Chicken Cacciatore, a traditional Italian dish, translates to “Hunter’s Chicken” and embodies rustic comfort with its rich, savory flavors. This dish combines tender, juicy chicken pieces with a robust tomato sauce, infused with aromatic herbs, earthy mushrooms, and a medley of vegetables. I like to add pancetta, which enhances the flavor of the overall dish even more. Plus, who doesn’t love Italian bacon?!
Perfect for family dinners or entertaining, pairs well with potatoes, rice, or pasta, and makes your home smell amazing. What more could you want in a chicken recipe?!
For more easy poultry recipes, try my chicken puttanesca, crispy chicken thighs with fennel, or stuffed chicken marsala next!
What You’ll Need
- Whole chicken cut into pieces
- Kosher salt and freshly ground black pepper
- Extra virgin olive oil
- Veggies: onion, shiitake or white mushrooms, and bell peppers
- Pancetta (though bacon is fine)
- Garlic
- Fresh herbs, such as rosemary, sage, and basil
- White wine
- Canned tomatoes: I recommend whole peeled San Marzano tomatoes or crushed tomatoes
- A pinch of granulated sugar
- Pitted black olives
- Flaky sea salt
Ingredient Substitutions
- Chicken: You can use all bone-in chicken thighs or legs if preferred. Or you can substitute with boneless, skinless chicken thighs or breasts. Adjust the cook time accordingly. Prefer turkey? That works too!
- Wine: Replace with additional chicken broth or veggie broth. Water works in a pinch, but will result in a less flavorful sauce.
- Mushrooms: Omit if preferred or substitute with other vegetables like zucchini or eggplant.
- Pancetta: I love the flavor that pancetta adds, but if you don’t eat pork you can omit it. And yes, you can easily use bacon instead!
Directions
At its core, this is a simple braised chicken recipe. Once you’ve prepared chicken in this way, you can customize it however you like. It follows the same basic instructions.
- Pat the chicken dry with paper towels, then season generously with kosher salt and black pepper.
- Brown the chicken on all sides in a little olive oil, turning the chicken as needed. This’ll take about 10-12 minutes total. Transfer to a plate.
- To the same pan, sauté the veggies. Start by adding chopped onion, sliced mushrooms, diced red and yellow bell peppers, and pancetta. Once those cook down a bit, add garlic, remaining slat, and fresh rosemary and sage.
- Make the sauce: Deglaze the pan with white wine, then bring to a boil and reduce by half. Next, add canned tomatoes, being sure to break them up with a spatula as needed. Add a pinch of sugar.
- Return the chicken to the pan along with any juices, then cover and simmer for about 25 minutes. Be sure to stir once or twice during this time.
- To serve, stir in black olives, garnish with fresh basil, then sprinkle with flaky sea salt. Enjoy!
FAQs
Yes, you can substitute with boneless, skinless chicken breasts. However, they cook faster, so adjust the cooking time to avoid overcooking and drying out the chicken.
A dry white wine like Pinot Gris or Sauvignon Blanc works well. If you’re using red, perhaps try a Sangiovese. If you prefer not to cook with wine, you can substitute with additional chicken broth or vegetable stock.
Absolutely! Chicken Cacciatore tastes even better the next day as the flavors meld together.
Ari’s Best Tips!
- Searing the Chicken: Ensure the chicken skin is dry before searing to achieve a crisp, golden brown crust.
- Layering Flavors: Don’t skip deglazing the pan with wine; it adds depth of flavor to the sauce.
- Simmering: Low and slow is key to tender chicken and a rich sauce. Be patient and let the flavors develop.
Make-Ahead, Leftovers, & Storage
- To make-ahead: Prepare Chicken Cacciatore up to 2 days in advance. Store in an airtight container in the refrigerator.
- Leftovers and storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
- To freeze: This dishes freezes really well. Cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
To reheat: Warm gently on the stovetop over medium heat until warmed through. You may need to add a splash of water or broth to loosen the sauce.
Serving Suggestions
- Pasta: Serve over a bed of al dente pasta, such as spaghetti, fettuccine, or a tube-shaped pasta such as rigatoni or penne.
- Polenta: Creamy polenta makes a wonderful base for soaking up the rich sauce. If you prefer potatoes, give my red skin mashed potatoes a try!
- Bread: Crusty Italian bread is perfect for mopping up the delicious sauce.
If enjoying as part of a larger meal, consider pairing with an Italian vegetable side dish, such as my Sicilian cauliflower, eggplant caponata, or crispy fried artichokes.
Chicken Cacciatore is a timeless dish that brings warmth and comfort to any table. With its rich, savory flavors, it’s sure to become a favorite in no time. Buon appetito!
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Hearty Homemade Chicken Cacciatore (Italian Stew!)
Equipment
- Paper towels
- Large skillet or fry pan with deep sides
Ingredients
- 1 whole chicken, cut into pieces
- 2½ tsp Kosher salt, divided
- ¼ tsp freshly ground black pepper
- ¼ cup extra virgin olive oil
- 1 medium sweet onion, cut into ¼-inch pieces
- 8 oz shiitake or white mushrooms, about 2 cups, thinly sliced
- 1 red bell pepper, cut into ½-inch pieces
- 1 yellow bell pepper, cut into ½-inch pieces
- 4 oz pancetta, cubed
- 3 cloves of garlic, finely chopped
- 2 sprigs fresh sage, about 6-8 leaves
- 2 sprigs fresh rosemary
- ½ cup dry white wine or red wine – either works here!
- 1 (28oz) can whole peeled San Marzano tomatoes or crushed tomatoes
- Pinch of granulated sugar
- ⅓ cup pitted black olives
- Fresh basil, for serving
- Flaky sea salt
Instructions
- Season the chicken. Pat the chicken pieces dry with paper towels, then season on all sides with 2 tsp Kosher salt and ¼ tsp black pepper.
- Brown the chicken. Heat ¼ cup of olive oil in a large skillet over medium-high heat. When hot, and working in batches, add the chicken pieces and cook until browned on all sides, about 10-12 minutes. Rotate the chicken every few minutes so that it’s evenly browned. Transfer the chicken to a plate. If the pot looks a little dry, add 1-2 Tbsp more olive oil (it should be fine, but you don’t want the veggies to stick!).
- Sauté the aromatics. To the same pot, add 1 chopped onion, 2 cups thinly sliced mushrooms, diced red and yellow bell peppers, and 4 oz diced pancetta. Cook, stirring often, until the onions are softened and the pancetta is beginning to crisp, about 6-8 minutes. Season with remaining ½ tsp Kosher salt, then add 3 cloves chopped garlic, fresh sage leaves and rosemary sprigs. Cook until fragrant, about 1 minute more.
- Make the sauce. Pour in ½ cup dry white or red wine, then bring to a boil. Allow the mixture to reduce by half, about 5-6 minutes, then pour in 1 (28oz) can of whole peeled San Marzano tomatoes (or crushed tomatoes). You can either break them up with your hand as you add them to the pot or use a spatula. Add a pinch of sugar, then return the chicken, along with any juices on the plate, to the pot.
- Simmer. Cover with a lid, reduce the temperature to medium-low, then simmer for 25 minutes, stirring once or twice.
- Finish, then serve! Once the chicken is fully cooked and the sauce has reduced substantially, remove the lid. Stir in ⅓ cup black olives, then taste the sauce and adjust seasoning. Transfer to a serving platter, then garnish with fresh basil and a pinch of flaky sea salt. Enjoy!
Notes
- Pancetta is not traditional, but I love the flavor (and texture) it adds. Feel free to omit.
Nutrition
Photography by: Jo Harding.
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