exactly as you wrote it.  It will be my specialty going forward.  Especially since I cannot find my mom’s original recipe.  When I read this one  I knew this was the one to make.  Thank you very very much. – 5 Starts for sure!!!!!5 stars

  4. This looks DELICIOUS! You think there’s anyway this could be done in a slow cooker/crock pot? If so, for how long on low/medium or high? Thanks!5 stars

    1. Hi Ashlyn! I suggest checking out my Slow Cooker Chicken Cacciatore recipe, which was developed for the crockpot. I hope you enjoy it if you try it!

  5. Made this last evening, it was amazing! Plus, it was fun filling the home with the homey aromas!!! A keeper, go to!!

    Thank you!!!5 stars

  6. This was sooo good! I used boneless chicken breasts and shredded to add back into the sauce. They were tender and delicious. I used a Chardonnay instead of chicken broth. Excellent recipe!5 stars

  7. Every single picky eater ate this dish. Omitted the mushrooms as only I like them and used chicken cutlets. Kids had seconds and thirds.5 stars

    1. Hi Crystal! I’ve only tested the recipe as written, so it would be a complete experiment. However, another reader has reported success with adapting my Slow Cooker Chicken Cacciatore for the Instant Pot. If you decide to play around with it, I’d love to hear how it goes!

  8. Love this recipe! I used my home canned tomatoes & Chardonnay also I added black olives & julienned carrots. The sauce is delicious! This is one recipe I will make again and again!5 stars

  9. I make this recipe in winter 1x a week it’s absolutely delish… post more easy to do recipes, I feel like a chef5 stars

  10. I added red pepper flake and a little ground oregano it is a good quick cacciatorie will make again thanks for the recipe5 stars

  11. Hi Erin! I’m planning to make this tomorrow, however, I just realized I bought chicken thighs with bones. Will it be good by using that as well?

    1. Hi Dorothy! That should work fine, but the chicken may take a little longer to cook through. I’d recommend checking it with an instant read thermometer to see when it’s done. I hope you enjoy the recipe!

  12. Made this last night and the whole family loved it, even the picky eater. ;-) The only thing I did extra for him was smooth out the sauce with my immersion blender before adding the chicken back in. Thanks for the easy, delicious and healthy recipe!5 stars

  13. Delicious and so easy to make! What is the herb shown in the photo though- it doesn’t look like parsley.5 stars

  14. WOW!! What an awesome recipe! I haven’t had cacciatore since I was a kid and I’m really not sure why. Even as a picky eating kid, it was one of my favorites! When I saw this recipe I knew that I had to make it! Between the use of boneless chicken and the simplification from some of the other recipes I’ve seen, I knew that it was time! I certainly wasn’t disappointed!! Who would have thought they your recipe could guide me to making restaurant quality food…… and ring back a great childhood memory. Thank you so much!!5 stars

  15. Fantastic dish! Made it as directed except subbed red wine for the white as that is what I had on hand, but my GOODness!!! This is soooo delicious and very easy to prepare. My husband loved it and though he never complains about anything I make, he told me to definitely make this dish again! Thank you for sharing!5 stars

  16. I’ve tried many Chicken Cacciatore recipes over the years. This was, by far, the easiest and most flavorful of them all! My husband mentioned how great it smelled, when he came home from work and found it delicious, as well. I use red bell pepper additionally and served it over linguini with a salad and garlic rolls. My leftovers today for lunch were so yummy! Thanks for this keeper!5 stars

  17. Oh my goodness!!! This sauce is to die for and SO easy. Chicken is amazingly tender. I served it over gluten free penne. The sauce was hearty enough that it clung to the noodles and tasted amazing! Served sprinkled with grated Parmesan and a side salad!!! A perfect meal in about an hour!5 stars

  18. Outstanding… full flavored, easy w/ minimal prep work and meal complete in an hr 10 mins. Served it over angel hair pasta, freshly shaved Parmesan and Buffalo mozzarella pearls with a side salad and garlic bread.5 stars

    1. Hi! While I haven’t tested this recipe with chicken breast, I have had other readers say they’ve used boneless chicken breast and it worked great for them! Let me know how it turns out! Thank you!

  19. Turned out amazing! I served it over pasta. The only thing I did different was cook it in my Ninja Pressure cooker. When I added the chicken back to the pot, I pressure cooked it on high for 8 minutes. In all, took less than 45 minutes to make.5 stars

  20. Could you use fresh tomatoes instead of canned, during this great tomato season? If so, how many/how much? Thank you!

    1. Hi Judy! I’ve only tested the recipe as written, so it would be an experiment if you use fresh tomatoes. If you decide to try it, I’d love to hear how it goes!

      1. Thank you so much for that prompt answer! I did use heirloom purple Cherokee tomatoes (just guessing at the amount), and it was a success! I recommend it!5 stars

  21. This recipe is a good base. I added carrots,basil, oregano, paprika , bay leafs, a little chicken broth and a bit of Chili peppers. Roped with parm. Chez5 stars

  22. This recipe has become one of my families most favorite. It is easy to prepare, serves well, freezes easily and is great over rice, roasted or mashed potatoes. And of course pasta. The extra sauce, if there’s any left goes over pasta all by its self making this a multiple night enjoyment.5 stars

  23. I just made this tonight!! Delicious!! I made it with both thighs and breast. The sauce was so good! I added a pinch of red pepper flakes to the sauce and celery! I can’t wait to eat my leftovers for lunch for the next 2 days!! Putting some in the freezer too!! I will definitely make this again!!5 stars

  24. This sounds delicious but I’m not a big fan of mushrooms. Is there another veggie I could swap in? Or are the mushrooms essential to the flavor of the dish? Thanks!

    1. Hi Jessica! I’ve not tested it out with anything else, but maybe you could use fresh spinach? Other readers have just left them out and still enjoyed the dish. Hope this helps!

    1. Hi Susan! It’s the Le Creuset Enameled Cast Iron Signature Braiser, 3.5 qt., Caribbean Link: https://amzn.to/34JZ4uD

    1. I’m confused because I see it on my end. The full recipe with the measurements was right in the recipe card above the area where you commented. There is also a “jump to recipe” button at the top of the page as well to help get you to the recipe card faster. Can you please double check? Thanks!

  25. This was my first time making this dish. I found it easy and turned out outstanding. My husband loved it , he is the cook in our home. So thank you I did look at other ones but I think I found the best.5 stars

  26. My dad requested chicken cacciatore for his birthday dinner and I was unsure of even what this meal was! After reviewing multiple recipes I chose well plated (as I’ve loved other recipes from her blog as well) and this recipe was not only easy to follow but absolutely delicious! My dad was a very happy birthday boy. I used chicken breast and broth instead of wine and it was perfect !5 stars

  27. I made this after a busy day today. I used jarred marinara instead of the tomatoes and Better Than Bullion garlic flavor. That eliminated me having to use fresh garlic. White wine instead of chicken broth and I added some chopped green olives. Oh. My. Word! This will be a staple at our house!! Served over rice. So good!5 stars

  28. This was delicious 😋. I only used four thighs and that was perfect for me. My mistake was My crushed tomatoes had no little pieces of tomato so I added a small amount of diced tomatoes. It kinda watered the flavor down but it was still good. I will look for better quality crushed tomatoes.

    Can I reheat it in the microwave and if not why? Thanks for a terrific recipe!!5 stars

    1. Hi Kerry, so glad you enjoyed the recipe! Thank you for this kind review! My reheating instructions are for the stovetop because that is how I prefer to reheat my chicken.

  29. Hi Erin, I grew up in an Italian family from New Jersey, and as you likely know, we are quite opinionated about food. My late grandmother didn’t write down any recipes because she cooked by instinct, not measurements. So I scoured the internet for a cacciatore recipe for our family cookbook. I always modify recipes for our taste and health preferences. But yours is the first I’ve come across where I didn’t change a thing, and it is DIVINE, a family favorite! Thanks so much for sharing your recipes with the world!5 stars

    1. Hi Tamara! I’m so confused because I see it on my end. It’s in the recipe card right above where you commented. You can even hit the “jump to recipe” button at the top of the page to get there faster. Could you please check again?

  30. This was absolutely delicious! My husband raved! I added zucchini along with the other vegetables. I browned the chicken thighs, put them in the slow cooker, poured what was left in the frying pan over the chicken. I used olive oil to Brown the chicken. Add it all the vegetables and Italian spices. Wonderful!5 stars

    1. Hi Bonnie! Sure! Note that the chicken will take longer to cook, however. Use an instant-read thermometer to check the temperature of the chicken as it cooks. When it hits 165-170 degrees F it is fully cooked.

  31. Great Recipe, I did use a dry red wine, cause that’s all I had. Also my crushed tomatoes. Were not chunky, so I added a chopped fresh one. And a little extra herbs. Pinch of cayenne. Mmmm5 stars

  32. This is an easy, delicious, one pot recipe..well, ok, a second pot for the pasta! I don’t usually use 28 oz of crushed tomatoes (I use half crushed, half diced) but it really works here. Keep these delicious recipes coming!5 stars

  33. Made this tonight. Delicious! Added chopped zucchini with the vegetables since we have an abundance right now. Used a jar of low carb tomato sauce instead of tomatoes.5 stars

  34. This recipe is absolutely 💯 delish !! The best c. Cacciatore we have ever made.. the olives really make it that much better!!5 stars

  35. I am new to this dish and this the 3rd different recipe I’ve tried. Hands down the best! I added a dozen black olives (personal touch).5 stars

  36. One of my favorite recipes. So hood. Though I separate the chicken thighs in water add spices for about 30 min. Then saute all the vegetables and add balsamic with all the rest of the ingredients. It comes out more moist and can tear chicken apart. It’s wonderful.5 stars

  37. This is an excellent and simple recipe. Instead of adding one large can of crushed tomatoes, I added a 14 ounce can of tomatoes with chilies and a 14 ounce can of tomato sauce.
    I also let it simmer for about 45 minutes. Yummy!5 stars

  38. I had never made Chicken Cacciatore before. Even before serving your recipe, my husband tasted the sauce, then strongly urged me to taste it; he said it would make a great soup just by itself! And the fire-roasted tomatoes were genius! They added so much to the flavor. Thanks for developing the recipe!5 stars

  39. You must think I am whacky with my last comments about your recipe for Chicken Cacciatore. In adding a couple of notes to your recipe, I discovered that my husband had goofed and had also given me four 14.5 ounce cans of fire-roasted tomatoes and one 28 ounce can of tomato sauce, which were purchased for another recipe. I added what was handed to me to your recipe. Despite the goof, the sauce was great! I froze some of the chicken with the sauce, as well as several cups of the sauce alone for other dishes.
    I enjoy your recipes and look forward to trying others!

  40. This was so delicious! I made the recipe exactly and it was so easy. Thank you! I had to nix the mushrooms because my son won’t eat them, but it was perfect nonetheless! I’m going to make all of your recipes. You know food!5 stars

    1. Hi Debbi! I’ve only tested the recipe with crushed tomatoes, but I think tomato sauce might work with this as well. Hope you enjoy it!

  41. I made this about a month ago. It was delicious and so easy. I cook for only one so I AM going to cut the recipe down so I don’t waste any food. I just now signed up for your recipes. Thank you 🙏😊😊5 stars

  42. Loved the recipe. I’ve made chicken cacciatore for years, and I’ve added wine if I had it, but this was the first time I’ve ever added Balsamic Vinegar to it. I thought it was a GREAT addition. Thanks for the tip!5 stars

  43. Thank you for a fantastic chicken cacciatore! Takes a bit to get ready to cook but completely worth it. I added capers and green olives, as you advised could be added, and my son’s couldn’t get enough. Definitely recommend this recipe.5 stars

  44. We thought this dish was fantastic, will definitely add this to our collection. Followed the recipe to a tee and was very easy to put together.5 stars

  45. This is so delicious! So easy!
    I modified slightly, using both cooking wine and chicken bouillon.
    Added more carrot, and some celery. And olives.5 stars

  46. Love this recipe! Have made it many times already. Do you think it’ll over crowd the pot if I double the recipe?5 stars

    1. Hi Liz! So glad you enjoyed the recipe! Thank you for this kind review! It is really just going to depend on the size of the pot you are using.

  47. Other than adding a couple tsp of red pepper, I followed the recipe. Everyone in the family loved it. Never made it before, but will be definitely making it again!5 stars

  48. Can I use skinless thighs and not thighs with skin on them? And if so I still sear them in the pan? Thanks

  49. I’m hesitant to say anything, because I really appreciate the free recipe. I was so excited to try this. I served it over brown rice. My husband and I could not taste anything but the tomato in this dish. It overpowered the mushrooms, the onions even and peppers, and the chicken – just everything. And I love tomatoes! I’m sorry but this just isn’t that great, and like I said I love tomatoes. The sauce would be better with a stronger meat like beef, sausage or pork. Maybe meatballs? But honestly there needs to be something else in the sauce as well. I’m sorry.2 stars

    1. I’m sorry to hear the recipe wasn’t to your taste, Angela. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!

    2. This was delicious. I did make some changes- I was trying to recreate a dish my mom used to make. I know she used stewed tomatoes. So I subbed stewed for the crushed (I usually add a bit of sugar to my spaghetti sauce as I don’t like an acidic sauce). The stewed tomatoes are already sweet so this was perfect. I cooked the mushrooms down until they were golden brown (high heat and don’t stir!), removed them, added boneless SKIN ON breasts, following the recipe the rest of the way from there, except I didn’t pour sauce over the chicken before simmering, because we like a crispy skin. I just set them on top of the sauce while it cooked. I’m pretty sure that made this way, it was exactly like mom used to make. Thank you so much!5 stars

  50. This was delicious. I did make some changes- I was trying to recreate a dish my mom used to make. I know she used stewed tomatoes. So I subbed stewed for the crushed. I usually add a bit of sugar to my spaghetti sauce as I don’t like an acidic sauce. I cooked the mushrooms down until they were golden brown (high heat and don’t stir!), removed them, added boneless SKIN ON breasts, following the recipe the rest of the way from there, except I didn’t pour sauce over the chicken before simmering, because we like a crispy skin. I just set them on top of the sauce while it cooked. I’m pretty sure that made this way, it was exactly like mom used to make. Thank you so much!

  51. I just made this for dinner tonight. My husband and I both Loved it. Thanks for sharing the recipe.5 stars

  52. Great recipe. Very tasty. Love the dish, however, I have never cooked it until today. Just sent a group text to share with my friends and family.
    Thank you very much.5 stars

  53. LOVED THIS!! Hubby, who’s very difficult to please due to sodium restrictions, would not stop raving and saying: Make This Again, It’s So Tasty! 🥳 I did need to make a couple small substitutions, both in salt and used low sodium chicken stock in place of wine. However, I increased the no sodium Italian seasoning a good bit, added a dab of oregano. DELICIOUS!5 stars

  54. Really good and my house smelled great! I added extra Italian seasonings, making sure you taste your sauce before adding the chicken back into the pot. It was really good!5 stars

    1. Hi Rose, I haven’t tested it out this way but I guess you could. You won’t need to cook as long because your chicken will already be cooked when you add it. Hope you enjoy it!

  55. Fantastic recipe! I made this last night and served it together with left over pasta. Perfect combo! So delicious and will definitely make again.5 stars

  56. Fantastic recipe. I used chicken legs so I cooked them a bit longer in the sauce. I flipped them from time to time. DELICIOUS!5 stars

  57. The sauce is the star of this dish, and it is absolutely delicious. It is rich and flavorful, with a perfect balance of sweetness and acidity. The chicken is cooked perfectly, it is tender and juicy.5 stars

  58. I’ve always wanted to make chicken cacciatore. My grandma served it for dinner when I was a kid. I loved it and have great memories of it. So glad I gave this a go. It was full of flavor and I loved how moist the chicken was. I will definitely be making this again!!5 stars

  59. It’s a cold Autumn weekend here in the Rocky mountains. What better dish to make than chicken cacciatore with homemade linguine?
    This recipe did not disappoint and I used fresh herbs from my window garden and added olives both black and green and I used red wine instead of white. Thank you so much for this recipe everyone enjoyed it and it was the first time I had ever made it so thank you and have a wonderful year5 stars

  60. I’ve made this a couple of times now. I used chicken breast and thigh pieces. The compliments kept coming, making me a very happy cook! I made a lot of extra sauce, which I really think is the star of this recipe. Highly recommended recipe! 10/105 stars

  61. I hadn’t had/made chicken cacciatore in many, many years. This recipe is delicious. I don’t like peppers, so I left them out. This one’s a keeper for sure.5 stars

  62. Absolutely loved it. The white wine mushrooms and tomatoes blended beautifully. The only thing I left out were the green peppers because my wife doesn’t do well with those. Put it over bucatini. Really delicious. It was easy too! Thanks, Phil5 stars