Make-Ahead Chicken Cacciatore
This Make-Ahead Chicken Cacciatore is a rustic Italian classic simmered with mushrooms, peppers, and herbs in a rich tomato sauce. The flavors deepen as it rests, making it perfect for busy weeknights or effortless entertaining.
Servings: 6 servings
Calories: 370kcal
Ingredients
For the chicken:
- 1 tablespoon Italian seasoning
- 1 ½ teaspoons garlic salt I use Lawry's
- 1 teaspoon sweet paprika
- ½ teaspoon freshly ground black pepper
- 2 pounds boneless, skinless chicken thighs
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter I use salted butter
For the mushrooms:
- 1 pound crimini or bella mushrooms
- ¼ cup low-sodium chicken broth
- 1 3–4-inch sprig fresh rosemary
- ½ teaspoon kosher salt
- 1 tablespoon butter I use salted butter
For the tomato sauce:
- 2 medium shallots thinly sliced
- 4 medium garlic cloves finely minced
- ½ cup dry red wine
- 6 ounces tomato paste One 6-ounce can
- 32 ounces crushed fire-roasted tomatoes (or regular crushed tomatoes) One 32-ounce can
- 1 cup low-sodium chicken broth
- 12 ounces sliced roasted red peppers One 12-ounce jar ((if whole, slice into ¼-inch strips)
- 2 tablespoons finely chopped fresh sage plus more for garnish
- 1 tablespoon finely chopped fresh rosemary plus more for garnish
- ½ teaspoon baking soda
- ½ teaspoon freshly ground black pepper
- kosher salt and freshly ground black pepper to taste
Instructions
For the prep:
- In a small bowl, combine Italian seasoning, garlic salt, paprika, and black pepper 1 tablespoon Italian seasoning, 1 ½ teaspoons garlic salt, 1 teaspoon sweet paprika, ½ teaspoon freshly ground black pepper
- Cut each chicken thigh into 2–3 portions, blot with paper towels, and trim excess fat. 2 pounds boneless, skinless chicken thighs
- Sprinkle both sides of the chicken with the seasoning mix. Set aside while preparing the mushrooms.
- Preheat oven to 325˚F if you plan to bake right away.
For the mushrooms:
- Wash and slice mushrooms ⅓–½ inch thick. Add to a large Dutch oven with chicken broth, rosemary sprig, and salt. Stir. 1 pound crimini or bella mushrooms, ¼ cup low-sodium chicken broth, 1 3–4-inch sprig fresh rosemary, ½ teaspoon kosher salt
- Cook over high heat, uncovered, stirring occasionally, until the mushrooms release their liquid (2–3 minutes). Continue cooking until most liquid has evaporated, about 10–12 minutes.
- Push mushrooms to the side, add butter, and stir occasionally until mushrooms are golden brown (2–4 minutes). 1 tablespoon butter
- Remove rosemary stem. Transfer mushrooms to a medium bowl.
For browning the chicken:
- Heat olive oil and butter in the same Dutch oven over medium heat. 1 tablespoon extra virgin olive oil, 1 tablespoon butter
- Add half of the chicken and cook 2–3 minutes, until nicely browned on the underside. Flip and cook another 2 minutes.
- Transfer to the bowl with mushrooms. Repeat with remaining chicken.
For the tomato sauce:
- Reduce heat to low, add shallots, and cook 2–3 minutes until softened. 2 medium shallots
- Stir in garlic and cook for 30 seconds. 4 medium garlic cloves
- Add red wine, scraping up browned bits, and simmer until reduced and syrupy, 2–3 minutes.½ cup dry red wine
- Stir in tomato paste and cook 1–2 minutes until slightly darkened. 6 ounces tomato paste
- Add crushed tomatoes, chicken broth, roasted red peppers (with juice), sage, rosemary, baking soda and black pepper. Stir well. 32 ounces crushed fire-roasted tomatoes (or regular crushed tomatoes), 1 cup low-sodium chicken broth, 12 ounces sliced roasted red peppers, 2 tablespoons finely chopped fresh sage, 1 tablespoon finely chopped fresh rosemary, ½ teaspoon baking soda, ½ teaspoon freshly ground black pepper
- Bring to a boil, then reduce to a steady simmer. Cook uncovered for 10 minutes.
To finish or make-ahead:
- If serving right away: Return chicken and mushrooms to the pot, cover, and transfer to the preheated oven (325˚F). Bake at covered for 45 minutes, then uncover and bake 15 minutes more.
- If making ahead: Let cacciatore cool for 30 minutes. Refrigerate up to 2 days. Before baking, let it sit at room temperature for 45 minutes, then transfer to the preheated oven (325˚F). Bake at covered for 45 minutes, then uncover and bake 15 minutes more.
To serve:
- Remove from oven and adjust seasonings with additional salt and pepper, if needed. kosher salt and freshly ground black pepper
- Garnish with fresh rosemary, sage, Parmesan, and/or toasted pine nuts.
- Serve with pasta, rice, polenta, or a loaf of crusty bread.
To store or freeze:
- Refrigerate: Store cooled leftovers in an airtight container for up to 4 days.
- Freeze: Cook the complete recipe, as directed. Cool completely, transfer to a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the fridge, then reheat at 325˚F for 30-45 minutes, until heated through.
Notes
Note: Baking times adjusted 9/8/25
Nutrition
Calories: 370kcal | Carbohydrates: 25g | Protein: 37g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 154mg | Sodium: 2251mg | Potassium: 1528mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1396IU | Vitamin C: 49mg | Calcium: 128mg | Iron: 6mg