Easy Chicken Cacciatore With Stewed Tomatoes Recipe

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 03/15/22
Chicken Cacciatore

Jupiter Images / Stockbyte / Getty Images

Prep: 25 mins
Cook: 55 mins
Total: 80 mins
Servings: 6 servings

This chicken cacciatore with stewed tomatoes recipe is an ideal weeknight or weekend dinner. The chicken is browned, and then a simple sauce of tomatoes, red wine, onions, green peppers, garlic, and other seasonings simmers away to make this tasty meal. The cleanup is so easy since this dish is made in one large skillet. 

The cacciatore can be made with chicken parts or use all chicken thighs or whole legs. Boneless chicken breasts cook more quickly, so keep them warm after browning and add them to the tomato sauce about halfway through the cooking time. Save some time and use a rotisserie or precooked chicken instead. You can also add in some mushrooms and put a handful of fresh Parmesan on top for a garnish. 

Serve this easy chicken cacciatore with spaghetti, linguine, or similar pasta. It's good with bow tie pasta (farfalle) as well. Add a broccoli salad or simple green salad and crusty garlic bread for a fabulous family meal. A nice bottle of chianti or pinot noir would go well with this cacciatore dish. 

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Ingredients

  • 1 chicken, about 3 pounds, cut up

  • 3 tablespoons extra-virgin olive oil

  • 1 cup chopped onion

  • 1 cup chopped green bell pepper

  • 3 medium cloves garlic, minced

  • 2 (14.5-ounce) cans stewed tomatoes

  • 3/4 cup dry red wine

  • 2 teaspoons crumbled dried oregano leaves

  • 2 teaspoons salt

  • 1/2 teaspoon freshly ground black pepper, or to taste

  • 1 bay leaf

Steps to Make It

  1. Gather the ingredients.

  2. Heat olive oil over medium heat in a large skillet. Brown chicken on all sides in hot oil, about 10 minutes.

  3. Remove chicken and drain off excess grease, leaving a tablespoon or two.

  4. Add chopped onion, green pepper, and minced garlic to hot skillet; sauté until onion is tender.

  5. Stir in tomatoes, wine, oregano, salt, pepper, and bay leaf.

  6. Add chicken back to sauce and bring to a boil. Reduce heat, cover, and simmer for about 45 minutes, or until chicken is tender.

  7. Discard the bay leaf and serve with hot cooked spaghetti or other pasta.

  8. Serve and enjoy!

Recipe Variations

  • For a spicier sauce, add about 1/2 teaspoon of crushed red pepper flakes.
  • Add 8 ounces of fresh sliced button mushrooms. Sauté them with the onions, pepper, and garlic. 
  • Save some time and use a rotisserie or precooked chicken.
  • Sprinkle some fresh Parmesan cheese on top for a finishing touch. 

How to Store and Freeze

Before storing, let the chicken dish cool down.

  • This chicken with stewed tomatoes can be stored in an airtight container in the refrigerator for four to five days. 
  • You can also freeze it in a freezer-safe airtight container or bag for up to three months. Thaw in the refrigerator overnight before reheating.
Nutrition Facts (per serving)
646 Calories
37g Fat
16g Carbs
56g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 646
% Daily Value*
Total Fat 37g 47%
Saturated Fat 9g 46%
Cholesterol 213mg 71%
Sodium 1172mg 51%
Total Carbohydrate 16g 6%
Dietary Fiber 2g 9%
Total Sugars 8g
Protein 56g
Vitamin C 31mg 155%
Calcium 100mg 8%
Iron 6mg 34%
Potassium 898mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)