Classic Chicken Cacciatore with Red Wine, Mushrooms, and Vegetables Recipe

If you’ve ever wanted to try a hearty, soul-warming Italian dish that feels like a warm hug on a plate, you’ve got to give this Classic Chicken Cacciatore with Red Wine, Mushrooms, and Vegetables Recipe a go. I absolutely love the rich, comforting blend of flavors—the tangy tomatoes, earthy mushrooms, and that subtle depth from the red wine—it’s a classic for a reason. Plus, it’s perfect for family dinners or impressing friends without spending all day in the kitchen.

When I first tried this recipe, I was blown away by how easy it came together and how satisfying it was to serve up something so delicious and rustic. If you’re looking for a dish that hits all the cozy notes while sneaking in veggies and a hearty protein, this chicken cacciatore will quickly become a kitchen staple.

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Ingredients You’ll Need

Choosing the right ingredients really makes a difference here. I like sticking to fresh, quality veggies and a decent bottle of Pinot Noir or another medium-bodied red wine to bring out the best in the sauce. Let’s talk about each one.

• All-purpose flour: It helps create a subtle crust on the chicken and thickens the sauce as it cooks down.
• Bone-in, skin-on chicken thighs: These give the dish its juicy, tender meat and flavorful crispy skin.
• Kosher salt and freshly cracked black pepper: Essential for seasoning every layer of this dish perfectly.
• Extra-virgin olive oil: Adds richness and a beautiful base for browning chicken and veggies.
• Red bell pepper: Thin slices provide sweetness and vibrant color to the finished cacciatore.
• Shallots: I love their mild onion flavor that melts beautifully into the sauce.
• Cremini mushrooms: Their earthiness pairs wonderfully with the wine and tomato base.
• Garlic: For that punch of aroma and depth—don’t skimp here!
• Chicken stock: Boosts savory flavor and keeps everything moist as it simmers.
• Red wine (Pinot Noir recommended): The soul of this dish, adding complexity and richness to the sauce.
• Italian seasoning: A blend of herbs that enhances the classic Italian profile.
• Crushed tomatoes: The base of the saucy goodness, bringing acidity and a touch of sweetness.
• Black olives (optional): I like them for a salty tang that contrasts the sweetness of the peppers and tomatoes.
• Red pepper flakes (optional): Just a pinch adds a gentle heat to balance the flavors.
• Fresh basil and grated Parmesan (optional): These finishing touches make the dish feel extra special.

Variations

The lovely thing about this Classic Chicken Cacciatore with Red Wine, Mushrooms, and Vegetables Recipe is how easy it is to tweak based on what you like or what’s in your pantry. I love adding my own twist sometimes.

• Tomato variation: When I’m short on crushed tomatoes, I sometimes use fire-roasted diced tomatoes for an extra smoky depth—totally delicious!
• Vegetable swaps: Feel free to add zucchini or eggplant for more veggie variety—my family always appreciates that boost.
• Wine choices: If you don’t drink wine, substituting with extra chicken stock works, though wine really lifts the dish’s complexity.
• Spicier take: If you love heat, I throw in extra red pepper flakes. You’ll enjoy the subtle kick that warms the palate.

How to Make Classic Chicken Cacciatore with Red Wine, Mushrooms, and Vegetables Recipe

Step 1: Prep and Dredge the Chicken

Start by patting your chicken thighs dry—this is key to getting that beautiful golden skin. Season them generously with salt and pepper, then dredge each piece lightly in all-purpose flour. This coating helps create a crisp crust and thickens the sauce during cooking. Trust me, skipping this step changes the texture and flavor quite a bit.

Step 2: Brown the Chicken

Heat a few tablespoons of olive oil in a heavy-bottomed Dutch oven over medium-high heat. Once the oil shimmers, add the chicken thighs skin-side down. Let them cook undisturbed for about 5 minutes per side, until the skin is gorgeously browned and crisp. This step locks in moisture and builds flavor—don’t rush it or turn them too early.

Step 3: Sauté the Vegetables

Remove the chicken and set aside on a plate. To the same pot, add the thinly sliced red bell pepper, shallots, and mushrooms. Stir them around for about 3 minutes until the shallots start to soften. Then toss in the garlic and cook for another minute until fragrant. This combo builds the base of your sauce, so let those vegetables really release their flavors.

Step 4: Deglaze with Stock and Wine

Pour in the chicken stock, red wine, and sprinkle in the Italian seasoning. Scrape the bottom of the pan gently to lift all those golden bits stuck to the surface—this is pure flavor gold. Nestle the chicken thighs back into the pot and bring everything to a gentle simmer. Let it cook on medium-low for about 7 minutes until the liquid reduces by half.

Step 5: Add Tomatoes and Simmer Until Tender

Stir in the crushed tomatoes and, if you like, black olives for that salty edge. Simmer everything gently for 20-25 minutes more, until the sauce thickens up and the chicken reaches an internal temperature of 165°F. The result is tender chicken swimming in a rich, vibrant sauce—pure comfort food perfection.

Step 6: Finish and Serve

Before serving, sprinkle with red pepper flakes if you like a little heat, and top with fresh chopped basil and grated Parmesan. These garnishes add fresh brightness and a touch of richness that take this dish from lovely to unforgettable.

How to Serve Classic Chicken Cacciatore with Red Wine, Mushrooms, and Vegetables Recipe

Garnishes

I always finish this dish with fresh chopped basil and a generous sprinkle of grated Parmesan. The basil brings a lovely herbaceous pop, while Parmesan adds that salty, nutty richness. If you want a touch of heat, a few red pepper flakes on top work beautifully.

Side Dishes

I love serving this Classic Chicken Cacciatore with creamy polenta, buttery mashed potatoes, or a pile of fluffy pasta to soak up all that luscious sauce. A simple green salad or steamed green beans make a nice fresh contrast to the rich main.

Creative Ways to Present

For special occasions, I sometimes plate the cacciatore over a bed of soft polenta and drizzle a little balsamic reduction around the edges for a restaurant-quality look. Garnishing with whole basil leaves or shaved Parmesan curls adds an elegant touch that always gets compliments.

Make Ahead and Storage

Storing Leftovers

After it cools, I transfer any leftovers to an airtight container and refrigerate for up to 3 days. The flavors actually deepen overnight, so leftovers are often even better than freshly made.

Freezing

This dish freezes surprisingly well. Just cool completely and freeze in a freezer-safe container for up to 3 months. When you’re ready, thaw overnight in the fridge for the best texture.

Reheating

I usually reheat leftovers gently on the stove over low heat, adding a splash of water or broth to loosen the sauce if needed. Avoid microwaving when you can—it doesn’t warm as evenly and can dry out the chicken.

FAQs

Final Thoughts

This Classic Chicken Cacciatore with Red Wine, Mushrooms, and Vegetables Recipe holds a special place in my heart because it’s a perfect mix of simple ingredients coming together to create something truly comforting and satisfying. Whenever I make it, I’m reminded of cozy family dinners and the joy of sharing a good meal. I hope you give it a try and find it as rewarding and delicious as I do—you’re going to love the way it fills your kitchen with incredible aromas and your table with smiles.

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