Chicken Cacciatore with Red Peppers and Tomatoes Recipe

If you’re craving a hearty, comforting meal that’s packed with vibrant flavors, then this Chicken Cacciatore with Red Peppers and Tomatoes Recipe is going to be your new favorite. I absolutely love how the tender chicken soaks up the rich tomato sauce with just the right hint of sweetness from the red peppers. It’s one of those dishes that feels fancy enough for guests but is surprisingly easy to make, and you’ll find it perfect for cozy family dinners.

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Ingredients You’ll Need

Each ingredient in this Chicken Cacciatore with Red Peppers and Tomatoes Recipe works together to create that iconic rustic Italian flavor. When shopping, look for fresh, firm chicken pieces and ripe red peppers for the best taste and texture.

• Bone-in, skin-on chicken legs, thighs, and drumsticks: Using bone-in and skin-on really keeps the chicken juicy and adds incredible flavor as it cooks.
• Kosher salt and freshly ground black pepper: Basics but critical for seasoning every layer of the dish properly.
• Extra-virgin olive oil: A good quality olive oil elevates the overall richness and helps brown the chicken beautifully.
• Yellow onion: Adds sweetness and depth when it softens in the sauce.
• Red bell pepper: Gives a subtle sweetness and vibrant color that really brightens the dish.
• Garlic cloves: Thinly sliced garlic infuses the sauce without overpowering it.
• Dry white wine: Adds acidity and complexity – just the right touch for balancing the tomatoes.
• Canned peeled whole tomatoes: Hand-crushed for a rustic texture that feels fresh and homemade.
• Fresh rosemary, sage, or thyme sprigs: Any one of these herbs will lend its own fragrant note to the sauce.
• Bay leaf: A classic herb that deepens the flavor in every simmer.
• Minced flat-leaf parsley (optional): Adds a fresh, herbal finish when sprinkled on top before serving.

Variations

I love giving this Chicken Cacciatore with Red Peppers and Tomatoes Recipe my own twist every now and then — it’s so forgiving and versatile. Feel free to customize it based on what you love or have in your pantry.

• Add mushrooms: I sometimes toss in sliced cremini mushrooms with the onions to give the sauce an earthier feel — it’s a hit with my friends.
• Use boneless chicken: If you’re short on time, boneless thighs work great and cut the cooking time down slightly.
• Spicy kick: If you like heat, add a pinch of red pepper flakes when cooking the garlic — it gives the sauce a wonderful warmth.
• Vegetarian option: Substitute chicken with hearty vegetables like eggplant and zucchini for a satisfying meat-free version.

How to Make Chicken Cacciatore with Red Peppers and Tomatoes Recipe

Step 1: Brown the chicken to lock in flavor

Start by seasoning your chicken pieces with salt and freshly ground black pepper—don’t be shy here. Heat the olive oil in your Dutch oven or heavy-bottomed pan until it’s shimmering. Working in batches, add the chicken skin-side down and brown it nicely on each side, about 6 minutes per side. This step not only seals in those juicy flavors but also gives you those gorgeous caramelized bits that add so much depth to your sauce. As each batch finishes, set the browned chicken aside on a platter.

Step 2: Build the sauce with veggies and garlic

Next, toss in your sliced onion, red bell pepper, and garlic into the same pan. Stir and scrape up all those browned bits left behind by the chicken – this is where the magic happens. Cook until the veggies are soft and fragrant, about 8 minutes. You’ll notice the sweetness of the onions starts to bloom here, which is crucial for a balanced sauce.

Step 3: Simmer with wine and tomatoes

Pour in the dry white wine and bring it to a simmer, letting the alcohol cook off and the flavors concentrate. Then add your hand-crushed canned tomatoes along with the reserved tomato juices. Nestle in your fresh herb sprigs—rosemary, sage, or thyme all work beautifully—and a bay leaf. Season with salt and pepper to taste. Return your browned chicken and any juices collected on the platter right into the sauce, pressing them gently into the mixture.

Step 4: Oven time for tender chicken

Transfer the pan to your preheated 350°F (180°C) oven and cook uncovered for about 30 minutes. During this time, the chicken becomes tender and juicy, and the sauce thickens just right. When it’s done, discard the herb sprigs and bay leaf, and you’re ready to serve. If you’re anything like me, you’ll be sneaking tastes right from the pan — it’s that good!

How to Serve Chicken Cacciatore with Red Peppers and Tomatoes Recipe

Garnishes

I personally love sprinkling fresh minced flat-leaf parsley on top — it adds a pop of green and a fresh, slightly peppery contrast that brightens every bite. Sometimes, I add a few shavings of Parmesan cheese if I’m feeling indulgent. It melts slightly into the warm sauce and is just heavenly.

Side Dishes

This dish pairs beautifully with creamy polenta, crusty Italian bread for soaking up the sauce, or even simple buttered noodles. I’ve also served it over garlic mashed potatoes for an extra comforting meal. You really can’t go wrong.

Creative Ways to Present

For special dinners, I like to serve Chicken Cacciatore family-style right in the Dutch oven on the table, letting everyone marvel at the rich, colorful sauce. Another time, I layered it over polenta in shallow bowls and topped with a sprig of rosemary — it looked rustic yet elegant, and people raved about it.

Make Ahead and Storage

Storing Leftovers

I find that this Chicken Cacciatore with Red Peppers and Tomatoes Recipe tastes even better the next day, so I always save leftovers. Store them in an airtight container in the fridge for up to 3 days. The flavors have time to meld, making every bite richer.

Freezing

If you want to meal prep, freezing this dish works wonderfully. Just let it cool completely, then transfer it to a freezer-safe container for up to 3 months. When you thaw it, the chicken stays tender and the sauce maintains its delicious depth of flavor.

Reheating

To reheat, I recommend warming it gently on the stovetop over low heat to avoid drying out the chicken. Add a splash of water or broth if the sauce has thickened too much. It reheats beautifully without losing any of the lovely balance of flavors.

FAQs

Final Thoughts

This Chicken Cacciatore with Red Peppers and Tomatoes Recipe is one I keep coming back to — not just because it tastes incredible but because it’s a genuine crowd-pleaser that brings comfort and joy to the table. Whether you’re making it for your family’s weeknight dinner or a special occasion, it’s guaranteed to impress with minimal fuss. Give this recipe a try and let me know how it turns out—I promise, once you get the hang of it, it’ll be a staple in your kitchen too.

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