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Rustic Italian Slow-Cooked Chicken Cacciatore with Red Wine Tomato Sauce, Creamy Burrata & Crispy Pancetta

This rustic Italian chicken cacciatore is slow-cooked with a rich red wine tomato sauce, then topped with creamy burrata and crispy pancetta. A hearty and elegant one-pot meal that’s full of flavor.

  • Total Time: 2 hours 20 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • For the Chicken:
  • 2½ lbs bone-in, skin-on chicken thighs (or boneless thighs)
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp dried thyme
  • For the Sauce:
  • 1 large onion, sliced
  • 2 bell peppers (red and yellow), sliced
  • 8 oz cremini mushrooms, sliced
  • 5 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • ½ cup dry red wine
  • 1 tbsp tomato paste
  • 1 tbsp balsamic vinegar
  • 1 tsp Italian seasoning
  • 2 bay leaves
  • ½ tsp crushed red pepper flakes (optional)
  • For Serving (Optional but Recommended):
  • Creamy burrata or stracciatella
  • Crispy pancetta
  • Fresh oregano leaves
  • Shaved Parmigiano-Reggiano
  • Calabrian chili oil
  • Balsamic fig reduction

Instructions

  1. Season the chicken thighs on both sides with salt, pepper, garlic powder, oregano, basil, and thyme.
  2. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the chicken thighs, skin-side down, and sear until golden brown, about 4-5 minutes per side. Remove the chicken and set aside.
  3. In the same pot, add the sliced onion, bell peppers, and mushrooms. Sauté for 5-7 minutes until softened and starting to brown.
  4. Add the minced garlic and cook for another minute until fragrant.
  5. Stir in the crushed tomatoes, red wine, tomato paste, balsamic vinegar, Italian seasoning, bay leaves, and crushed red pepper flakes (if using). Bring to a simmer.
  6. Return the chicken thighs to the pot, nestling them into the sauce. Cover and reduce heat to low. Let it gently simmer for 1.5 to 2 hours, or until the chicken is tender and falling off the bone.
  7. Remove the bay leaves and adjust seasoning with salt and pepper to taste.
  8. Serve hot, topped with torn burrata, crispy pancetta, fresh oregano leaves, shaved Parmigiano-Reggiano, a drizzle of Calabrian chili oil, and balsamic fig reduction if desired.

Notes

For a richer sauce, you can remove the chicken after simmering to a covered plate, then reduce the sauce over medium-high heat until slightly thickened, then return the chicken to the pot.

  • Author: Chef Stella
  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Method: Main Course
  • Cuisine: Italian

Nutrition

  • Calories: 620 kcal
  • Sugar: 12 g
  • Fat: 42 g
  • Carbohydrates: 22 g
  • Protein: 38 g