Rao’s Chicken Cacciatore Recipe: Rustic Italian Braise with Peppers and Olives

This rustic Italian braise transforms simple ingredients into a deeply flavorful dish that feels like a hug on a plate. The slow simmer allows the chicken to become fall-off-the-bone tender while the peppers and olives absorb the rich tomato sauce.

I developed this method to capture the essence of traditional cacciatore without complicated techniques. The key is building layers of flavor through browning the chicken first, then letting everything meld together in the pot.

What emerges is a hearty, saucy dish with tender chicken, sweet peppers, and briny olives in every bite. The aroma alone will have everyone gathering around the table before it’s even served.

Serve this with crusty bread or over polenta to soak up every last drop of the rich sauce. Here’s how to make it perfectly every time.

Ingredients for Rao’s Chicken Cacciatore

Simple, hearty ingredients create this rustic Italian braise with bold, layered flavors.

The chicken is the foundation here. Bone-in, skin-on thighs stay juicy during the long simmer—breasts dry out. Whole Foods or Costco have great options, but any grocery store will work. Look for skin that’s moist, not shriveled. For the tomatoes, San Marzano are the gold standard (find them at Trader Joe’s or Italian markets), but any good-quality crushed tomatoes will do.

No white wine? Chicken broth with a splash of lemon juice mimics the acidity. Green olives can be swapped for Kalamata at half the amount—they’re saltier. Fresh oregano or basil works if you’ve got it (triple the amount since dried is more concentrated). The peppers can be yellow or orange for a sweeter note, or skip them entirely if you’re in a pinch.

This tastes even better the next day—let the flavors meld overnight. Keeps in the fridge for 4-5 days or freeze for 3 months. Reheat gently on the stove, adding a splash of water if the sauce thickens too much.

Step-by-Step Instructions for Chicken Cacciatore

This rustic braise comes together with simple techniques and bold flavors.

Step 1: Brown the Chicken Thighs

Heat 3 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat. Pat the 2 lb chicken thighs dry with paper towels and season both sides with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper.

Working in batches to avoid crowding, add the chicken skin-side down and cook undisturbed for 6-8 minutes until the skin is deep golden brown and crisp. Flip and cook for another 4-5 minutes until browned. Transfer to a plate and set aside.

This browning step builds a rich foundation of flavor through the Maillard reaction. Don’t rush it—properly browned chicken adds depth to the finished dish.

Step 2: Sauté the Aromatics

In the same pot, add the 2 whole red bell pepper (sliced into strips) and 1 whole yellow onion (diced). Cook over medium heat for 5-6 minutes, stirring occasionally, until the vegetables begin to soften and the onion turns translucent.

Add the 4 cloves garlic cloves (minced) and cook for another 30 seconds until fragrant. Stir in 2 tbsp tomato paste and cook for 2 minutes, allowing it to caramelize slightly. This step intensifies the tomato flavor and prevents a raw taste in the finished sauce.

Step 3: Deglaze and Build the Sauce

Pour in 0.5 cup dry white wine and scrape the bottom of the pot with a wooden spoon to release all the browned bits. Simmer for 2-3 minutes until the liquid reduces by half.

Add the 28 oz canned crushed tomatoes, 1 cup chicken broth, 1 tsp dried oregano, 1 tsp dried basil, and 0.5 tsp red pepper flakes. Stir to combine and bring the mixture to a gentle simmer.

Step 4: Braise the Chicken

Return the browned chicken thighs to the pot along with any accumulated juices. Add the 0.5 cup green olives (pitted and halved). The liquid should mostly cover the chicken—if it doesn’t, add a splash more broth.

Reduce the heat to medium-low, cover, and let the dish simmer gently for 30-35 minutes. Check occasionally and adjust the heat as needed to maintain a slow, steady simmer. The chicken is done when it reaches an internal temperature of 165°F and the meat easily pulls away from the bone.

Step 5: Finish and Serve

Uncover the pot and simmer for an additional 5-10 minutes to thicken the sauce slightly. Taste and adjust the seasoning if needed, though the olives and tomatoes provide plenty of saltiness.

Serve the chicken cacciatore hot, with the chicken nestled in the rich, chunky sauce. This dish pairs beautifully with crusty bread or over polenta to soak up every last bit of the flavorful sauce. The peppers should be tender but still hold their shape, and the olives will add briny pops of flavor throughout.

Essential Equipment for raos chicken cacciatore

Dutch Oven Essentials

A heavy 5-6 quart Dutch oven is non-negotiable for this braise. I swear by my Le Creuset for even heat distribution and retention. The enameled cast iron handles the browning and long simmer beautifully without hot spots. 🔥

Wooden Spoon Magic

Use a wooden spoon to deglaze the pot—it won’t scratch your Dutch oven’s surface. The flat edge helps scrape up all those flavorful browned bits. I keep a dedicated olive wood spoon just for tomato-based dishes like this.

Chef’s Knife & Board

A sharp 8-inch chef’s knife makes quick work of the peppers and onions. Pair it with a large cutting board (I use John Boos maple) for stable prep. Dull knives slip—keep yours honed for safety and precision.

Instant-Read Thermometer

Check chicken doneness with an instant-read thermometer—165°F in the thickest part. I love my ThermoWorks mk4 for its speed and accuracy. No more guessing or overcooking.

Tongs for Turning

12-inch locking tongs give you control when flipping chicken thighs. I prefer OXO’s stainless steel for their grip and durability. They’re also perfect for fishing out olives or adjusting peppers during cooking.

Splash Guard Option

For messy stovetop cooks like me, a silicone splash guard saves cleanup time. It clips onto your pot and catches wayward sauce. I got mine at Sur La Table for under $10. 💡

Frequently Asked Questions