Ekani Ella Gordon Ramsay’s Chicken Cacciatore is a rich and flavorful Italian dish that combines braised chicken with a hearty tomato-based sauce, fragrant herbs, and tender vegetables. This rustic, one-pan meal is perfect for a comforting family dinner, offering deep, slow-cooked flavors with minimal effort.
What is Gordon Ramsay’s Chicken Cacciatore?
Gordon Ramsay’s Chicken Cacciatore is a classic Italian dish where chicken is seared until golden, then slowly simmered in a flavorful tomato and wine sauce with bell peppers, onions, garlic, and fresh herbs. The slow-cooking method ensures tender chicken infused with deep, savory flavors.
Other Gordon Ramsay Recipes
Reasons to Try Gordon Ramsay’s Chicken Cacciatore
- Authentic Italian flavors – A rich tomato sauce infused with garlic, herbs, and wine.
- One-pan meal – Easy cleanup with everything cooked in one skillet.
- Juicy, tender chicken – Slow-cooked for deep, well-developed flavors.
- Healthy and hearty – Packed with lean protein and fresh vegetables.
- Perfect for meal prep – Tastes even better the next day as flavors meld together.
Ingredients Needed to Make Gordon Ramsay’s Chicken Cacciatore
For the Chicken:
- 4 bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika (optional)
- 2 tablespoons olive oil
For the Sauce:
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 can (14 oz) crushed tomatoes
- ½ cup dry white wine (or chicken broth)
- ½ cup chicken stock
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon red pepper flakes (optional, for heat)
- ¼ cup pitted Kalamata olives (optional)
- 2 tablespoons capers (optional, for extra depth)
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions to Prepare Gordon Ramsay’s Chicken Cacciatore
Prepare the Chicken:
- Season the chicken – Pat the chicken dry with paper towels and season with salt, black pepper, and smoked paprika.
- Sear the chicken – Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken, skin-side down, and sear for 4-5 minutes per side until golden brown. Remove and set aside.
Make the Sauce:
- Sauté the onions and garlic – In the same pan, add the chopped onion and cook for 2 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
- Add the bell peppers – Toss in the red and yellow bell peppers and cook for 3 minutes, stirring occasionally.
- Deglaze with wine – Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it reduce by half, about 2 minutes.
Simmer the Dish:
- Add tomatoes and seasonings – Stir in the crushed tomatoes, chicken stock, oregano, thyme, and red pepper flakes. Mix well.
- Return the chicken to the pan – Nestle the seared chicken into the sauce, skin-side up, and reduce the heat to low. Cover and let it simmer for 25-30 minutes until the chicken is tender and cooked through.
- Add olives and capers (optional) – Stir in olives and capers during the last 5 minutes of cooking for extra depth of flavor.
Serve:
- Garnish and serve – Sprinkle with fresh parsley and serve warm with pasta, polenta, or crusty bread.
What Goes Well With Gordon Ramsay’s Chicken Cacciatore?
Creamy polenta or mashed potatoes
A soft, rich base that complements the bold sauce.
Rustic crusty bread
Perfect for soaking up the flavorful tomato sauce.
Pasta or risotto
Classic Italian pairings that absorb the rich cacciatore sauce.
Steamed or roasted vegetables
Light sides like asparagus, zucchini, or green beans add balance.
A glass of dry red or white wine
Chianti or Pinot Grigio pairs beautifully with this dish.
Key Tips for Making Gordon Ramsay’s Chicken Cacciatore
Sear the chicken for extra flavor
A golden-brown crust locks in moisture and enhances depth.
Use fresh herbs for the best taste
Fresh oregano and thyme elevate the dish’s aroma and authenticity.
Let the sauce simmer for deeper flavors
Slow cooking allows the ingredients to blend harmoniously.
Adjust spice level
Add more red pepper flakes for heat or leave them out for a milder dish.
Let the dish rest before serving
Allowing the chicken to sit for a few minutes helps the flavors settle.
Creative Variations of Gordon Ramsay’s Chicken Cacciatore
Spicy Chicken Cacciatore
Add extra red pepper flakes or chopped chili pepper for more heat.
Creamy Chicken Cacciatore
Stir in a splash of heavy cream or mascarpone cheese at the end for a richer sauce.
Mushroom Chicken Cacciatore
Sauté sliced mushrooms with the onions for an earthy depth.
Slow Cooker Chicken Cacciatore
Combine all ingredients in a slow cooker and cook on low for 6-7 hours.
Wine-Free Chicken Cacciatore
Use extra chicken broth instead of white wine for an alcohol-free version.
Storage Guidelines for Gordon Ramsay’s Chicken Cacciatore
Refrigerate properly
Store in an airtight container in the refrigerator for up to 3 days.
Freeze for longer storage
Freeze for up to 3 months and thaw overnight before reheating.
Best way to store for meal prep
Portion into containers with pasta or polenta for easy lunches.
Reheating Tips for Gordon Ramsay’s Chicken Cacciatore
Stovetop method for best texture
Reheat over low heat in a skillet with a splash of broth to keep the sauce from thickening too much.
Oven method for even heating
Place in an oven-safe dish, cover, and reheat at 350°F (175°C) for 15 minutes.
Microwave for quick reheating
Use a microwave-safe bowl and heat in 1-minute intervals, stirring in between.
Final Words
Gordon Ramsay’s Chicken Cacciatore is a hearty, rustic, and deeply flavorful dish that embodies traditional Italian cooking. With tender, braised chicken in a rich tomato sauce, this dish is perfect for a comforting family dinner or a special occasion. Try this easy, one-pan recipe today and bring authentic Italian flavors to your table!
PrintGordon Ramsay Chicken Cacciatore Recipe – A Rustic Italian Classic
Gordon Ramsay’s Chicken Cacciatore is a classic Italian dish where chicken is seared until golden, then slowly simmered in a flavorful tomato and wine sauce with bell peppers, onions, garlic, and fresh herbs. The slow-cooking method ensures tender chicken infused with deep, savory flavors.
- Prep Time: 10
- Cook Time: 40
- Total Time: 50 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Braising & Searing
- Cuisine: Italian
Ingredients
For the Chicken:
- 4 bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika (optional)
- 2 tablespoons olive oil
For the Sauce:
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 can (14 oz) crushed tomatoes
- ½ cup dry white wine (or chicken broth)
- ½ cup chicken stock
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon red pepper flakes (optional, for heat)
- ¼ cup pitted Kalamata olives (optional)
- 2 tablespoons capers (optional, for extra depth)
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Prepare the Chicken:
- Season the chicken – Pat the chicken dry with paper towels and season with salt, black pepper, and smoked paprika.
- Sear the chicken – Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken, skin-side down, and sear for 4-5 minutes per side until golden brown. Remove and set aside.
Make the Sauce:
- Sauté the onions and garlic – In the same pan, add the chopped onion and cook for 2 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
- Add the bell peppers – Toss in the red and yellow bell peppers and cook for 3 minutes, stirring occasionally.
- Deglaze with wine – Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it reduce by half, about 2 minutes.
Simmer the Dish:
- Add tomatoes and seasonings – Stir in the crushed tomatoes, chicken stock, oregano, thyme, and red pepper flakes. Mix well.
- Return the chicken to the pan – Nestle the seared chicken into the sauce, skin-side up and reduce the heat to low. Cover and let it simmer for 25-30 minutes until the chicken is tender and cooked through.
- Add olives and capers (optional) – Stir in olives and capers during the last 5 minutes of cooking for extra depth of flavor.
Serve:
- Garnish and serve – Sprinkle with fresh parsley and serve warm with pasta, polenta, or crusty bread.
