There are certain meals that just feel like a warm hug on a chilly evening, and this Chicken Cacciatore with Roasted Vegetables and Potatoes is the very definition of that. I’m not talking about a simple, hurried weeknight skillet dinner here. This is a rustic, soul satisfying Italian “hunter’s stew” where every element is treated with care to build layers of deep, rich flavor. We’re roasting the chicken and vegetables before they ever hit the pot, creating a dish that is beautifully hearty, fragrant with wine and herbs, and tender beyond belief.
If you’ve ever wondered what “cacciatore” truly means, you’re not alone. The word translates to “hunter” in Italian, and the dish’s origins are charmingly debated. Some say it was a meal made from a hunter’s foraged finds, while others insist it was a comforting pot of farm raised chicken and garden vegetables prepared by a hunter’s family for his return. Whatever the true history, I’m just grateful this iconic dish made its way to our tables. My version leans into the “comforting stew” idea, with thin slices of Yukon Gold potatoes simmered right in the pot until they’re perfectly tender, making this a complete one pot wonder.
The real magic of this recipe lies in the method. Instead of simply browning the chicken in the pot, we give it a head start in the oven. Roasting the boneless, skinless chicken pieces and the colorful medley of bell peppers, carrots, and onions caramelizes their natural sugars and adds a subtle smoky depth you simply can’t get from a stovetop sear. While those are working their magic in the oven, you’ll build an aromatic and robust tomato base on the stovetop with sautéed garlic, earthy mushrooms, a splash of dry white wine, and hand crushed San Marzano tomatoes. The roasted components are then nestled into this gorgeous sauce with the sliced potatoes and a briny pop of capers. A gentle, unhurried simmer melds every flavor into a stew that is richly fragrant and profoundly delicious. Trust me, your kitchen is going to smell incredible.
When you’re ready to serve, spoon this hearty cacciatore into shallow bowls. A generous shower of freshly grated Parmesan cheese and a side of crusty bread for sopping up every last bit of sauce are practically mandatory. It’s a rustic, unforgettable meal that’s absolutely perfect for a cozy family dinner or for impressing guests without any fuss. I hope this recipe becomes a new tradition in your home.
Helpful Tips for Perfect Cacciatore
- Take the Roast Seriously: Don’t skip this step! The browning and caramelization from roasting the chicken and veggies are the foundation of the stew’s complex flavor.
- Mix Up the Cuts of Chicken: I love a combination of boneless, skinless chicken breasts and thighs for the best texture and flavor, but you can use all of one or the other depending on your preference.
- Hand Crush Your Tomatoes: Using your hands (or a spoon) to gently crush whole, peeled plum tomatoes gives you a rustic, chunky sauce that’s much more satisfying than pre diced versions. San Marzano tomatoes are a fantastic choice for their sweet, low acid flavor.
- Slice Potatoes Thinly: Be sure to slice the Yukon Gold potatoes into thin, even rounds (about ¼ inch thick). This ensures they cook through completely in the simmering time and become meltingly tender.
Chicken Cacciatore with Roasted Vegetables and Potatoes Recipe
Ingredients
- 3 pounds boneless, skinless chicken breasts and thighs
- 2 large yellow onions, peeled, halved, and sliced ½ inch thick
- 4 tablespoons olive oil, divided
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 red bell peppers, ribs and seeds removed, cut into ½ inch strips
- 2 carrots, peeled and sliced crosswise
- 4 large garlic cloves, peeled and minced
- ½ teaspoon crushed red pepper flakes
- 8 ounces button mushrooms, cleaned and thinly sliced
- ¾ cup dry white wine, such as Vermouth or Pinot Grigio
- 4 cups low sodium chicken broth
- 1 (28 ounce) can whole plum tomatoes, hand crushed with their juices
- 1 (6 ounce) can tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon kosher salt, plus more to taste
- 1 ½ pounds Yukon Gold potatoes, peeled and sliced into thin rounds
- 2 tablespoons drained capers
Instructions
1Preheat your oven to 400ºF (200ºC). Arrange the chicken pieces on a rimmed baking sheet. Brush both sides with about 2 tablespoons of olive oil and season generously with salt (about 1 teaspoon total) and several grinds of black pepper.
2In a large bowl, toss the sliced onions, bell peppers, and carrots with the remaining 2 tablespoons of olive oil and 1 teaspoon of kosher salt. Spread the vegetables in a single layer on a separate rimmed baking sheet.
3Place the vegetables on the upper oven rack and the chicken on the lower rack. Roast for 25 minutes. Remove the chicken from the oven and set it aside to cool. Move the vegetables to the lower rack, give them a toss, and continue roasting for 15 more minutes, until they are tender and lightly browned. Once the chicken is cool enough to handle, cut it into bite sized pieces.
4Meanwhile, as everything roasts, heat the remaining 2 tablespoons of olive oil in a large Dutch oven or heavy bottomed pot over medium heat. Add the minced garlic and crushed red pepper flakes. Cook, stirring constantly, for about 30 seconds until the garlic is fragrant. Add the sliced mushrooms and cook, stirring occasionally, for about 5 minutes, until they have released their liquid and are starting to brown.
5Pour in the white wine, scraping up any browned bits from the bottom of the pot. Cook for 30 seconds, then stir in the chicken broth, hand crushed tomatoes with their juices, tomato paste, dried oregano, dried basil, and ½ teaspoon of kosher salt. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes to allow the flavors to meld.
6Gently add the sliced potatoes, roasted chicken pieces, roasted vegetables, and capers to the pot. Bring the stew back to a gentle simmer and cook, uncovered, for 35 minutes, or until the potatoes are tender and the sauce has reduced to your liking. Taste the stew and adjust the seasoning with additional salt and pepper as needed. Serve hot in bowls.
Chicken Cacciatore with Roasted Vegetables and Potatoes
Ingredients
- 3 pounds boneless skinless chicken breasts and thighs
- 2 large yellow onions peeled, halved, and sliced 1/2 inch thick
- 4 tablespoons olive oil divided
- Kosher salt to taste
- Freshly ground black pepper to taste
- 2 red bell peppers ribs and seeds removed, cut into 1/2 inch strips
- 2 carrots peeled and sliced crosswise
- 4 large garlic cloves peeled and minced
- 1/2 teaspoon crushed red pepper flakes
- 8 ounces button mushrooms cleaned and thinly sliced
- 3/4 cup dry white wine
- 4 cups low sodium chicken broth
- 1 28 ounce can whole plum tomatoes, hand crushed with their juices
- 1 6 ounce can tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon kosher salt plus more to taste
- 1 1/2 pounds Yukon Gold potatoes peeled and sliced into thin rounds
- 2 tablespoons drained capers
Instructions
- Preheat the oven to 400ºF. Place chicken on a baking sheet, brush both sides with 2 tablespoons olive oil, and season with salt and pepper. Toss onions, bell peppers, and carrots with the remaining 2 tablespoons of olive oil and 1 teaspoon salt on another baking sheet. Place vegetables on the upper oven rack and chicken on the lower rack. Roast for 25 minutes. Remove the chicken to cool. Move vegetables to the lower rack, toss, and roast 15 more minutes. Cut cooled chicken into bite sized pieces. Meanwhile, heat 2 tablespoons olive oil in a large Dutch oven over medium heat. Add garlic and red pepper flakes; cook for 30 seconds. Add mushrooms and cook until browned, about 5 minutes. Add wine and cook for 30 seconds. Stir in broth, crushed tomatoes, tomato paste, oregano, basil, and 1/2 teaspoon salt. Bring to a boil, reduce heat, and simmer 10 minutes. Add potatoes, chicken, roasted vegetables, and capers. Simmer uncovered for 35 minutes until potatoes are tender. Season with salt and pepper to taste.
