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Gordon Ramsay Chicken Cacciatore Recipe – A Rustic Italian Classic

Gordon Ramsay Chicken Cacciatore
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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.

Ingredients

Scale

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:

  1. Season the chicken – Pat the chicken dry with paper towels and season with salt, black pepper, and smoked paprika.
  2. 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:

  1. 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.
  2. Add the bell peppers – Toss in the red and yellow bell peppers and cook for 3 minutes, stirring occasionally.
  3. 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:

  1. Add tomatoes and seasonings – Stir in the crushed tomatoes, chicken stock, oregano, thyme, and red pepper flakes. Mix well.
  2. 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.
  3. Add olives and capers (optional) – Stir in olives and capers during the last 5 minutes of cooking for extra depth of flavor.

Serve:

  1. Garnish and serve – Sprinkle with fresh parsley and serve warm with pasta, polenta, or crusty bread.

Find it online: https://gordonramsayeats.com/gordon-ramsay-chicken-cacciatore/