This post may contain affiliate links. Please read my disclosure policy.
I love to look for new savory recipes … don’t you? So when I ran across chicken cacciatore recipes on my usual random recipe search for new ideas … I knew I had to try this one.
Savory, tender, slow-cooked chicken with lots of herbs added – this was my kind of recipe.
So … it’s an Italian recipe … but you don’t have to be Italian to cook it or love it. Think fall-off-the-bone chicken in a rich, savory, highly aromatic broth … and this is your dinner.
The Merriam-Webster official definition of “cacciatore,” (if you’re a word geek like me …) is “cooked with tomatoes and herbs and sometimes wine.”
I like to serve it with rice or noodles … or all by itself … a grand meal fit for a king or queen.
Add salad and bread, and dinner is served.
By the way, my Lodge cast iron Dutch oven is my new best friend … LOVE cooking with it.
Easy Chicken Cacciatore Recipe
- 2 Tbsp bacon fat or olive oil
- 1 large onion, chopped
- 1 Tbsp garlic, finely chopped
- 1 cup sweet bell pepper, yellow or orange (about 1 cup chopped)
- 1-1/2 pounds chicken thighs, bone and skin on
- 1-1/2 pounds chicken legs, bone and skin on
- 1/2 tsp salt, more to taste
- freshly ground black pepper to taste
- 1 tsp dry thyme
- 1 tsp dry basil
- 1 tsp dry rosemary
- 2 tsp paprika
- 1 14.5 ounce can petite diced tomatoes, slightly drained
- 1/2 cup chicken or beef broth (I used beef)
- 1/2 cup white or red wine (I used Pinot Grigio)
- 2 large cremini mushrooms, thickly sliced
- Heat bacon fat or olive oil in Dutch oven on medium heat. Add onion, garlic, and bell pepper and cook about 5 minutes.
- Add thyme, rosemary, basil, paprika and blend.
- Position chicken in the pan where it touches the bottom and add salt and black pepper. Cover and cook 5 minutes, then turn and cook 5 minutes on the other side.
- Add tomatoes, broth, wine, and mushrooms and stir gently. Cover and simmer for 1 hour on low/medium heat, making sure chicken stays immersed in liquid.
- Serve with rice or pasta. You can leave chicken on the bone to serve, or you can remove chicken and skin before serving (especially if you have kids – may be easier for them and less messy).