Chicken Cacciatore Recipe

Name: Chicken Cacciatore
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Tablespoons Olive Oil; 4 Tablespoons Butter; 1 cup Flour; 1 teaspoon Garlic Powder; 1 teaspoon Dried Onion; 1 teaspoon Dried Basil; 10 whole Chicken Thighs, Bone-in, Skin-on; 2 whole Red Bell Peppers, Diced Small; 1 whole Onion, Diced Small; 4 cloves Garlic, Minced; 1- 1/2 cup Red Wine; 1 can (28 Oz. Size) Diced Tomatoes; 1 can (28 Oz. Size) Crushed Tomatoes; 1/2 cups Freshly Grated Pecorino Romano Cheese; 2 pinches Salt; 2 pinches Freshly Cracked Black Pepper; 1 pound Farfalle, Or Any Short Pasta; Fresh Basil, Roughly Chopped As Needed For Garnish

Servings: persons

4 Tablespoons Olive Oil
4 Tablespoons Butter
1 cup Flour
1 teaspoon Garlic Powder
1 teaspoon Dried Onion
1 teaspoon Dried Basil
10 whole Chicken Thighs, Bone-in, Skin-on
2 whole Red Bell Peppers, Diced Small
1 whole Onion, Diced Small
4 cloves Garlic, Minced
1- 1/2 cup Red Wine
1 can (28 Oz. Size) Diced Tomatoes
1 can (28 Oz. Size) Crushed Tomatoes
1/2 cups Freshly Grated Pecorino Romano Cheese
2 pinches Salt
2 pinches Freshly Cracked Black Pepper
1 pound Farfalle, Or Any Short Pasta
Fresh Basil, Roughly Chopped As Needed For Garnish

1
Heat the olive oil and butter in a large Dutch oven over medium high heat.
2
While it heats up whisk the flour, garlic powder, dried onion and dried basil together in a bowl to make the dredge for the chicken.
3
Take 5 of the chicken thighs and coat them lightly in the flour, shaking off the excess.
4
Get them into the hot pot to brown for about 5 minutes on each side.
5
When they are done, remove them to a plate and repeat with the last 5 pieces of chicken.
6
When all of the chicken is cooked and removed, add the red bell pepper, onion and garlic into the pot.
7
Let them get soft and fragrant for a couple of minutes.
8
Then pour in the wine and let it cook off for another couple of minutes.
9
Lastly, get the diced tomatoes, crushed tomatoes and pecorino romano into the pot.
10
Season the sauce with salt and pepper generously, then give it a good stir.
11
Add the chicken back in and bring the sauce to a low boil.
12
Reduce it to a simmer and let it cook for 30 minutes.
13
While the chicken cooks, get a large pot of water on to boil.
14
This is best done when there is about 1015 minutes left for the chicken to cook so that it is done at the same time.
15
Salt the water generously when it is boiling and cook the pasta just until tender for about 8 minutes.
16
Drain it and transfer it to a large serving bowl.
17
Ladle several scoops of the cacciatore sauce into the bowl with it just to coat it well and toss it all together.
18
Take the chicken off of the heat when it is done and transfer it to a large platter.
19
Spoon the rest of the sauce over it and sprinkle it with lots of fresh basil on top.
20
Serve family style immediately with the pasta and salad and enjoy!

1346

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 Tablespoons Olive Oil, 4 Tablespoons Butter, 1 cup Flour, 1 teaspoon Garlic Powder, and more.

Yes, Chicken Cacciatore falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Cacciatore

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions