Chicken Cacciatore with Red Peppers

In chicken cacciatore, pieces of chicken are gently braised in a rustic tomato sauce until the meat turns tender and the sauce becomes rich enough to spoon over something absorbent. This version uses bone-in, skin-on thighs for depth, with red pepper softening into the tomatoes, garlic, rosemary and white wine. Green olives bring a briny savoury note that keeps the sauce lively rather than heavy. It is the kind of Italian-style dinner that suits slow simmering on the hob, served simply with creamy polenta or crusty bread to catch every bit of the juices.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
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Cuisine style Rustic Italian braise
Cooking style One-pot cooking • Make-ahead friendly • Freezer-friendly
Time commitment Slow-cooked

Why this recipe works

  • Deep savoury base: Browning the chicken first leaves caramelised bits in the pot, which enrich the tomato, wine and herb sauce.
  • Tender braised chicken: A gentle simmer gives bone-in thighs time to become juicy while the sauce thickens around them.
  • Balanced sauce: Tomatoes and white wine bring brightness, while softened red pepper and olives add sweetness and savoury depth.
  • One-pot cooking: The chicken, vegetables and sauce all cook in the same Dutch oven, keeping the method straightforward and the flavour concentrated.

Get the most out of this recipe

Common mistakes

  • Do not crowd the chicken: Brown the thighs in batches so the skin colours properly rather than steaming.
  • Keep the braise gentle: Once the tomatoes are added, a low simmer keeps the chicken tender and helps the sauce reduce without catching.
  • Add olives near the end: Stirring them in for the final simmer keeps their briny flavour clear and prevents them from dominating the sauce.

Make-ahead tips

  • Good made ahead: The sauce develops well after resting, so this is a strong make-ahead dinner for the next day.
  • Reheat gently: Warm on the hob over low heat until piping hot, adding a splash of water if the sauce has thickened too much.
  • Freezer-friendly: Cool completely before freezing, then defrost overnight in the fridge before reheating.

Ingredient notes

  • Use bone-in thighs: Bone-in, skin-on thighs suit this style of braise because they stay juicy through the longer simmer.
  • Rosemary or thyme: Rosemary gives a stronger woodland note; fresh thyme makes the sauce softer and more delicate.
  • Choose good tomatoes: Canned tomatoes form the body of the sauce, so a well-balanced tin will give a brighter, fuller result.

Serving ideas

  • Serve with polenta: Soft polenta is a classic match for the rich tomato sauce and tender chicken.
  • Add crusty bread: A good loaf is ideal for mopping up the peppery, olive-studded sauce.
  • Wine pairing: Serve with a medium-bodied Italian red or a dry white with enough acidity to match the tomato sauce.

Equipment you'll need

Chef’s knife Cutting board Dutch oven Wooden spoon
Ingredients
Instructions
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  1. Heat the olive oil in a Dutch oven over medium-high heat. Pat the chicken dry and season well with salt and black pepper, then brown in batches for 4 to 5 minutes per side until deeply golden; transfer to a plate.
  2. Reduce the heat to medium and add the onion and red pepper. Cook for 8 to 10 minutes, stirring, until softened and lightly coloured.
  3. Stir in the garlic and cook for 1 minute until fragrant. Add the rosemary, pour in the wine, and simmer for 2 to 3 minutes, scraping up any browned bits from the base of the pot.
  4. Tip in the tomatoes and bring to a gentle simmer. Nestle the chicken back into the sauce, skin-side up, then cover and simmer on low for 35 minutes until the chicken is tender and cooked through.
  5. Stir in the olives and simmer uncovered for 5 to 8 minutes to thicken the sauce slightly. Taste and adjust seasoning, then rest off the heat for 5 minutes before serving.

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Recipe notes

Serving suggestions

This recipe pairs well with:

Polenta Crusty bread

Tips

  • For the best flavour, let the chicken brown properly before adding the vegetables; the caramelised bits in the pot enrich the sauce.
  • Keep the simmer gentle once the tomatoes go in so the chicken stays juicy and the sauce reduces without catching.
  • If serving vulnerable groups, ensure the chicken is fully cooked through with no pink at the bone and the juices run clear.

Substitutions

  • Replace Fresh rosemary with fresh thyme for a softer, more delicate herb note.
  • Replace Dry White Wine with an equal amount of water for an alcohol-free braise.

Storage

  • Refrigerate up to 3 days
  • Cool completely, then refrigerate in a sealed container for up to 3 days. Freeze for up to 3 months; defrost overnight in the fridge and reheat gently on the hob until piping hot, adding a splash of water if the sauce has thickened.

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Chicken Cacciatore with Red Peppers
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Recipe overview

  • Servings: 4 servings
  • Total time: 1h 15min (20min active)
  • Difficulty: Easy
  • Cuisine: Italian
Beginner friendly With serving suggestions One pot Freezer friendly Kid friendly
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