Chicken Cacciatore with Potatoes is a hearty, comforting dish packed with tender chicken pieces simmered in a rich tomato sauce, garlic, herbs, and tender potatoes that soak up all the delicious flavors. The combination of juicy chicken and soft potatoes makes this meal incredibly satisfying and perfect for a cozy dinner.
I love making this dish when I want something that feels like a warm hug in food form. The way the sauce slowly cooks into the chicken and potatoes creates a wonderful mix of tastes and textures. I always find myself adding a little extra garlic because it makes everything taste even better. It’s one of those recipes that’s easy to prepare but tastes like you spent hours on it.
My favorite way to serve Chicken Cacciatore with Potatoes is right out of the pot with a sprinkle of fresh parsley and some crusty bread on the side to soak up all the sauce. It’s a meal that brings people together and makes any day feel special. If you’re looking for a simple, no-fuss dish that still impresses, this is definitely one to try!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs add great flavor and stay juicy. You can swap them for boneless thighs or breasts, but thighs give more tenderness and richness.
Baby Potatoes: These cook well alongside the chicken. If you don’t have baby potatoes, cut regular potatoes into smaller chunks for even cooking.
Tomatoes: Canned diced tomatoes work well. Fresh tomatoes are great too when in season. You can also use crushed tomatoes for a smoother sauce.
White Wine: Optional but adds nice depth. If you skip it, just add a bit more chicken broth or a splash of vinegar for acidity.
Kalamata Olives: They bring a salty bite. If you don’t like them, green olives or capers make good alternatives.
How Do You Get Crispy Chicken Skin Before Simmering?
Getting crispy skin helps the chicken hold its shape and adds flavor. Here’s how you do it:
- Pat the chicken dry with paper towels to avoid steaming.
- Heat the olive oil in a skillet until shimmering but not smoking.
- Place chicken skin-side down and don’t move it for 5-7 minutes. This lets the skin brown evenly and crisp up.
- Flip carefully and brown the other side for 5 minutes.
- Remove chicken and cook the veggies in the same pan to soak up all those flavorful browned bits.
This step builds a base of flavor for your sauce and makes the chicken extra tasty after simmering.
Equipment You’ll Need
- Large deep skillet or Dutch oven – perfect for browning chicken and simmering everything together in one pan.
- Chef’s knife – makes chopping onions, garlic, peppers, and potatoes quick and easy.
- Cutting board – protects your counters and gives you a clean space to prep ingredients.
- Wooden spoon or spatula – great for stirring the sauce without scratching your pan.
- Tongs – help flip the chicken safely and grab pieces without splattering hot oil.
Flavor Variations & Add-Ins
- Swap chicken thighs for bone-in drumsticks for a fun twist that cooks just as well.
- Add sliced mushrooms for an earthy flavor that pairs nicely with the tomato sauce.
- Stir in red pepper flakes if you like a little heat in your cacciatore.
- Mix in some chopped fresh basil or rosemary at the end for a bright, fresh herbal note.
How to Make Chicken Cacciatore With Potatoes
Ingredients You’ll Need:
For The Chicken and Sauce:
- 4 bone-in, skin-on chicken thighs
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup canned diced tomatoes (or fresh)
- ½ cup dry white wine (optional)
- 1 cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
For The Potatoes and Garnish:
- 12 small baby potatoes, scrubbed
- ½ cup pitted Kalamata olives
- Fresh parsley, chopped (for garnish)
- Fresh rosemary sprig (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and around 45-50 minutes to cook, for a total of approximately 1 hour. The chicken browns first, then simmers gently with the potatoes until everything is tender and full of flavor.
Step-by-Step Instructions:
1. Prepare and Brown the Chicken:
Start by seasoning the chicken thighs generously with salt and black pepper. Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Place the chicken thighs skin side down and cook for 5-7 minutes without moving until the skin is crispy and golden. Flip the chicken over and brown the other side for 5 minutes. Remove the browned chicken and set aside.
2. Cook the Vegetables:
Add the diced onion and red bell pepper to the pan and sauté for 4-5 minutes until softened. Stir in the garlic and cook for another minute, being careful not to burn it. Pour in the white wine to deglaze the pan, scraping up any browned bits on the bottom. Let the wine reduce for 2-3 minutes.
3. Simmer the Chicken and Potatoes:
Add the diced tomatoes, chicken broth, oregano, basil, and thyme. Stir well to combine. Return the chicken thighs to the pan, nestling them into the sauce. Arrange the baby potatoes around the chicken and scatter the Kalamata olives evenly.
Bring the mixture to a gentle simmer. Cover the skillet, reduce heat to low, and cook for 35-40 minutes until the chicken is cooked through and the potatoes are tender.
4. Thicken the Sauce and Serve:
Remove the lid and simmer uncovered for another 5-10 minutes if you’d like the sauce to thicken a bit. Sprinkle with freshly chopped parsley and garnish with a sprig of rosemary before serving.
Serve hot with crusty bread or a simple green salad to complete the meal. Enjoy!
Can I Use Frozen Chicken Thighs for This Recipe?
Yes, you can! Just be sure to thaw them completely in the refrigerator overnight before cooking. Pat them dry to help achieve crispy skin when browning.
Can I Substitute Other Potatoes for Baby Potatoes?
Absolutely! Regular potatoes cut into small chunks work well. Just make sure the pieces are small enough to cook through in the simmering time.
What Can I Use Instead of White Wine?
If you prefer not to use wine, extra chicken broth with a splash of lemon juice or vinegar adds brightness and depth to the sauce.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the sauce has thickened too much.