Recipes › Main Course › Baked Chicken Cacciatore Recipe

Baked Chicken Cacciatore Recipe

Recipe by Pedro M. A. Neves

Baked Chicken Cacciatore is a rustic Italian braise featuring bone-in chicken thighs simmered in a rich tomato sauce with bell peppers, onions, olives, and capers. This one-pan oven-baked version captures the authentic flavors of the Tuscan countryside while requiring minimal stovetop attention. The low-and-slow baking ensures tender, fall-off-the-bone chicken infused with the aromatic tomato and herb sauce.

Ingredients

• 1.4 kg (3 lb) bone-in, skin-on chicken thighs (6-8 pieces)
• 30 ml (2 tbsp) extra-virgin olive oil
• 1 large yellow onion, sliced into thick rings
• 1 red bell pepper, cut into 2 cm (¾ inch) chunks
• 1 yellow bell pepper, cut into 2 cm (¾ inch) chunks
• 120 g (4 oz) mushrooms, halved
• 400 g (14 oz) canned San Marzano tomatoes, crushed by hand
• 120 ml (½ cup) dry white wine
• 80 g (⅓ cup) pitted green olives
• 30 g (3 tbsp) capers, rinsed and drained
• 4 cloves garlic, minced
• 2 tsp dried oregano
• 1 tsp dried rosemary
• ½ tsp red pepper flakes
• Salt and freshly ground black pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Pat the chicken thighs dry with paper towels and season generously on both sides with salt, black pepper, and half the dried oregano. Set aside.

2. Heat olive oil in a large ovenproof Dutch oven or heavy baking dish (at least 3 liters / 12 inches diameter) over medium-high heat. Working in batches if needed, sear the chicken skin-side down for 4-5 minutes until golden brown, then flip and sear the other side for 3 minutes. Transfer chicken to a plate.

3. In the same pot, sauté the sliced onion over medium heat for 3 minutes until softened and translucent. Add minced garlic and cook for 1 minute until fragrant.

4. Add the bell pepper chunks and mushrooms to the pot and cook for 3-4 minutes, stirring occasionally, until slightly softened.

5. Pour the crushed tomatoes and white wine into the pot, scraping up any browned bits from the bottom with a wooden spoon. Stir in the remaining oregano, rosemary, capers, olives, and red pepper flakes. Season lightly with salt and pepper (the capers and olives are already salty).

6. Nestle the seared chicken thighs skin-side up into the sauce, ensuring they are partially submerged but skin remains exposed.

7. Cover the pot with a lid or aluminum foil and transfer to a preheated 180°C (350°F) oven. Bake for 35-40 minutes until the chicken is cooked through (internal temperature 74°C / 165°F at the thickest part) and the sauce has thickened slightly.

8. Remove the lid from the pot and check that the chicken is tender and the sauce coats the back of a spoon. If the sauce is too thin, return uncovered to the oven for an additional 5-10 minutes.

9. Taste the sauce and adjust seasoning with additional salt and pepper as needed. Garnish with fresh basil leaves just before serving.

Substitutions

• Chicken breasts: Use 1.2 kg (2.5 lb) of bone-in chicken breasts, though cooking time may reduce to 40-45 minutes; check internal temperature carefully.
• Canned tomatoes: Substitute 500 ml (2 cups) of fresh tomato passata or 6 fresh large tomatoes, peeled and crushed, for a more seasonal variation.
• White wine: Replace with 120 ml (½ cup) chicken broth and 15 ml (1 tbsp) white vinegar for an alcohol-free version with similar acidity.
• Olives and capers: Omit both and add 100 g (3.5 oz) sun-dried tomatoes and 2 anchovy fillets (optional) for a different but equally authentic flavor profile.

Tips

• Do not skip the initial searing step; browning the chicken develops deep flavor through the Maillard reaction and creates a protective crust that keeps the meat moist during baking.
• For maximum tenderness, allow the baked cacciatore to rest in the pot for 5 minutes after removing from the oven before plating; this redistributes the juices through the meat.
• Serve alongside crusty bread, polenta, or egg pasta to soak up the delicious sauce, which is an essential part of the dish.
• This recipe reheats beautifully; store covered in the refrigerator for up to 3 days and gently rewarm in a 160°C (320°F) oven for 20-25 minutes with a splash of water added.

Cacciatore, meaning 'hunter's style,' originated in rural Tuscany and Lazio regions as a hearty dish using game and foraged ingredients. The name reflects the humble origin of the dish, likely created by hunters using available proteins and preserved vegetables, and it has since become a beloved classic throughout Italy and Italian-American cuisine.

You might also like

Baked Chicken Meatballs Recipe

35 min · Main Course

Baked Chicken Piccata Recipe

40 min · Main Course

High-Protein

Baked Cod With Tomatoes Recipe

40 min · Main Course

Baked Eggplant Parmesan Recipe

70 min · Main Course