You’re going to fall head over heels for my traditional Chicken Cacciatore recipe! It’s a savory, rustic, one-pot chicken stew simmered in a Dutch oven with tomatoes, peppers, and onions and served over pasta. This recipe will be your new favorite for family dinners.
If you asked me to pick one cuisine that was my absolute favorite (other than traditional Southern, of course), I’m sure it would have to be Italian. I just enjoy everything about it, including this Chicken Cacciatore recipe. It’s one of my go-tos!
I’m certainly no expert, but I would have to say that Italian is possibly one of the most varied cuisines in the world. It has so much variety with recipes that range from Baked Spaghetti to Tuscan Minestrone, and of course, these Jumbo Meatballs and Spaghetti. You just can’t go wrong with Italian cuisine!
And, best of all, most children love Italian food. I mean, really, kids and pizza …enough said.
My cacciatore recipe may be a little different than most since it doesn’t have wine in it. But even without the wine, this recipe will knock your socks off!
However, if you’d like to make a more classic version with wine in the sauce, I’ve included notes about how to do that in the Tips section near the end of the post and in the recipe card.
— This post was originally published on September 8, 2009. It has been updated with new photos and additional information.
Recipe Snapshot
Cuisine: Mediterranean
Cooking Method: Stovetop
Total Time: 1 Hour, 20 Minutes
Servings: 6
Primary Ingredient(s): Chicken, diced tomatoes, bell pepper, onion, garlic, thyme, bay leaf
Skill Level: Easy
What Makes This Recipe Special
This cacciatore’s deep, savory flavor is developed from the very first step. Browning the chicken creates a rich foundation, and a slow simmer with tomatoes, peppers, and herbs gives the sauce its rustic character.
It’s hearty without being complicated. Everything cooks in one pot and the sauce’s flavor develops as it gently simmers.
Served over pasta or polenta, it’s a dependable family dinner with classic Italian flavors.
What is “Cacciatore?”
The word cacciatore means “hunter” in Italian. So, a cacciatore is a meal or recipe prepared “hunter-style” with onions, herbs, usually tomatoes, often bell peppers, and sometimes wine. It can be made with either chicken or rabbit.
Ingredient Notes
- Whole cut-up chicken — You’ll need a chicken with a total weight of about 3-4 pounds. Bone-in pieces will give you much more flavor in the finished dish.
- Olive oil — This is mainly for browning the chicken. Regular olive oil works perfectly here. Save the fancy extra virgin olive oil for drizzling at the end, if you want.
- Onion, garlic, celery, and bell pepper — This mix of aromatics makes a flavorful base for the sauce. Dice everything fairly evenly so it cooks in the same amount of time.
- Canned diced tomatoes — The tomatoes with their juices are the major component of the sauce, so quality does really matter. Use diced tomatoes to keep it rustic and chunky; petite diced tomatoes if you want them to break down a bit more; and crushed tomatoes for a smoother sauce. Whichever you use, be sure to add all the juice from the tomatoes.
- Fresh thyme and bay leaf — Fresh thyme adds a woodsy flavor that goes well with tomatoes and chicken. Bay leaf adds a savory depth that makes the sauce taste more complex.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
You’ll also find this recipe in my cookbook!
You can see this recipe on page 206 of my cookbook, My Southern Table! Get your signed copy today.
How to Make Chicken Cacciatore
- Wipe the chicken dry. Salt and pepper the pieces well on both sides.
- Heat the olive oil in a heavy Dutch oven over medium-high heat. Add the chicken pieces and cook for about 5-6 minutes on each side or until nicely browned. Brown the chicken in batches to prevent overcrowding of the pan. Remove the chicken to a plate and set aside.
- Add the onions into the Dutch oven (no need to clean it out first) and cook for 3 minutes, or until they begin to brown slightly.
- Now, add the garlic, celery, and bell pepper and cook for an additional 5-6 minutes until the vegetables begin to soften. (If using wine, add it at this point. See the Tips section below for more information.)
- Add the tomatoes with their juice, thyme, and bay leaf. Stir well.
Pro Tip: Recipe Variation with Wine
To make the recipe with wine, I’d suggest using either a Cabernet or Merlot. Add 1 cup of wine after the vegetables have softened (before adding the tomatoes). Cook the wine with the vegetables until the wine has reduced by about half its volume. Then add the tomatoes and herbs and continue with the recipe. (Serve the rest of the wine from the bottle with dinner.)
- Add the chicken back to the pan along with any juices that accumulated on the plate while the chicken was resting. Try to nestle the chicken pieces down into the tomato sauce so that they’re covered as much as possible.
- Bring it all to a gentle simmer. Then cover the pot and cook for approximately 1 hour.
- Near the end of the cooking time, stir in the chopped parsley. Taste for salt and add a bit if you think it’s needed.
- Now you have a delicious traditional, homemade Italian Chicken Cacciatore! Serve over your choice of pasta.
Recipe Tips
- Brown the chicken in batches. Give the chicken space in the pan so that it browns instead of steams.
- Be sure to use all the juice with the canned tomatoes. The liquid in the can is a necessary part of the cooking liquid.
- Taste near the end, then adjust if needed. Tomato sauces can shift as they cook, so taste and make a final seasoning adjustment at the end of cooking.
Recipe Troubleshooting Tips
- Sauce is too thin. Remove the lid and let it simmer uncovered until it reduces to the thickness you want.
- Sauce has an acidic taste. Canned tomatoe can sometimes have a little bit of an acidic flavor (some brands more than others). To counteract that, add a tiny pinch of baking soda. Stir well, then taste and add more only if needed.
- The bottom scorched. If you happen to get scorching on the bottom of the pan, immediately remove the pan from the heat, but above all, Do Not Stir. Carefully transfer the unburned sauce and chicken to another pot, using a large spoon without scraping the bottom of the pot. You may manage to save the dish depending on how much scorching happened.
Recipe Variations to Try
- Use all thighs or all drumsticks. Dark meat stays especially juicy with a long simmer like this one.
- Boneless option. Boneless thighs work well and cook faster.
- Add mushrooms. Sauté them with the aromatics.
- Add wine. A dry red is classic, but some versions use white wine. Choose what you like.
How to Serve
There are lots of options for serving Chicken Cacciatore. Here are a few ideas.
Serve over pasta. Spaghetti, linguine, and egg noodles all work well along with bread like Pane Bianco or my Onion and Herb Bread. Round out the meal with a nice, fresh salad on the side.
Storing Leftovers
- Refrigerator: Cool completely, cover, and refrigerate. Leftovers keep well for about 3 to 5 days. Reheat gently on the stovetop or in the microwave until hot throughout.
- Freezer: Store in an airtight container or freezer bag for up to 3 months for best quality, then thaw overnight in the refrigerator before reheating.
Questions About Chicken Cacciatore
Yes. It can be made 1 to 2 days ahead, cooled, refrigerated, then reheated gently. Many cooks find the flavor improves after resting.
Yes. Boneless thighs are a great choice and stay tender, boneless breasts also work but can dry out if cooked too long, start checking earlier.
Either works. Some versions use white wine and others use red, both are traditional depending on region and preference
More Italian-Inspired Recipes You’ll Like
Easy Baked Ziti
Classic Chicken Piccata
Pasta Arrabiata
Italian Sausage and White Beans Skillet
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Do More With ChatGPT
Recipe
Want to save this recipe?
Enter your email below and get it sent straight to your inbox.
Chicken Cacciatore
Ingredients
- 1 whole chicken approximately 3 pounds, cut-up
- salt and pepper
- ¼ cup olive oil
- 1 medium onion diced
- 4 cloves garlic minced
- 1 rib celery diced
- 1 bell pepper cut in strips
- 29 ounces canned diced tomatoes with juice
- 4 springs fresh thyme
- 1 bay leaf
- ¼ cup fresh parsley chopped
Instructions
- Wipe the chicken dry. Salt and pepper well on both sides.1 whole chicken, salt and pepper
- Heat the olive oil in a heavy Dutch oven over medium-high heat. Add chicken pieces and cook for about 5-6 minutes on each side or until nicely browned. Brown the chicken in batches to prevent overcrowding of the pan. Remove the chicken to a plate and set aside.¼ cup olive oil
- Add the onions into the Dutch oven (no need to clean it out first) and cook for 3 minutes, or until they begin to brown slightly.1 medium onion
- Add the garlic, celery and bell pepper and cook for an additional 5-6 minutes until vegetables begin to soften. (If using wine, add 1 cup after the vegetables have softened. Cook the wine with the vegetables until the wine has reduced by about half its volume.)4 cloves garlic, 1 rib celery, 1 bell pepper
- Add tomatoes, thyme and bay leaf. Stir well.29 ounces canned diced tomatoes with juice, 4 springs fresh thyme, 1 bay leaf
- Add the chicken back to the pan along with any juices that accumulated on the plate while the chicken was resting.
- Bring to a gentle simmer. Cover and cook for approximately 1 hour. Near the end of cooking time, stir in the chopped parsley. Check and correct seasonings.¼ cup fresh parsley
- Serve over your choice of pasta or polenta.
Notes
- Be sure to brown the chicken well to build deep flavor in the finished sauce.
- Tomatoes matter here; use good-quality canned tomatoes and include all their juices for the best sauce.
- Refrigerate leftovers in an airtight container for 3 to 5 days, or freeze for up to 3 months, thaw overnight in the fridge and reheat gently.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
Excellent meal
Happy to know that you enjoyed it!
I make this for dinner parties, but saute a bit of pepper bacon to render some fat and add olive oil before sauteing the chicken. I omit the celery, but add chopped Tuscan kale and red chile flakes.
My rugby friends love it after a match with a cold beer or two.
The first picture is great. It screams ‘Eat me!’.
That looks great! My husband especially loves cacciatore.
Looks delish! I love anything in the stew category. I bet the flavors were amazing!
I love this recipe! and a beautiful photo! I have also made polenta with stone ground cornmeal, milk, and chick stock and served it with chicken cacciatore.
Oh, yeah. Polenta would be perfect with this. Thanks for reminding me!
It’s been way too long since I’ve had this dish…thanks for inspiring me to recreate it again!
You’re welcome! Have fun trying an old classic once more.
I love how the color of the tomato just jumps out at you. Very inviting to the fork. I’d love some of that right about now. Yum!!!
If I had a way to pack some of it up and ship it to you I’d do it!