Hairy Bikers Chicken Cacciatore

Sometimes you just want real food — messy, rich, full of flavor — something that smells incredible the second you lift the lid.
That’s exactly what Hairy Bikers’ Chicken Cacciatore delivers: tender chicken thighs bubbling away in a thick tomato sauce, packed with mushrooms, peppers, capers, and a good glug of wine for good measure.

First time I made this, the sauce was so good we ended up wiping the pan clean with bread. No plates, no shame.
Perfect for lazy weekends, hungry families, or just feeding yourself properly without messing about.

Why You’ll Love It

• Big, rich, tomatoey sauce that clings to the chicken
• Easy one-pot meal — less dishes, more eating
• Feels hearty and rustic but secretly simple
• Great for leftovers (tastes even better the next day)
• Full-on Italian comfort, British kitchen attitude

Ingredients That Matter

• 6 chicken thighs
• Salt and pepper
• ¼ cup plain flour
• 3 tbsp olive oil
• ½ onion, chopped
• 4 cloves garlic, minced
• 8 oz baby bella mushrooms, sliced
• 1 red bell pepper, sliced
• ½ cup red wine
• 1 can (28 oz) crushed tomatoes
• 1½ tbsp capers
• Fresh basil or parsley

How to Make Hairy Bikers’ Chicken Cacciatore

1. Season your chicken thighs all over with salt and pepper.
   Dust them lightly in flour — just a thin coating.
2. Heat 2 tablespoons of olive oil in a big pan (something heavy).
   Get the chicken in, skin-side down first. Brown it good and proper — about 5 minutes each side.
   Once golden, pull the chicken out onto a plate.
3. Add the last tablespoon of oil.
   Chuck in your chopped onion. Stir it around until it softens and smells sweet — about 5 minutes.
4. Toss in the garlic, mushrooms, and red pepper.
   Cook for another 5 minutes or so — you want the mushrooms giving off their juices and everything starting to catch a bit of color.
5. Splash in the wine. Scrape up any brown sticky bits from the bottom — that’s pure flavor.
6. Tip in the crushed tomatoes and capers. Give it a quick stir.
7. Nestle the chicken back into the sauce — skin side up so it stays crispy.
   Turn the heat low, slap a lid on, and let it simmer gently for about 25–30 minutes.
   You want the chicken cooked through, the sauce thickened, and your kitchen smelling outrageous.
8. Garnish with a scatter of fresh basil or parsley before serving.
9. Eat hot. With crusty bread. Or over pasta. Or just straight from the pot.

Common Mistakes to Dodge

• Skipping the browning: You NEED that deep golden chicken for flavor.
• Crowding the pan: Brown the chicken in batches if you have to. No steaming.
• Forgetting to deglaze: Those browned bits are pure magic in the sauce.
• Undercooking: Chicken needs to be tender and falling off the bone — don’t rush it.

What to Serve It With

• Big handfuls of buttered pasta (spaghetti, tagliatelle)
• Thick slices of crusty bread
• Creamy polenta
• Simple green salad if you want something lighter on the side

Storage and Leftovers

Fridge: Cool it down, cover it tight, good for 3–4 days.

Freezer: Freeze portions in containers — keeps for up to 3 months.

Reheating:

• Stove: Medium-low, stirring gently.
• Microwave: Covered, short bursts, stirring in between.

FREQUENTLY ASKED QUESTIONS

What does ‘Cacciatore’ mean?
Hunter’s style. Think rustic — big flavors, one-pot, nothing fancy.

Best wine for this?
Chianti if you have it. Merlot if you don’t. Anything dry and red will do.

Can I make it spicier?
Yeah, throw in a pinch of chili flakes when you add the garlic.

Can I swap chicken thighs for breasts?
You could — but thighs stay juicier. Way better.

How do I know it’s done?
Chicken should be tender and sauce thickened. 165°F (75°C) internal temp if you’re checking.

Rough Nutrition (per serving)

• Calories: 733 kcal
• Protein: 63g
• Carbs: 20g
• Fat: 42g
• Sugar: 9g
• Sodium: 1160mg

Try More Recipes:

• Hairy Bikers Beef Stew
• Hairy Bikers Meat And Potato Pie
• Hairy Bikers Rhubarb Chutney