Name: Chicken Cacciatore with Red Peppers Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 3 to 4 pounds (1.4 to 1.8 kg) bone-in, skin-on chicken legs, thighs and drumsticks split; Kosher salt and freshly ground black pepper (to taste); 3 tablespoons (45 ml) extra-virgin olive oil; 1 medium (8-ounce; 225 g) yellow onion, thinly sliced; 1 large (8-ounce; 225 g) red bell pepper, stemmed, seeded, and thinly sliced; 5 medium cloves garlic, thinly sliced; 3/4 cup (175 ml) dry white wine; 1 (28-ounce; 795 g) can peeled whole tomatoes, drained and crushed by hand, plus 1/2 cup (120 ml) reserved juices from the can; 2 sprigs fresh rosemary, sage, or thyme (choose one); 1 bay leaf; Minced flat-leaf parsley, for garnish (optional)

If you’re looking for a cozy, rustic dish that bursts with flavor and makes your dinner feel like a comforting Italian hug, then you are going to adore this Chicken Cacciatore with Red Peppers Recipe. This isn’t just any chicken dish—it’s tender, juicy chicken simmered with sweet red peppers, aromatic herbs, and a rich tomato sauce that brings everything together perfectly. I absolutely love how this turns out every time, and I’m excited to share my favorite way to make it with you.

❤️

Why You’ll Love This Recipe

Rich, Layered Flavors: The combination of red peppers, fresh herbs, and slow-cooked tomatoes creates a sauce bursting with deep, comforting flavor.
Juicy, Tender Chicken: Browning the chicken first locks in moisture, making every bite succulent and satisfying.
Easy to Customize: Whether you want to swap herbs or add olives, this recipe is wonderfully flexible to your taste.
One-Pot Simplicity: Using the Dutch oven means less cleanup, and the sauce doubles as the perfect finishing touch.

A white pot filled with five cooked chicken pieces partly covered by a rich orange-red sauce with bits of red peppers and onions visible. The chicken skin is browned and seasoned with black pepper, showing a textured surface. On top of the chicken, there is a sprig of fresh thyme and a large green bay leaf. The pot sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Chicken Cacciatore with Red Peppers, Chicken Cacciatore, Italian chicken recipes, rustic chicken dinner, red pepper chicken

Ingredients You’ll Need

Every ingredient in this Chicken Cacciatore with Red Peppers Recipe plays a crucial role. From the bright, crisp red peppers to the savory herbs, each element helps build a balance of flavor and texture that makes this dish so memorable. When shopping, I like to pick the freshest red bell peppers and good-quality canned tomatoes—they really make a difference.

Flat lay of fresh bone-in, skin-on chicken legs and drumsticks arranged beside a whole uncracked brown egg, a medium yellow onion thinly sliced, a large red bell pepper sliced into strips, several peeled garlic cloves sliced, small white ceramic bowls containing extra-virgin olive oil, dry white wine, crushed whole peeled tomatoes with reserved juices, and sprigs of fresh rosemary and sage plus a bay leaf, alongside a small white ceramic bowl with minced flat-leaf parsley, all placed symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Chicken Cacciatore with Red Peppers, Chicken Cacciatore, Italian chicken recipes, rustic chicken dinner, red pepper chicken

Bone-in, skin-on chicken pieces: Using legs, thighs, and drumsticks keeps the meat juicy and flavorful as it cooks.
Kosher salt and freshly ground black pepper: Essential for seasoning—be generous to enhance every ingredient.
Extra-virgin olive oil: Provides a rich base for browning the chicken and sautéing vegetables.
Yellow onion: Adds a mild sweetness that softens beautifully during cooking.
Red bell pepper: Offers color, sweetness, and a touch of crunch, balancing the acidity of the tomatoes.
Garlic: Thinly sliced for that wonderful aromatic boost without overpowering the dish.
Dry white wine: Adds acidity and depth—if you don’t have wine on hand, a good chicken broth works as a substitute.
Canned peeled whole tomatoes: Crushed by hand, these form the luscious, hearty sauce that the chicken cooks in.
Fresh rosemary, sage, or thyme: Choose your favorite herb; fresh sprigs infuse the sauce subtly but impressively.
Bay leaf: Adds underlying earthiness—don’t forget to remove it before serving!
Minced flat-leaf parsley: Optional, but it brightens up the dish when sprinkled on just before serving.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Chicken Cacciatore with Red Peppers Recipe is—you can tweak it to your liking without losing its heart. Feel free to experiment a bit; that’s how you make it your own.

Use different herbs: I once swapped rosemary for fresh oregano with fantastic results—herby yet subtle, perfect if you want to switch things up.
Add mushrooms: For a heartier texture, sautéed mushrooms tossed in with the onions and peppers add a comforting earthiness I’ve grown to appreciate on cooler nights.
Make it spicier: If you like a little kick, a pinch of red pepper flakes stirred in with the garlic adds warmth without overwhelming the sauce.
Switch up the protein: This recipe works beautifully with bone-in chicken breasts or even turkey thighs if that’s what you have on hand.

How to Make Chicken Cacciatore with Red Peppers Recipe

Step 1: Brown Your Chicken to Perfection

Start by seasoning your chicken all over with salt and pepper. Then heat the olive oil in a large Dutch oven or heavy sauté pan over medium-high heat until it shimmers. You’ll want to work in batches here so you don’t crowd the pan—this helps the skin get golden and crispy instead of steaming. Brown each piece for about 6 minutes per side until you see that beautiful color develop. Transfer the browned chicken to a platter and set it aside while you move on to the veggies.

Step 2: Sauté the Vegetables and Build the Sauce

In the same pan, add the sliced onion, red bell pepper, and garlic. Using a wooden spoon, stir well, scraping up any flavorful browned bits stuck to the bottom—that’s where the magic resides! Cook until the vegetables soften, about 8 minutes. Then pour in the dry white wine and bring it to a gentle simmer—it will deglaze the pan and add bright acidity to balance the richness.

Step 3: Add Tomatoes, Herbs, and Chicken

Now, add the hand-crushed canned tomatoes and the reserved juice to the pan, along with your herb sprigs and bay leaf. Stir to combine and bring back to a simmer. Nestle the chicken pieces back into this fragrant sauce, making sure they’re partly submerged. This slow simmer will meld all the flavors and tenderize the meat beautifully.

Step 4: Slow Cook in the Oven

Transfer your Dutch oven (or use an oven-safe pan) to a 350°F (180°C) oven and let everything cook uncovered for about 30 minutes. The chicken should be fully cooked through and tender, and the sauce will reduce slightly, thickening to cling perfectly to the chicken. Before serving, toss out the herb sprigs and bay leaf—no one needs to chew on those! I always find that this step really brings the dish together.

👨‍🍳

Pro Tips for Making Chicken Cacciatore with Red Peppers Recipe

Don’t Skip Browning: This is the secret to juicy chicken and a deeply flavored sauce—take your time to get a nice golden crust.
Hand-Crush the Tomatoes: I discovered this trick when I wanted a chunky but rustic texture that canned tomatoes don’t always deliver.
Adjust Herbs to Your Taste: Play with rosemary, sage, or thyme until you find your favorite profile, but always use fresh sprigs for best aroma.
Patience is Key: Avoid rushing the simmer; letting the sauce reduce gently develops the best balance and depth of flavor.

How to Serve Chicken Cacciatore with Red Peppers Recipe

Chicken Cacciatore with Red Peppers Recipe - Serving

Garnishes

I usually finish this dish with a sprinkle of minced flat-leaf parsley for that fresh, bright pop of color and flavor. Sometimes I add a little grated Parmesan on top if I’m feeling indulgent. Both add a lovely contrast to the rich tomato sauce.

Side Dishes

To soak up every last bit of that delicious sauce, I love serving this with creamy polenta, buttered egg noodles, or simply crusty Italian bread. Steamed green beans or a crisp arugula salad also make great sides for balance and freshness.

Creative Ways to Present

For holiday dinners or when I want to impress guests, I’ll plate the chicken on a bed of saffron-infused risotto and garnish with toasted pine nuts and fresh basil leaves. It feels elegant but remains true to the rustic spirit of this dish.

Make Ahead and Storage

Storing Leftovers

Any leftovers you have can be stored in an airtight container in the fridge for up to 3 days. I find the flavors actually improve overnight, so this is perfect for meal prep or feeding a hungry family the next day.

Freezing

I’ve frozen this chicken cacciatore a few times with great success. Just let it cool completely before transferring to a freezer-safe container. It freezes well for up to 2 months and is a lifesaver for busy weeknights.

Reheating

To reheat, I gently warm the leftovers in a skillet over low to medium heat, adding a splash of chicken broth or water if the sauce has thickened too much. This keeps the chicken moist and the sauce silky.

FAQs

Can I use boneless chicken for this Chicken Cacciatore with Red Peppers Recipe?

Absolutely! While bone-in, skin-on pieces add more flavor and keep the meat juicy, you can use boneless thighs or breasts if you prefer. Just reduce the cooking time slightly and keep an eye to avoid drying out the chicken.
What can I substitute for white wine in the recipe?

If you don’t have white wine on hand or prefer not to use alcohol, chicken broth is a great substitute. You can also use a splash of white grape juice mixed with a tablespoon of vinegar for acidity.
Can this recipe be made on the stovetop only?

Yes, you can simmer the chicken and sauce on the stovetop over low heat, covered, for about 40-45 minutes until the chicken is tender. Just check occasionally to make sure the sauce isn’t reducing too quickly.
How do I know when the chicken is fully cooked?

Look for the juices to run clear when pierced and use a meat thermometer if you have one—the internal temperature should reach 165°F (75°C) for safe eating.
What’s the best way to thicken the sauce if it’s too runny?

If your sauce is thinner than you like, simply remove the chicken once cooked and simmer the sauce on medium heat until it reduces to your preferred consistency. This intensifies the flavors too!

Final Thoughts

When I first tried making this Chicken Cacciatore with Red Peppers Recipe, I was delighted by how simple it was to pull off such a rich and satisfying meal. It’s one of those dishes that feels special but doesn’t demand hours in the kitchen. Now it’s a staple in my home, perfect for cozy weekends or feeding family on busy weeknights. I know you’re going to fall in love with it just like I did—so grab those red peppers and chicken, and let’s get cooking!