Rustic Chicken Cacciatore with Peppers and Herbs

Imperial May 17, 2026May 17, 2026

Quick Recipe Version (TL;DR)

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes

Quick Ingredients

3 pounds bone-in, skin-on chicken thighs and drumsticks, about 6 pieces
1 1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon black pepper
2 tablespoons olive oil
1 medium yellow onion, thinly sliced
2 bell peppers, preferably 1 red and 1 yellow, sliced into strips
8 ounces cremini mushrooms, sliced
5 garlic cloves, minced
2 tablespoons tomato paste
1/2 cup dry red wine
1 can crushed tomatoes, 28 ounces
1/2 cup low-sodium chicken broth
1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1 rosemary sprig, and 1 bay leaf
1/2 cup pitted Kalamata olives, halved
1 tablespoon capers, drained
1 tablespoon red wine vinegar
1/4 cup chopped fresh parsley and 2 tablespoons chopped fresh basil

Do This

1. Heat the oven to 350°F and season the chicken with salt and pepper.
2. Brown the chicken in olive oil, skin-side down first, then transfer it to a plate.
3. Cook the onions, peppers, and mushrooms in the same pan until softened and lightly browned.
4. Add garlic and tomato paste, then deglaze with red wine and simmer for 2 minutes.
5. Stir in crushed tomatoes, broth, herbs, olives, and capers, then nestle the chicken into the sauce.
6. Cover and braise at 350°F for 35 minutes, then uncover and cook 10 to 15 minutes more, until the chicken reaches at least 175°F.
7. Finish with red wine vinegar, parsley, and basil; rest 5 minutes before serving.

Why You’ll Love This Recipe

Deep, rustic flavor: Browning the chicken first builds a savory base, then tomatoes, peppers, mushrooms, garlic, wine, and herbs simmer into a rich Italian-style sauce.
Comforting but not fussy: Everything cooks in one oven-safe pan, so the method is straightforward and the cleanup is manageable.
Great for make-ahead meals: Chicken cacciatore tastes even better the next day after the sauce has had time to settle and deepen.
Flexible serving options: Spoon it over creamy polenta, pasta, mashed potatoes, rice, or serve it with crusty bread for soaking up the sauce.

Grocery List

Meat: 3 pounds bone-in, skin-on chicken thighs and drumsticks, about 6 pieces total.
Produce: Yellow onion, red bell pepper, yellow bell pepper, cremini mushrooms, garlic, fresh rosemary, fresh parsley, fresh basil.
Dairy: None required.
Pantry: Olive oil, kosher salt, black pepper, tomato paste, dry red wine, crushed tomatoes, low-sodium chicken broth, dried oregano, dried thyme, bay leaf, Kalamata olives, capers, red wine vinegar, optional crushed red pepper flakes.

Full Ingredients

Chicken

3 pounds bone-in, skin-on chicken thighs and drumsticks, about 6 pieces, patted very dry
1 1/2 teaspoons kosher salt, divided, plus more to taste
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil

Vegetables and Aromatics

1 medium yellow onion, about 8 ounces, thinly sliced
1 large red bell pepper, seeded and sliced into 1/2-inch strips
1 large yellow bell pepper, seeded and sliced into 1/2-inch strips
8 ounces cremini mushrooms, sliced 1/4 inch thick
5 garlic cloves, minced

Tomato-Herb Braising Sauce

2 tablespoons tomato paste
1/4 teaspoon crushed red pepper flakes, optional
1/2 cup dry red wine, such as Chianti, Merlot, or Cabernet Sauvignon
1 can crushed tomatoes, 28 ounces
1/2 cup low-sodium chicken broth
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 fresh rosemary sprig, about 4 inches long
1 bay leaf
1/2 cup pitted Kalamata olives, halved
1 tablespoon capers, drained

Finishing

1 tablespoon red wine vinegar
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh basil
Kosher salt and black pepper, to taste

Rustic Chicken Cacciatore with Peppers and Herbs – Closeup

Step-by-Step Instructions

Step 1: Heat the oven and season the chicken

Arrange a rack in the center of the oven and heat to 350°F. Pat the chicken pieces very dry with paper towels; this helps the skin brown instead of steam. Season the chicken all over with 1 teaspoon of the kosher salt and the black pepper, making sure to season both the skin side and the underside.

Step 2: Brown the chicken

Place a large oven-safe Dutch oven, braiser, or deep skillet with a lid over medium-high heat. Add the olive oil and heat for about 1 minute, until it shimmers. Add the chicken skin-side down in a single layer; if your pan is crowded, brown it in 2 batches. Cook for 4 to 5 minutes on the skin side, without moving it too much, until deeply golden. Turn and cook the second side for 2 to 3 minutes. Transfer the browned chicken to a plate. It will not be cooked through yet.

Step 3: Soften the onions, peppers, and mushrooms

Reduce the heat to medium. If there is more than 2 tablespoons of fat in the pan, spoon off the excess; if the pan looks dry, add 1 teaspoon olive oil. Add the sliced onion, bell peppers, mushrooms, and the remaining 1/2 teaspoon kosher salt. Cook for 8 to 10 minutes, stirring occasionally and scraping up browned bits from the bottom, until the vegetables are softened, the mushrooms have released their moisture, and the peppers are beginning to look silky.

Step 4: Build the tomato-herb sauce

Add the minced garlic, tomato paste, and optional crushed red pepper flakes. Cook for 1 minute, stirring constantly, until the tomato paste darkens slightly and the garlic smells fragrant. Pour in the red wine and simmer for 2 minutes, scraping the bottom of the pan to loosen any browned bits. Stir in the crushed tomatoes, chicken broth, dried oregano, dried thyme, rosemary sprig, bay leaf, olives, and capers. Bring the sauce to a steady simmer.

Step 5: Nestle in the chicken and braise

Return the chicken to the pan, skin-side up, nestling the pieces into the tomato-pepper sauce while keeping most of the skin exposed. Pour any juices from the plate into the pan as well. Cover with a tight-fitting lid and transfer to the 350°F oven. Braise for 35 minutes, until the chicken is mostly tender and the sauce is bubbling around the edges.

Step 6: Uncover and reduce the sauce

Remove the lid and continue cooking in the oven for 10 to 15 minutes more, until the sauce thickens slightly and the chicken is very tender. For the best texture, the thickest part of the chicken should register at least 175°F on an instant-read thermometer for thighs and drumsticks. If you prefer a thicker sauce, transfer the chicken to a plate after baking and simmer the sauce on the stovetop over medium heat for 5 minutes, then return the chicken to the pan.

Step 7: Finish with fresh herbs and rest

Remove and discard the rosemary sprig and bay leaf. Stir the red wine vinegar into the sauce to brighten the flavor, then taste and adjust with more salt and black pepper as needed. Sprinkle the parsley and basil over the top. Let the chicken rest in the sauce for 5 minutes before serving so the juices settle and the flavors come together.

Step 8: Serve warm with plenty of sauce

Serve the chicken cacciatore hot, spooning extra peppers, mushrooms, olives, and tomato sauce over each portion. It is wonderful with creamy polenta, buttered noodles, rigatoni, mashed potatoes, rice, or thick slices of crusty bread for catching every bit of the rich sauce.

Pro Tips

Dry chicken browns better: Patting the chicken dry is the simplest way to get golden skin and a richer-tasting sauce.
Do not rush the vegetables: Let the peppers, onions, and mushrooms soften before adding the tomatoes. This gives the sauce a sweeter, more developed flavor.
Use a wine you would drink: A dry red wine adds depth. Avoid sweet wine, which can make the sauce taste flat or overly fruity.
Keep the chicken skin above the sauce: Nestle the meat into the sauce, but leave the browned skin mostly exposed so it stays more appealing as it braises.
Balance at the end: The tablespoon of red wine vinegar may seem small, but it lifts the rich tomato sauce and makes the herbs, peppers, and chicken taste brighter.

Variations

Boneless chicken cacciatore: Use 2 pounds boneless, skinless chicken thighs. Brown for 3 minutes per side, then braise covered at 350°F for 20 minutes and uncovered for 5 to 10 minutes, until the chicken reaches 165°F.
White wine version: Replace the red wine with 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc, for a lighter, brighter sauce.
Extra vegetable version: Add 1 small zucchini, sliced into half-moons, during the last 15 minutes of cooking so it becomes tender without turning mushy.

Storage & Make-Ahead

Let leftovers cool, then store the chicken and sauce together in an airtight container in the refrigerator for up to 4 days. Reheat gently in a covered skillet over medium-low heat for 12 to 15 minutes, adding 2 to 4 tablespoons of chicken broth or water if the sauce has thickened too much. You can also reheat individual portions in the microwave at 70% power in 1-minute intervals until hot. To freeze, cool completely and freeze in airtight containers for up to 3 months; thaw overnight in the refrigerator before reheating. For make-ahead cooking, prepare the full dish 1 day in advance, refrigerate it, and reheat gently before serving. The flavor becomes even deeper after resting overnight.

Nutrition (per serving)