This Chicken Cacciatore, or Hunter-style chicken, is a delicious and healthy one-pot meal, with golden braised chicken thighs, mushrooms, sweet bell peppers, tomatoes, and green olives.
Remember when I said there were a bunch of Whole30 recipes that were SO good that I will eat them after the program too?
Here’s another one of those!
Chicken Cacciatore is a well-loved recipe for many cooks, but this version manages to be completely delicious and satisfying, while being friendly to all the main eating styles that I can think of.
Chicken thighs in general have really become a staple of my kitchen lately.
Am I becoming a dark meat girl?
I haven’t bought chicken breast in over a month and feel like there’s something magical about the bone-in, skin-on chicken thighs.
If that cut isn’t your favorite, I think this recipe is well-suited to drumsticks too, or chicken breast if you used cutlets and cut down on the cooking time and broth.
I adapted this recipe from the Whole30 cookbook, but I changed the cut of chicken, added green olives and a little bit more bell pepper, and omit the basil.
This rendition is also made without wine because it’s not allowed during Whole30, but honestly I don’t think this dish needs it anyway.
The sauce is plenty flavorful, aromatic, and balanced without it.
To get started, sear some bone-in, skin-on chicken thighs in a braiser pan.
First, skin side down for about 5 minutes, then skin side up for a few more:
While the chicken is searing, prep your vegetables, which are diced sweet bell pepper, red onion, sliced baby bella mushrooms, and minced garlic:
Remove the chicken from the pan, which should leave a couple tablespoons of fat, plus lots of golden brown bits from the seared chicken.
Immediately add all the vegetables:
Cook for about 10 minutes, stirring often, until everything is softened:
Add canned tomatoes and capers to the pan:
As well as a drained can of pitted green olives:
Stir that all around, add the chicken back to the pan, as well as some chicken broth:
Simmer until the chicken is fully cooked through, and the liquid has reduced down.
If you’re up for a splurge, this Asiago Black Pepper Bread is absolutely delicious as a vessel to soak up the sauce.
You can browse more Whole30-compliant recipes here in my recipe index.
Chicken Cacciatore Tips & Tricks:
- Can Chicken Cacciatore be frozen? Yes, this freezes beautifully. Store in the freezer for up to 2 months.
- Can Chicken Cacciatore be made ahead? Yes, you can cook the entire dish ahead of time, store it in the refrigerator, then heat in the oven to rewarm. Because it’s a “saucy” dish and the chicken thighs are not meant to be crispy, you don’t have to worry about making this ahead of time. If you want to crisp the skin, pop the chicken only under the broiler for a few minutes, or use a torch.
- What to serve with Chicken Cacciatore: This is Whole30, paleo, gluten-free, etc on its own, but some great side dishes to serve with it would be rice, potatoes, crusty breads to soak up the sauce, or a salad.
- How to reheat Chicken Cacciatore: To re-warm, microwave the chicken cacciatore, or bake in the oven until warm (try 350F for 10 minutes).
- How long does Chicken Cacciatore keep? Store in the refrigerator for up to 5 days, or freeze for up to 2 months.
This Chicken Cacciatore is a delicious and healthy one-pot meal, with braised chicken thighs, mushrooms, bell peppers, tomatoes, onion, and green olives.
- 1 tbsp olive oil
- 6 bone-in, skin-on chicken thighs
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 onion, chopped
- 1 red bell pepper, seeded and chopped
- 1 cup sliced baby bella mushrooms
- 2 cloves garlic, minced
- 1 tbsp capers
- 14.5-ounce can diced tomatoes
- 1 can pitted green olives, drained (6-ounces drained weight)
- 1 cup chicken broth
- Heat a large skillet or braising pan over medium heat, then add the olive oil.
- Season the chicken thighs with the salt and pepper, then place skin side down into the pan, and cook for 5 minutes, until golden.
- Flip the chicken thighs and cook for 5 more minutes, then remove to a plate.
- Add the onion, bell pepper, mushrooms, and garlic, and cook for 10 minutes, until softened.
- Add the capers, tomatoes, green olives, and chicken broth, and stir.
- Arrange the partially cooked chicken thighs back in the pan, and cook uncovered for about 20 minutes, until it reaches an internal temperature of 170F.
- Serve and enjoy!
Leftovers will keep in the refrigerator for 5 days, or freeze for up to 2 months.
|Amount Per Serving||As Served|
|Calories 666kcal Calories from fat 453|
|% Daily Value|
|Total Fat 50g||77%|
|Saturated Fat 12g||60%|
|Dietary Fiber 5g||20%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
Did you make this recipe?
I'd love to know how it went!