Chicken Cacciatore Recipe (2024)

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Flavorful, robust and foolproof, Chicken Cacciatore!

Chicken Cacciatore Recipe (1)

Really great authentic Italian Chicken Cacciatore!

Terrific hunter-style Chicken Cacciatore is one of the most satisfying, delicious and comforting Italian dishes you can make at home.

Flavorful, rich, earthy and hearty are just a few of the characteristics that come to mind when describing this rustic dish. Often served with spaghetti or over polenta, there’s no way you won’t love this amazing braised skillet chicken.

I’ve been making Chicken Cacciatore for more years than I care to admit, but this latest version is by far the best I’ve ever had.

Chicken Cacciatore Recipe (2)

Classic Chicken Cacciatore triggers warm and fuzzy memories for me

It reminds me of good times and thewarmth of family, and it also gives me great anticipation for dinner. I have great memories of my mom’s sister, June with her fabulous, authentic Italian Chicken Cacciatore.

Some people have signature go-to dishes, you know, something they can make with eyes closed. Aunt June could make Chicken Cacciatore like nobody else in our family.She and Uncle Ralph could also make some seriouslyeye-popping homemade egg nog, but that’s another story.

I’ve had Aunt June’s recipe in my little index box for years, and years, and made it more times than I can count. But over time I’ve tweaked it and loved it into the slightly different version shared here today. The only thing I need now is a big hunk of crusty Artisan bread.

Chicken Cacciatore Recipe (3)

Many Chicken Cacciatore recipes call for assorted chicken pieces

We’ve found that using similar sized chicken pieces makes this dish a lot easier to cook, perfectly. No worries about undercooked chicken breasts or overcooked legs. For this recipe we start with bone-in, skin-on chicken thighs.

Chicken thighs are tender, juicy and considered the most flavorful part of the chicken. If you prefer white meat, use all chicken breasts but be sure to add a little extra time to ensure they’re cooked through.

PRO TIP: Brown the chicken skin to build flavor

Since we don’t care for soggy chicken skin, it’s removed and discarded once browned in the first step of the recipe. This is such a simple but effective step that makes all the difference in the flavor of the sauce and tender juiciness of the chicken.

The little bit of rendered fat from the skin and all those crusty bits on the bottom of the pan is where you start to build the rich flavor. Of course you can use skinless, boneless chicken pieces if desired. However, I encourage you to try the recipe first, as written, for easy but exceptional flavor.

Overview of ingredients:

  • bone-in, skin-on chicken thighs or chicken breasts
  • olive oil
  • salt and pepper
  • onion
  • mushrooms – any small, fresh mushroom will do like button or cremini mushrooms
  • garlic
  • crushed red pepper flakes – for an extra zing in the sauce
  • all-purpose flour
  • dry white wine – for deglazing the pan and building flavor in the sauce. Any dry white wine will do. If you like to drink it, use it in this sauce. If you don’t want to use wine, substitute with chicken broth
  • canned diced tomatoes – do not drain
  • tomato paste
  • bay leaves
  • Parmesan rind – for adding flavor and body to the sauce. Parmesan rinds can be purchased in the cheese department at any large grocery store.
  • fresh thyme leaves – or dried thyme
  • oregano – fresh or dried
  • red bell pepper

For serving:

  • fresh chopped parsley
  • hot cooked spaghetti, polenta or your favorite pasta
  • crusty bread to sop up the sauce

Chicken Cacciatore Recipe (4)

Overview: how to make Chicken Cacciatore

1. First cook the chicken

Season the chicken then cook in a hot skillet until the skin is crisp and well-browned. Turn and continue cooking for another 5-minutes. Remove to a plate and keep warm.

2. Build the sauce

Next, add the onions and mushrooms to the pan drippings and cook until browned.Add the garlic and red pepper flakes and sauté until fragrant. Add flour and cook for another minute.

Deglaze the pan with the wine and add the tomatoes, tomato paste, bay leaves, Parmesan rind, thyme, oregano and red bell pepper.

3. Return the chicken to the pan

Remove the skin from the chicken pieces and discard. Add the chicken back to the pan and cook until the chicken is tender and cooked through. Taste the sauce to check the seasoning and remove the Parmesan rind and bay leaves. Add salt or pepper as needed.

4. Serve

Serve over hot cooked spaghetti or polenta garnished with parsley. This chicken stew is also great served with zucchini noodles for a low-carb option. Enjoy!

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Chicken Cacciatore Recipe (5)

Chicken Cacciatore Recipe (6)

Chicken Cacciatore

Prep Time: 30 minutes mins

Cook Time: 1 hour hr

Total Time: 1 hour hr 30 minutes mins

Yield: 6 people

Course: Main

Author: Tricia

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5 from 82 votes

Flavorful, rich, earthy and hearty - one of the best Italian dishes you can make at home!

Ingredients

  • 3 pounds bone-in, skin-on, chicken thighs (about 8)
  • 1 tablespoon olive oil
  • salt
  • pepper
  • 1 large onion finely chopped
  • 8 ounces fresh mushrooms sliced
  • 3 cloves garlic minced
  • ½ teaspoon crushed red pepper flakes (optional - more or less to taste)
  • 2 tablespoons all-purpose flour
  • 1 cup dry white wine
  • 14.5 ounce canned diced tomatoes do not drain
  • 2 tablespoons tomato paste
  • 3 bay leaves
  • 1 small Parmesan rind
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 large red bell pepper ribs and seeds removed, chopped

Instructions

  • Heat a large Dutch oven or skillet over medium heat. Add the olive oil.Season the chicken pieces with salt and pepper. Add half the chicken and cook, skin side down, until crisp and browned. Turn the pieces over and cook another 5 minutes. Remove to a plate and continue browning in small batches until all chicken is browned. Reserve 1 tablespoon of the drippings in the pan.

  • Add the onions, mushrooms and a pinch of salt to the pan with the reserved drippings. Cook over medium-high heat until the vegetables begin to brown and the moisture evaporates.

  • Add the garlic and red pepper flakes to the pan and sauté until fragrant, about 30 seconds. Stir in the flour and continue cooking and stirring for 1 more minute. Add the wine, tomatoes, tomato paste, bay leaves, Parmesan rind, thyme, oregano and red bell pepper.

  • Remove the skin from the chicken and discard. Add the skinless chicken pieces to the pan, pressing them down into the sauce so they are covered. Bring to a boil, cover and reduce the heat to low. Simmer until the chicken is tender, about 40-45 minutes. Halfway through cooking, move the chicken pieces around and/or turn them over to ensure even cooking.

  • Remove the bay leaves and Parmesan rind and discard. Check seasoning and add salt and pepper if needed. Garnish with fresh chopped parsley leaves. Serve over hot cooked spaghetti or polenta.

Recipe Notes

  • You can purchase Parmesan rinds in the cheese section of most grocery stores.

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 527kcal | Carbohydrates: 12g | Protein: 34g | Fat: 35g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 297mg | Potassium: 819mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1047IU | Vitamin C: 37mg | Calcium: 63mg | Iron: 3mg

The BEST Chicken Cacciatore recipe you can make at home

This is an outstanding recipe for Chicken Cacciatore loaded with sweet red bell pepper, fresh herbs, tomatoes, wine and plenty of mushrooms.

Make it an Italian themed dinner party and serve Chicken Cacciatore with a nice crisp green salad and our creamy Italian Dressing Recipe loaded with fresh and dried herbs, Parmesan cheese, shallots and garlic.

We always serve cacciatore with a big hunk of crusty Artisan breador fluffy Garlic Butter Breadsticks to sop up all the sauce.

Finally, don’t forget to wrap up this luscious Italian themed meal with our Classic Tiramisu Recipe. It’s so good and easy to make, too! Perfect for company as you can make it a day ahead.

Originally published January 2012, updated April 2022

Chicken Cacciatore Recipe (2024)

FAQs

What is chicken cacciatore sauce made of? ›

Aside from the chicken, the basic ingredients in chicken cacciatore are: onions, herbs, tomatoes and sometimes mushrooms. Some variations will call for carrots and celery, while others call for bell peppers or other vegetables. Some even flavor the tomato sauce with anchovies, which I haven't tried yet.

What is traditionally served with chicken cacciatore? ›

Chicken Cacciatore is often served with a rustic bread, pasta, rice, my Easy Roasted Parmesan Potatoes are great wth it too or even some creamy polenta. It is one of those chicken dishes that go with just about anything.

What is the best wine to use in chicken cacciatore? ›

Suggested red wine for chicken cacciatore. ⇢ My go-to red wine for cooking is a good, dry Merlot. If you'd like to try an Italian red, a good, dry Chianti is a great option. Nebbiolo, which is a little lighter & more acidic, also pairs beautifully with the tomato-based chicken cacciatore sauce!

Is chicken cacciatore better the second day? ›

The best part of this recipe is that the flavours are even BETTER the next day. This is a great meal for dinner or lunch the following day. Note that chicken should reach an internal temperature of 165 F minimum for food safety before serving. I highly recommend investing in an instant read thermometer.

How do you thicken Cacciatore sauce? ›

You could also add a cornstarch slurry to thicken your sauce. Remove your chicken, and whisk together 1 tablespoon cornstarch with 1 tablespoon water and 1 tablespoon of your sauce. Then, stir this mixture into the slow cooker and let simmer until thickened.

Do you cook chicken cacciatore skin on or off? ›

Keeping the chicken skin on and the bones in gives this dish extra flavor. But remember, the chicken thighs will cook a bit faster than the breasts so make sure to take them out of the simmering sauce after about 20 minutes. The breasts will need another 10 minutes or so to cook through.

What is another name for chicken cacciatore? ›

Chicken Cacciatore, also known as Hunter's Chicken, is a classic Italian dish that's packed with rich, bold flavors.

What ethnicity is chicken cacciatore? ›

Chicken Cacciatore, or "Pollo alla Cacciatora" in Italian, translates to "hunter's chicken," a name that reveals much about its humble origins. This dish has a rich history that dates back to the Renaissance period in Italy, though its exact origins have been passed on through folklore stories and tradition.

What's the difference between chicken parmesan and chicken cacciatore? ›

Chicken parmesan uses boneless skinless chicken breasts that are pounded thin and fried crisp before they're smothered in tomato sauce and topped with cheese. Chicken cacciatore is different. It's more like a hearty stew that's made with bone-in chicken.

Is chicken cacciatore better with red or white wine? ›

The best wine you can have with Chicken cacciatore is Pinot noir, a light red wine. I am just a wine enthusiast and no expert. I always experiment with variations of red wine when it comes to tomato-based sauce or if it's red meat, which usually complements well together.

What is a substitute for white wine in chicken cacciatore? ›

Broth. Chicken or vegetable broth is a great white wine substitute, as it adds both liquid and flavor. If using a store-bought broth, opt for low-sodium or no sodium so that you don't throw off the salt content of the dish.

What can I use instead of red wine in Cacciatore? ›

If you're seeking a substitute for red wine, consider replacing one-for-one with:
  1. Alcohol-free red wine.
  2. Beef broth.
  3. Chicken broth.
  4. Red wine vinegar (use ½ vinegar and ½ water for similar flavor results)
  5. Cranberry juice*
  6. Pomegranate juice*
Aug 8, 2023

How long does chicken cacciatore last in the fridge? ›

Storage: This chicken cacciatore can be stored in an airtight container in the fridge for four to five days. Freezer: Let it cool completely, then seal the chicken and sauce in a freezer bag or airtight container for up to 3 months. When ready to eat, place in the fridge overnight to thaw before reheating.

How do you eat cacciatore? ›

Cacciatore Salami can be enjoyed in a variety of ways. It can be sliced and served on a charcuterie board with other cured meats, cheeses, and accompaniments such as olives and pickles. It can also be used as a topping for pizzas, added to sandwiches, or incorporated into pasta dishes for added flavor.

Can you eat 2 day off chicken? ›

This applies to whole chicken, or various cuts like chicken breast, thighs, and drumsticks. It also applies to raw turkey. Once two days have passed, you might be wondering if your refrigerated raw chicken has gone bad. At that point, the USDA would recommend throwing it out to be on the safe side.

What does cacciatore mean in Italian? ›

Translation of cacciatore – Italian–English dictionary

hunter [noun] a person who hunts. huntsman [noun] a hunter.

Why is it called Cacciatore? ›

The secret of how it came to be actually comes from its name; in Italian, cacciatore roughly translates to “hunter”, meaning that those who prepared this meal usually hunted the chicken themselves. In their travels, they found other ingredients to pick up along the way that eventually evolved into staples of the dish.

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