Bobby Flay’s Chicken Cacciatore is a bold and hearty Italian-inspired dish that brings deep flavor to your dinner table. Featuring tender chicken simmered in a rich tomato-based sauce with herbs, peppers, onions, and olives, this recipe is perfect for weeknight dinners or cozy weekend meals. It’s rustic, satisfying, and surprisingly simple to prepare.

What is Bobby Flay Chicken Cacciatore?

Chicken Cacciatore, meaning “hunter-style chicken” in Italian, traditionally features braised chicken with vegetables, herbs, and wine. Bobby Flay’s version adds layers of complexity with aromatic garlic, fresh thyme, olives, and a splash of red wine to bring out deep Mediterranean flavors while keeping the preparation straightforward.

Other Popular Bobby Recipes

Why You Love This Recipe

Rich and hearty – Comforting flavors from a slow-simmered sauce
One-pot simplicity – Fewer dishes, more flavor
Great for meal prep – Tastes even better the next day
Perfectly seasoned – Balanced herbs, garlic, and tangy tomatoes
Pairs well with many sides – From pasta to polenta to crusty bread
Impressive but easy – Looks gourmet with minimal effort

Ingredients Needed to Make Bobby Flay Chicken Cacciatore

Bone-in, skin-on chicken thighs or legs – 6 pieces
Olive oil – 2 tablespoons
Yellow onion (sliced) – 1 large
Bell peppers (sliced, red and yellow preferred) – 2
Garlic (minced) – 3 cloves
Mushrooms (sliced) – 1 cup
Crushed tomatoes – 1 can (28 oz)
Tomato paste – 2 tablespoons
Red wine – ½ cup
Chicken stock – ½ cup
Kalamata olives (pitted) – ½ cup
Capers (optional) – 1 tablespoon
Fresh thyme (or 1 tsp dried) – 1 tablespoon
Dried oregano – 1 teaspoon
Salt and pepper – To taste
Fresh parsley or basil (chopped) – For garnish

Instructions to Prepare Bobby Flay Chicken Cacciatore

Season the chicken – Sprinkle with salt and pepper on both sides.
Sear the chicken – Heat olive oil in a large Dutch oven or skillet. Sear chicken skin-side down until golden brown. Set aside.
Sauté the vegetables – In the same pan, add onions, peppers, and mushrooms. Cook until soft.
Add garlic and tomato paste – Stir in garlic and tomato paste, cooking for 1–2 minutes to deepen the flavor.
Deglaze with wine – Pour in red wine and scrape up brown bits from the bottom. Let it simmer for 2–3 minutes.
Add tomatoes and herbs – Stir in crushed tomatoes, thyme, oregano, chicken stock, olives, and capers.
Simmer with chicken – Return chicken to the pot. Cover and simmer on low for 40–45 minutes or until chicken is fully cooked and tender.
Garnish and serve – Sprinkle with fresh herbs and serve hot over pasta, polenta, or crusty bread.

What Goes Well With Bobby Flay Chicken Cacciatore

Serve over al dente pasta – Linguine or fettuccine pairs beautifully
Pair with creamy polenta – A smooth, rich base for the flavorful sauce
Enjoy with crusty bread – Great for soaking up the tomato-rich sauce
Add a side of sautéed greens – Spinach, kale, or broccolini complement the dish well
Try with mashed potatoes – A hearty, comforting pairing
Balance with a fresh salad – Arugula or Caesar salad offers contrast

Pro Tips to Make Perfect Bobby Flay Chicken Cacciatore

Brown the chicken well – Adds deep flavor to the base of the dish
Use bone-in cuts – Keeps the meat juicy and flavorful during simmering
Don’t skip the wine – It builds depth, but you can sub with broth if preferred
Let it simmer gently – Slow cooking allows flavors to develop fully
Add olives toward the end – Preserves their briny bite
Taste and adjust – Salt levels may vary based on your stock and tomatoes

Variations of Bobby Flay Chicken Cacciatore

Boneless version – Use boneless thighs for easier serving
Add red pepper flakes – For a bit of heat
Make it creamy – Stir in a splash of heavy cream at the end
Use white wine instead – For a lighter sauce
Include artichoke hearts – Adds a unique Mediterranean touch
Skip mushrooms if preferred – The dish still holds plenty of flavor

Storage Guidelines for Bobby Flay Chicken Cacciatore

Store in the fridge – Lasts up to 4 days in an airtight container
Freeze in portions – Keeps well for 2–3 months in freezer-safe bags
Label and date everything – Helps keep track of freshness
Avoid freezing garnishes – Add fresh herbs only when reheating

Reheating Tips for Bobby Flay Chicken Cacciatore

Stovetop is best – Reheat in a saucepan over low heat until warmed through
Microwave individual portions – Use a microwave-safe dish and cover loosely
Add a splash of broth if too thick – Restores the sauce’s smooth texture
Garnish again after reheating – Fresh herbs boost flavor and presentation

Nutritional Value (per Serving)

Calories: 480 kcal
Protein: 32 g
Fat: 28 g
Carbohydrates: 18 g
Fiber: 4 g
Sugar: 6 g
Sodium: 680 mg

FAQs

Can I make chicken cacciatore ahead of time?

Yes, it’s even better the next day. Store it in the fridge overnight to let the flavors deepen, then reheat before serving.

What’s the best cut of chicken for cacciatore?

Bone-in, skin-on thighs or legs are ideal for rich flavor and tender texture during slow simmering.

Do I need wine in chicken cacciatore?

Wine adds depth, but if you prefer not to use it, substitute with an equal amount of chicken stock or broth.

Final Words

Bobby Flay’s Chicken Cacciatore is more than just a meal—it’s a rich and comforting experience in every bite.