Chicken Cacciatore with Red Peppers Recipe

If you’re on the hunt for a cozy, hearty dish that’s bursting with flavor and easy enough for weeknight dinners, you’re going to absolutely love this Chicken Cacciatore with Red Peppers Recipe. When I first made this, the mix of tender chicken simmered with sweet red peppers, ripe tomatoes, and fragrant herbs won over my whole family—and I’m betting it’ll become a favorite in your kitchen, too. Keep reading because I’m sharing all the tips to make this come out perfectly every time.

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Ingredients You’ll Need

This Chicken Cacciatore with Red Peppers Recipe relies on a handful of fresh, flavorful ingredients that come together beautifully. You’ll find that simple pantry staples like canned tomatoes and dry white wine elevate the dish while red bell peppers add sweetness and color.

• Bone-in, skin-on chicken legs and thighs: These pieces stay juicy and flavorful; plus, the skin crisps nicely when browned.
• Kosher salt and black pepper: Essential for seasoning—don’t be shy here, seasoning brings out the chicken’s flavor.
• Extra-virgin olive oil: Use a good-quality one for that fragrant, silky base.
• Yellow onion: Thinly sliced to melt into sweetness during cooking.
• Red bell pepper: Adds vibrancy and a gentle sweetness—make sure to thinly slice for even cooking.
• Garlic cloves: Thin slices work best so the garlic softens without burning.
• Dry white wine: I like a crisp one like Sauvignon Blanc; it brightens the sauce without overpowering it.
• Canned whole peeled tomatoes: Drained and crushed by hand for texture—you can save juices to add back in.
• Fresh herbs (rosemary, sage, or thyme): Choose your favorite or mix them for aromatic depth.
• Bay leaf: A simple addition that subtly lifts the sauce’s aroma.
• Flat-leaf parsley (optional): Freshly minced to sprinkle on top for a lively finish.

Variations

One of the things I love about this Chicken Cacciatore with Red Peppers Recipe is how easy it is to tweak according to what’s on hand or your mood. Feel free to get creative and personalize it!

• Variation: I sometimes swap out the chicken legs for boneless thighs for quicker cooking—still juicy and delicious!
• Dietary tweak: For a lighter version, try skinless chicken and add more veggies like mushrooms or zucchini.
• Spice it up: Add a pinch of chili flakes when sautéing the peppers and onions if you like a bit of heat—as I do sometimes!
• Herb swap: If you don’t have fresh herbs, dried rosemary and thyme work fine; just reduce the amount as they’re more concentrated.

How to Make Chicken Cacciatore with Red Peppers Recipe

Step 1: Season and Brown Your Chicken

Start by seasoning your chicken pieces generously with salt and pepper—that’s key for depth of flavor. Heat the olive oil in a Dutch oven or a large sauté pan over medium-high heat until you see it shimmering. Work in batches so you don’t overcrowd the pan, and brown each piece for about 6 minutes per side until golden and crispy. This step seals in the juices and builds a lovely base flavor, so don’t rush it! Set the browned chicken aside while you prepare the veggies.

Step 2: Sauté the Aromatics and Red Peppers

Next, in the same pan, toss in your thinly sliced onions, red bell peppers, and garlic. You’ll want to stir them often—scraping up those browned bits left by the chicken really amps up the flavor. Cook everything until it’s soft and slightly caramelized, around 8 minutes. I love how the peppers add a natural sweetness that balances the tang of the tomatoes later on.

Step 3: Build the Sauce

Pour in your dry white wine and bring the mixture to a gentle simmer, letting the alcohol cook off and the flavors meld. Then add the crushed canned tomatoes along with the reserved juices. Toss in your fresh herb sprigs and bay leaf, and season with salt and pepper. Return the browned chicken and any juices that accumulated on your platter back into the pan, nestling the pieces into the sauce and veggies. This layering makes sure every bite is infused with that delicious cacciatore essence.

Step 4: Oven Finish

Transfer your pan to a preheated 350°F (180°C) oven and cook uncovered for about 30 minutes. This slow braise finishes the chicken gently, making it super tender while the sauce reduces and thickens. When you take it out, discard the herb sprigs and bay leaf. Then you’re ready to serve—this dish really comes together beautifully here.

How to Serve Chicken Cacciatore with Red Peppers Recipe

Garnishes

I always reach for fresh flat-leaf parsley to sprinkle over this dish just before serving. It adds a pop of color and a fresh, herbal brightness that balances the rich tomato sauce beautifully. Some days, I toss on a little grated Parmesan for an even richer finish—totally optional but highly recommended if you have it handy.

Side Dishes

My go-to sides with this Chicken Cacciatore with Red Peppers Recipe are creamy polenta or a bed of buttered egg noodles. Both soak up the sauce perfectly! Sometimes I’ll serve it over simple steamed rice or toss some al dente pasta with olive oil and garlic on the side to keep it rustic. Roasted vegetables or a crisp green salad also create a nice balance.

Creative Ways to Present

For dinner parties, I’ve presented this dish in individual shallow bowls, garnished with parsley and a drizzle of quality olive oil. Pair it with crusty garlic bread on the side and maybe a glass of the same white wine used in cooking—everyone always remarks how inviting and homey it feels. It’s also great plated family-style on a large platter for sharing.

Make Ahead and Storage

Storing Leftovers

I let leftovers cool completely before transferring to an airtight container and refrigerate for up to 3 days. I’ve found the flavors actually deepen overnight, so it tastes even better the next day. Just be sure to keep the chicken submerged in the sauce to prevent drying out.

Freezing

This Chicken Cacciatore freezes wonderfully. I portion it into freezer-safe containers, leaving out the parsley garnish—which is best added fresh. It keeps well up to 3 months. When you thaw it in the refrigerator overnight, the texture remains tender and the sauce is just as flavorful.

Reheating

To reheat, I prefer warming it gently on the stovetop over low heat, adding a splash of water or broth if the sauce looks too thick. This keeps the chicken moist and prevents the sauce from burning. Microwave works in a pinch, but stir halfway to heat evenly.

FAQs

Final Thoughts

This Chicken Cacciatore with Red Peppers Recipe is one of those dishes that feels like a warm hug from the inside out. I love how it’s easy enough to make any night but impressive enough for guests. Every time I make it, I’m reminded how simple ingredients, given a little love and patience, turn into something unforgettable. Give it a try—you’ll enjoy every flavorful bite and probably make it a go-to comfort meal just like I did.

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