If you are craving a dish that bursts with rustic Italian charm, robust flavors, and cozy comfort, this Chicken Cacciatore Recipe is your new best friend in the kitchen. This classic hunter-style stew brings together tender chicken simmered slowly in a rich tomato sauce infused with herbs, mushrooms, olives, and a hint of red wine, producing a dish that is hearty and packed with unforgettable depth. Whether you’re cooking for family or entertaining guests, this Chicken Cacciatore Recipe delivers a warm, soul-satisfying meal that feels both gourmet and approachable.
Ingredients You’ll Need
Gathering the right ingredients for this Chicken Cacciatore Recipe is easier than you might think, and each one plays a vital role in building the layers of savory goodness and color that make this dish so special. Fresh herbs, vibrant vegetables, and quality chicken all come together beautifully to create a symphony of flavors.
- 4 bone-in chicken thighs (1 kg / 2 lb): The perfect cut for juicy, tender meat that soaks up all the sauce flavors.
- 4 chicken drumsticks: Adds extra hearty, succulent pieces to the stew.
- 1/2 tsp kosher salt: Balances and enhances all the flavors perfectly.
- 1/4 tsp black pepper: A touch of mild heat to wake up your palate.
- 1 tbsp olive oil: Essential for browning the chicken and sautéing the veggies, giving a silky base to the dish.
- 1 onion, halved and finely sliced: Builds sweetness and texture as it caramelizes.
- 2 rosemary sprigs (or 1 tsp dried rosemary): Adds a fragrant pine-like aroma that complements the chicken.
- 2 bay leaves: Bring a subtle earthiness and depth to the stew.
- 3 garlic cloves, finely minced: Infuses the sauce with warm, pungent flavor.
- 3 anchovy fillets (or 1 tsp anchovy paste, optional): A little secret ingredient that adds incredible umami without a fishy taste.
- 250g sliced mushrooms: Introduce meaty texture and earthy notes.
- 2 red capsicums, sliced: Brighten the dish with sweetness and color contrast.
- 1/3 cup tomato paste: Thickens and intensifies the tomato base, adding richness.
- 3/4 cup Pinot Noir or other dry red wine: Adds acidity and complexity to the sauce.
- 2 cups low sodium chicken stock: Creates a flavorful, silky broth for slow cooking.
- 400g canned crushed tomatoes: Forms the hearty, saucy heart of the recipe.
- 16 whole kalamata olives, pitted: Provide bursts of tangy saltiness in every bite.
- 1/4 tsp kosher salt and 1/4 tsp black pepper (extra): For final seasoning balance.
- 1 tsp dried oregano: Adds a classic Mediterranean herb touch.
- Mashed potato or polenta: Perfect for soaking up the luscious sauce when served.
- Finely chopped parsley (optional): For a fresh, colorful garnish to brighten the plate.
How to Make Chicken Cacciatore Recipe
Step 1: Prepare and Brown the Chicken
Start by seasoning your chicken thighs and drumsticks with the initial salt and pepper to bring out their natural flavors. Heat the olive oil in a large heavy-bottomed pan over medium-high heat. Once hot, add the chicken pieces skin-side down and brown them nicely on all sides until the skin is golden and crispy. This step locks in juices and adds a beautiful depth of flavor to your Chicken Cacciatore Recipe. Don’t rush; browning properly is key to the final taste.
Step 2: Sauté Aromatics and Vegetables
Reduce the heat to medium and add the sliced onion, garlic, rosemary sprigs, and bay leaves to the pan. Sauté gently until the onions become translucent and fragrant. Next, stir in the anchovy fillets or paste—it might sound unusual, but this umami bomb melts into the sauce for incredible savoriness. Toss in the mushrooms and red capsicum, cooking just until they soften slightly but still hold their shape, contributing texture and earthiness.
Step 3: Build the Sauce
Stir in the tomato paste and cook it out for a couple of minutes to remove any raw taste. Pour in the red wine, scraping up those tasty browned bits from the pan bottom. Let the wine reduce by half to concentrate its flavors, then add the chicken stock and crushed tomatoes. Return the browned chicken to the pan, nestling the pieces into the sauce. Scatter the kalamata olives for that salty tang. Season with the remaining salt, pepper, and dried oregano. Bring everything to a gentle simmer.
Step 4: Simmer to Perfection
Cover the pan and let your Chicken Cacciatore Recipe cook gently for about 45–55 minutes, until the chicken is tender, falling off the bone, and the sauce has thickened into a glossy, rich stew. Stir occasionally, making sure nothing sticks to the bottom. This slow simmer melds all the flavors beautifully, filling your kitchen with irresistible aromas. By the end, you’ll have juicy chicken enveloped in a sauce that’s hearty, herbaceous, and deeply comforting.
How to Serve Chicken Cacciatore Recipe
Garnishes
Finely chopped fresh parsley sprinkled on top adds not only a pop of color but also a burst of freshness that cuts through the richness of the stew. For an extra layer of flavor, a sprinkle of freshly cracked black pepper or even a grating of Parmesan can elevate the dish further.
Side Dishes
Traditional mashed potatoes or creamy polenta are classic companions to this Chicken Cacciatore Recipe. They soak up the luscious sauce beautifully, making every bite a perfect balance of smooth and savory. Roasted seasonal vegetables or a simple green salad with a vinaigrette can round out the meal for a lighter touch.
Creative Ways to Present
For a family-style feast, serve the chicken and sauce in a rustic casserole dish right on the table. Alternatively, plate the chicken atop a mound of polenta and spoon the sauce generously over the top, garnished with parsley. This recipe also works wonderfully stuffed inside crusty bread bowls for a fun twist that’s sure to get rave reviews.
Make Ahead and Storage
Storing Leftovers
This Chicken Cacciatore Recipe tastes even better the next day as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to 3 days. Make sure to cool it completely before refrigerating to maintain freshness.
Freezing
If you want to keep this delicious meal longer, freezing is an excellent option. Place cooled leftovers into a freezer-safe container or heavy-duty freezer bags and freeze for up to 3 months. When freezing, consider portion sizes for easy thawing and serving later on.
Reheating
To reheat, gently warm the Chicken Cacciatore Recipe in a saucepan over low heat. Add a splash of chicken broth or water if the sauce has thickened too much during storage. Stir occasionally until heated through. Avoid high heat to keep the chicken tender and prevent the sauce from burning.
FAQs
Can I use chicken breast instead of thighs and drumsticks?
You can, but chicken breasts tend to dry out more quickly during the long cooking time. If you prefer breasts, monitor the cooking time closely and consider adding them later to avoid overcooking. Thighs and drumsticks are preferred for their juiciness and flavor.
Is it necessary to use wine in this Chicken Cacciatore Recipe?
While wine adds complexity and acidity that balances the richness, you can substitute with extra chicken stock or a splash of balsamic vinegar if you prefer to avoid alcohol. The dish will still be flavorful, just with a slightly different profile.
What can I do if I can’t find kalamata olives?
Other black olives, such as Castelvetrano or even green olives, can work well. Just make sure to pit them before adding to the sauce. Their briny notes are wonderful for balancing the tomato and herbs.
Can I make this recipe in a slow cooker?
Absolutely! Brown the chicken and sauté your aromatics first, then transfer everything to a slow cooker. Cook on low for 6–7 hours or on high for 3–4 hours until the chicken is tender and the sauce is rich. It’s a hands-off way to enjoy this comforting Chicken Cacciatore Recipe.
What is the best way to thicken the sauce if it seems too runny?
If your sauce is thinner than you’d like, remove the lid during the last 15 minutes of cooking to allow some liquid to evaporate. You can also stir in a small spoonful of tomato paste while simmering to intensify and thicken the sauce.
Final Thoughts
This Chicken Cacciatore Recipe is more than just a meal; it’s an experience that brings a taste of Italy’s heartwarming kitchen straight to your table. The combination of tender chicken, rich tomato sauce, and fragrant herbs will win over anyone fortunate enough to share in it. I promise, once you try this dish, it will quickly become one of your favorite go-to recipes for cozy dinners and special occasions alike. So grab your ingredients, get cooking, and enjoy every comforting bite!
Print
Chicken Cacciatore Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 to 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
Chicken Cacciatore is a classic Italian dish featuring tender, bone-in chicken simmered in a rich, flavorful sauce of tomatoes, red wine, mushrooms, and aromatic herbs. Perfectly paired with creamy mashed potatoes or polenta, this hearty meal is both comforting and elegant.
Ingredients
Chicken
- 4 large bone-in chicken thighs (1 kg / 2 lb)
- 4 chicken drumsticks
- 1/2 tsp cooking salt or kosher salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Vegetables and Herbs
- 1 onion, halved and finely sliced
- 2 rosemary sprigs (about 15 cm / 6″ long) or 1 tsp dried rosemary
- 2 bay leaves, preferably fresh or dried
- 3 garlic cloves, finely minced
- 3 anchovy fillets or 1 tsp anchovy paste (optional)
- 250g / 8 oz mushrooms, sliced
- 2 red capsicums, sliced 8 mm thick (medium size)
Sauce
- 1/3 cup tomato paste
- 3/4 cup Pinot Noir or other dry red wine
- 2 cups chicken stock or broth, low sodium
- 400g / 14 oz canned crushed tomatoes
- 16 whole Kalamata olives, pitted and drained
- 1/4 tsp cooking or kosher salt
- 1/4 tsp black pepper
- 1 tsp dried oregano
To Serve
- Mashed potatoes or polenta
- Finely chopped parsley for sprinkling (optional)
Instructions
- Prepare the Chicken: Season the bone-in chicken thighs and drumsticks with 1/2 tsp salt and 1/4 tsp black pepper. Heat olive oil in a large skillet or heavy-bottomed pan over medium-high heat. Brown the chicken on all sides until golden, about 5-7 minutes per side. Remove and set aside.
- Sauté the Vegetables and Herbs: In the same pan, add the sliced onion, rosemary sprigs, and bay leaves. Cook gently until the onions soften and become translucent. Add minced garlic and optional anchovy fillets or paste, stirring until fragrant, about 1-2 minutes.
- Add Mushrooms and Capsicum: Stir in the sliced mushrooms and red capsicums. Cook for 5 minutes, allowing them to soften and release their juices.
- Make the Sauce: Add tomato paste, stirring to coat the vegetables evenly. Pour in the red wine to deglaze the pan, scraping up any browned bits. Let it simmer for a few minutes to reduce slightly.
- Add Liquids and Seasonings: Pour in the chicken stock and crushed tomatoes. Stir in Kalamata olives, 1/4 tsp salt, 1/4 tsp black pepper, and dried oregano. Return the browned chicken pieces to the pan, nestling them into the sauce.
- Simmer: Reduce the heat to low and cover. Let the chicken cook gently in the sauce for about 45-55 minutes, or until the chicken is tender and cooked through. Stir occasionally and adjust seasoning as needed.
- Serve: Remove rosemary sprigs and bay leaves before serving. spoon the chicken and sauce over mashed potatoes or creamy polenta. Garnish with finely chopped parsley if desired. Enjoy!
Notes
- The anchovy adds a depth of umami flavor but is optional if you prefer to omit it.
- You can substitute red wine with additional chicken stock if you want to avoid alcohol.
- Use low sodium chicken stock to better control salt levels.
- Bone-in chicken pieces keep the meat juicy and flavorful during the slow simmer.
