Bobby Flay Chicken Cacciatore Recipe

This Bobby Flay Chicken Cacciatore is a hearty and rustic recipe, which is made with tender chicken simmered in a rich tomato and red wine sauce. It’s the ultimate comfort food, a classic Italian “hunter-style” stew perfect for a family dinner, ready in about 1 hour and 30 minutes.

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Bobby Flay Chicken Cacciatore Ingredients

A classic combination for a truly rich and flavorful Italian stew.

1 (3 ½ to 4-pound) chicken, cut into 8 pieces
4 tablespoons olive oil, plus more as needed
1 pound cremini mushrooms, quartered
1 large red onion, halved and thinly sliced
1 large yellow bell pepper, thinly julienned
3 cloves garlic, thinly sliced
1 serrano or jalapeno chile, finely diced
¼ teaspoon red chile flakes
1 cup dry red wine
2 cups low-sodium chicken broth
1 (28-ounce) can plum tomatoes, with juices, pureed
3 sprigs each of fresh rosemary and thyme
A drizzle of honey
1/4 cup chopped fresh basil, plus sprigs for garnish
2 tablespoons brined capers, drained
Kosher salt and freshly ground black pepper
For Serving: 1 pound spaghetti, cooked al dente, and thinly shaved Parmesan

How To Make Bobby Flay Chicken Cacciatore

A step-by-step guide to this classic and comforting Italian dish.

Brown the Chicken and Mushrooms: Heat 2 tablespoons of oil in a large Dutch oven over high heat. Season the chicken pieces with salt and pepper and cook them in batches until golden brown on all sides. Remove the chicken to a plate. In the same pot, add a little more oil and cook the mushrooms with salt and pepper until they are golden brown and their liquid has evaporated. Remove them to a plate.
Sauté the Aromatics: Add a little more oil to the pot and cook the onions and peppers until soft. Add the sliced garlic and both fresh and dried chiles and cook for another minute until fragrant.
Build the Sauce: Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let it reduce by about half. Stir in the chicken broth, pureed tomatoes, rosemary, and thyme. Bring the sauce to a simmer.
Simmer the Stew: Return the dark meat chicken pieces (thighs and drumsticks) and the cooked mushrooms to the pot. Cover and let it simmer for 30 minutes. Add the white meat chicken pieces (breasts) and continue to simmer, covered, for another 10 minutes, until all the chicken is cooked through.
Finish and Serve: Remove the chicken pieces from the pot. Let the sauce continue to boil to thicken it to your liking. Season the sauce with salt, pepper, and a touch of honey to balance the flavors.
Serve: Stir the fresh basil and capers into the finished sauce. Pour the sauce over the chicken and serve it over a bed of hot, cooked spaghetti. Garnish with fresh basil sprigs and shaved Parmesan cheese.

Recipe Tips

For the richest, most flavorful cacciatore every time.

Why use a whole, cut-up chicken? Using bone-in, skin-on chicken pieces adds an incredible amount of flavor to the sauce. Browning the skin renders the fat and creates a delicious foundation. The bones also enrich the sauce as it simmers.
Why add the dark and white meat at different times? This is a key professional trick. Dark meat (thighs and legs) takes longer to cook and becomes more tender with a longer simmer. White meat (breasts) cooks very quickly and can become dry, so it’s added for just the last 10 minutes to keep it perfectly moist.
Can I make this ahead of time? Absolutely! Cacciatore is a perfect make-ahead meal. The flavors will continue to meld and deepen overnight in the refrigerator, making it even more delicious the next day.
How to get a rich sauce? Don’t skip the step of reducing the wine and then boiling the sauce at the end. These steps concentrate all the delicious flavors of the tomato, herbs, and chicken, resulting in a thick, rich, restaurant-quality sauce.

What To Serve With Chicken Cacciatore

Classic Italian pairings that are perfect for soaking up the rich sauce.

This hearty stew is a complete meal when served over pasta, but it’s also fantastic with:

Creamy polenta or mashed potatoes
A slice of crusty bread for dipping
A simple green salad with a light vinaigrette
A glass of the same red wine used in the cooking

How To Store Chicken Cacciatore

This dish makes for fantastic leftovers.

Refrigerate: Let the cacciatore cool completely, then store it in an airtight container in the refrigerator for up to 4 days.
Reheat: Gently rewarm the cacciatore in a saucepan over low heat, stirring occasionally.

Bobby Flay Chicken Cacciatore Nutrition Facts

An estimated guide per serving.

Calories: 650 kcal
Carbohydrates: 60 g
Protein: 45 g
Fat: 25 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

What does “cacciatore” mean?

In Italian, “cacciatore” means “hunter.” “Hunter-style” dishes are typically rustic, one-pot meals made with braised chicken or rabbit, onions, herbs, and often tomatoes, wine, and mushrooms.

Can I make this with boneless chicken?

Yes, you can use boneless, skinless chicken thighs or breasts. The flavor of the sauce won’t be quite as deep without the bones and skin, but it will still be delicious. Cut the thighs into large chunks and add them for the full 40-minute simmer. Add the breasts, cut into chunks, for the last 10-15 minutes.

Is this dish very spicy?

The spice level comes from the fresh chile and the red chile flakes. You can easily control the heat by using a milder chile like a jalapeño with the seeds removed, and reducing or omitting the red pepper flakes.