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Chicken Cacciatore

Chicken cacciatore recipe from LifeSource

Chicken Cacciatore

 This recipe is for an oven-baked chicken cacciatore served over pasta, suitable for 4-6 servings. It starts with 1.5 to 2 pounds of bone-in chicken thighs or drumsticks seasoned with salt and pepper. The chicken is browned in olive oil in a large Dutch oven, then set aside. In the same pot, onions are sweated, followed by the addition of garlic, mushrooms, bell peppers, and carrots, cooked for five minutes. The dish is flavored with a mix of tomatoes, red wine or broth, chicken broth, garlic-stuffed olives, capers, balsamic vinegar, Italian seasoning, and thyme. The browned chicken is nestled back into this mixture, brought to a low boil, covered, and then baked in a preheated oven at 350°F for one hour. It is then uncovered and cooked for an additional half-hour. The final dish is served over hot, cooked pasta, garnished with fresh parsley and Parmesan cheese.

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Chicken Cacciatore



  • 1 ½ to 2 lbs bone in thighs or drumsticks
  • Salt and pepper to taste
  • Olive oil, for sauteing
  • 1 yellow onion, chopped
  • 4 cloves garlic, chopped
  • ½ lb crimini mushrooms, sliced
  • 2 red bell peppers, seeded and chopped
  • 2 carrots, peeled and grated
  • 1 (28 oz) can tomatoes, including juices
  • 1 cup dry red wine (or broth)
  • 1 cup chicken broth
  • 1 cup garlic stuffed olives, rough chopped
  • 1 Tbsp capers, chopped
  • 1 Tbsp balsamic vinegar
  • 1 tsp Italian seasoning
  • ½ tsp dry thyme
  • Hot, cooked pasta
  • Fresh parsley, for serving
  • Parmesan cheese



  1. Preheat the oven to 350°F. Generously season the chicken with salt and pepper.
  2. In a large oven safe dutch oven, heat the olive oil over medium high heat. Brown chicken for four minutes each side. Set aside. 
  3. In the same pot, add onion. Sweat for three minutes, or until softened. Add garlic and cook for an additional minute, or until fragrant. Add mushrooms, bell peppers, and carrots. Cook for another five minutes.
  4. Add tomatoes, red wine, olives, capers, balsamic vinegar, Italian seasoning, and thyme. Stir, and nestle in browned chicken pieces. Bring to a low boil and cover. Place in the preheated oven and cook for one hour. Uncover and cook for an additional half hour.
  5. Serve over cooked pasta with fresh parsley and parmesan cheese.


Serves 4-6


Click to see more great ‘kitchen-tested’ recipes from LifeSource Natural Foods

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