Chicken Cacciatore, or Pollo alla Cacciatora, is a classic Italian dish rooted in peasant tradition, translating to “hunter’s style” in English. Originating from rural Italy, it was created to make use of simple ingredients like poultry, tomatoes, vegetables, and wine, often after a day’s hunt. Today, this dish remains a comforting and hearty staple across the world.
This authentic Chicken Cacciatore recipe celebrates rustic flavors, combining succulent chicken with tomatoes, earthy herbs, vegetables, and a splash of wine. The dish is slow-cooked to perfection, resulting in tender chicken falling off the bone and a rich, savory sauce that complements pasta, rice, or crusty bread.
In this detailed guide, we’ll walk you through creating this mouth-watering dish from scratch, ensuring you capture the essence of traditional Italian home cooking.
Ingredients for Authentic Chicken Cacciatore
Before we dive into the process, let’s start by gathering the ingredients. This dish shines with fresh, simple ingredients. Make sure you use bone-in chicken for the most authentic flavor, and don’t skimp on quality tomatoes and wine!
For the chicken:
- 4 bone-in, skin-on chicken thighs and drumsticks
- 2 tbsp olive oil
- Salt and freshly ground black pepper to taste
- 1 large yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 carrots, sliced into rounds
- 8 oz mushrooms, sliced
For the sauce:
- 1 can (28 oz) of San Marzano tomatoes (whole, peeled)
- 1/2 cup dry white wine (or red, depending on preference)
- 1/2 cup chicken broth
- 1 bay leaf
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp red pepper flakes (optional, for heat)
- Fresh parsley for garnish
- A handful of fresh basil leaves (optional)
Pro Tips:
- Wine choice: Red wine adds depth, while white wine brings brightness. Choose based on your taste preference.
- Tomatoes: San Marzano tomatoes are the gold standard in Italian cooking, known for their sweetness and rich flavor.
How to Make Authentic Chicken Cacciatore
Step 1: Preparing the Chicken
Start by patting the chicken pieces dry with paper towels. This step is crucial to ensure the skin crisps up nicely when browned. Season both sides generously with salt and freshly ground black pepper.
In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil over medium-high heat. Once the oil shimmers, add the chicken pieces skin-side down. Sear the chicken for 4–5 minutes on each side, until they’re golden brown. Remove the chicken from the pan and set aside.
Step 2: Building the Base
Without cleaning the pan (you want to keep those delicious brown bits), reduce the heat to medium and add the sliced onions. Cook until they soften, about 5 minutes, then stir in the garlic and sauté for another minute until fragrant.
Add the bell peppers, carrots, and mushrooms to the pan. Cook for 6–7 minutes, stirring occasionally, until the vegetables soften and the mushrooms release their moisture. Season lightly with salt and pepper.
Step 3: Deglazing with Wine
Pour in the wine (white or red, depending on your choice), and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. This technique, known as deglazing, adds a depth of flavor to the dish. Allow the wine to simmer for 2–3 minutes, reducing slightly.
Step 4: Adding the Tomatoes and Herbs
Crush the San Marzano tomatoes by hand as you add them to the pan (for a rustic texture), or blend them for a smoother sauce. Add the chicken broth, bay leaf, dried oregano, thyme, and red pepper flakes (if you like a little heat). Stir everything together.
Return the browned chicken pieces to the pan, nestling them into the sauce. Spoon some sauce over the top of the chicken to keep it moist during cooking.
Step 5: Simmering to Perfection
Cover the pan with a lid, reduce the heat to low, and let the Chicken Cacciatore simmer gently for 40–50 minutes. During this time, the chicken will cook through and absorb the robust flavors of the sauce. The vegetables will break down, creating a thick, hearty sauce. If the sauce reduces too much, you can add a little more chicken broth to thin it out.
Step 6: Finishing Touches
Once the chicken is cooked through (internal temperature should reach 165°F), remove the bay leaf and discard it. If you’re using fresh basil, stir it in at this point for an extra burst of flavor. Taste the sauce and adjust seasoning with more salt and pepper if needed.
Step 7: Serving Suggestions
Chicken Cacciatore is best served hot, alongside your favorite starch. Here are a few ideas:
- Pasta: Toss al dente spaghetti or tagliatelle in the sauce.
- Polenta: Creamy polenta is a traditional side for this dish.
- Crusty bread: Use it to mop up every last bit of sauce.
- Rice: Steamed white rice provides a neutral base that lets the sauce shine.
Garnish the dish with freshly chopped parsley and serve immediately.
Why This Chicken Cacciatore is Authentic
Authenticity in Italian cooking stems from using fresh, high-quality ingredients and simple cooking techniques that allow those ingredients to shine. This recipe stays true to its roots by using bone-in chicken, fresh vegetables, and herbs, all simmered in a rich tomato and wine sauce. The balance of flavors—savory, sweet, and slightly acidic—creates a dish that’s both comforting and impressive.
Moreover, this recipe offers flexibility depending on regional variations. In Northern Italy, white wine is often used, while in Southern Italy, red wine dominates. Some versions include olives or capers, while others omit them for a simpler sauce.
FAQs
What type of wine should I use for Chicken Cacciatore?
Traditionally, both white and red wines are used depending on the region. White wine makes the dish lighter and brighter, while red wine adds richness and depth. Choose according to your preference.
Can I make Chicken Cacciatore without wine?
Yes, you can substitute wine with extra chicken broth or a splash of balsamic vinegar for added depth.
Can I use boneless chicken for this recipe?
While you can, bone-in chicken adds more flavor and remains juicier during slow cooking. If using boneless chicken, be mindful not to overcook it.
How do I store leftovers?
Leftover Chicken Cacciatore can be refrigerated for up to 3 days. It also freezes well for up to 3 months in an airtight container.
Can I add olives or capers to the recipe?
Absolutely! Adding olives or capers gives the dish a briny kick, common in some regional versions of Cacciatore.
What is the best side dish for Chicken Cacciatore?
Pasta, polenta, or crusty bread are traditional sides. You can also serve it with mashed potatoes or rice for a complete meal.
Conclusion
Authentic Chicken Cacciatore is a celebration of rustic Italian flavors and tradition. With its tender chicken, rich tomato sauce, and fragrant herbs, this dish is a must-try for anyone who loves hearty, comforting meals. Whether you’re cooking for a family dinner or a special occasion, this recipe will transport you to the heart of Italy with each bite.