Chicken cacciatore is a delicious Italian chicken dish that is full of flavor But to get the most out of this recipe, it’s important to cook it for the right amount of time In this article, I’ll explain exactly how long you should cook chicken cacciatore to get perfectly tender chicken and an incredible sauce.
What is Chicken Cacciatore?
Cacciatore means “hunter” in Italian, and chicken cacciatore is a classic rustic Italian dish typically made with chicken thighs or legs braised in a tomato-based sauce. The sauce usually contains aromatic vegetables like onions, carrots, celery, and bell peppers. Herbs like oregano, basil, parsley, and thyme are also commonly used. Some recipes also include mushrooms, olives, capers, and wine.
It’s a simple yet extremely flavorful one-pot meal. The chicken browns first to develop flavor, then simmers gently in the sauce so it can become fall-off-the-bone tender. The result is juicy, braised chicken infused with the delicious flavors of the sauce. It’s pure comfort food at its finest!
How Long Does Chicken Cacciatore Need to Cook?
Most chicken cacciatore recipes recommend cooking it for 45 minutes to 1 hour covered, then another 15-20 minutes uncovered. But cooking time can vary quite a bit depending on a few factors:
Type of Chicken Used
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Chicken thighs and legs take longer to become tender than breasts. Bone-in thighs/legs take the longest – usually around 1 hour 15 minutes to 1 hour 30 minutes.
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Boneless skinless breasts cook much faster, usually in 30-45 minutes.
Amount of Chicken
- The more chicken you add to the pot, the longer it will take to cook since it takes time for the heat to fully penetrate all pieces. For a very full pot, extend cooking time by 15-20 minutes.
Cooking Method
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Oven temperature and stove heat settings impact total cooking time. Lower oven temps (300°F vs 350°F) and less vigorous stove heat will increase cooking time.
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Using a Dutch oven with a tighter fitting lid will create more moisture and heat vs a skillet with a loose lid.
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Slow cookers and pressure cookers can reduce cooking time substantially compared to oven or stovetop.
Ingredients in Sauce
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More watery ingredients like wine, broth, diced tomatoes will cook faster vs thicker crushed/pureed tomatoes.
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More veggies and mushrooms means more time needed.
So as you can see, cooking time can range quite a bit from 30 minutes up to 1 hour 30 minutes depending on all the factors listed above.
How to Tell When Chicken Cacciatore is Done
Because so many factors impact total cooking time, the best way to know when your cacciatore is done is to:
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Check the chicken pieces for doneness – Piercing the thickest part with a knife should reveal no pink in the center when chicken is done. Juices should run clear. Thighs and legs will be very tender when fully cooked.
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Check that vegetables are fork tender – Peppers, onions, and mushrooms should all be softened but not mushy.
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Check sauce for flavor development – The sauce should look thickened and glossy, coating the back of a spoon. It will taste rich, complex, and well blended.
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Do a final taste test – Sample a piece of chicken + veggies + sauce and make sure you’ve achieved the intensity of flavor and tenderness you desire. Add extra salt, pepper, herbs, etc to adjust.
Tips for the Best Chicken Cacciatore
Follow these tips for flawlessly flavorful chicken cacciatore every time:
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Use bone-in chicken thighs or drumsticks – They have the best flavor and will be fall-off-the-bone tender. Skin-on adds even more flavor.
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Don’t overcrowd the pan – Cook in batches if needed to properly brown the chicken pieces.
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Sauté vegetables first – Cooking them briefly before adding tomatoes deepens their flavor.
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Simmer slowly – Low and slow allows time for flavors to develop and chicken to become tender.
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Use a flavorful tomato base – Crushed tomatoes offer richer flavor than diced. Add tomato paste for extra depth.
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Include umami boosters – Mushrooms, wine, anchovies, and dried porcini mushrooms enhance savoriness.
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Season generously – Don’t skimp on herbs, garlic, salt, and pepper. Let seasoning develop during simmering.
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Finish with fresh herbs – Stir in parsley, basil, or oregano at the end for a pop of color and brightness.
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Serve with pasta – Soak up the delicious sauce with egg noodles, linguine, or your favorite shape. Grated parmesan on top never hurts!
Chicken cacciatore is an Italian comfort food classic for good reason. When made right, it delivers incredibly moist, tender chicken blanketed in a rich, full-flavored tomato sauce. Allowing it to simmer gently for at least 45-60 minutes develops the most flavor and texture. But monitor doneness carefully as cooking time can vary. Use visual and taste checks to determine when your cacciatore is ready, adjusting seasonings as needed at the end. Follow these tips and your chicken cacciatore will deliver maximum comfort and flavor every time.
How To Make Chicken Cacciatore
- Chicken Thighs: Bone in, skin-on chicken thighs are the ultimate choice for cacciatore. Dark meat stays juicy and tender even after a long simmer, and the crispy skin adds texture to the dish. Bonus: They’re also forgiving and hard to overcook!
- Aromatics: These veggies are the flavor backbone of the dish. The onion softens and mellows as it cooks, adding a hint of sweetness that balances the sauce. Bell peppers add a subtle crunch that softens slightly as it simmers, while mushrooms provide an earthy and meaty depth that makes the dish feel hearty. Finally, garlic delivers a sharp flavor that ties everything together.
- Fresh Rosemary: Rosemary gives the sauce a woodsy, aromatic boost that makes this dish so comforting.
- Italian Seasoning: This dried seasoning is a one-stop shop for all the classic herbs (oregano, basil, thyme and more), making it super efficient.
- Tomato Paste: Tomato paste is the secret to achieving a rich, concentrated flavor in this dish. The paste also adds thickness to the sauce, helping it cling to the chicken and vegetables. Its a small ingredient that makes a big impact.
- Crushed Tomatoes: The heart of the sauce, crushed tomatoes give cacciatore its signature body and deep tomato flavor. I recommend using high-quality canned tomatoes.
- White Wine: A splash of dry white wine brings a bright acidity that cuts through the richness of the sauce and enhances all of the other flavors. If you prefer a deeper, bolder flavor, you can swap in a dry red wine instead.
- Sun-Dried Tomatoes: These pack a major punch, adding sweet and tangy vibes. In my book, sun-dried tomatoes are an absolute must-have for your pantry.
- Capers: Capers have a signature briny flavor that enhances the sauce. Feel free to substitute olives if you are not a fan of capers.
- Basil: Fresh basil gives the sauce a slightly sweet, bright, and herby finish.
- Parsley: A sprinkle of parsley at the end adds a fresh touch that makes everything come together.
With a paper towel, pat the chicken thighs dry and season them with 1 1/2 tsp. salt. Add oil and heat a large skillet over medium-high heat. Add half of the thighs, skin side down, to crisp up. Dont rush it—let them sear until the skin is golden and crispy; it should take 8 to 10 minutes, then flip them and continue to cook, about 3 minutes. Once the bottom is browned, transfer to a plate. Repeat with the remaining chicken thighs.
In the same skillet, toss in your aromatics: onion, bell pepper, mushrooms, and salt. Sauté until they’ve softened and are starting to get a little color, about 7 minutes. Add in the garlic, rosemary and Italian seasoning, and continue to cook, letting everything get super fragrant. Now stir in the tomato paste. Let it cook for about a minute until it starts to caramelize. Next, add the tomatoes, white wine, sun-dried tomatoes, capers, and basil.
Bring the sauce up to simmer and nestle the chicken thighs back into the skillet, skin side up, allowing the sauce to simmer and cook the chicken for another 25 to 30 minutes.
To serve, spoon some sauce over the top of the chicken and sprinkle with chopped parsley.
The full list of ingredients and instructions can be found in the recipe below.
- Brown the chicken: To develop a deeper flavor, take the time to brown the chicken skin before simmering. This renders most of the fat from the skin and adds a richer layer to the sauce.
- Simmer low and slow: For the most tender chicken, let it gently simmer in the sauce. This allows the flavors to meld together and the chicken to absorb all the flavors we created.
- Balance the acidity: If the sauce tastes too acidic from the tomatoes, add a small pinch of sugar. This will help round out the flavors and create a perfectly balanced sauce.
What To Serve With Chicken Cacciatore
Chicken cacciatore is a classic rich Italian dish, and so it goes without saying that you need something to soak up that beautiful sauce. Try our garlic bread or easy focaccia bread on the side, or spoon the chicken over creamy mashed potatoes or polenta for the perfect sauce-vessel. In my. book, rich dishes need green sides. Our Caesar salad is a classic for a reason, and our caramelized Brussels sprouts will convince any veggie hater to reconsider. Both offer a lighter, but still flavorful, splash of bright green against the hearty meal.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- 3 lb. bone-in, skin-on chicken thighs (about 8)
- Kosher salt
- 1 tsp. extra-virgin olive oil
- 1 yellow onion, finely chopped
- 1 red bell pepper, seeds and ribs removed, finely chopped
- 8 oz. bella mushrooms, thinly sliced
- 5 garlic cloves, finely chopped
- 1 tsp. chopped fresh rosemary
- 1 tsp. Italian seasoning
- 1 Tbsp. tomato paste
- 1 (14-oz.) can whole tomatoes, crushed with your hands, juice reserved
- 1/2 cup dry white wine
- 1/3 cup sun-dried tomatoes, chopped
- 1/4 cup chopped fresh basil
- 3 Tbsp. drained capers
- Chopped fresh parsley, for serving
- Polenta or mashed potatoes, for serving
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- Step 1 Pat chicken dry; season with 1 1/2 tsp. salt. In a large skillet over medium-high heat, heat oil. Arrange chicken in skillet skin side down and cook, undisturbed, until skin is crispy and golden brown, 8 to 10 minutes. Turn chicken and cook until other side is lightly browned, about 3 minutes. Transfer to a plate skin side up. Repeat with remaining chicken.
- Step 2 Reduce heat to medium. Add onion, bell pepper, and mushrooms; season with 1/2 tsp. salt. Cook, stirring occasionally, until vegetables are softened, about 7 minutes. Add garlic, rosemary, and Italian seasoning and cook, stirring, until garlic is fragrant, about 1 minute more. Add tomato paste and cook, stirring frequently, until tomato paste darkens, about 1 minute. Add crushed tomatoes and their juice to pan and stir to combine. Add wine, sun-dried tomatoes, basil, and capers and stir to combine.
- Step 3 Bring to a simmer, then reduce heat to medium-low. Return chicken to skillet skin side up in a single layer. Simmer, uncovered, until chicken is cooked through and sauce is thickened, 25 to 30 minutes.
- Step 4 Divide polenta among plates. Top with chicken, then spoon sauce over chicken. Sprinkle with parsley.
How to Make Chicken Cacciatore – The Mediterranean Dish
FAQ
How long do you cook chicken cacciatore for?
Bring the tomatoes to a simmer and add the bay leaves and thyme. Finish: Arrange the chicken pieces in a single layer in the tomato and pour any juices into the sauce as well. Keep the heat low and simmer until the chicken is cooked through, 30-35 minutes. Shut off the heat and let the chicken rest a few minutes.
How long does chicken take time to cook?
Grill or barbecue (breast, 7-10 mins; cubes or strips, 5-7 mins; drumsticks and thighs, 25-30 mins; wings, 40 mins). Stir-fry (cubes or strips, 5-7 mins).
Can you make chicken cacciatore ahead of time without?
To Make Ahead: Chicken Cacciatore can be prepared a day ahead, as the taste and flavors get stronger, and taste even better. We prepared it on Saturday afternoon, refrigerate overnight and reheated it to share on Sunday for lunch.