Easy Kosher Chicken Cacciatore With Fresh Tomatoes

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I discovered chicken cacciatore during a family trip to Italy years ago, but making it kosher at home required some creative thinking. The traditional version often includes wine and butter, but I’ve developed a version that stays true to kashrut while keeping all those rich, savory flavors that make this dish so satisfying.

The key to great cacciatore is building layers of flavor. I start by browning the chicken pieces well, which creates those golden bits on the bottom of the pan. Those bits become the foundation for your sauce. After removing the chicken, I sauté onions, bell peppers, and garlic until they’re soft and fragrant. Then comes the tomatoes. I use both crushed tomatoes and fresh diced ones because they provide different textures and the fresh ones hold their shape nicely during the long simmer.

Building Flavor in Your Cacciatore Sauce

What sets this version apart is the herb blend. I use a combination of fresh oregano, basil, and thyme, plus a bay leaf for depth. The herbs go in at different stages. Some get added early to infuse the sauce, while fresh basil goes in at the very end to keep that bright flavor. The chicken simmers in this sauce for about 45 minutes, which gives everything time to meld together perfectly.

This dish works beautifully for Friday night dinner or any time you want something that feels special but doesn’t require constant attention. I serve it over rice or with crusty bread to soak up that amazing sauce. The leftovers are even better the next day, which makes it perfect for meal prep too.

When to Serve This Kosher Chicken Dish

Easy Kosher Chicken Cacciatore With Fresh Tomatoes - Italian-Jewish recipe
I discovered chicken cacciatore during a family trip to Italy years ago, but making it kosher at home required some creative thinking. The traditional version often includes wine and butter, but I've developed a version that stays true to kashrut while keeping all those rich, savory flavors that make this dish so satisfying. The key to great cacciatore is building layers of flavor. I start by browning the chicken pieces well, which creates those golden bits on the bottom of the pan. Those bits become the foundation for your sauce. After removing the chicken, I sauté onions, bell peppers, and garlic until they're soft and fragrant. Then comes the tomatoes. I use both crushed tomatoes and fresh diced ones because they provide different textures and the fresh ones hold their shape nicely during the long simmer. What sets this version apart is the herb blend. I use a combination of fresh oregano, basil, and thyme, plus a bay leaf for depth. The herbs go in at different stages. Some get added early to infuse the sauce, while fresh basil goes in at the very end to keep that bright flavor. The chicken simmers in this sauce for about 45 minutes, which gives everything time to meld together perfectly. This dish works beautifully for Friday night dinner or any time you want something that feels special but doesn't require constant attention. I serve it over rice or with crusty bread to soak up that amazing sauce. The leftovers are even better the next day, which makes it perfect for meal prep too.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian, Jewish
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 3 lbs chicken pieces thighs and drumsticks work best
  • 3 tablespoons olive oil divided
  • 1 large onion diced
  • 1 large red bell pepper cut into strips
  • 1 large green bell pepper cut into strips
  • 4 cloves garlic minced
  • 1 can crushed tomatoes 28 oz
  • 2 large fresh tomatoes diced
  • 1/2 cup kosher red wine optional
  • 1 cup chicken broth low sodium
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/4 cup fresh basil chopped
  • 2 tablespoons fresh parsley chopped
  • 1 teaspoon kosher salt or to taste
  • 1/2 teaspoon black pepper freshly ground

Method
 

  1. Season chicken pieces on both sides with salt and pepper. Heat 2 tablespoons olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
  2. Brown chicken pieces in batches, about 4-5 minutes per side, until golden brown. Don't overcrowd the pan. Transfer browned chicken to a plate and set aside.
  3. Add remaining tablespoon of olive oil to the same pot. Add diced onion and cook for 3-4 minutes until softened.
  4. Add bell pepper strips and cook for another 5 minutes, stirring occasionally, until peppers begin to soften.
  5. Add minced garlic and cook for 30 seconds until fragrant.
  6. If using wine, add it now and let it simmer for 2 minutes to cook off some alcohol.
  7. Add crushed tomatoes, diced fresh tomatoes, chicken broth, oregano, thyme, and bay leaf. Stir to combine.
  8. Return chicken pieces to the pot, nestling them into the sauce. Bring to a simmer.
  9. Reduce heat to low, cover partially, and simmer for 45-50 minutes, turning chicken pieces once halfway through.
  10. Remove bay leaf and stir in fresh basil and parsley. Taste and adjust seasoning with salt and pepper as needed.
  11. Let rest for 5 minutes before serving to allow sauce to thicken slightly.

Notes

This dish tastes even better the next day. Store leftovers in the refrigerator for up to 3 days. You can substitute bone-in chicken breasts if preferred, but dark meat stays more tender during the long cooking time. For a thicker sauce, simmer uncovered during the last 10 minutes of cooking.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 18g 23%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 125mg 42%
Sodium 680mg 30%
Dietary Fiber 3g 11%
Total Sugars 8g
Protein 42g 84%
*Percent Daily Values are based on a 2,000 calorie diet.
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