Chicken Cacciatore

A timeless Italian classic, Chicken Cacciatore—literally meaning hunter’s style chicken—is a rustic dish born from the countryside kitchens of Italy.

This recipe captures the soul of traditional slow-cooked comfort food, where tender chicken simmers gently in a fragrant tomato sauce infused with herbs, peppers, wine, and olives. Each bite carries layers of warmth and depth, from the smoky paprika to the earthiness of rosemary and oregano.

Perfect for family gatherings or a cozy dinner, it’s the kind of dish that tastes like it’s been passed down through generations, carrying with it the aroma of home and heritage.

Why People Will Love This Chicken Cacciatore Recipe

Rich, layered flavors – The slow-simmered sauce develops deep complexity, with sweet peppers, aromatic herbs, and the gentle heat of paprika and chili flakes marrying beautifully with tender chicken.

Authentic Italian heritage – Rooted in traditional “hunter’s style” cooking, it delivers an old-world charm that feels both rustic and refined.

Perfectly balanced textures – Crisp, golden chicken skin gives way to succulent, fall-off-the-bone meat bathed in a velvety tomato sauce.

Versatile pairing options – Pairs effortlessly with pasta, crusty bread, polenta, or even creamy mashed potatoes, making it adaptable to any occasion.

Comfort in every bite – It’s a dish that feels like a warm embrace, ideal for bringing people together around the table for a memorable, soul-satisfying meal.

Key Ingredients:

Bone-in chicken thighs and drumsticks – The bones and skin contribute rich flavor and keep the meat tender during slow cooking.

Aromatic base of onion, celery, and garlic – Builds a savory foundation that infuses the sauce with depth.

Sweet red and yellow bell peppers – Add natural sweetness, vibrant color, and a touch of freshness to balance the acidity of the tomatoes.

Robust herbs and spices – Dried oregano, rosemary, bay leaves, paprika, and chili flakes create a harmonious blend of earthy, sweet, and slightly spicy notes.

Quality tomatoes and tomato paste – Provide the heart of the sauce, offering a rich, tangy-sweet backbone that ties all flavors together.

Olives – Bring a briny, slightly bitter contrast that elevates the dish’s complexity.

Expert Tips:

Brown the chicken properly – Take the time to get a deep golden crust on the skin before simmering; this step develops the Maillard reaction, adding layers of savory flavor that will carry through the sauce.

Layer your aromatics – Cook onions and celery first until translucent before adding garlic, peppers, and herbs; this gradual build creates a balanced, well-rounded flavor profile without bitterness.

Deglaze thoroughly with wine – After sautéing the vegetables and spices, scrape the pan well when adding wine to lift all those flavorful browned bits (fond) into the sauce for maximum richness.

Simmer gently, not aggressively – Keep the sauce at a low, steady simmer so the chicken cooks evenly and remains juicy while the flavors meld together.

Let the sauce rest before serving – Turning off the heat and allowing the dish to sit for 5–10 minutes helps the flavors deepen and the sauce thicken naturally without over-reducing.

Chicken Cacciatore

Ingredients:

For frying the chicken:

1 tbsp olive oil

4 chicken bone-in thighs

4 chicken drumsticks

½ tsp salt

½ tsp black pepper

For the sauce:

2 tbsp olive oil

1 onion – peeled and finely diced

1 stick of celery – finely diced

1 red bell pepper – sliced

1 yellow bell pepper – sliced

3 cloves garlic – peeled and minced

¼ tsp salt

¼ tsp black pepper

1 tsp dried oregano

½ tsp dried rosemary

2 tsp sweet paprika – (use regular if you can’t find sweet)

½ tsp chilli flakes

2 bay leaves

120 ml (½ cup) red wine

2 x 400 g (2 x 14 oz) tins finely chopped tomatoes

2 tbsp tomato puree – (paste in USA)

1 tsp sugar

45 g (¼ cup) black or green olives – pitted and sliced in half (I like to leave a few whole)

To Serve:

1 tbsp freshly chopped parsley

black pepper

Instructions:

Heat the oil in a frying pan over a medium-high heat.

Season the chicken thighs and drumsticks with the salt and pepper and add to the pan, skin-side down.

30-Minute Stuffed Pepper Soup

Calabacitas Con Elote Rajas Y Queso

Cowboy Crockpot Soup

Fry the chicken for 3-4 minutes, until browned, then turn over and fry for a further 3-4 minutes. Remove from the pan and place on a plate (it won’t be fully cooked at this point).

Add the olive oil to the pan you fried the chicken in. Add the onion and celery, and cook for 3 minutes, stirring often, until softened.

Add the red and yellow sliced peppers, garlic, salt, pepper, oregano, rosemary, paprika, chilli flakes, and bay leaves and cook for 3 minutes, stirring often.

Add the wine and let it bubble for 2 minutes.

Add in the tinned tomatoes, tomato puree, and sugar and stir together.

Bring to the boil, then add the chicken pieces back to the pan, skin-side up.

Turn down the heat, so the sauce is simmering. Place a lid or some foil on the pan and allow the sauce to simmer for 15 minutes, stirring occasionally.

Add in the olives and cook for a further 5 minutes (without the lid), until the chicken is completely cooked through, and the sauce has thickened slightly.

Turn off the heat and sprinkle on the fresh parsley and a little black pepper before serving.

Important Notes When Making Chicken Cacciatore:

Choose bone-in, skin-on chicken for authenticity – The bones release collagen into the sauce, creating a richer texture, while the skin helps lock in moisture and flavor during the slow simmer.

Use quality canned tomatoes – Opt for finely chopped or crushed tomatoes with no added sugar or preservatives, as they will give a fresher, less acidic base to the sauce.

Mind the salt balance – Since olives, canned tomatoes, and wine all contribute saltiness, season lightly during cooking and adjust at the very end to avoid an overly salty dish.

Don’t skip the herb blend – The oregano, rosemary, paprika, and bay leaves are central to the dish’s classic Italian profile; omitting or replacing them changes the essence of Chicken Cacciatore.

Sauce consistency is key – If the sauce feels too thin after cooking, remove the chicken and simmer uncovered until it thickens; if too thick, a splash of chicken stock or wine can restore balance.

How to Enjoy This Chicken Cacciatore Recipe After Cooking

Serve with the right pairing – Plate the Chicken Cacciatore alongside al dente pasta, creamy polenta, or a crusty Italian bread to soak up every drop of the rich tomato-herb sauce.

Let it rest briefly – Allow the dish to sit for 5–10 minutes after cooking; this helps the flavors meld and keeps the chicken extra juicy when served.

Garnish for freshness – Just before serving, sprinkle freshly chopped parsley and a crack of black pepper on top for a burst of color and bright flavor contrast.

Offer a wine companion – A medium-bodied red like Chianti or Montepulciano complements the tomato base and herbs beautifully, enhancing the rustic Italian experience.

Enjoy in stages – First, savor the sauce with a piece of bread, then dive into the tender chicken, and finally finish with the pasta or side dish to capture the full depth of the meal.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use boneless chicken for Chicken Cacciatore?

While traditional Chicken Cacciatore uses bone-in chicken for added flavor, you can certainly use boneless chicken thighs or breasts if preferred.

Adjust the cooking time accordingly to ensure the chicken is fully cooked through.

What type of wine is best for Chicken Cacciatore?

Red wine is typically used in Chicken Cacciatore to add depth of flavor to the sauce.

You can use a dry red wine such as Merlot, Chianti, or Cabernet Sauvignon.

If you prefer not to use alcohol, you can substitute with additional chicken broth.

Can I make Chicken Cacciatore in advance?

Yes, Chicken Cacciatore actually tastes better the next day as the flavors have more time to meld together.

You can make it in advance and store it in the refrigerator for up to 3 days.

Reheat gently on the stovetop or in the microwave before serving.

What can I serve with Chicken Cacciatore?

Chicken Cacciatore pairs well with various side dishes such as pasta, rice, polenta, or crusty bread to soak up the delicious sauce.

You can also serve it with a side salad or steamed vegetables for a complete meal.

Can I freeze Chicken Cacciatore?

Yes, Chicken Cacciatore freezes well.

Once cooled, transfer it to an airtight container or freezer-safe bags and freeze for up to 3 months.

Thaw overnight in the refrigerator before reheating.

Reheat gently on the stovetop or in the microwave until heated through.

What can I use as a substitute for red wine in Chicken Cacciatore?

If you prefer not to use wine, you can substitute it with chicken or vegetable broth.

The wine adds depth of flavor to the dish, but broth will still provide a flavorful base for the sauce.

Can I make Chicken Cacciatore in a slow cooker or crockpot?

Yes, you can adapt this recipe for a slow cooker or crockpot.

After browning the chicken and sautéing the vegetables, transfer everything to the slow cooker along with the remaining ingredients.

Cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender.

What side dishes pair well with Chicken Cacciatore?

Chicken Cacciatore pairs well with pasta, rice, mashed potatoes, or crusty bread to soak up the delicious sauce.

A side salad or steamed vegetables can also complement the dish.

How do I know when the chicken is fully cooked in Chicken Cacciatore?

The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C) as measured with a meat thermometer.

Additionally, the chicken should be tender and easily pull away from the bone when pierced with a fork.