Chicken Cacciatore – Tender and Juicy, Every Single Time

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Welcome back to the kitchen, friends! Today we’re making a crispy-skin braised chicken Cacciatore—a simple, flexible, and flavourful weeknight dinner that you can customise however you like. Using chicken leg-thigh quarters, fresh vegetables, mushrooms, bell peppers, garlic, onions, tomatoes, and a splash of white wine, this dish comes together in one pan and finishes in the oven for perfectly moist, tender chicken with crispy skin.

What makes this recipe special is its versatility. Over the last few months, I’ve shared this dish with sausage and shrimp, showing how you can transform the same basic ingredient list into multiple meals. Add your favorite herbs, olives, or hot peppers to make it your own—there’s no wrong way to make Cacciatore!

✅ In this video, you’ll learn:
How to make crispy-skinned braised chicken in the oven
Tips for sautéing vegetables to build rich flavou
How to deglaze with wine or chicken stock for a delicious sauce
Simple tricks to customize your chicken Cacciatore
Serving suggestions: over polenta, rice, grits, or with cheese

Whether you’re looking for a family-friendly dinner, a weeknight meal, or a flexible Italian-inspired recipe, this chicken Cacciatore is approachable, flavourful, and satisfying. Don’t forget to like, subscribe, and hit the bell to catch more easy and creative recipes from the kitchen!

Chicken Cacciatore Recipe pollo alla cacciatora
INGREDIENTS
Oil for frying
1 Kg (2 pounds) chicken
1-2 zucchini, sliced
2 medium onions, sliced
2-3 garlic cloves, minced
Salt and pepper to taste
250g (½ pound) mushrooms, sliced
250 mL (1 cup) white wine
Crushed red pepper flakes to taste*
3-4 mild pickled peppers, chopped
2- 3 sweet bell peppers, sliced
1 - 796 mL (28-oz) can tomatoes
15 mL (1 Tbsp) Italian seasoning, optional

Method:
Preheat oven to 190ºC (375ºF).
Season chicken pieces with salt and pepper.
In a heavy pan or braiser over medium high heat, brown the chicken in a little oil.
Remove the browned chicken from the pan, adjust the oil and sauté the zucchini, onions, and garlic until the onions are translucent.
Seasoning with salt and pepper to taste.
Add in the mushrooms and continue cooking until mushrooms have lost most of their moisture.
Pour in the wine and cook, stirring occasionally until liquid has reduced by ⅔.
Stir in red pepper flakes, pickled peppers, and other seasoning if using.
Add the chicken back to the pan, along with the sweet peppers and tomatoes.
Place in the oven and roast until the chicken is cooked through; 30-40 minutes.

This method is infinitely variable and I encourage you to swap in your fave veggies, and seasoning.
* I used chopped hot peppers packed in oil.

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