Mom's Easy Chicken Cacciatore (Hunters Style)

A cast iron pan with chicken cacciatore in a red tomato sauce with fresh herbs. The dish is arranged on a tan background with a dark gray napkin and more fresh herbs placed around it.

Mom's Easy Chicken Cacciatore (Hunters Style)

Learn how to make my mom's easy chicken cacciatore! A rustic Italian stew made of tender braised chicken thighs cooked in tomatoes, a medley of vegetables, fresh herbs, and vibrant aromatics for deep flavor. From my family to yours!

Course Main Course

Cuisine Italian

Keyword chicken cacciatore, easy chicken cacciatore

Freezer Friendly Yes

Prep Time 25

Cook Time 1 10

Total Time 1 35

Servings chicken thighs

Calories 280kcal

Ingredients

1 Tablespoon olive oil
6 skinless chicken thighs
1 28 oz diced, whole, or crushed tomatoes with the juices
2 Tablespoon tomato paste
1 large onion, diced
4-5 large garlic cloves, roughly chopped
1 pint white mushrooms, cleaned and diced very small
1 red bell pepper diced small
1 celery stalk, diced
1 large carrot, diced
2 teaspoon (each) fresh rosemary and sage, chopped
2 Tablespoon fresh basil, chopped
3/4 teaspoon salt divided (plus more salt for seasoning the chicken)
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
3/4 teaspoon garlic powder

Instructions

Brown the chicken: Season both sides of the thighs with a healthy pinch of salt and black pepper. Then brown them in a pan with oil and brown for 3 minutes on each side. Then remove the chicken from the pan and place on a plate for later.
Saute vegetables: In the same pan as the chicken (without cleaning it), saute the onions, celery, carrot, and pepper for 3 minutes with 1/4 teaspoon of salt. Then add the diced mushrooms and garlic, and cook until soft (about 3-4 minutes).
Add the remaining ingredients: in the same pan as the vegetables, add the can of tomatoes, 2 Tablespoons tomato paste, 1/4 teaspoon red pepper flakes, 2 teaspoons rosemary, 2 teaspoons sage, 2 Tablespoons fresh basil, 1/2 teaspoon garlic powder, 1/2 teaspoon each of salt, and a healthy pinch of black pepper. Stir the ingredients together and use a wooden spoon to deglaze the bottom of the pan, removing any bits from the bottom that will add flavor.
Add the chicken and bake: Then add the browned chicken thighs, nestle them into the tomatoes and vegetables, and spoon some of it over the thighs. Cover and bake at 350F for 50 minutes, then uncover and bake for 20 minutes. Remove the dish from the oven, sprinkle with more fresh basil and fresh parmesan cheese!

Notes

Serve it with parmesan

One of my favorite toppings to serve cacciatore with is freshly grated Parmigiano Reggiano! It adds a salty richness that is the perfect finishing touch for flavor.

Nutrition