Main Courses · Recipes — 08/21/2026 — 4 min read

Italian Chicken Cacciatore

From Eva’s kitchen

The Italian dinner that makes your kitchen smell like someone’s grandmother invited you over.

DINNER · 1H30 · COMFORT FOOD · SERVES 4
SLOW COOKING · VERY GOOD WITH PASTA · BOYFRIEND APPROVED

Italian food has a special place in my heart.

Maybe it’s because Italian cooking understands something very important:

Food is not only about eating. It’s about sitting around a table. It’s about sauce simmering slowly while everyone gets impatient because it smells too good.It’s about stealing a little piece of crispy pancetta before dinner and pretending you were just “checking the seasoning”.

(You were not checking the seasoning.)

You were eating pancetta. And honestly?

I respect that.

This chicken recipe is inspired by the Italian classic chicken cacciatore. Tender chicken, sweet peppers, tomatoes, herbs, crispy pancetta… Basically, a hug in a casserole dish.

This is not a 15-minute dinner. This is a recipe for days when you want your home to smell amazing and you are willing to wait for it.

Sometimes the best things need a little time. Except coffee. Coffee should always happen immediately.

What you’ll need

For 4 hungry humans

  • 800 g chicken thighs (bone-in if possible, because more flavour)
  • 1 large red pepper (or 2 medium ones)
  • 600 g peeled crushed tomatoes (fresh or canned)
  • 2 onions
  • 4 garlic cloves
  • 1 sprig of thyme
  • 1 sprig of rosemary
  • 100 g pancetta (or another Italian cured meat)
  • 1 small glass of white wine (optional)
  • 1 pinch of sugar
  • Olive oil
  • Salt and freshly ground black pepper

To serve

  • Fresh basil leaves
  • Grated Parmesan cheese
  • 400 g pasta

Let’s cook

1. Prepare everything first

Start by preparing your ingredients.

If you are using fresh tomatoes, peel them and remove the skins.

If you don’t have access to beautiful ripe tomatoes, canned tomatoes are absolutely fine.

Actually, sometimes canned tomatoes are better.

No judgement here.

Cooking is not a competition about who suffered the most while finding ingredients.

Slice the peppers into strips.

Chop the onions.

Mince the garlic.

Everything is ready.

Now we can start the good part.

2. Crispy pancetta magic

Heat a little olive oil in a large casserole dish.

Add about one third of the pancetta and cook until it becomes golden and crispy.

The pancetta will release its beautiful little gift:

flavoured fat.

And we are absolutely going to use it.

Because throwing away deliciousness should be illegal.

(Thankfully, the food police are busy somewhere else.)

3. Brown the chicken

Add the chicken pieces to the casserole.

If you are using chicken thighs with skin, place them skin-side down first.

Let them become beautifully golden.

This step is not about cooking them completely.

It’s about building flavour.

And making your kitchen smell like you know exactly what you are doing.

Even if you are still checking the recipe every two minutes.

4. Build the sauce

Add the onions and garlic.

Cook until they soften.

Then add:

  • crushed tomatoes
  • sliced peppers
  • sugar
  • thyme
  • rosemary

If you are using white wine, add it now.

Let everything simmer gently for about 10 minutes.

Taste.

Adjust the seasoning.

Feel proud.

You are officially creating something delicious.

5. Slow oven time

Preheat your oven to 180°C / 350°F.

Place the casserole in the oven for about 1 hour.

Make sure the chicken is positioned skin-side up.

The sauce will slowly reduce and become rich and thick.

The kind of sauce that makes you want to wipe the plate clean with bread.

I will not tell anyone if you do.

Serving time ❤️

When the sauce has reduced enough, it should be thick and glossy.

Almost like a tomato jam.

A very delicious tomato jam.

While the chicken rests, heat a pan and cook the remaining pancetta until crispy.

Because obviously we needed more crispy pancetta.

Serve with pasta.

Add fresh basil.

Finish with Parmesan.

And enjoy.

Preferably with people you love.

Eva’s little notes

This recipe is even better the next day.

Yes, I know.

Waiting for leftovers is difficult.

I understand.

But sometimes the sauce becomes even richer after a night in the fridge.

A little kitchen miracle.

Also:

Don’t skip the herbs.

Thyme and rosemary are what transform this from “chicken with tomato sauce” into something that feels like a little Italian holiday.

Little swaps

No pancetta?
Use another Italian cured meat, bacon, or simply leave it out.

No chicken thighs?
Chicken legs work beautifully too.

Want more vegetables?
Add mushrooms, zucchini or olives.

No wine?
No problem.

The recipe will still be delicious.

The Hungry Redhead verdict

Effort: ★★★☆☆
Comfort: ★★★★★
Kitchen smell: ★★★★★
Chance of eating sauce directly from the spoon: extremely high
Chance of pretending you made “just enough” pasta but actually making too much: 100%

Good food, warm stories, questionable decisions. ❤️

xo, Eva ♥