Name: Chicken Cacciatore Red Wine: The 1 Perfect Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: ⅓ cup all purpose flour; 6 bone-in, skin-on chicken thighs, fat trimmed; 1 ½ teaspoons kosher salt; ½ teaspoon freshly cracked black pepper; 3 tablespoons extra-virgin olive oil, divided; 1 red bell pepper, thinly sliced; 2 shallots, cut into ½-inch slices; 8 ounces cremini mushrooms, ends trimmed, sliced; 6 cloves garlic, thinly sliced or roughly chopped; 1 cup chicken stock; 1 cup red wine (recommended Pinot Noir); 2 teaspoons Italian seasoning; 1 (14-ounce) can crushed tomatoes; 1 (6-ounce) can black olives, drained (optional); ¼ teaspoon red pepper flakes (optional); Minced fresh basil (optional garnish); Grated Parmesan cheese (optional garnish)

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Chicken Cacciatore Red Wine has always been my go-to comfort food, especially on a chilly evening. I remember the first time I tried making it myself, inspired by my Nonna’s kitchen – the aroma of garlic and herbs filling the air, the rich scent of red wine simmering, and that incredible promise of tender chicken. This Chicken Cacciatore with red wine recipe is a slightly adapted version of that beloved memory, aiming for that same rustic, hearty feel. It’s my version of a Classic chicken cacciatore recipe red wine, and I think you’ll find it’s perfect for gathering the family around the table. Let’s get cooking!

Why You’ll Love This Chicken Cacciatore Red Wine

This dish is a winner for so many reasons. Here’s why I think you’ll adore this Chicken Cacciatore Red Wine:

Incredible Flavor: The combination of tender chicken, savory vegetables, and a rich tomato and red wine sauce is simply divine.
Quick Prep: You can have this ready for the oven in about 20 minutes, making it an easy red wine chicken cacciatore for busy weeknights.
Hearty and Satisfying: It’s a truly comforting meal that feels special without being overly complicated.
Budget-Friendly: Using chicken thighs makes this a very economical choice, especially when you want something impressive but affordable.
Family Favorite: Even picky eaters tend to love the tender chicken and the familiar, comforting flavors.
Versatile: This is truly an easy red wine chicken cacciatore that pairs beautifully with many sides.
Aromatic Experience: The smells that fill your kitchen while it cooks are absolutely intoxicating!

Ingredients for Chicken Cacciatore Red Wine

Gathering these ingredients is the first step to creating an authentic chicken cacciatore red wine sauce. I find having everything prepped makes the cooking process so much smoother. Here’s what you’ll need:

⅓ cup all purpose flour – this helps create a lovely crust on the chicken and thickens our sauce
6 bone-in, skin-on chicken thighs, fat trimmed – bone-in, skin-on thighs are my secret to juicy, tender chicken
1 ½ teaspoons kosher salt – essential for bringing out all the flavors
½ teaspoon freshly cracked black pepper – fresh pepper adds a little bite
3 tablespoons extra-virgin olive oil, divided – good quality olive oil is key for browning
1 red bell pepper, thinly sliced – for that classic cacciatore sweetness and color
2 shallots, cut into ½-inch slices – shallots offer a milder, sweeter onion flavor
8 ounces cremini mushrooms, ends trimmed, sliced – mushrooms add an earthy depth
6 cloves garlic, thinly sliced or roughly chopped – don’t be shy with the garlic!
1 cup chicken stock – provides a savory base for our sauce
1 cup red wine (recommended Pinot Noir) – the star that makes this dish so rich and delicious
2 teaspoons Italian seasoning – captures that classic Italian herb blend
1 (14-ounce) can crushed tomatoes – the backbone of our delicious sauce
1 (6-ounce) can black olives, drained (optional) – for a briny kick
¼ teaspoon red pepper flakes (optional) – if you like a little warmth
Minced fresh basil (optional garnish) – for a burst of freshness
Grated Parmesan cheese (optional garnish) – because cheese makes everything better!

How to Make Chicken Cacciatore Red Wine

Follow these steps to create a truly delicious Chicken Cacciatore Red Wine. I love how the process slowly builds flavor!

Step 1: Preheat your oven to 375°F (190°C). While the oven heats, prepare your chicken. Add the flour to a shallow bowl. Pat the chicken thighs completely dry with paper towels – this is key for browning! Season all sides generously with kosher salt and freshly cracked black pepper. Dredge each chicken thigh in the flour, tapping off any excess.
Step 2: Heat 2 tablespoons of extra-virgin olive oil in a Dutch oven or heavy braiser over medium-high heat. Once the oil is shimmering and hot, carefully place the chicken thighs skin-side down. Let them cook undisturbed until the skin is a beautiful golden brown, about 5 to 7 minutes. Flip and brown the other side for another 5 minutes. Transfer the browned chicken thighs to a clean plate.
Step 3: Pour out all but 1 tablespoon of the rendered fat from the pan. Add the sliced red bell pepper, shallots, and mushrooms to the hot pan. Cook, stirring occasionally, for about 3 minutes until the shallots just begin to soften and the mushrooms release some of their moisture. Stir in the thinly sliced garlic and cook for just about 1 minute more until fragrant – be careful not to burn it!
Step 4: Now for the liquids! Pour in the chicken stock and the red wine, scraping up any browned bits from the bottom of the pan – that’s pure flavor! Stir in the Italian seasoning. Return the browned chicken thighs to the pan, nestling them down into the vegetables and liquid. Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Let it cook uncovered for about 7 minutes, allowing the liquid to reduce by roughly half.
Step 5: Stir in the crushed tomatoes and the drained black olives, if you’re using them. Continue to simmer uncovered for another 20 to 25 minutes. This is when the magic happens – the sauce will thicken beautifully, and the chicken will become incredibly tender and cooked through. To check for doneness, insert an instant-read thermometer into the thickest part of a thigh; it should register 165°F (74°C).
Step 6: Once the chicken is cooked and the sauce has thickened, it’s time to finish. If you like a little heat, sprinkle in the red pepper flakes. For that final burst of freshness and color, garnish with minced fresh basil and some grated Parmesan cheese right before serving. This is how you make chicken cacciatore red wine shine!

Chicken Cacciatore Red Wine: The 1 Perfect Recipe - Chicken Cacciatore Red Wine - additional detail

Pro Tips for the Best Chicken Cacciatore Red Wine

I’ve learned a few tricks over the years that really elevate this dish. Try these tips for a truly fantastic meal:

Always use bone-in, skin-on chicken thighs for the most flavor and juiciest results.
Don’t skip browning the chicken properly; that caramelization adds so much depth to the sauce.
Allow the sauce to simmer uncovered for the last 20-25 minutes to thicken nicely.
Taste and adjust seasonings before serving – a little extra salt or pepper can make all the difference.

What’s the secret to perfect Chicken Cacciatore Red Wine?

The real secret is patiently browning the chicken and then letting it braise slowly in the rich red wine sauce. Using the best red wine for chicken cacciatore, like a good Pinot Noir, also makes a huge difference in flavor. For more on selecting the right wine, check out this guide on wine pairing.

Can I make Chicken Cacciatore Red Wine ahead of time?

Absolutely! You can prepare the entire dish a day in advance. Let it cool completely, then store it covered in the refrigerator. The flavors meld beautifully overnight, making it even tastier the next day. This is a great way to prepare for a dinner party, much like preparing homemade tomato sauce in advance.

How do I avoid common mistakes with Chicken Cacciatore Red Wine?

A common pitfall is overcrowding the pan when browning chicken, which leads to steaming instead of searing. Also, be careful not to burn the garlic; it can turn bitter quickly. Lastly, ensure your chicken reaches an internal temperature of 165°F for safety. Proper cooking temperatures are crucial for all dishes, including seafood.

Best Ways to Serve Chicken Cacciatore Red Wine

This Chicken Cacciatore Red Wine is so versatile and delicious, it pairs wonderfully with so many things! I love serving it over a bed of creamy polenta; the polenta soaks up that incredible sauce like a dream. Another favorite is with crusty Italian bread – perfect for dipping up every last bit of that rich tomato and red wine sauce. For a lighter option, some fluffy couscous or even simple spaghetti works beautifully. This red wine braised chicken cacciatore is truly a meal that tastes like a warm hug, no matter how you serve it.

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Nutrition Facts for Chicken Cacciatore Red Wine

Here’s a breakdown of the nutritional information for one serving of this delicious Chicken Cacciatore Red Wine. It’s a hearty dish that provides a good balance of protein and flavor.

Calories: 420
Fat: 22g
Saturated Fat: 5g
Protein: 38g
Carbohydrates: 12g
Fiber: 3g
Sugar: 6g
Sodium: 680mg

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat Chicken Cacciatore Red Wine

Leftover Chicken Cacciatore Red Wine is a gift that keeps on giving! Once the dish has cooled down slightly, I like to portion it into airtight containers. You can safely store it in the refrigerator for about 3 to 4 days. If you find yourself with more delicious chicken cacciatore tomato red wine than you can eat in a week, it freezes beautifully. Transfer it to freezer-safe containers or bags, and it should keep well for up to 3 months.

When you’re ready to enjoy your stored cacciatore, reheating is simple. If it’s been in the fridge, you can gently warm it in a saucepan over medium-low heat, stirring occasionally, until heated through. Alternatively, you can reheat individual portions in the microwave. If reheating from frozen, it’s best to thaw it in the refrigerator overnight first, then reheat as you would the refrigerated leftovers. This ensures the chicken stays tender and the sauce doesn’t dry out.

Frequently Asked Questions About Chicken Cacciatore Red Wine

What is chicken cacciatore red wine?

Chicken cacciatore red wine, often called “hunter-style chicken,” is a classic Italian dish where chicken is braised with tomatoes, onions, herbs, and most importantly, red wine. The red wine adds a depth of flavor and richness that makes this version particularly comforting and robust, distinguishing it from cacciatore made with white wine or no wine at all.

Can I use chicken breast instead of thighs?

While chicken thighs are my preference for their juiciness and flavor, you can certainly use chicken breasts. Just be mindful that they cook faster and can dry out more easily. I recommend browning them briefly, then adding them to the sauce in the last 15-20 minutes of cooking to prevent them from becoming tough.

What are the best vegetables to add to chicken cacciatore red wine?

The base of bell peppers, mushrooms, and shallots is fantastic, but feel free to get creative! I often add sliced zucchini or eggplant during the last 20 minutes of simmering for extra vegetables. Some people also enjoy adding carrots or celery along with the shallots and peppers for a more complex flavor profile. It’s a very forgiving dish! For more on the benefits of vegetables, see this article on vegetable gardening.

How do I make my chicken cacciatore red wine sauce thicker?

If your sauce isn’t as thick as you’d like after simmering, there are a couple of easy fixes. You can simply continue to simmer it uncovered for a bit longer, allowing the liquid to evaporate and concentrate. Another common method is to create a slurry by mixing a tablespoon of cornstarch or flour with two tablespoons of cold water, then stirring it into the simmering sauce until it thickens.

Variations of Chicken Cacciatore Red Wine You Can Try

While this classic preparation is amazing, I love how adaptable this dish is! Here are a few ways to switch things up and explore different flavors of this beloved Italian staple.

Hunter’s Style Chicken Red Wine: For a more traditional “hunter-style” experience, try adding in some pancetta or bacon at the beginning with the chicken. Render it first, then proceed with browning the chicken in the rendered fat. You can also incorporate olives and mushrooms more generously for that rustic, earthy flavor.
Spicy Chicken Cacciatore Red Wine: If you enjoy a little heat, simply increase the red pepper flakes to ½ teaspoon or even a full teaspoon. You could also add a diced jalapeño or a pinch of cayenne pepper along with the garlic for an extra kick.
Slow Cooker Chicken Cacciatore Red Wine: For a hands-off approach, brown the chicken and sauté the vegetables as directed. Then, combine everything in your slow cooker and cook on low for 4-6 hours or high for 2-3 hours. It’s a fantastic way to get that tender, fall-off-the-bone chicken with minimal effort.
Sheet Pan Chicken Cacciatore Red Wine: For an even easier cleanup, toss your chicken pieces and roughly chopped vegetables (like bell peppers, mushrooms, and onions) with olive oil, Italian seasoning, salt, and pepper. Roast on a sheet pan at 400°F (200°C) until the chicken is cooked through and the vegetables are tender. You can add a splash of red wine and crushed tomatoes towards the end of cooking.