Chicken Cacciatore

I have seen so many different versions of Chicken Cacciatore, but my favorite recipe, one that I’ve tweaked over decades, is thick, chunky, hearty, and delicious. Loaded with veggies and a thick tomato sauce, tender chicken thighs are the star of this classic and vintage chicken recipe.

Chicken Cacciatore is a classic Italian dish that shouldn’t be fussed too much with. This is humble cooking at its finest, and with simple ingredients and plenty of flavor, every bite of this Italian chicken stew is delicious.

The biggest pitfall in this dish is overcooking the chicken. I love using chicken thighs as they’re meaty and flavorful. I use bone-in and skin-on chicken for the best flavor, but you could use boneless. You really can’t mess up this dish. Just don’t boil the heck out of your chicken so it doesn’t get stringy, and serve it with a big bowl of pasta! Yum!

History

Chicken Cacciatore, an Italian dish meaning “hunter’s style,” began to make its mark in the United States in the 1940s and 1950s, as Italian immigrants shared their traditional recipes with American communities. The dish, which typically features chicken stewed with tomatoes, onions, peppers, and herbs, reflects the rustic, hearty flavors of Italy’s countryside. As Italian-American cuisine gained popularity, chicken cacciatore became a favorite in American households and Italian restaurants, prized for its simplicity and rich, comforting taste. Its widespread appeal was bolstered by its adaptability and ease of preparation, making it a beloved dish in the American culinary repertoire.

Ingredients

• Chicken thighs – About 6 thighs.
• Salt and pepper
• All-purpose flour
• Olive oil – Or neutral-flavor cooking oil.
• Onion
• Celery
• Carrot
• Garlic
• Dry white wine
• Canned crushed tomatoes
• Chicken broth – Use low or no sodium added.
• Fresh rosemary – Or 1 heaping tablespoon dried rosemary.
• Mushrooms
• Green bell pepper
• Capers

How To Make Chicken Cacciatore

1. Season the flour with a good pinch of salt and a few grinds of black pepper and mix well. Then dredge the chicken in the flour until lightly coated.
2. Heat the olive oil in a large skillet over medium-high heat and brown the chicken on both sides, about 5 minutes per side, then set them aside.
3. Add the diced onion, celery, and carrot to the remaining fat and sautee over medium heat until the onion is tender, about 6 minutes.
4. Add the garlic and cook for an additional 2 minutes.
5. Deglaze the pan with the dry white wine and reduce by about half.
6. Add the tomatoes, chicken broth, rosemary, mushrooms, bell pepper, and capers to the skillet and bring to a simmer.
7. Transfer the chicken back to the skillet along with any juices. Cover with a lid and simmer over low heat for about 20 minutes until the chicken reaches 165-F on a digital meat thermometer.
8. Transfer the chicken to a serving platter, season the sauce with salt and pepper, and serve.

Step-By-Step Process

Chef Jenn’s Tips

• Any type of chicken works well, including legs and breasts, but be careful not to overcook the chicken, as it can become stringy.
• If you prefer boneless chicken thighs, just reduce the cooking time slightly to ensure they stay tender.
• Swap rosemary for basil to give the dish a slightly different flavor profile.
• Make sure to scrape up the browned bits when deglazing with wine; they add a lot of flavor to the sauce.

Make It A Meal

Serve Chicken Cacciatore over a bed of tender egg noodles, fluffy rice, or even creamy polenta to soak up all that delicious sauce. A side of crusty bread is perfect for mopping up every last bit. Pair with a simple green salad dressed with a light vinaigrette to balance the richness of the dish. For a complete Italian-inspired meal, a glass of dry red wine would complement the hearty flavors beautifully.

Storage

Chicken Cacciatore stores well, making it an excellent option for meal prep. Simply place any leftovers in an airtight container and refrigerate for up to 3 days. To freeze, let the dish cool completely, then pack it into freezer-safe containers. It will keep in the freezer for up to 3 months. When you’re ready to enjoy it again, thaw in the refrigerator overnight and reheat gently on the stove until warmed through.