Chicken Cacciatore

Chicken cacciatore is simple, rustic food at its finest. This is one of those old-world Italian recipes that will warm your heart long before you take a bite. The aroma of chicken simmering with tomatoes, red wine and Italian herbs is absolutely intoxicating! After about 90 minutes, the chicken is tender and the sauce bursts with rich, savory flavor.

This hearty stew features complex flavors, but it’s surprisingly easy to make at home. Serve it as a regular Sunday supper, or turn the chicken cacciatore recipe into an extra-special meal by serving it with homemade pasta.

What is chicken cacciatore?

A recipe for chicken cacciatore creates a traditional Italian stew by simmering chicken and vegetables in a hearty tomato sauce. The Italian word cacciatore translates to “hunter,” and cooking chicken alla cacciatore means the dish is prepared “hunter-style.” In Italy, these hunter-style dishes typically involve braising a protein (like chicken) in a sauce to create a comforting one-pot meal.

Onion, celery, bell pepper, mushrooms, garlic and tomatoes form the backbone of the rustic cacciatore sauce. Acidic red wine helps tenderize the chicken as it cooks and deepens the tomato’s rich flavor within the chicken cacciatore recipe. Meanwhile, herbs make the sauce zesty, while the chicken bones enrich it with flavor and body. The result: fall-off-the-bone tender meat and a sauce that’s so good you could drink it with a straw!

Chicken Cacciatore Ingredients

• Bone-in chicken: We recommend using bone-in chicken for this chicken cacciatore recipe. The bones add incredible depth to the sauce, and you won’t get the same result with boneless chicken. Instead of buying chicken pieces, try cutting up a whole chicken at home. It’s more economical than buying chicken pieces, and you’ll end up with a nice assortment of white and dark meat.
• All-purpose flour: Dusting the chicken pieces with flour gives them a lightly breaded texture. The flour also helps thicken the sauce to the perfect level.
• Vegetables: We use onion, celery, green pepper and mushrooms. If you’re not a fan of green pepper, feel free to substitute a red, yellow or orange pepper.
• Herbs and garlic: Dried thyme, rosemary, oregano and basil, along with minced garlic cloves, lend classic Italian flavor to this savory recipe for chicken cacciatore.
• Tomatoes: A combination of chopped tomatoes, tomato sauce and tomato paste creates a layered texture in the sauce. You can substitute diced tomatoes or stewed tomatoes if you don’t want to chop whole peeled tomatoes.
• Red wine: You can use water if you prefer not to cook with alcohol, but red wine deepens the sauce’s rich character.

Directions

Step 1: Brown the chicken

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Dust the chicken with flour, and season with salt and pepper.

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In a large skillet, brown the chicken on all sides in oil and butter over medium-high heat. Remove the chicken to a platter.

Editor’s Tip: Even if you can fit all the chicken pieces into the skillet, it’s better to work in batches. If there isn’t enough room between the pieces, the chicken will steam instead of brown and caramelize.

Step 2: Make the sauce

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In the same skillet, cook and stir the onion, celery, pepper and mushrooms for five minutes. Stir in the tomatoes, tomato sauce, tomato paste, wine, thyme, rosemary, oregano, basil, garlic and sugar. Bring the mixture to a boil. Then, reduce the heat. Cover and simmer for 30 minutes.

Step 3: Simmer the chicken

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Return the chicken to the skillet. Cover and simmer for 45 to 60 minutes or until the chicken is tender.

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Serve the chicken and sauce with Parmesan cheese and hot pasta.

Recipe Variations

• Add olives or capers: To give the chicken cacciatore recipe a briny finish, add chopped olives or drained capers during the last 10 minutes.
• Kick up the heat: Add a little spice with crushed red pepper flakes or chopped Calabrian chiles.
• Finish with fresh herbs: Garnish the chicken with fresh herbs like chopped basil, parsley or oregano.

How to Store Chicken Cacciatore

Store leftover chicken cacciatore in an airtight container in the refrigerator for up to four days. Reheat the leftovers over medium heat in a covered skillet, stirring occasionally, until a thermometer inserted into the chicken reads 165°F.

Can you freeze chicken cacciatore?

You can freeze the recipe for chicken cacciatore for up to three months. Let the chicken and sauce cool completely, then transfer the mixture to a freezer-safe container. To use, partially thaw in the refrigerator overnight and reheat as directed.

Chicken Cacciatore Tips

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Can you make the chicken cacciatore recipe in a slow cooker?

To make slow-cooker chicken cacciatore, brown the chicken in a skillet as directed and transfer it to a 5-quart slow cooker. Add the remaining ingredients (onion, celery, pepper, mushrooms, tomatoes, tomato sauce, tomato paste, wine, thyme, rosemary, oregano, basil, garlic and sugar). Cover and cook on low for six to eight hours or until chicken is tender.

What is the best type of wine for chicken cacciatore recipes?

I like to use dry red wine with balanced acidity and tannins for tomato-based poultry dishes like chicken cacciatore recipes. Italian Chianti is a great choice because it won’t overpower the poultry’s delicate flavor, while merlot is a fantastic option for bringing out the tomato’s fruity qualities. In general, I always recommend cooking with wine that you would drink. It doesn’t have to be expensive, but you know it’ll taste great in a dinner if you also enjoy its flavor and aroma straight out of the bottle.

What is the difference between chicken cacciatore and chicken Parmesan?

Chicken cacciatore is a rustic stew made with bone-in chicken. The chicken is lightly dusted with flour and browned, but it becomes soft and tender (almost shreddable) as it simmers in the tomato sauce. Chicken Parmesan is traditionally a baked dish (although air-fryer chicken Parmesan is a popular variation). Boneless skinless chicken breasts are coated with bread crumbs and fried until crisp, then the meat is finished with a layer of tomato sauce and melty mozzarella.

What do you serve with chicken cacciatore?

We typically serve this recipe for chicken cacciatore with hot cooked pasta. You’ll need about 2 ounces of dry pasta per person. If you’re not in the mood for noodles, make chicken cacciatore with polenta. Or, serve the chicken and sauce over mashed potatoes, rice or cauliflower rice. You can’t go wrong with crusty bread, roasted vegetables or a light side salad either.