Chicken Cacciatore
Bone-in chicken braised slowly with tomatoes, peppers, onion and herbs until the sauce turns rich and the meat falls off the bone. A one-pot Italian dinner that suits rice, bread or pasta.
Published 29 Sep 2026
Ingredients
Equipment: Large deep skillet or Dutch oven with a lid, tongs, chopping board, sharp knife, meat thermometer (optional)
Method
Pat the chicken very dry with paper towels and season all over with the salt and black pepper. Dry skin browns better.
Heat the olive oil in a large deep skillet over medium-high heat. Add the chicken skin-side down in a single layer, working in two batches if needed.
Sear without moving for 6 to 7 minutes until the skin is deep golden and releases easily, then turn and brown the other side for 3 minutes. Move the chicken to a plate and pour off all but 2 tablespoons of fat.
Lower the heat to medium. Add the onion and both capsicums and cook, stirring, for 5 minutes until softened and lightly coloured at the edges.
Add the mushrooms and cook for 4 minutes until they release their water and start to brown. Stir in the garlic and chilli flakes for 30 seconds until fragrant.
Stir in the tomato paste and cook for 1 minute, then pour in the stock and scrape up the browned bits from the base of the pan.
Add the chopped tomatoes, oregano, thyme and bay leaf. Stir and bring to a gentle simmer.
Return the chicken to the pan, skin-side up, nestling it into the sauce but keeping the skin above the liquid. Cover with the lid slightly ajar and simmer on low heat for 30 minutes.
Uncover, add the olives and simmer for 10 more minutes until the sauce thickens and coats a spoon. The chicken should reach 74°C at the thickest part, with juices running clear and meat pulling easily from the bone.
Remove the bay leaf and stir in the vinegar. Taste and adjust salt. Scatter with parsley and serve hot.
Cooking tips
- Keep the chicken skin above the sauce while braising so it stays browned rather than turning soft and pale.
- Use thighs and drumsticks; they stay juicy through the long simmer, unlike breast meat, which can dry out.
- If the sauce is too thin at the end, simmer it uncovered for a few more minutes. If it is too thick, add a splash of water.
- A small splash of vinegar or lemon at the end brightens the tomato flavour.
Substitutions
- Use fresh tomatoes, about 500 g chopped, in place of canned; add 10 minutes to the simmer.
- Swap the olives for capers, or leave them out if you prefer.
- Replace the stock with 1/2 cup dry white wine if you use it, simmering it for 2 minutes before adding tomatoes.
- Use dried mixed Italian herbs if you do not have separate oregano and thyme.
Serve with
"Serve over soft polenta, buttered rice or short pasta such as penne, with crusty bread for mopping up the sauce. A simple green salad with lemon dressing goes well alongside."
Storage
Cool within 2 hours and refrigerate in an airtight container for up to 3 days, or freeze for up to 2 months.
Reheating
Warm gently in a covered pan over low heat with a splash of water for 10 to 15 minutes until steaming hot throughout (74°C). Thaw frozen portions overnight in the fridge first.
Nutrition per serving, estimated
Estimated from the ingredient list. Values vary with brands and portion size.
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