Sometimes, the best meals are the ones that simmer slowly while you settle into the evening. That’s exactly what this beef chicken cacciatore brings to the table—a rich, comforting blend of flavors that feels like home in every bite.

I remember the first time I made this dish, the kitchen filled with the warm scent of garlic and herbs, the sound of the sauce bubbling softly on the stove. I was halfway through browning the chicken thighs when my phone buzzed with a message, and I paused, a little distracted, wondering if I added enough oregano. There’s something comforting about those imperfect moments—when the kitchen feels alive and a bit chaotic. The combination of beef and chicken simmering together, soaking up the deep tomato sauce with bell peppers and onions, made waiting worth every second.

It’s not just a meal; it’s a slow, satisfying invitation to take a breath and enjoy something hearty without fuss. The sauce thickens to a luscious finish, and the fresh parsley sprinkled on top adds just the right brightness. Honestly, I usually cook a big batch, knowing leftovers will taste even better the next day.

Combines two types of meat for a robust, layered flavor that’s more than your usual stew.
Simmered slowly, it fills your kitchen with inviting aromas that hint at the cozy meal ahead.
It’s simple—and that’s kind of the point; the ingredients come together without complicated techniques.
Perfect for making ahead and enjoying over several days, though you might wish you had more right away.

If you’re new to cooking with both beef and chicken in one pot, don’t worry—it’s surprisingly forgiving. Just remember to keep an eye on the sauce as it simmers; it should thicken without drying out.

Beef and Chicken Cacciatore

Print Recipe

A hearty and flavorful Italian classic combining tender chicken thighs and beef simmered in a rich tomato sauce with bell peppers, onions, and aromatic herbs.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Yield: 6

Ingredients

Scale

4 bone-in, skin-on chicken thighs
1 pound beef chuck, cut into 1-inch cubes
2 tablespoons olive oil
1 medium yellow onion, thinly sliced
1 red bell pepper, sliced into strips
1 green bell pepper, sliced into strips
4 cloves garlic, minced
1 cup dry red wine
1 (28-ounce) can crushed tomatoes
1 cup low-sodium beef broth
2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
2 bay leaves
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley, for garnish

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Instructions

Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
Season the beef cubes with salt and black pepper.
Heat 1 tablespoon of olive oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat.
Add the chicken thighs skin side down and brown for about 5-6 minutes until golden and crisp. Flip and brown the other side for 4-5 minutes. Remove chicken and set aside.
Add the beef cubes to the same skillet and brown on all sides for about 6-8 minutes. Remove beef and set aside with the chicken.
Add the remaining 1 tablespoon of olive oil to the skillet. Add the sliced onion and bell peppers and sauté for 5 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Pour in the red wine, scraping the bottom of the pan to deglaze and loosen browned bits. Simmer for 3 minutes until slightly reduced.
Stir in the crushed tomatoes, beef broth, dried oregano, dried basil, dried thyme, crushed red pepper flakes, and bay leaves. Season with salt and black pepper to taste.
Return the browned chicken thighs and beef cubes to the skillet, nestling them into the sauce.
Bring the sauce to a gentle simmer, then reduce heat to low. Cover and cook for 1 hour, stirring occasionally, until the meat is tender and the sauce has thickened.
Remove bay leaves. Taste and adjust seasoning with salt and pepper if needed.
Sprinkle chopped fresh parsley over the top before serving.

Kitchen Notes: I usually use a heavy pan that holds heat evenly, which makes browning the meat easier and helps develop those deep flavors. Serving this over creamy polenta or buttery mashed potatoes feels just right to me, though pasta is a classic companion too. Sometimes I swap the dry red wine for a splash of broth if I’m out, and it still turns out pretty tasty—maybe a bit less complex, but still cozy. Adding a handful of olives or a few anchovy fillets can give it a salty punch if you’re feeling adventurous, but I haven’t tested those every time.

FAQ:

Can I use boneless chicken? Yes, but the bone-in thighs add extra flavor during cooking.

Is it okay to skip the wine? You can replace it with more broth, though wine adds a nice depth.

How long can leftovers be kept? Up to four days in the fridge, or freeze for longer storage.

Once you try this beef chicken cacciatore, you might find yourself reaching for it whenever you want a meal that feels like a slow, comforting hug. Go ahead, scroll back up and save it—you’ll want to make it soon.