Step 4: Add Tomato Paste
Add the tomato paste to the pan and stir it into the vegetables.
Cook it for 1 to 2 minutes. This step helps remove the raw tomato taste and gives the sauce a deeper flavor.
The tomato paste will become darker and slightly thicker as it cooks.
Step 5: Build the Sauce
Pour in the red wine if using. Stir well and let it simmer for 2 minutes so the alcohol cooks off and the flavor blends into the vegetables.
If you do not want to use wine, use extra chicken broth instead.
Add the crushed tomatoes, diced tomatoes, and chicken broth. Stir everything together.
Season the sauce with oregano, basil, thyme, red pepper flakes, salt, and black pepper.
Let the sauce simmer for 5 minutes before adding the chicken back.
Step 6: Return the Chicken to the Pan
Place the browned chicken pieces back into the sauce.
Spoon some of the sauce over the top of the chicken. The chicken should sit partly in the sauce but not be completely buried.
Reduce the heat to low, cover the pan, and let the dish simmer gently for 35 to 45 minutes.
During this time, the chicken will finish cooking and absorb the flavor of the sauce.
Step 7: Simmer Until Tender
Check the chicken after about 35 minutes. It should be tender and fully cooked.
If the sauce looks too thin, remove the lid and simmer for another 10 minutes. This allows the sauce to thicken and become richer.
If the sauce becomes too thick, add a small splash of chicken broth.
The finished sauce should be thick enough to coat the chicken but still soft and spoonable.
Step 8: Add Olives and Fresh Herbs
If you are using olives, add them during the last 5 minutes of cooking.
Olives give the dish a salty, briny flavor that balances the sweetness of the tomatoes and peppers.
Turn off the heat and sprinkle fresh parsley over the top.
You can also add fresh basil for a brighter Italian flavor.
Step 9: Serve the Chicken Cacciatore
Serve Italian Chicken Cacciatore hot with plenty of sauce.
It goes beautifully with pasta, rice, mashed potatoes, polenta, roasted potatoes, or crusty bread.
For a classic meal, serve it over spaghetti or alongside creamy polenta. The sauce is rich and flavorful, so you will want something to soak it up.
Tips for the Best Chicken Cacciatore
Use bone-in chicken for the best flavor. Boneless chicken works, but it can dry out more easily.
Brown the chicken first. This step adds deep flavor to the final dish.
Do not rush the sauce. Slow simmering helps the tomatoes, vegetables, herbs, and chicken blend together.
Use wine if you like a richer sauce. Red wine adds depth, but chicken broth is a good substitute.
Let the sauce thicken uncovered at the end if needed. This gives the dish a better texture.
Taste before serving. Tomatoes can vary in acidity, so adjust with a little salt, pepper, or even a pinch of sugar if the sauce tastes too sharp.
Easy Variations
For a spicy version, add extra red pepper flakes or sliced chili.
For a more rustic version, add carrots, celery, or pearl onions.
For a lighter version, use skinless chicken thighs.
For a Mediterranean-style version, add capers, olives, and fresh basil.
For a richer version, add a small pat of butter at the end to smooth the sauce.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Chicken Cacciatore often tastes even better the next day because the flavors have more time to develop.
To reheat, warm it gently in a pan over low heat. Add a splash of broth or water if the sauce has become too thick.
You can also freeze it for up to 2 months. Thaw in the refrigerator overnight before reheating.
Final Thoughts
Italian Chicken Cacciatore is a beautiful example of simple ingredients becoming something deeply flavorful. With browned chicken, sweet peppers, garlic, tomatoes, herbs, and a slow simmer, this dish becomes rich, hearty, and comforting.
It is easy enough for a weeknight dinner but special enough for guests. Serve it with pasta, bread, rice, or potatoes, and enjoy a classic Italian-style meal full of warmth and rustic flavor.
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