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Chicken Cacciatore

This easy chicken cacciatore recipe makes a good Sunday dinner, since it's so simple to prepare. This recipe is the best because it's loaded with lots of vegetables and is a family favorite. —Barbara Roberts, Courtenay, British Columbia
  • Total Time
    Prep: 15 min. Cook: 1-1/2 hours
  • Makes
    6 servings


  • 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
  • 1/4 cup all-purpose flour
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 large onion, chopped
  • 2 celery ribs, sliced
  • 1 large green pepper, cut into strips
  • 1/2 pound sliced fresh mushrooms
  • 1 can (28 ounces) tomatoes, drained and chopped
  • 1 can (8 ounces) tomato sauce
  • 1 can (6 ounces) tomato paste
  • 1 cup dry red wine or water
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 3 garlic cloves, minced
  • 1 tablespoon sugar
  • Hot cooked pasta
  • Grated Parmesan cheese


  • Dust chicken with flour. Season with salt and pepper. In a large skillet, brown chicken on all sides in oil and butter over medium-high heat. Remove chicken to platter.
  • In the same skillet, cook and stir the onion, celery, pepper and mushrooms for 5 minutes. Stir in the tomatoes, tomato sauce, tomato paste, wine, herbs, garlic and sugar. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
  • Return chicken to skillet. Cover and simmer for 45-60 minutes or until chicken is tender. Serve over pasta and sprinkle with Parmesan cheese.
    Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally.

Chicken Cacciatore Tips

What is chicken cacciatore?

The Italian word “cacciatore” translates to “hunter”. Hunter-style dishes are typically prepared by braising a protein (like chicken) with tomatoes, onions, herbs, vegetables and an acidic ingredient, such as wine or vinegar until tender.

What can I serve with chicken cacciatore?

Chicken cacciatore lends itself well to being served with a variety of side dishes, including polenta, buttered noodles, rice pasta and mashed potatoes. For a healthier option, serve chicken cacciatore with quinoa pilaf or lentils with kale artichoke saute.

How do I store leftover chicken cacciatore?

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To freeze for up to 3 months, let the mixture cool completely before transferring it to a freezer-safe container. When ready to use, partially thaw overnight in the fridge; heat slowly in a covered skillet until a thermometer inserted into the chicken reads 165°, stirring occasionally.
Nutrition Facts
4-1/2 ounce-weight: 517 calories, 25g fat (8g saturated fat), 112mg cholesterol, 790mg sodium, 28g carbohydrate (13g sugars, 6g fiber), 39g protein.


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Average Rating:
  • Cheryll
    Jun 2, 2020

    This was a hit. The sauce was so smooth.

  • Chez Jean
    Jun 1, 2020

    First attempt: FANTASTIC. I converted this to a slow cooker dish. I browned the chicken thighs as described then set aside. I then prepared the vegetables as above. I omitted the sugar and kicked it up a notch with Calabrian Chilies (Italian Bomba from Trader Joe's') B A M ! Layered sauce over chicken in crock pot- auto setting: 2hrs high, 4hrs low. Fall off the bone spectacular. Served over flat Amish Egg Noodles. YUM-OH, No survivors!!

  • LakeErieCook
    May 21, 2020

    Was delicious added a little grape jelly to sweeten a bit

  • Jettie
    May 18, 2020

    Thank you. I'm picky but I like this recipe, esp for summer when I just want stove-top cooking. I always add a pinch of cinnamon to tomato-based Italian recipes. : )

  • Don
    May 7, 2020

    I've made this recipe twice since the "stay at home order" and everyone Loves it. Making it again today, thanks for the delicious recipe!

  • Evelyn
    Mar 29, 2020

    The recipe was good. We’ll have it again for sure. I did not include the green pepper and used a can of mushrooms since I did not have fresh.

  • Nancy
    Jan 4, 2020

    A reviewer already asked this question but never received an answer. Why do you reserve juice from tomatoes? I was making this thinking you’d use it later, but was not in recipe. Wound up using half of the liquid because I was unsure. Turned out good, but was wondering if I was supposed to not use extra juice or not. Which goes to show, always read a recipe all the way through before attempting it.

  • jo anne
    Dec 7, 2019

    I would make this recipe for company. Delish. Used white wine instead of red; no sugar and chicken broth instead of tomato sauce because I didn’t have tomato sauce. Great recipe!

  • Carol
    Sep 3, 2019

    Just trying this, why does the recipe say to reserve the juice from the canned tomatoes?

  • Cary
    Jan 30, 2019

    Unbelievably easy; barely took 15 min to prep. Hubs declared it Top 10. Looks like a lot of ingredients, but it’s not – standard stuff, almost no waste. I used a pressure cooker to speed it along, but you could also do a crock pot on 8 hrs Low (prep the night before, dump and stir before work) to make it more weeknight friendly. Makes quite a lot of sauce – if you are only feeding 2 people, I would eyeball it before adding the chicken, and consider freezing half. Then just cook enough chicken for the immediate need.