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Chicken Cacciatore: A Classic Italian Comfort Dish
When I tested this Chicken Cacciatore recipe at home and served it to my family, it was a 10/10 from everyone! That is rare, even for a Chef who cooks for their family every night! This dish is easy and quick enough for a weeknight, yet deeply satisfying when paired with a simple starch like pasta, creamy polenta or even two-minute Olivieri gnocchi. Add a salad or butter-blanched green beans to round out the meal, and you’ve got dinner on the table with minimal effort.
What is Chicken Cacciatore?
Chicken Cacciatore is a rustic Italian chicken dish that is braised in a savoury tomato sauce with vegetables, herbs and wine. The word cacciatore means “hunter” in Italian, so the dish is often called “hunter’s chicken.”
Where does Chicken Cacciatore come from?
The dish originated in central Italy, where hunters would prepare game like rabbit or pheasant in this style. Over time, chicken became the most common version, and today it’s one of the most beloved comfort foods in Italian cooking. We often look to the Godmother of Italian cuisine, Marcella Hazan, who always stressed simple technique with good quality produce.
What is Chicken Cacciatore made with?
This classic dish is built on simple ingredients: browned chicken, onions, garlic, tomatoes, wine and chicken stock. From there, you can add layers of flavour with mushrooms, peppers, olives, capers, and fresh herbs. Or make it your own by adding some smoky bacon, not authentic, but nobody complains when bacon is added. Our version features all of the above for a deep, savoury, well-rounded sauce. Serving it to the kiddos? Serve the capers and olives on the side so that you please all palates.
How to make Chicken Cacciatore
The process is straightforward and approachable for home cooks:
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Brown the chicken for a rich flavour. Want to keep it gluten-free? This recipe was tested with gluten-free flour, and it was delicious!
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Sauté onions, garlic and peppers, then deglaze with wine.
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Add tomatoes and stock, then return the chicken and simmer until tender.
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Finish with olives, capers, and herbs.
In less than an hour, you’ve got a rustic Italian chicken dinner that tastes like it’s been simmering all day.
Can Chicken Cacciatore be frozen?
Yes! This dish freezes beautifully. Simply cool it completely, store it in an airtight container, and freeze it for up to 3 months. Reheat gently on the stove for best results.
Why is it called Chicken Cacciatore?
The name reflects the roots in hunter-style cooking. A dish built on whatever could be gathered, braised together into something hearty and nourishing.
Chicken Cacciatore Recipe
- Prep Time: 20
- Cook Time: 30-45
- Total Time: 0 hours
- Yield: 4-6 servings
- Category: Main
- Method: Simmer
- Cuisine: Italian
Ingredients
1 small onion, finely diced
1-2 cloves garlic, minced
1/4 cup red or white wine
1 medium red pepper, small dice
12-15 mushrooms, sliced or quartered (depending on size)
1-2 Tbsp butter
1 small can of diced tomatoes
2 cups chicken stock
2 lb chicken thighs, skin on, (bone or boneless)
1/2 cup flour
1 tsp onion powder
1 tsp garlic powder
1 tsp smoked paprika
1/4 bunch Italian parsley, finely chopped
Cook With Us!
Like this recipe? You should try cooking with us! Start with an on-demand pre-recorded class, or jump in to the best experience with our live classes!
I subscribe the updates and get links to recipes - I recently made the Olive Oil Lemon cake. It turned out delicious – as you said in the description, very moist! My daughter has a birthday in strawberry season and typically she asks for strawberry shortcake with a traditional shortcake recipe… I served the lemon came this weekend with a bit of whipping cream and fresh strawberries (your picture was quite enticing) and her comment was that her birthday request this year would be to replace the traditional shortcake with this recipe!
I made Dan Dan noodles last month and again referred to the recording as it has been awhile. I was grateful for the reminders, tips and tricks. Not to mention, I love to cook with Kirstie and Jody. They make it so much fun!
Most of the meals I make are from your repertoire. I think I have close to 60!
You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!
The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!
Several recipes from the Culinary Studio are in our regular rotation!
Excited to keep cooking with you Kirstie and Jody!
I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.
2 sprigs of rosemary
1/4 cup each capers & sliced olives
Instructions
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Prepare the chicken: In a shallow dish, combine the flour, onion powder, garlic powder and smoked paprika.
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Dredge the chicken thighs in the flour mixture, shaking off any excess.
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Brown the chicken. Heat a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add a drizzle of olive oil.
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Sear the chicken thighs, skin-side down first, until golden brown on both sides (about 5-6 minutes- skin side, 1-2 minutes on other side)
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Cooking the mushrooms: In the same pan, add the mushrooms. Pour in a small splash of water and let steam until water is fully evaporated (2-3 minutes without stirring)
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Add butter in small dollops around the mushrooms (without stirring). Allow butter to melt and mushrooms to fry until slightly golden brown. Stir the mushrooms, fry 1-2 minutes longer and season with salt. Remove and set aside.
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Building the sauce: Drizzle a small amount of olive oil into the pan, add the diced onions to the pan and cook until softened, about 3-4 minutes. Stir in the garlic, and cook for 1-2 minutes until softened and then stir in diced peppers. Add rosemary sprigs.
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Deglaze the pan with wine, scraping up any browned bits from the bottom. Let it reduce slightly. Add the mushrooms back to the pan.
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Stir in the chicken stock, let it reduce slightly, then add diced tomatoes. Season the salt and pepper.
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Finishing the chicken: Nestle the browned chicken thighs back into the sauce.
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Reduce the heat to low, cover, and simmer until the chicken is tender and fully cooked (about 30-35 minutes for bone-in, 20-25 minutes for boneless)
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Garnish with fresh parsley, capers and olives.
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Serve hot over polenta or gnocchi.
Notes
Substitutions
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Chicken: Use chicken thighs for the most flavour, but chicken breasts, drumsticks, or even rabbit (traditional!) work too
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Wine: Either red or white is authentic – red gives depth, white keeps things lighter. If you prefer not to use alcohol, try a teaspoon of vinegar in a ¼ cup of water or omit it all together and replace it with a bit more stock.
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Mushrooms & Peppers: Substitute with zucchini, carrots or eggplant if that is what you have on hand.
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Olives & Capers: Not a fan? Leave them out or replace them with sundried tomatoes.
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Herbs: Fresh rosemary and parsley are classic, but thyme, basil or oregano also pair beautifully
What to Know/Avoid in this Recipe
- Brown the chicken well– it adds richness and depth to the sauce
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Steam the mushrooms first, then brown– this keeps them meaty and flavourful instead of soggy
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Nestle the chicken in the sauce– don’t just sit it on top. It needs to finish cooking in the liquid to absorb all that flavour
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Avoid overcooking the chicken – especially if using boneless thighs or breasts, as they can dry out
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Don’t skimp on seasoning– this dish relies on layers of flavour, so taste and adjust as it cooks
Storage Recommendations
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Fridge: Store leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave.
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Freezer: Cool completely, then freeze in portions for up to 3 months. Defrost in the fridge overnight and reheat on low heat until warmed through.
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Meal prep tip: Make a double batch, serve half for dinner and freeze the rest for a future busy weeknight.
Looking for more delicious Chicken Recipes? We recommend our Chicken, Corn & Cauliflower Chowder
or our Mexican Chicken Pozole!
