What is Chicken Cacciatore?
Chicken Cacciatore is a delicious Italian classic dinner. It has chicken pieces that are simmered in a sauce that is made of tomatoes, onions, bell peppers and wine. The name “cacciatore,” means “hunter” in Italian. The name of this dish comes from the rustic style. It’s a dish that feels like home and is special.
Why I Love This Recipe?
I remember trying Chicken Cacciatore for the first time, and it became one of mine and family’s favorite.
I love Chicken Cacciatore because it’s very delicious and very easy to make. It’s one pot meal that everyone will love. The chicken and the tomato sauce makes it perfect for any night of the week. I love to serve with pasta rice or bread – with everything it tastes delicious.
Key Ingredients
- Chicken: Use bone in and chicken pieces with skin like thighs and drumsticks for the best flavor. Use the best quality fresh chicken pieces for the best results.
- Tomatoes: Crushed tomatoes or a mix of fresh and canned tomatoes make the best sauce.
- Bell Peppers: Red and green bell peppers add sweetness to the dish.
- Onions and Garlic: These aromatics provide a flavorful base for the sauce.
- White Wine: Adds depth and complexity to the sauce. You can use red wine for a bolder flavor.
- Herbs: Fresh rosemary, thyme, and bay leaves infuse the dish with aromatic flavor.
- Mushrooms: Optional but i highly recommend them for added earthiness.
- Olives: Optional but add a nice briny contrast to the rich sauce.
Expert Tips
Choosing Chicken: Bone in and and with skin chicken pieces add the most flavor. Make sure that’s extra fresh.
Browning Chicken: Take the time to brown the chicken well at the beginning for the best flavor and texture.
Simmering Time: Allow the dish to simmer until the chicken is tender and the flavors are well combined. This usually takes about an hour.
Adding Vegetables: Feel free to add other vegetables like carrots or zucchini to the sauce for extra nutrition and flavor.
Variations and Substitutions
- Red Wine: Use red wine instead of white for a richer, bolder flavor.
- Different Proteins: Substitute chicken with rabbit or pork for a different take on the traditional cacciatore.
- Vegetarian: Make a vegetarian version by using hearty vegetables like eggplant and zucchini instead of chicken.
- Gluten-Free: Ensure all your ingredients are gluten-free, and serve with gluten-free pasta or polenta.
How to Store?
Store the leftover Chicken Cacciatore in an airtight container in the refrigerator for up to 3 days. Reheat it slowly on the stove over medium heat until warmed through.
You can also freeze it for up to 2 months. To reheat just thaw in the refrigerator overnight before reheating.
How to Serve?
Serve Chicken Cacciatore over cooked pasta, creamy polenta, or with a side of crusty bread to soak up the flavorful sauce. Garnish with fresh parsley and grated Parmesan cheese for an extra touch of flavor.
And if You love Italian dishes, I highly recommend trying out this simple recipe for Italian Veal Marsala.
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Italian Chicken Cacciatore Recipe
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
Description
Chicken Cacciatore, or “Pollo alla Cacciatora,” is a hearty Italian stew made with chicken braised in a rich tomato and bell pepper sauce. Perfect for family dinners, this dish is full of rustic flavors and is easy to make in one pot.
Ingredients
- 1 whole chicken, cut into pieces (or chicken thighs)
- 1/2 cup all-purpose flour (for dredging)
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup mushrooms, sliced (optional)
- 1 cup white wine (or red wine)
- 1 can (28 oz) crushed tomatoes
- 1 teaspoon dried oregano
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- 1/2 cup olives, pitted (optional)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare Chicken: Season the chicken pieces with salt and pepper. Dredge in flour, shaking off any excess.
- Brown Chicken: In a large Dutch oven, heat olive oil over medium-high heat. Brown the chicken pieces on all sides until golden, about 5-7 minutes per side. Remove and set aside.
- Sauté Vegetables: In the same pot, add onions and garlic. Sauté until softened, about 5 minutes. Add bell peppers and mushrooms (if using), and cook for another 5 minutes.
- Deglaze: Pour in the wine, scraping up any browned bits from the bottom of the pot. Cook until the wine is reduced by half.
- Add Tomatoes and Herbs: Stir in the crushed tomatoes, oregano, rosemary, thyme, and bay leaves. Return the chicken to the pot.
- Simmer: Bring to a simmer, cover, and cook on low heat for about 1 hour, or until the chicken is tender and cooked through. 10 minutes before serving add the olives, and continue simmering.
- Finish and Serve: Remove the bay leaves and herb sprigs. Garnish with fresh parsley and serve hot over pasta or with crusty bread.
Notes
For a deeper flavor, use bone-in, skin-on chicken pieces.
Adjust the seasoning to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main dish
- Cuisine: Italian
Nutrition
- Calories: 450
- Sugar: 8g
- Fat: 18g
- Carbohydrates: 20g
- Protein: 42g
Nutrition information
This website gives estimated nutritional information, which might change depending on the ingredients used.
FAQ
Can I use boneless chicken for Chicken Cacciatore?
Yes, you can use boneless, skinless chicken breasts or thighs, but bone-in, skin-on pieces add more flavor.
What type of wine should I use?
White wine is traditional, but red wine can be used for a richer flavor.
Can I make Chicken Cacciatore ahead of time?
Yes, this dish can be made ahead and reheated gently on the stove.
Can I freeze Chicken Cacciatore?
Yes, it freezes well. Store in an airtight container for up to 2 months. Thaw in the refrigerator overnight before reheating.
When are the olives added? I put them in at the beginning & I’m hoping I haven’t ruined the dish.
Hello Anne! No worries at all! Adding the olives at the beginning won’t ruin the dish; it may just give them a softer texture and a more blended flavor. For next time, though, I’d recommend adding them in the last 10 minutes of simmering for that perfect burst of olive flavor. Enjoy your Chicken Cacciatore!
I haven’t made the recipe yet. It sounds delicious. I’d like to make this for a crowd. Question…
After browning the chicken and sautéing the veggies, can I put everything in the oven and bake?
Yes, you can bake it instead — perfect for a crowd! 🙌 After you brown the chicken and cook the veggies, put everything into a big oven-safe pot or dish. Add the wine, tomatoes, herbs, and seasonings, then cover it. Bake at 350°F (175°C) for 45–60 minutes, until the chicken is tender and cooked through.
Check once or twice while it’s baking — if the sauce looks too thick, add a little broth or water. Add the olives in the last 10 minutes.
It’s an easy way to make it for more people, and it will still taste delicious!
Hello Laura,
What size chicken did you use in your recipe? My chicken is 6lbs and I am trying to figure out if I need to increase the other ingredients?
Hi! 😊 The recipe was developed using a whole chicken of about 3½–4 pounds (1.6–1.8 kg).
A 6-pound chicken will work just fine, but I would increase the sauce ingredients by about 50% so you have enough to coat the larger amount of chicken. You don’t necessarily need to increase the herbs by quite that much—just adjust the salt and pepper to taste at the end.
You may also need to add about 15–25 minutes to the cooking time, depending on the size of the pieces. The chicken is done when it reaches an internal temperature of 165°F (74°C).
I hope you enjoy it! 😊
It all looks delicious..I make the chicken dish and the family loved it.
Thank you very much!
I don’t drink alcohol. What can I substitute?
ou can simply replace the wine with the same amount of chicken broth. 😊 If you’d like a little extra depth, add 1–2 teaspoons of red wine vinegar or balsamic vinegar along with the broth.
The dish will still be delicious and full of flavor without any alcohol. 🍅🍗😊
Hi, came upon this recipe and wondered if I can use homemade sauce instead of using crushed tomatoes.
Yes! Homemade tomato sauce works very well in this recipe. 😊 Just use about the same amount as the crushed tomatoes (around 3–3½ cups). If your sauce is already heavily seasoned, you may want to reduce the herbs and salt a little and adjust to taste as it cooks.
Hope you enjoy it! 🍅🍗
Wow! Great gravy created with this delicious dinner. I added a couple of carrots (cut in coins) and also green olives (near the end of cooking) and both notched this flavor up. I would watch the browning of the chicken (step #2) not to burn the skin (perhaps a bit lower heat?). Served the meal on polenta and it added a nice creaminess to the meal.
This will definitely make the circuit of dinners. Thanks!!
I’m so happy to hear that! Thank You!