The BEST Chicken Cacciatore in a rich and rustic sauce with chicken falling off the bone is simple Italian comfort food at its best!
Authentic Chicken Cacciatore is an Italian classic, and you’ll never get a more succulent home cooked meal than this recipe! Easy to make and loved by the entire family, Cacciatore aromas fill your entire house with comfort and warmth as it cooks itself on the stove or in the oven!
Chicken Cacciatore
Cacciatore means hunter in Italian, and alla cacciatora translates to a ‘hunter-style’ meal with chicken (or rabbit), onions, tomatoes, herbs, vegetables, and usually wine or vinegar.
This is one of those recipes I found years ago in an old, tattered Italian cookbook. Every time I’d remake it through the years, I’d adjust something in it to eventually reach a cacciatore recipe so perfect, it’s one recipe your entire family will look forward too!
HOW DO YOU MAKE CHICKEN CACCIATORE?
This Chicken Cacciatore recipe is an easy throw-together-meal with the most delicious sauce full of incredible flavours! Garlic, bell peppers, onions, carrots and olives swimming in a rustic tomato Cacciatore sauce, simmering and soaking into juicy chicken thighs until they fall off the bone and melt in your mouth!
Wine Pairing:
- Chianti Classico
- Pinot Noir
- Lambrusco
What is a good side dish for Chicken Cacciatore
Regular sides:
- Pasta
- Rice
- Mashed Potatoes
For Low Carb:
- Cauliflower rice
- Zucchini Noodles
- Steamed vegetables
If there are any leftovers, the flavours are even better the next day! Or you can freeze it for up to three months in meal prep containers for a ready-made-meal when you need it!
More Italian-inspired recipes:
One Pan Tomato Basil Chicken & Rice
Mozzarella Meatballs In Tomato Sauce
Chicken Cacciatore
Ingredients
- 3 tablespoons olive oil, divided
- 6 bone-in skinless chicken thighs
- Salt and pepper, to season
- 1 medium onion, diced
- 2 tablespoons minced garlic, (or 6 cloves)
- 1 small yellow bell pepper (capsicum), diced
- 1 small red bell pepper (capsicum), diced
- 1 large carrot, peeled and sliced
- 10 oz (300g) mushrooms, sliced
- 1/2 cup pitted black olives
- 8 sprigs thyme
- 2 tablespoons each freshly chopped parsley and basil plus more to garnish
- 1 teaspoon dried oregano
- 150 ml red wine
- 28 oz (820g) crushed tomatoes
- 2 tablespoons tomato paste
- 7 oz (200g) Roma tomatoes, halved
- 1/2 teaspoon red pepper flakes
Instructions
- Season chicken with salt and pepper.
- Heat 2 tablespoons oil in a heavy cast iron skillet. Sear chicken on both sides until golden, about 3-4 minutes each side. Remove from skillet and set aside.
- Add remaining oil to the pan. Sauté the onion until transparent, about 3-4 minutes. Add in garlic and cook until fragrant, about 30 seconds. Add the peppers, carrot, mushrooms and herbs; cook for 5 minutes until vegetables begin to soften.
- Pour in the wine, scraping up browned bits from the bottom of the skillet. Cook until wine is reduced, about 2 minutes.
- Add crushed tomatoes, tomato paste, Roma tomatoes and chill flakes. Season with salt and pepper to your tastes. Return chicken pieces to the skillet and continue to cook over stove top OR in the oven following the instructions below.
FOR STOVE TOP:
- Mix all of the ingredients together; cover with lid, reduce heat to low and allow to simmer (while stirring occasionally) for 40 minutes or until the meat is falling off the bone. Add in the olives, allow to simmer for a further 10 minutes. Garnish with parsley and serve immediately.
FOR THE OVEN:
- Transfer the covered skillet to a preheated oven at 375°F (190°C) and cook for 50 minutes. Remove the lid, add in the olives and cook for an additional 20 minutes until the chicken is tender and falling off the bone, and the sauce has reduced.
Notes
TO MAKE AHEAD:
This chicken cacciatore can be made up to 1 day ahead, cooled, covered and refrigerated. Rewarm over low-medium heat.
TO FREEZE:
Transfer the cooled cacciatore into an air tight container and transfer to the freezer. The day of serving, thaw it out in the morning and bring to room temperature. Transfer to a skillet / pan and reheat over low-medium heat until warmed through.
Alberto Lopez says
Delicious! My guests loved it..You are spot on;the next day it was even better How can I share a photo?
Diane says
So good. I made a few minor substitutions based on what I had on hand (white wine, pesto, diced tomatoes in sauce) and it was delicious. I only used two leg quarters. DH got the chicken and I put the sauce over some cannellini beans for myself. It was so good that way I’m making a batch with just beans and freezing portions for quick meals. Thank you for sharing. This one’s a keeper for sure.
Theo says
This is a delicious and authnetic recipe. White wine works just as well as red, depending on your mood and what you have on hand. To those suggesting that it takes two hours to prepare, I would suggest multi-tasking: cut your onions and carrots while the chicken browns. Cut your garlic and mushrooms while the onions and carrots wilt. And so on.
Suzanne says
Winner winner chicken dinner!! Made this last night with a small cheat, I had a container of purchased fresh Neapolitan Tomato sauce and added this instead of any of the tomato components, Husband asked if I could make a larger portion next time. Really great flavors, deep, rich and lovely. Served with mashed potatoes. Have praised and shared widely, Thank you.
Maria Z says
I’ve made this a couple of times – each time was a huge hit. I used breast and thigh pieces. The compliments kept coming, making me a very happy cook! It made lots of sauce, which I really think is the star of this recipe. It would be too much for a cast iron skillet so I used my Dutch oven. Definitely a keeper!
Hopper says
Very good recipe!!! Followed measurements exactly. Added 2 TSP ‘Better than Bullion Chicken’ when adding the crushed tomatoes; and roasted potato wedges which i added after it was cooked & served over BowTie pasta.
Margo says
Can I use a whole cut-up chicken instead of thighs?
Sue says
yes you can. Our Italian family has made this with a whole cut up fryer chicken and bacon grease instead of olie oil, for years and call it “poor man’s spaghetti”. lol It will look prettier, though, if you use only thigh and/or breast pieces. The breast pieces are drier, as well.
Patty says
DELICIOUS!! I followed the recipe to a T!! Just Perfect.
Karen says
This was fabulous! We loved it! It did take a bit longer for prep time and I omitted the mushrooms as neither of us like them. Served with egg noodles. Perfect for a cold winter’s night. I cooked it in my deep electric skillet and it was great. Next time I want to try it in the oven in my Le Creuset Dutch oven.
Andrew says
This is pretty close to the recipe I’ve been making for years. Couple of things….. Use dried Porchini mushrooms they pack a lot more taste. Love black olives but, again Kalamata has more flavor. I really prefer this dish made with tomato sauce as opposed to crushed tomatoes.
Lastly, red wine is a great addition to this dish. However, if you put the wine in to early it can make the sauce a little dank (my word). Instead add it when it’s almost done and it will stay a lot brighter.
For folks new to this recipe the above one is very very good. This is a really forgiving dish that is really hard to make bad. Tweek it to your liking and you will love it My comments are just to give you some more options.’
Tell you the truth the reason I saved this recipe is I saw many folks commenting on using potatoes in this dish (must try) but, I did not see them in the ingredients. Am I missing something here?
F. Todd Baker says
Absolutely delicious! However, does anybody have a skillet which is big enough to hold this? I started with a cast iron skillit and switched to a cast iron dutch oven halfway through!
Mizz Tavi says
Made this last night- so darn good!
Elizabeth Griffiths says
OMG. I served this at a dinner party tonight. It was the most “heart warming” recipe. My guests loved it. Thanks for this.
Jarrod says
Wow! I made this tonight and it taste absolutely incredible!!! Sooooo good!
Hannah says
This recipe is fantastic! I made this last night and served it with mashed potato, but have had the left overs with pasta. So delicious and will definitely make again.
Shirley Larson says
Making this tonight for the second time. Definitely a 2 hour job with chopping and browning and sauteing. Used half the tomatoes for a thicker sauce. Served with pasta last time, using gnocchi tonight Using skin on drumsticks and thighs. A keeper recipe and several dinners for my husband and I. Looking forward to making it for kids and grandbabies an company when it’s safe to eat together inside again
Terry Brokenshire says
If I make this in the crockpot are the potatoes a must? We’re planning on serving along with baked ziti so don’t really need the potatoes. Thanks
Karina says
No not at all! Still great without them.
Kristan says
You mean tomatoes?
A. Littles says
So tasty! Thanks!
Lisa says
So easy, so delicious!!! Didn’t have wine so added chicken broth and a splash of red wine vinegar. Added a bit of sugar at the end. Thank you!
Upa says
Hats off Karina, truly well laid out recipe which was delicious and hearty. For those who only have chicen breasts, they work wonderfully, just make sure you simmer for 45 mins and ensure that the chicken is largely submerged under the liquid for the duration. You’ll be able to cut the chicken with fork.
Leslie says
This was just delicious. The sauce was perfect and the chicken was so tender. I used boneless chicken. I will make this again and again. Loved it!!
Paul Lyles says
If anyone made this recipe in 50 minutes, I need to come over to your house and watch how you did it. Adding up prep and cook time, it took me 2 hours. Not hip. But I do love the recipe and the results were great.
Bruce says
Paul it took me 30 minutes prep time, maybe you should turn the TV off while cooking
Melissa O says
It also took me 2 hours. It simmers for 40 minutes + 10 after you add the olives, so that’s 50 minutes alone. This doesn’t include cooking the onions, then veg, then chicken, then wine before you even get to that step. Plus prep chopping all the veg. So yes, 2 hours for me as well. Totally worth it, but not fun if it’s your first time and you start at 5pm. Lol
Glenn says
Yep – am with you. Awesome recipe that I’ll make again and again – but definitely a 90min-2hr job.
Snoozie says
Do you cook the chicken all the way through before putting it in the sauce or just seal it?
Tracy says
Love this recipe! I also swapped the black olives for Kalamato and made twice the recipe in a dutch oven. I used deboned thighs and and fresh peas. I pureed tomatoes in a blender and added the Roma tomato halves with fresh sage. Delicious!
Vanessa Ward says
After reading reviews, made after dinner so flavors could infuse more, was so brilliant, still had get my spoon into, family loved so much was all gone, next time shall double recipe. Followed recipe except subbed kalamata olives and a little more wine. Thank you very much.!!
Alisha Morrison says
This one is going in my top favourite of all time recipes. I added fresh sage, two shallots, and swapped out the black for kalamata olives and was just blown away by the flavour profile. Served it over penne and with a glass of dry, peppered merlot. Thank you for this!
EdnaStar says
Very good. This used to be my favorite Italian dish as a child. Haven’t had it in years. Love that I can use it on the keto diet.
Lisa says
I made this for my family; it was so delicious! Thank you for sharing this wonderful recipe!
Karina says
Thank YOU for trying it! Glad you liked it.
Michelle Cacciatore says
Hello! I have been searching for the best Chicken Cacciatore and I believe I have found it! We have new friend coming over next week so I’m making this tomorrow and I’m gathering all ingredients today! I have one question… when you say “chicken will fall off the bone”” when it’s done” is that my timer or just an expression? Lol I’ve never cooked chicken with the bones so I’m a bit nervous. But very excited to try it!!! Thank you!
Penny says
We loved this recipe. I used a cast iron skillet on top of the stove and then moved it into the preheated oven covered with foil for 40 minutes. Then I removed it from the oven to add tomato paste. I did not need any wine or broth because it made its own liquid. I sliced more tomato and laid it on top of the boneless thighs, and mounded shredded cheese on top of that. I placed it back in the oven uncovered for 20 minutes. Then served it over egg noodles with toasted French bread. It was delicious ?
Kenia Pietrowski says
Really great recipe, we loved it. May I use rabbit instead. Thank you!
Lorraine says
Should/Could I use vinegar in place of wine?
M says
Yes and or chicken stock.
Yes you can use rabbit
Ariane Noyaerts says
Delicious. Thank you for the recipe.
Denis says
I always cook this with potatoes as my Italian mother showed me . The rest is much the same
I’ve tried it with capers and it’s creates some magic if you like them
Your thoughts
Candace says
I’m Italian like other commenters, and loved this recipe too! It’s delicious and quite easy to make, and my kids devoured it. I served it over egg noddles with sautéed flat beans.
I decided to brown the chicken in two batches, then remove to a plate while I sautéed the vegetables, then added the chicken back in. It takes a bit more time, but the vegetables release a lot of water, and this allowed me to brown the chicken a bit better. The only other things I changed were using passata instead of a can of crushed tomatoes, and canned whole plum tomatoes instead of fresh Roma (my grocery store didn’t have any). I made this recipe with 8 skinless thighs and there was plenty of sauce – I could have made 10 (and may next time so there are more leftovers!).
Gwen says
I think browning the chicken separately works better as well…I do love the recipe!
Matt says
This was awesome! Made it for the kids and followed the recipe. I did add about 1 spoon of sugar and 1 spoon of Old Bay seasoning because I love the sweet but savory flavors. It turned out amazing. Next time I will make fresh pasta vs the store bought wheat thin pasta we used. Definitely a family fav and I printed the recipe and it’s in our family cook book. Thanks for the recipe!!!
Mariella Sanfilippo says
Very good recipe. I am Italian and tweeked it in the way I recall the recipe. I lost my family recipe. One of my favorite dishes. Made it last night. Perfect for a cold Southern California night. I wish I had more left overs. Very impressed with this recipe. Thank you for bringing this dish back into to my life. I recommend it for family dinners.
Angel says
How did you tweak this recipe?
Julie says
How did you tweak it?
Kristen J says
I love this recipe as-is and love love love that it has proven very flexible and forgiving, depending on what I have on hand. I have subbed various amounts and types of fresh or canned tomatoes. Subbed dried herbs if I don’t have fresh. Added extra fresh herbs when I have them. Used tomato sauce if I’m out of paste. Added other veggies to bulk up the nutrition (one time I tried a couple zucchini, another time a head of cauliflower.) I have tried skinless breasts and dark meat. And basically, whatever I have had on hand, following the basic idea and proportions it always turns out delicious. I share this recipe with lots of folks, since it’s an awesome base recipe. Thanks!
Gabriela says
What a beautiful recipe! I can’t wait to make this for a dinner party this weekend! Can I replace the cast iron skillet with a regular soup pot?
Karina says
Hi Gabriela! Absolutely!
Dale says
I made a thinner sauce by using no tomatoe paste but extra toms. Cooking dry chow mein noodles in the mixture allows them to absorb the flavour and thicken everything up. As usual I had to improvise and it came out great )
Karina says
Hello Dale!
Thanks for the comment! I always love to hear when someone loves a recipe. I am glad that you liked it and thanks for following along with me!!
Sandra Langlois says
Can you use dried herbs for the parsley & basil? It’s winter time & fresh ones are expensive and the rest would go to waste. Also , the roma tomatoes, do you use fresh or canned? & if fresh, how many tomatoes are 7 oz???
Karina says
Hi Sandra. You can use dried herbs that should be fine! You may need to taste test as you go. I use Fresh Roma’s here. Not sure how many weigh 7 oz as I weigh them at the supermarket. Does your grocer have a scale?
Darlene says
Plan on having the Pastor and his mother over for dinner . I love him but he is very hard to cook for.. Not much that he will eat..Vegetables are a no no except raw carrots potatoes and green beans He does like chicken cacciatore and I have been searching for a recipe for ever . This sounds yummy and I am sure he will love it. I know that I will. Thank you so much. Subscribed to your site and looking forward to more recipes.
JSutt says
Really nice. Used balsamic vinegar and white wine and substituted zucchini for mushrooms because that’s what I had on hand but otherwise prepared as per the recipe. A big hit with the mother in law and even my fussy 3 year old liked it. Will make again.
Pat Damico says
My dad owned an Italian reastaurant and is 1st generation Sicilian. Chicken cacciatori was my favorite dish as well. Plus black olives the best. I’m on medication which prevents me from using alcohol I’m wondering if I can use a substitution and how much of it I should use? Can wait to try this recipe.
Emily says
Hi Karina!
I made this for my family last night, the only one who didn’t like it was my three year old… surprise, surprise!
The S.O. loved it and my One year old practically mauled me for my plate. The only thing I did differently was 86’d the wine, because I didn’t have any and added shredded Zucchini. This has definitely made it’s way into my Recipe folder. THANK YOU!
-Emily
Karina says
YAY!! That sounds fantastic! Thank you so much for letting me know! I am so glad that you enjoyed it!
Ylonka says
are these capsicum very hot?
Karina says
No, they are similar to a bell pepper in taste. Hope that helps and you enjoy your meal!! XO
J says
I’ll probably have to swap out the olives and put kidney beans in or something like that but can anyone recommend alternatives to the mushrooms? Some of the house aren’t a fan of the texture(or supposedly the taste? ) and I always struggle to adequately substitute in these type of recipes.
Many thanks
Kristen C says
It tastes totally fine without any mushrooms. I’ve omitted them, and it’s still great. I have also tried adding chopped zucchini once and a head of cauliflower another time – both worked out great, so you could always try one of those.
Claudia says
What type of red wine do you use?
Karina says
I love red wine! Any of your favorite flavor of red wine that you have is perfect for this recipe. You are not adding a lot but just enough to have that added sweetness and flavor in this chicken. Thanks so much for following along with me! Enjoy your chicken!
Catherine says
I made this tonight. It was just wonderful! Very authentic Italian taste. The recipe is just perfect. I served it with zucchini noodles and it was a great pairing. Thank you so much for the recipe!
Roberta says
This looks delicious! Thanks, too, for including suggestions for side dishes.
sunnysewsit says
This chicken cacciatore recipe looks wonderful; however, I did notice it has a lot of cholesterol in it. I am hoping using boneless, skinless chicken breasts will create a less cholesterol-heavy dish. Will have to try it! While we are trying to reduce carbos, as most of us should, we still have to watch the fats!
Heidi says
My whole family loved this Karina! Thank you!
Karina says
You’re welcome Heidi!
Pennie says
Excellent recipe. Will make again. Used a few items I had on hand instead of exactly as written. Grape tomatoes instead of Roma, Boneless thighs and chicken broth instead of wine.
Richard Webb says
Loved the recipe
Julian says
Top recipe, finally I’ve found the one I’ll keep. Delicious and more-ish, thank you! (9 drumsticks instead of 6 thighs … so perfect and so cheap, I’ll probably do that again).
Genuinely a keeper, which is more than you can say for most web recipes.
Karina says
YAY!! I love keeper recipes! Thanks so much for trying it out and making it your own. Thanks for sharing!
nancy says
Approximately how many cups is 150ml of wine? Thank you
Tymeron Smith says
0.634 cups or 5.072 ounces. Hope that helps answer your question.
Leni says
I just made this recipe last night and it was amazing! I’ve eaten this in Tuscany and it truly is just as great thank you!!
Alyse says
Made this over the Christmas holiday week and must say it was full if flavor and rather tasty. Thanks for sharing this receive; I will make again.
JoAnn D says
I made this. It was delicious. My husband and I both loved it!!!
Cherie says
I lost my Aunts recipe for chicken cacciatore. I’ve tried many in hopes of replacing it. This is better than her original authentic Italian recipe. Followed the recipe to a “t” save for using loads of fresh parsley (like my aunt used to do) and went with boneless, skinned thighs instead of bone in. Thank you. This recipe is going into my hand written recipe box.
Danny says
Please, explain what is chill flakes?
Karina says
Hi Danny. You will find it in the spices and/or seasonings section in your grocery store or supermarket. (Crushed red pepper or red pepper flakes or Red Chilli Flakes is a condiment consisting of dried and crushed (as opposed to ground) red chili peppers.
Jen says
Made this last night. It was absolutely delicious! My very picky son loved it, as did my husband. I will definitely make this again. Great recipe! Thank you!
Karina says
Yay! You’re welcome Jen! Just made me smile BIG!
Mary says
Great. Recipe so easy thanks for sharing
Cynthia says
Can you use chicken breasts instead of thighs? And if so how would you alter any of the instructions in the recipe? Thanks this looks so awesome!!!
Eileen says
Splendid dish! I made it today and all of my family, including my picky 4 year old, LOVED it! Thank you!!!
Jo Wood says
Absolutely fantastic! Received rave reviews from hubby and friend last night. Made stove top style and followed recipe exactly, except I omitted parsley and olives. So glad I have left-overs. Definitely a keeper!
Lynn says
Wowzers! This was amazing! Such wonderful flavours on a cold winter’s night. This recipe is a real keeper!
Natalie says
I made this last night and it was delicious!We’ll be eating it for few days as I used a bit of extra chicken, love leftovers! I love your recipes Karina, they always turn out amazing! Thank you!
Mike says
This recipe turned out great! I made extra and froze the sauce, to which i will add chicken later. I added a fair amount (1/2 cup) of sugar to balance the acid and tannins of the tomatoes and red wine. I also added leeks in addition to the onions, and used chicken drums. Finally, I used kalamata olives in a hot pepper infused oil from grocery store. (By the way, for your posters, the alcohol in wine (or any liquor) is eliminated in the heat of cooking.)
Jennifer says
Made this dish for dinner tonight…delicious! Will make again…
Jen says
This was absolutely amazing. I made a few substitutions because of what I already had on hand: 11 chicken drumsticks instead of 6 thighs, kalamata and green olives instead of black, and omitted the tomato paste to ensure there was adequate sauce because I increased the amount of chicken. Served it over a side of seasoned roasted thin-skinned potatoes which baked in the oven for the same time the chicken simmered on the stove. Would definitely make it again, for guests.
Monia says
This was amazing!
Ronda says
Would it be bad if I used artichoke hearts instead of pitted black olives?
Karina says
Hi Ronda! No not bad at all!
Asher says
This is cooking away in the slow cooker as I type and the smell is delicious! Fingers crossed I’ve done well. Can you please do more slow cooker recipes? I am munching on one of your brownies right now (um FREAKIN DELICIOUS, only down side is I can’t stop eating them!!) and am newly addicted to your recipes. Thank you for being such a good cook and sharing!!
Karina says
Haha Asher! I feel your pain! And you’re very welcome!
Chelsey says
I must have looked at a dozen, what I deemed iffy, Cacciatore recipes before I settled on this one. Jackpot! I did mine in the slow cooker (6 qt). I prefer chicken breasts to thighs and without having the weight most internet conversions were: 2 thighs:1 chicken breast. Thanks to my mother, I never cook anything for less than an army and well, 3 chicken breasts, just didn’t seem like enough. Stop judging. If anyone is interested, I used 3 lbs of boneless, skinless chicken breasts and doubled the entire recipe, except for the mushrooms. Dont freak out. It filled up the entire pot and I thought there was no way the mushrooms would fit at the end: they did. I used red wine vinegar in place of the alcohol because it was all I had, but I would not recommend this. Balsamic would be much nicer. I added a chicken boullion to prevent my excessive salting and some parm cheese, because who doesnt like cheese? Collectively, we don’t like olives, thyme or roma tomatoes so I omitted them. Cooked everything for 7 hours, shredded the chicken, added the mushrooms and cooked for another hour. I might add some tomato paste tomorrow if it doesn’t thicken a little overnight, but I’m on the fence because it’s seriously A-MAZING the way it is. I plan on serving over roasted cauliflower. Bonus: No one will be asking “What’s for dinner?” for the next two nights, which makes me want to blow up balloons and throw glitter.
Karina says
Chelsey your comment is GOLD! Haha I’ll blow balloons up with you! I know THAT feeling! I’m so happy you tried this and adjusted it to your liking. Tomato paste will just add another dimension of flavour. I say go with your gut instinct!
Donna says
Absolutely delishes! Even better as leftovers after all the flavors have married! I made double as I love given out to friends and family. Used 6 boneless thighs and 4 boneless breast. Doubled the vegetables, especially shiitakes! A little bit of sugar balances out the acidity nicely. This is a regular in my house…everyone loves it…Put over egg noodles and sprinkle with Parmesan. Try it…you’ll love it!
Adrienne says
Hi! This recipe looks really good and I plan on making it today, but I sadly don’t have any Roma tomatoes or cans of crushed tomatoes. Would it still work if I chopped up some regular tomatoes and used them?
Karina says
Yes that’s fine
Daniella says
Karina this was so delicious! I made it just now and it’s perfect. The flavors are incredible. Thank you for another great recipe. I’m always checking your site for dinner recipes 🙂
Jennie says
Hi! I plan to try this recipe tomorrow, and I was wondering what type of black olives you used. Were they Kalamata type olives or regular old canned black olives? I find they both give their own distinct flavor to recipes, so I want to make sure to use the right kind. Thanks!
Karina says
Hi Jennie! I’ve used both in the past and both are great in this, however, I prefer the mildness of Kalamata olives.
Joshua says
Hey Karina, you questioned someone on if they used tomato paste, but no where in the recipe or blog post is tomato paste. Couple you please clarify as I was planning to cook this tonight. Thanks.
Karina says
Hi Joshua! No tomato paste is needed for this recipe, however, some people like thicker tomato sauces and I usually recommend thickening with tomato paste (2 tablespoons for this sized recipe) 🙂
stephanie says
I made this for my wedding anniversary and it was very good. Thank you for sharing.
Beverley says
Karina this is the perfect recipe to make ahead for when I have guests staying in a couple of weeks. Thank you and have a great weekend xoxo
Greenwave Life says
This looks amazing! Makes me so hungry! You always have the best recipes and great photos!
Antonio says
love the recipe! Can I use boneless chicken Breast as lenear substitute for the boneless chicken thighs? Thanks!
Karina says
Hi Antonio! Yes of course! That would be perfect 🙂
Helena says
I just woke up after skipping dinner last night and all I can think is – I want to dive into this dish, preferably from a height – it looks so delicious!
Karina says
Thank you Helena! From height would be even better 😉 I like your thinking!
Julia says
Wow. That looks amazing!!! The chicken looks so tender.
Liz says
Thank you for the nice recipe.
Janine says
What can I use instead of wine we are an alcohol free household
Karina says
Hi Janice. You can use vinegar as a substitute. Balsamic or white wine vinegar.