Chicken Cacciatore

Succulent, savory and juicy, this recipe for chicken cacciatore (or “hunter’s style” chicken) comes with a rich, flavorful sauce filled with aromatic vegetables, wine, and herbs!

Chicken Cacciatore, Perfect One-Pan Comfort

A rich and saucy chicken dish prepared in a rustic fashion, using lots of aromatics, is my favorite kind of chicken dish; and when it’s prepared using only one pan, that’s even better!

For me, it represents perfect comfort, the kind that can be sopped up with soft, fresh bread or spooned atop of buttery noodles, each bite a savory reminder that home cooking definitely tastes the best.

Chicken cacciatore is just such a dish.

With it’s deeply developed flavors from a liberal use of onions, garlic, red bell peppers, a sprinkle of briny capers, wine and herbs, chicken cacciatore is a true example of a rustic recipe at its best and most delicious.

When it’s served straight out the pan that it was cooked in, with heaping spoonfuls of the rich juices, and with the savory-sweet vegetables it was braised with, it makes for the perfect one-pan comfort meal, impossible to beat in my book.

What is Chicken Cacciatore?

The term “cacciatore” is the Italian word for “hunter”.

Another name for this popular recipe is “hunter style chicken”, or “chicken alla cacciatore”.

A classic chicken cacciatore recipe often consists of tomatoes, onions, garlic, and peppers. Some recipes also include mushrooms, which I also like to include in my recipe in the form of sliced crimini because they’re deliciously “woodsy” and meaty.

The wonderfully aromatic herbs most often used are rosemary, thyme, and parsley, the latter two being my personal favorites to use.

Often times there is a hint of wine (either white or red) added as a part of the cooking liquid, which lends extra flavor, complexity, and a hint of acidity creating some depth, brightness and balance.

How to Make Chicken Cacciatore

Chicken cacciatore is basically a braised chicken dish in which seared chicken is simmered gently in a sauce (either stove-top or in the oven), along with the aromatics and the vegetables used until juicy and cooked through.

I personally prefer to braise mine in the oven, uncovered, to allow for the skin to become deeply browned and crisped!

Here’s a glance at my chicken cacciatore recipe: (or just jump to the full recipe…)

1. I begin by seasoning the chicken pieces and then searing them in a hot, heavy-bottom pan on both sides until golden-brown, but not cooked through; I then remove the chicken pieces from the pan and set them on a plate to hold.
2. Next, I add in the onions, peppers and mushrooms, followed by the the garlic, and the dried herbs.
3. I add in my tomato paste followed by my wine and allow it to reduce for just a moment. At this point I stir in the diced tomatoes with their juices, the chicken broth and the capers.
4. Next, I nestle the chicken pieces back into the pan with the juices and vegetables, allow things to come to the simmer. Then, I place the pan into the oven for about 45-50 minutes, uncovered.
5. When finished, I sprinkle in the fresh thyme and chopped parsley, and serve with crusty bread, pasta, potatoes, polenta, or gnocchi.

Tips & Tidbits for Chicken Cacciatore:

• Choose your chicken pieces: I prefer to use a combination of thighs and legs for my recipe, but you can use all thighs, all legs, or even breasts.
• Canned tomatoes: If you can find San Marzano tomatoes, these are the most flavorful; but use whatever good quality canned diced tomatoes that are available.
• Omit the wine: If you prefer to leave out the wine, that is perfectly fine, just substitute in chicken broth.
• Stove top or oven: I prefer to cook my chicken cacciatore in the oven without a cover to allow the skin to become a deep brown and a bit crispy, but you can also braise it stove-top by covering with a lid and simmering very gently (on low) for the same amount of time.