If you’re craving a rustic, heartwarming dinner, this Chicken Cacciatore with Red Peppers Recipe is just what you need. It’s one of those dishes that fills your kitchen with incredible aromas and wraps your taste buds in a cozy, savory hug. Whether you’re cooking for family or friends, this recipe delivers that perfect balance of tender chicken, sweet red peppers, and rich tomato sauce that will have everyone asking for seconds.
Why You’ll Love This Recipe
- Deep, Authentic Flavor: The slow oven cooking lets the herbs and veggies meld perfectly with the chicken.
- Simple Ingredients: You don’t need fancy stuff—just fresh basics you can find in any market.
- Versatile and Family-Friendly: It’s perfect comfort food your whole family will gobble up.
- Hands-Off Oven Cooking: After browning, you just let it roast, so dinner makes itself while you relax.
Ingredients You’ll Need
The magic of this Chicken Cacciatore with Red Peppers Recipe comes down to the bright, fresh vegetables paired with tender, bone-in chicken. Picking good-quality chicken and ripe red bell peppers will make all the difference in the final flavor.
- Bone-in, skin-on chicken legs, thighs, and drumsticks: These cuts stay juicy and develop incredible flavor when braised slowly.
- Kosher salt and freshly ground black pepper: Simple seasoning but essential for enhancing every bite.
- Extra-virgin olive oil: Adds richness and helps brown the chicken beautifully.
- Yellow onion: Thinly sliced for a sweet, soft base for the sauce.
- Red bell pepper: Thin slices bring color, sweetness, and a subtle crunch after cooking.
- Garlic cloves: Thin slicing garlic releases the perfect amount of aromatic punch.
- Dry white wine: Adds acidity and subtle depth; if you don’t drink wine, a light chicken broth works too.
- Peeled whole tomatoes (canned): Crushing them by hand gives a rustic texture you’ll love.
- Fresh herbs (rosemary, sage, or thyme): Using any of these brings that classic Italian herbal warmth.
- Bay leaf: A must for grounding the sauce with subtle earthiness.
- Minced fresh parsley (optional): Adds a fresh pop of color and mild herbaceous bite when finished.
Variations
I love how adaptable this recipe is. When you make this Chicken Cacciatore with Red Peppers Recipe, feel free to switch things up to match your mood or pantry. A few tweaks can totally transform the dish while keeping that comforting vibe.
- Use Different Herbs: Sometimes I swap rosemary for fresh oregano or basil—it freshens things up beautifully.
- Spicy Kick: Add a pinch of red pepper flakes when cooking the onions and peppers if you’re after a little heat.
- Substitute Wine: If you prefer no alcohol, chicken broth or even a splash of apple cider vinegar can add brightness.
- Vegetable Add-ins: Mushrooms or olives stirred in at the end boost texture and flavor complexity.
- Use Boneless Chicken: For quicker cooking, boneless thighs can work, but you’ll lose some juiciness and flavor depth.
How to Make Chicken Cacciatore with Red Peppers Recipe
Step 1: Season and Brown Your Chicken
You want to start by seasoning the chicken generously with salt and pepper all over—it’s key for flavoring the meat deeply. Heat your olive oil in a Dutch oven or large pan until shimmering but not smoking. Brown the chicken pieces in batches so they sear nicely on each side—about 6 minutes per side. Don’t rush this part; those browned bits add so much taste to the sauce later. Once browned, set the chicken aside on a platter.
Step 2: Cook the Aromatics
Next up, toss in the sliced onion, red bell pepper, and garlic into that same pot. Scrape up the delicious browned bits left from the chicken—they’re pure flavor gold. Cook the veggies while stirring regularly for about 8 minutes until they soften and the mixture smells heavenly. This step builds the foundation of your sauce, so don’t skip it!
Step 3: Add the Wine and Tomatoes
Pour in the white wine and bring everything to a simmer—it’ll reduce a bit and add bright notes. Then add the crushed canned tomatoes and half the reserved tomato juice for a rustic sauce texture. Toss in your fresh herb sprigs and bay leaf and season with salt and pepper again. Give it all a gentle stir to combine. You’ll already start smelling a ton of complexity here.
Step 4: Return Chicken to the Sauce and Bake
Carefully nestle the browned chicken pieces back into the pot, spooning some sauce and veggies over the top. The chicken will braise in the sauce, absorbing flavors while staying tender and juicy. Transfer the whole pot to a preheated 350°F (180°C) oven, uncovered, and cook for about 30 minutes. The sauce will thicken and the chicken should reach an internal temp of 165°F — juicy and cooked through! Once done, discard herb sprigs and bay leaf.
Pro Tips for Making Chicken Cacciatore with Red Peppers Recipe
- Brown the Chicken Well: I found the sauce tastes so much richer when the chicken is properly caramelized—and it helps the skin stay crispier.
- Don’t Skip Scraping the Pot: Those browned bits stuck to the pan add amazing umami; use a wooden spoon to gently scrape them when cooking onions and peppers.
- Hand Crush Your Tomatoes: This technique gives a rustic feel and prevents the sauce from being too smooth or watery.
- Use the Oven, Not Simmer Stove-Top: The steady heat of the oven cooks evenly and allows flavors to marry without constant babysitting.
How to Serve Chicken Cacciatore with Red Peppers Recipe
Garnishes
I usually sprinkle a handful of freshly minced flat-leaf parsley right before serving—it adds a fresh herbal brightness that contrasts perfectly with the rich sauce. Sometimes, I’ll shred a little Parmigiano-Reggiano cheese on top for an extra indulgent touch.
Side Dishes
This dish pairs wonderfully with creamy polenta, garlic mashed potatoes, or even a simple buttered pasta to soak up every bit of that lush sauce. A crisp green salad rounds out the meal nicely without feeling too heavy.
Creative Ways to Present
For special family dinners, I’ve served Chicken Cacciatore over a bed of soft risotto with a drizzle of herb olive oil on top. Another fun idea is to portion it into individual shallow bowls garnished with fresh herbs and thinly sliced bell peppers for a restaurant-worthy look.
Make Ahead and Storage
Storing Leftovers
After cooling, transfer leftovers to an airtight container and refrigerate for up to 3-4 days. I’ve found the flavors actually deepen overnight, making the second-day meal just as good—if not better!
Freezing
I usually freeze Chicken Cacciatore in portions using freezer-safe bags or containers. When frozen properly, it keeps well for up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
To reheat, warm it gently on the stove over low heat, covered, stirring occasionally. This keeps the chicken tender and the sauce luscious. Microwaving works, but I prefer the stovetop for better texture and flavor preservation.
FAQs
-
Can I use boneless chicken for this recipe?
Yes, boneless chicken thighs can be used for a quicker cook time. However, bone-in pieces add extra flavor and stay juicier during braising, so I recommend them if you have time.
-
What can I substitute for white wine?
If you prefer not to use wine, a dry white grape juice diluted with a splash of vinegar or just good-quality chicken broth works well to maintain acidity in the sauce.
-
Can I make this recipe in a slow cooker?
Absolutely! Brown the chicken first for best flavor, then transfer all ingredients to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours, until chicken is tender.
-
How do I prevent the chicken skin from getting soggy?
To keep skin crispier, brown chicken well on all sides before baking, and avoid stirring it after it’s in the sauce—just nestle it and let it cook undisturbed.
-
Is this recipe gluten-free?
Yes! All ingredients are naturally gluten-free, so it’s a safe and delicious option for gluten-sensitive eaters.
Final Thoughts
Honestly, this Chicken Cacciatore with Red Peppers Recipe has become one of my go-to comfort dishes. It’s straightforward enough that you can make it on a weeknight but special enough to share with guests. The combination of tender chicken, sweet peppers, and savory tomato sauce feels like a warm hug from an old friend. Give it a try—once you taste how everything melds together, I’m pretty sure this will find a permanent spot on your dinner rotation.
Print
Chicken Cacciatore with Red Peppers Recipe
- Prep Time: 15 mins
- Cook Time: 60 mins
- Total Time: 75 mins
- Yield: 4 to 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
Chicken Cacciatore is a classic Italian dish featuring bone-in, skin-on chicken pieces simmered in a rich tomato and red pepper sauce with aromatic garlic, onions, and herbs. This hearty, comforting stew is oven-braised to tender perfection, blending savory chicken with bright flavors of white wine, fresh herbs, and sweet bell peppers. It’s perfect served over pasta, polenta, or crusty bread.
Ingredients
Chicken
- 3 to 4 pounds (1.4 to 1.8 kg) bone-in, skin-on chicken legs, thighs and drumsticks split
- Kosher salt and freshly ground black pepper, to taste
- 3 tablespoons (45 ml) extra-virgin olive oil
Vegetables and Aromatics
- 1 medium (8-ounce; 225 g) yellow onion, thinly sliced
- 1 large (8-ounce; 225 g) red bell pepper, stemmed, seeded, and thinly sliced
- 5 medium cloves garlic, thinly sliced
Liquids and Herbs
- 3/4 cup (175 ml) dry white wine
- 1 (28-ounce; 795 g) can peeled whole tomatoes, drained and crushed by hand
- 1/2 cup (120 ml) reserved tomato juices from the can
- 2 sprigs fresh rosemary, sage, or thyme
- 1 bay leaf
Garnish
- Minced flat-leaf parsley (optional)
Instructions
- Preheat and Season: Preheat your oven to 350°F (180°C). Generously season the chicken pieces all over with kosher salt and freshly ground black pepper to enhance their flavor.
- Brown the Chicken: Heat the extra-virgin olive oil in a Dutch oven or a large, straight-sided sauté pan over medium-high heat until shimmering. Working in batches to avoid overcrowding, add the chicken pieces and cook, turning occasionally, until they are browned on all sides, approximately 6 minutes per side. Transfer browned chicken to a platter and set aside.
- Sauté Vegetables: In the same pan, add the sliced yellow onion, red bell pepper, and garlic. Cook while stirring and scraping up any browned bits from the chicken, until the vegetables soften and become aromatic, about 8 minutes.
- Deglaze and Add Tomatoes: Pour in the dry white wine and bring it to a simmer, allowing the alcohol to cook off and flavors to concentrate. Stir in the hand-crushed whole tomatoes along with the reserved tomato juices. Add your choice of fresh herb sprigs (rosemary, sage, or thyme) and the bay leaf. Bring the mixture back up to a simmer and season with salt and freshly ground black pepper to taste.
- Combine Chicken and Braise: Nestle the browned chicken pieces and any accumulated juices back into the tomato and vegetable mixture. Ensure the chicken is partially submerged in the sauce.
- Oven Cook: Transfer the Dutch oven or pan uncovered to the preheated oven. Cook until the chicken is fully cooked through, tender, and the sauce has slightly reduced and thickened, about 30 minutes.
- Finish and Serve: Remove the herb sprigs and bay leaf. Plate the chicken with the sauce and vegetables, and garnish with minced flat-leaf parsley if desired. Serve immediately, ideally with pasta, polenta, or crusty bread.
Notes
- For extra depth of flavor, you can add sliced mushrooms along with the onions and peppers.
- If you prefer a thicker sauce, simmer the tomato mixture on the stovetop before baking to reduce it further.
- White wine can be substituted with dry vermouth or chicken broth in a pinch.
- Bone-in chicken pieces ensure juicy, flavorful meat but can be substituted with boneless thighs if preferred, although cooking time may vary.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
Nutrition
- Serving Size: 1 serving (approx. 180-200g chicken with sauce)
- Calories: 450
- Sugar: 7g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 130mg
