What is chicken cacciatore sauce made of?

We make our chicken cacciatore sauce with whole tomatoes, onions, carrots, celery ribs, garlic cloves, and a mix of herbs & spices – including thyme and bay leaves. It's a rich and hearty sauce that complements the chicken perfectly, though there are many different versions.

How do you thicken Cacciatore sauce?

If your sauce is too thick, let it simmer uncovered in your Dutch oven or slow cooker. For a quick thickening solution, try using a little cornstarch. Mix cornstarch with cold water, then stir into the sauce until it thickens.

Can I use boneless chicken?

We recommend bone-in chicken thighs or drumsticks for the best flavor and texture. Boneless chicken might not provide the same flavor depth and tends to go dry – the bones naturally add flavor and moisture.

Is it okay to use dried herbs?

Absolutely! While we use fresh thyme, bay leaves, and parsley in the original recipe, you can use the dried versions if you’re short on time – though expect a slight difference in taste. For an even quicker option, there’s even pre-made Italian seasoning.

Easy Chicken Cacciatore Recipe

Name: Easy Chicken Cacciatore Recipe
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Italian
Ingredients: 2 1/2 lbs. chicken drumsticks*; 4 Tbsp. olive oil or avocado oil, divided; 1 medium onion, chopped; 1 large carrot, diced (1 cup); 2 celery ribs, diced (1 cup); 4 garlic cloves, chopped; 3 springs fresh thyme; 2 bay leaves; 1 (28 oz.) can whole tomatoes; 1/4 cup water or chicken stock; 1/4 cup fresh chopped parsley; Kosher salt and fresh ground black pepper

Description

Classic Italian dish of rustic chicken with slowly braised vegetables. It’s a one-pot meal that is perfect for family dinner time!

Ingredients

Units Scale

2 1/2 lbs. chicken drumsticks*
4 Tbsp. olive oil or avocado oil, divided
1 medium onion, chopped
1 large carrot, diced (1 cup)
2 celery ribs, diced (1 cup)
4 garlic cloves, chopped
3 springs fresh thyme
2 bay leaves
1 (28 oz.) can whole tomatoes
1/4 cup water or chicken stock
1/4 cup fresh chopped parsley
Kosher salt and fresh ground black pepper

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Instructions

Pat the chicken lightly with a couple of sheets of paper towels to remove some of the moisture. Generously season both sides of chicken with salt and pepper, to taste.
Heat 3 tablespoons of olive oil in a large dutch oven or saute pan over medium heat. When the oil is hot, add chicken and cook in batches for 4-5 minutes per side or until lightly browned. Remove the chicken to a plate.
Add the remaining 1 tablespoon of oil to the pan, then add the onions, carrots, celery, and garlic with a pinch of salt. Cook the vegetables for 10-13 minutes or until soft, stirring frequently.
Stir in the tomatoes, thyme, and bay leaves. Season with salt and pepper, to taste. Layer the chicken over the vegetable mixture. Add water, cover, and reduce heat to low. Simmer for 45 minutes, stirring and flipping the chicken halfway through. Also at the halfway mark, taste the sauce for salt and pepper.
Discard bay leaves and thyme sprigs and stir in parsley. Let the chicken rest for 10 minutes before serving.

Notes

Chicken: Bone-in chicken thighs can be substituted. I do not recommend using anything boneless.
Veggies: You can mix in additional veggies such as bell pepper, zucchini, yellow squash, or mushrooms.
Leftovers: Refrigerate leftovers for up to 4 days in an airtight container. Reheat on the stovetop over medium-low heat with a splash of liquid such as stock or water.

Nutrition

Serving Size: 1 drumstick with sauce
Calories: 381
Sugar: 5.4 g
Sodium: 466.4 mg
Fat: 17.7 g
Carbohydrates: 11.6 g
Protein: 43.7 g
Cholesterol: 192.8 mg