Chicken cacciatore is an Italian classic, that you can easily make in your kitchen using only a few simple ingredients. Slow-cooked rich, rustic tomato sauce with chicken thighs or breasts and mushrooms, bell peppers, and fresh herbs will fill your entire house with a delicious aroma!



  • 8 chicken thighs or 4 large chicken breasts, trimmed of excess fat, skin, and bones
  • 1 large yellow or white onion, chopped
  • 1 medium-sized red bell pepper, seeded and chopped
  • 1 medium-sized green bell pepper, seeded and chopped
  • 8 ounces mushrooms, cleaned and sliced in 0.5cm thick slices (you can use either fresh wild mushrooms or champignons)
  • 3 garlic cloves minced
  • 3-4 sprigs of fresh oregano
  • 3-4 sprigs of fresh thyme
  • 0.5 cup fresh chopped parsley
  • 1 cup chicken or vegetable stock
  • 4 pounds fresh, meaty tomatoes, skinned, seeded, and chopped (you can also use 1-liter good quality tomato passata or canned chopped tomatoes)
  • Sea salt
  • Black pepper
  • 3-4 tablespoons of extra virgin olive oil


Heat the skillet with 3-4 tablespoons of olive oil. Season the chicken with sea salt and ground black pepper. Put them into the hot skillet and cook until golden brown-brown on both sides. Remove chicken to a small pot and cover to keep them warm.
Add the chopped onion to the same skillet and cook stirring for 2-3 minutes. Add minced garlic, chopped mushrooms, bell peppers, oregano, and thyme sprigs to the pan and cook for 2-3 more minutes.
Add the chopped tomatoes (or tomato passata/chopped canned tomatoes) and stock to the skillet and cook for 5-7 minutes on low heat.
Put the chicken back into the skillet, cover with the lid and cook until the chicken is tender.
Stir in the chopped parsley, check the seasoning flavors and remove from the heat.
Garnish with extra parsley and serve with pasta, rice, or polenta.

Dorota Basiura
World Tomato Society Website Content Director