Seared chicken slow cooked in tomatoes and veggies creating a rich and rustic Italian stew. This Chicken Cacciatore has the perfect balance of tangy to sweet and salty. A wonderful family meal that is delicious on chilly evenings served with Garlic Bread and Creamy Polenta.

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The Scoop on Chicken Cacciatore {aka Pollo alla Cacciatora}

Chicken Cacciatore (aka Pollo alla Cacciatora) is pronounced cah-cha-toe-ray and means hunter-style chicken. This dish is believed to have originated in central Italy sometime around the Renaissance era. However, it looked a bit different back then probably containing different meat and no tomatoes. Over the years though, it has transitioned into tomato based chicken stew.

It is important to note that although the basic ingredients are always the same from recipe to recipe, there are many variations. Additionally, I often will switch up ingredients from time to time just for fun. Because of this, I am including variations in the section below.

Ingredients Needed

Chicken– For this recipe I used 8 bone in chicken thighs with skin. I love the flavor that is created with both the chicken skin and bones. However, boneless skinless chicken pieces may be used or a whole cut up chicken. Note: Boneless skinless white meat should be cooked for less time to avoid becoming tough.
Olive Oil– Needed for searing the chicken. Note: Olive oil is not a high heat oil and is usually not the preferred oil for frying. However, when searing and braising it adds an incredible flavor to the dish.
Salt and Pepper– Added to the chicken before searing adds flavor and the salt aids in creating crispy skin.
Brown Onion– An aromatic that adds an immense amount of flavor.
Tomato Paste– Deepens the tomato flavor adding to the deliciousness of the dish.
Bell Pepper– Brings in a subtle sweetness that plays nicely with the acidity of the other ingredients.
Garlic– One of the most amazing aromatics that adds incredible flavor.
Mushrooms– It is all about the wonderful texture that mushrooms add to this dish.
Capers– Adds a slight salty brininess that rounds out the dish.
Wine– Adding either white wine (great for chicken) or red wine (wonderful with tomatoes) brings in a depth of flavor that plays nicely with the braised browned bits from searing.
Black Olives– With its tasty saltiness, it is best to use whole canned black olives rather than Kalamata.
Canned Tomatoes– The foundation of Cacciatore. Note: Fire roasted tomatoes will add another layer of flavor. However, my favorite canned tomatoes are Cento’s San Marzano peeled tomatoes.
Herbs– Either fresh or dried herbs can be successfully used in this dish. My favorite herb combination is fresh oregano, rosemary and basil. Note: See below for other herb variations.

Ingredient Variations

Herbs– As mentioned above, I love this recipe with oregano, rosemary and basil. However, thyme, Italian parsley, bay leaves and red chili peppers flakes are all fun herb and spice variations.
Carrots and Celery– These can be added as part of the aromatics. Or in other words, ingredients that add a deep well rounded flavor. Note: The addittion of 2 parts onion to 1 part celery and carrots is considered to be a French Mirepoix. There are many people who adore this ingredient combination for Chicken Cacciatore. However, I am personally not as much of a fan.
Wine– Either red or white wine can be used successfully for this recipe. Above all, which one to use depends on personal preferences.
Wild Mushrooms– Using wild mushrooms rather than button mushrooms will add a deeper flavor and fun textures. However, this recipe turns out amazing with simple button mushrooms.
Flour– Dredging the chicken pieces in all purpose flour before searing is done by many Italian cooks. The purpose is often to help in the browning of the chicken pieces. Additionally, many feel that it aids in keeping the chicken pieces moist. But I personally feel the largest contribution that flour adds is in thickening the sauce.

Equipment Needed

Enameled Cast Iron Braising Pan with lid (Note: Stainless Steel Braising Pan may also be used.)
Cutting Board
Chef’s Knife
Long Handled Tongs
Kitchen Sheers
Can Opener
Paper Towels
Spatula (for sautéing)
Garlic Press (Note: This is an optional tool. However, I prefer using a garlic press over chopping for many dishes.)
Liquid Measuring Cup

How To Make the Best Chicken Cacciatore Recipe

Cut and prepare veggies, garlic and herbs. Open cans and gather remaining ingredients.
Lay chicken pieces out flat and pat dry with paper towels.
Season the chicken thighs with salt and pepper on both sides.
Heat a large heavy sauté pan over medium high heat. Add oil and sear chicken thighs skin side down until golden brown, about 4 minutes. Turn chicken and repeat on opposite side.
Transfer chicken to a plate. Remove any excess oil leaving approximately 2-3 tbsp in the pan.
Over the same heat add onions and sauté for about 3 minutes. Add tomato paste and sauté for about a minute.
Add the remaining ingredients of bell peppers, garlic, mushrooms, capers, red wine, olives, canned tomatoes and herbs. Stir well.
Gently slide chicken thighs into tomato mixture along with any juices that accumulated on the plate. Turn down to medium-low heat and cover with a lid. Cook until chicken is cooked through and falling off of the bone. Serve immediately over creamy polenta, pasta or rice and garnish wither fresh herbs such as basil or Italian parsley.

What to Serve Chicken Cacciatore On Top Of

Comfort Food Options

Brown Rice
Creamy Polenta
Mashed Potatoes
Buttered Noodles
Orzo

Low Carb Options

Spaghetti Squash
Zucchini Noodles
Cauliflower Rice

Recipe Tips

The best tip when making this Chicken Cacciatore recipe is to practice mise en place, which is a French culinary phrase that means to gather. In other words, it is best to prepare all the ingredients before starting the act of braising the chicken.
If after searing the chicken there is more than 2-3 tablespoons of fat left in the pan, it is important to remove the excess fat. The easiest way to do this is to use a stainless steel measuring cup and transfer the excess fat into a glass jar. Pouring fat down the drain should be avoided as it can cause all kinds of plumbing issues down the road. Note: I save old glass jars from peanut butter, jelly, olives, etc to use as grease jars. Once full, simply throw away the grease jar.
The leftover rinds of Parmigiano Reggiano (authentic Parmesan cheese) may be added to the sauce before simmering for a delicious Unami flavor.

Reheating and Storage

Store leftovers in an airtight container for up to 4 days. Reheat on the stovetop over medium-low heat in a similar pan as the Chicken Cacciatore was cooked in. Also, reheat in the microwave on power level 8. The total time will depend on amount being reheated.

To freeze place in airtight glass freezer containers for up to 3-4 months. Defrost in refrigerator over night and reheat using either method mentioned above.

More Delicious Italian Recipes

Pici Cacio e Pepe

Italian Lemon Pound Cake

Ribollita – Italian Bread and Vegetable Soup

Sgroppino- Lemon Sorbet Cocktail

Spaghetti alla Puttanesca

Limoncello Spritz

Peposo- Tuscan Black Pepper Red Wine Stew

Bruschetta with Balsamic Reduction

Chicken Cacciatore

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Course: Dinner

Cuisine: Italian

Keyword: Best Chicken Cacciatore Recipe, Pollo alla Cacciatore, Pollo Cacciatore

Prep Time: 30

Cook Time: 1

Servings: servings

Calories: 669kcal

Author: Heather

Ingredients

For the Chicken

8 chicken thighs *bone-in and skin on, about 2 1/2- 3 pounds
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon black pepper

For the Sauce

1 small brown onion *chopped about 1 cup
2 tablespoons tomato paste
3 medium bell peppers See Note #1 below
6 large garlic cloves *minced or crushed
16 ounces sliced mushrooms
1 1/2 teaspoons capers
1/2 cup red wine
1 (6 ounce) can whole black olives
1 (28 ounce can) crushed tomatoes *See Note #2 below
3 sprigs fresh rosemary finely chopped *See Note #3 below
1/2 cup fresh chopped basil *also know as chiffonade technique, See Note #4 below
1/2 cup roughly chopped fresh oregano *See Note #5 below

Instructions

Cut and prepare veggies, garlic and herbs. Open cans and gather remaining ingredients.
Lay chicken pieces out flat and pat dry with paper towels. See Note # 6 below.
Season the chicken thighs with salt and pepper on both sides.
Heat a large heavy sauté pan over medium high heat. See Note # 7 below. Add oil and sear chicken thighs skin side down until golden brown, about 4 minutes. Turn chicken and repeat on opposite side.
Transfer chicken to a plate. Remove any excess oil leaving approximately 2 tbsp in the pan.
Over the same heat add onions and sauté for about 3 minutes. Add tomato paste and sauté for about a minute.
Add the remaining ingredients of bell peppers, garlic, mushrooms, capers, red wine, olives, canned tomatoes and herbs. Stir well.
Gently slide chicken thighs into tomato mixture along with any juices that accumulated on the plate. Turn down to medium-low heat and cover with a lid. See Note #8 below. Cook until chicken is cooked through and falling off of the bone. Serve immediately over creamy polenta, pasta or rice and garish wither fresh herbs such as basil or Italian parsley.

Oven Instructions

Preheat oven to 350℉. Follow steps 1-8. Carefully transfer covered sauté pan to the oven and cook for approximately 60-70 minutes or until chicken is falling off of the bone.

Slow Cooker Instructions

Follow steps 1-7. Transfer tomato mixture into a 6 quart or larger slow cooker. Gently slide chicken thighs evenly into tomato mixture. Cover and cook on low heat for 8 hours or high heat for 4 hours.

Notes

Recipe Notes

Note #1- Any color of bell peppers may be used. I personally love both the sweetness and color that red, yellow and orange bell peppers add. However, green bell peppers will add more of an earthy flavor (sometimes slightly bitter).

Note #2- If using whole canned tomatoes an easy way to turn them into crushed tomatoes is by using clean kitchen shears. Open the can, insert the scissors into the can and cut the tomatoes (see video for more details).

Additionally, using fire roasted whole tomatoes will add an extra layer of flavor to the cacciatore. However, Cento San Marzano Peeled Tomatoes are my favorite to use. (28 ounce can tomato sauce may also be used.)

Note #3- This video shows how to chop fresh rosemary. (If using dried rosemary use 1- 1 1/2 teaspoons.)

Note #4- This video shows how to chiffonade basil. (If using dried basil use 2 tablespoons.)

Note #5- This video shows how to roughly chop fresh oregano. (If using dried oregano use 2 tablespoons.)

Note #6- Removing the excess moisture from the chicken will help in creating a gorgeous brown sear.

Note #7- Stainless steel or enameled cast iron may both be used.

Note #8- If cooking on a large burner, use low heat to ensure a slow cooking process for the chicken.

Nutrition

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Chicken Cacciatore

The Scoop on Chicken Cacciatore {aka Pollo alla Cacciatora}