Chicken Cacciatore Recipe

Chicken Cacciatore is a very simple Italian chicken recipe that is a firm favorite in our home, and Maria (my wife) always prepares it this way.

It's the way it has been prepared for many generations in her family, and Maria has always stuck faithfully to the traditional way of doing things so that she too can pass the recipe on to future generations of her family and now to your family as well.

Of course, as you will see below, the recipe does have some built-in flexibility.

Chicken Cacciatore means hunter's chicken in Italian, and basically the name comes from the old days when the husband would come home with a pheasant he'd shot (cacciato) for the pot and his wife would add in whatever she'd managed to collect from the kitchen garden or from the woods and fields nearby. it is a recipe popular across Northern Italy.

You can still use pheasant too, if you prefer. It's actually a lot nicer with pheasant, but chicken is easier and cheaper.

The one thing I know for sure is that whenever this dish is on the menu, I always make sure I'm home in time for dinner!

As far as Italian chicken recipes go, this is probably the best known, but there are some other great chicken recipes, like Chicken Valdostana (click for our recipe).

Ingredients

• 2 lbs chicken pieces (thighs and drumsticks work best—they stay juicy and full of flavor)
• 6 Tbsp olive oil
• 1 small carrot, sliced
• 1 stalk celery, sliced
• 1 green pepper, sliced
• 1 red pepper, sliced
• 1 small onion, chopped
• 10 black olives (optional)
• 1 clove garlic, minced
• 1 lb tomatoes, peeled, seeded, and chopped
• 1 oz dried mushrooms, rehydrated in warm water
• 1/2 cup chicken broth
• 1 glass dry white wine
• 1 bay leaf
• Salt and pepper, to taste

Instructions

1. Wash and dry the chicken pieces. Heat olive oil in a large pan. Sauté the carrot, celery, peppers, onions, and olives over medium heat until tender.
2. Add the chicken pieces, season with salt and pepper, and add the bay leaf. Brown the chicken over medium-high heat on all sides.
3. Pour in the white wine and let it cook off for a few minutes. Then add the rehydrated mushrooms (with some soaking liquid if you like), tomatoes, and chicken broth.
4. Reduce heat to medium-low, cover, and cook for 40–50 minutes, until the chicken is tender and cooked through. Check seasoning and adjust as needed.
5. Remove from heat, sprinkle with chopped parsley, and serve on a warm platter.

Tip: For an even richer flavor, drizzle a little extra olive oil over the finished dish. Serve with crusty bread or polenta for a truly comforting meal.

Your Questions about Chicken Cacciatore

How do you serve chicken cacciatore?

Chicken cacciatore is typically served over polenta or with crusty bread to soak up the delicious sauce.

Can chicken cacciatore be made in advance?

Yes, chicken cacciatore is an excellent dish to make in advance. In fact, many people find that the flavors deepen and intensify after sitting for a day or two in the refrigerator. This makes it a convenient option for meal prep or entertaining.

Can I make chicken cacciatore in a slow cooker or Instant Pot?

Yes, chicken cacciatore can be adapted for slow cookers or Instant Pots. Using these appliances can make the dish even more convenient as it allows for longer, slow-cooking times without constant supervision. Adjust the cooking times and settings according to the specific appliance and recipe.

What wine pairs well with chicken cacciatore?

A medium to full-bodied red wine, such as Chianti or Merlot, pairs well with the rich and savory flavors of chicken cacciatore. The wine complements the tomato-based sauce and enhances the overall dining experience.

Can I make chicken cacciatore with boneless, skinless chicken breasts?

While traditional recipes often use bone-in, skin-on chicken pieces for added flavor, you can use boneless, skinless chicken breasts if you prefer a leaner option. Keep in mind that breasts may cook faster, so adjust cooking times accordingly to prevent overcooking.

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