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Chicken Cacciatore

Bone-in chicken thighs braised in a rustic sauce of tomatoes, mushrooms, peppers, onion, garlic, wine and rosemary until tender.

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Chicken cacciatore with mushrooms in tomato sauce served over egg noodles
Photo: [Chicken cacciatore (cropped)](https://commons.wikimedia.org/wiki/File:Chicken_cacciatore_(cropped).jpg) by Evan Joshua Swigart (TheCulinaryGeek), CC BY 2.0, via Wikimedia Commons

Cacciatore means "hunter" in Italian, and pollo alla cacciatora is a rustic dish of chicken braised with whatever a hunter's family might have to hand: onions, garlic, tomatoes, herbs, a splash of wine and, in many regions, mushrooms and peppers. Recipes vary from village to village. This version is a hearty one-pot braise in which bone-in chicken thighs become meltingly tender in a thick, savory tomato sauce.

Why this recipe works

  • Bone-in, skin-on thighs. They stay juicy during braising and the skin and bones add body to the sauce.
  • Browning the skin well. A deep golden sear renders the fat and gives the sauce a rich flavor.
  • Braising partly uncovered. Leaving the lid ajar lets the sauce reduce and thicken while the chicken cooks.

What to serve with chicken cacciatore

Creamy polenta is traditional in northern Italy. Pasta, egg noodles (as pictured), mashed potatoes or crusty bread are all good for soaking up the sauce.

FAQ

Can I use boneless chicken?

Yes. Use boneless thighs and reduce the braising time to about 20 to 25 minutes.

Can I make it without wine?

Replace the wine with chicken broth and add 1 tablespoon of red wine vinegar for acidity. For a French-style braise, try our beef bourguignon.

Chicken Cacciatore

Print recipe

Prep time
Cook time
Total time
Servings
4
Difficulty
Easy
Course
Dinner
Cuisine
Italian

Ingredients

Conversions are rounded for convenience. For baking, use the original measurements where possible.

Instructions

  1. Pat the chicken dry, season with 1 teaspoon of the salt and the pepper, and dust lightly with flour.

  2. Heat the oil in a large Dutch oven or deep skillet over medium-high heat. Brown the chicken skin side down for 6 to 7 minutes, until deep golden, then turn and brown for 3 minutes. Work in batches. Transfer to a plate.

  3. Pour off all but 2 tablespoons of fat. Add the onion, bell pepper, mushrooms and remaining ½ teaspoon salt and cook over medium heat for 8 minutes, until softened and browned. Add the garlic and cook for 1 minute.

  4. Pour in the wine and simmer for 2 minutes, scraping up the browned bits.

  5. Stir in the tomatoes, broth, rosemary, oregano and red pepper flakes. Bring to a simmer.

  6. Nestle the chicken in the sauce, skin side up. Cover with the lid slightly ajar and simmer gently for 35 to 45 minutes, until the chicken is very tender and the sauce has thickened.

  7. Stir in the capers or olives, if using, remove the rosemary stems and sprinkle with parsley or basil. Serve with polenta, pasta or bread.

Notes

  • For crisper skin, finish the uncovered pan in a 400°F (200°C) oven for 10 to 15 minutes.

Tips

  • Cacciatore reheats beautifully and tastes even better the next day.

Substitutions

  • Drumsticks: use 8 to 10 drumsticks, or a whole chicken cut into pieces.
  • Gluten-free: skip the flour dusting.

Storage and reheating

  • Refrigerate for up to 4 days.
  • Freeze for up to 3 months.
Around the World Slow-Cooked & Braised #braise #chicken #italian #one pot

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