This Chicken Cacciatore recipe will remind you of your favorite Italian restaurant, or in my case home. The scent from the fresh herbs intermingled with the veggies and chicken is heavenly, and always gets the family ready for dinner.


  • 4-5 pound whole roasting chicken, cut into quarters or 6 pieces of your favorite bone in chicken cuts (I typically use 4 breasts and 2 legs)
  • 1 yellow inion, cut crosswise
  • 2 tablespoons of EVOO
  • 8oz baby bella mushrooms, sliced
  • 2 red peppers, sliced
  • 2 green peppers, sliced
  • 4-6 garlic cloves, halved
  • 4 sprigs fresh oregano
  • 3 sprigs fresh rosemary
  • 4 sprigs of fresh basil
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon of pepper
  • 1 teaspoon of salt (plus more to taste)
  • 1 can (24oz) of crushed tomatoes
  • 1 1/2 cups of chicken broth (add more if needed)


  • Preheat oven to 350 degrees
  • Place an oven proof pot (like a Le Creuset or cast iron) on the stove and add the EVOO to medium heat
  • Add in the cleaned chicken and cook 3 minutes per side, until slightly brown
  • Transfer the chicken to a separate bowl, set aside
  • Add the onion and mushrooms to the pot and simmer until tender, 5-7 minutes
  • Add all of the other remaining ingredients to that same pot, bring to a boil and immediately reduce heat to medium low, simmer for 10 minutes
  • Return the chicken and juices back to the pot, fold in to combine (yes, you just read fold in – Ew, David)
  • Bake covered 1 1/4 hours, allow to cool 15 minutes and serve
Chicken Cacciatore Recipe