Traditional recipes

Best Chicken Cacciatore Recipes

Best Chicken Cacciatore Recipes

Chicken Cacciatore Shopping Tips

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cacciatore Cooking Tips

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Authentic Italian Chicken Cacciatore Recipe

Around these parts, we often talk about the food of the poor. However, we don’t mean it in a disrespectful way, but we are rather in awe of how some of the best dishes were born because people had to get creative and use whatever they found in their kitchen.

That is an art in itself too, because it’s not enough to take 10 random ingredients, throw them in a pot and hope the result will be edible, but it’s about finding the right balance…just like this authentic Italian chicken cacciatore recipe.

The chicken cacciatore is a traditional Tuscan recipe, which is very popular across Italy, especially in the northern parts of the country where another popular recipe hails from, minestrone. I

t’s a simple recipe, but incredibly tasty, thanks to ingredients such as onions, tomatoes, and red wine, which enhance the flavor of the chicken.

The origins of this authentic Italian chicken cacciatore recipe, once again are to be found among poor people, using chicken bred by farmers.

The dish is so popular that it even has its own national day on the 15th of October. “Cacciatore” actually means “hunter” in Italian and some say that the first cacciatore dish didn’t even have chicken, but rabbit meat. However, in true Tuscan style, we are going with the authentic one.

Recipe Summary

  • 1 tablespoon olive oil
  • 4 skinless, boneless chicken breasts, cubed
  • 4 stalks celery, chopped
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • ½ green bell pepper, chopped
  • 3 cloves garlic, crushed
  • 1 (14.5 ounce) can diced tomatoes
  • 1 cup tomato juice
  • 1 (6 ounce) can tomato paste
  • 2 tablespoons dried parsley
  • 1 ½ teaspoons salt
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon dried marjoram
  • ¼ teaspoon ground black pepper

Heat oil in a large skillet over medium-high heat. Add chicken and cook until no longer pink in the middle, 5 to 7 minutes. Stir in celery, onion, bell peppers, garlic, tomatoes, tomato juice, tomato paste, parsley, salt, basil, oregano, marjoram, and black pepper. Cover and let simmer until vegetables are no longer crispy, about 10 minutes.

  1. Heat the oil in a large cast-iron skillet or sauté pan over high heat. Season the chicken with salt and pepper and add to the skillet, skin side down. Cook 8 to 10 minutes, until lightly browned and crisp on all sides. Transfer to a plate.
  2. Lower the heat and add the onion, bell pepper, olives, garlic, and pepper flakes. Cook until the vegetables have softened, about 10 minutes.
  3. Pour in the wine and simmer, stirring occasionally, until it's nearly evaporated, about 5 minutes.
  4. Add the broth and tomatoes to the skillet.
  5. Return the chicken to the pan, tucking it into the vegetables skin side up, and bring to a simmer.
  6. Cook over medium heat for another 20 minutes, until the chicken is extremely tender and the sauce is reduced by half.
  7. Sprinkle with the parsley. Serve on soft polenta, quinoa, or a small bed of mashed potatoes.

Eat This Tip

While boneless, skinless chicken is the leanest protein in the meat case, we leave the skin on here because it helps prevent the chicken from drying out during the cooking process. That doesn't mean you have to eat it, though. Leave the skin on while the chicken simmers to insulate and baste the meat, then simply pull it off before eating. The result? The moistest chicken imaginable for a light caloric toll.

This recipe (and hundreds more!) came from one of our Cook This, Not That! books. For more easy cooking ideas, you can also buy the book!

Recipe Summary

  • 1 1/2 three-pound chickens, cut into 12 pieces
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 pounds cremini mushrooms or white mushrooms, quartered
  • 2 large onions, sliced 1/4 inch thick
  • 2 large bell peppers (preferably 1 red and 1 green), sliced 1/4 inch thick
  • 4 garlic cloves, smashed
  • 1/2 cup dry red wine
  • One 28-ounce can crushed Italian tomatoes
  • One 14 1/2-ounce can low-sodium chicken broth, skimmed of fat
  • 3/4 pound linguine
  • Coarse salt
  • 1/4 cup chopped fresh basil or flat-leaf parsley (optional)

Reserve chicken wings for another use. Remove skin from chicken halve breasts crosswise you will have 6 pieces of dark meat and 6 pieces of light meat.

Heat a deep 10-inch skillet or 6-quart Dutch oven over medium heat until hot. Add half the chicken pieces cook until browned, about 8 minutes, turning once. Transfer to a plate. Repeat with remaining chicken.

In same pan, heat 1/2 tablespoon olive oil. Add mushrooms cook on medium-high, stirring, until softened and browned, about 7 minutes. Transfer to a bowl.

Add remaining 1/2 tablespoon oil to pan add onions, peppers, and garlic cook on medium-high, stirring occasionally, until golden, about 4 minutes. Pour in wine bring to a boil. Cook until almost evaporated, about 3 minutes. Add tomatoes and broth return chicken to pan. Simmer, turning occasionally, until meat is tender and sauce is thickened, about 1 hour. Stir in mushrooms. Cook linguine in a large pot of boiling salted water until al dente. Drain serve with chicken and sauce. Garnish with basil or parsley if desired.

Chicken Cacciatore

Cook pasta according to package directions. Do not overcook! Drain and set aside.

Salt and pepper both sides of the pieces of chicken. Dredge chicken in flour. Heat olive oil and butter in a heavy skillet or Dutch oven on the stovetop over medium-high heat. Place chicken skin down in pan, four pieces at a time. Brown chicken on both sides, then remove to a clean plate. Repeat with remaining chicken. Pour off half the fat in the pan and discard.

Add sliced onions and peppers, as well as the garlic. Stir around for 1 minute. Add mushrooms and stir around for 1 minute. Add thyme, turmeric, and salt. (And crushed red pepper flakes if you like things a little spicy.) Add extra black pepper to taste. Stir, then pour in wine. Allow to bubble.

Pour in canned tomatoes and stir to combine. Add chicken back into the pan, skin side up, without totally submerging the chicken. Place lid on the pot and put it into the oven for 45 minutes. Remove lid and increase heat to 375 degrees. Cook for an additional 15 minutes.

Remove pan from the oven. Remove chicken from the pot and place it on a plate. Remove vegetables from pot and place them on a plate. Return pot to burner and turn heat to medium high. Cook and reduce sauce for a couple of minutes.

Pour cooked, drained noodles on a large platter or in a big serving bowl. Add vegetables all over the top, then place chicken pieces on top of the vegetables. Spoon juices from the pot over the chicken and pasta (amount to taste.)

Before serving, sprinkle on chopped fresh parsley and grated Parmesan.

I am a lover of braised meats, whether it be pot roast or short ribs or beef brisket&hellipor the chicken dish I&rsquom sharing with you today. Just give me some meat, a pot with a lid, some combination of liquid ingredients, and I&rsquoll be eating out of your hand&hellipas long as your hand is holding braised meat.

That might have been the weirdest introductory sentence of any recipe I&rsquove ever posted.

This is a delightful meal, and a comfort food classic. Chicken Cacciatore generally involves browning chicken pieces in a pot over high heat, then sauteing a mix of vegetables&mdashonions, peppers, mushrooms, tomatoes&mdashin the same pot. Spices are added, followed by a little wine, and the chicken and veggies are allowed to cook together in the oven long enough for magic to happen&hellip

I use chicken thighs for this recipe because I happen to love chicken thighs. But you can use a whole cut up chicken or simply a mix of your favorite pieces. Just be sure to leave the skin on or you&rsquoll regret it the rest of your life.

Not that I&rsquom dramatic or anything.

Let&rsquos make Chicken Cacciatore!

Here&rsquos what you need: salt, pepper, butter, olive oil, flour, chicken, onion, bell peppers, garlic, mushrooms, canned tomatoes, wine, ground thyme, turmeric, Parmesan cheese, and parsley.

And noodles. Gotta have the noodles.

Begin by heating butter and olive oil in a pan over medium-high heat.

The start to any good meal!

Generously salt and pepper both sides of the chicken.

Don&rsquot even think about removing that scrumptious skin.

Dredge both sides of the chicken in flour. Just a light coating is fine.

Place the chicken (four pieces at a time) face down in the sizzling butter/oil mixture&hellip

Brown them on both sides, about a minute on each side.

Remove them to a plate and repeat with the remaining chicken.

Halve an onion from root to tip, then cut it into slightly thick slices.

Remember that the veggies will cook in the oven for an hour or so, so you want them to hold together.

Lop off the top and bottom of the pepper, pull out the innards, and cut it in half.

I love saying &lsquoinnards.&rsquo I can&rsquot promise it will be the last time today.

Slice the red pepper into thick slices.

Repeat with green bell peppers.

You can use yellow and orange, too&mdashwhatever you have on hand!

Next, slice up some &lsquoshrooms. Again, not too thin.

And finally, plenty &lsquoo garlic!

Did you know I have a disorder that causes me to use at least 50% more garlic than is probably recommended or necessary?

After you remove the chicken from the pot, pour off half the oil/butter mixture to keep the dish from being too greasy. Then throw the onions and peppers into the pan.

Stir them around and cook them for a minute over high heat&hellip

Then throw in the &lsquoshrooms.

Stir them around and cook for a minute.

It&rsquos not important that the vegetables get done at this stage, of course, since we&rsquoll be cooking them in the oven shortly.

And another disorder of mine&hellip

I apologize for the all caps, but it was the only way I could convey the expression on my face:

Eyes wide
Right eyebrow raised
Tongue out
Mouth drooling

Have I mentioned I&rsquom fond of turmeric?

But that&rsquos nothing compared to my love for turmeric.

Now, into the hot skillet goes 3/4 cup of wine&hellipand okay, 1 cup.

Let it cook and boil/bubble for about 30 seconds.

Then add a large can of tomatoes, juice and all. I used whole because it&rsquos what I had in the pantry, but if you prefer not to have the large chunks of tomatoes, go ahead and used the diced variety.

If you do use whole, squeeze or otherwise break up the tomatoes a bit.

Stir in the tomatoes and cook for another minute, then go ahead and add the chicken&mdashskin side up&mdashto the pot.

Don&rsquot totally submerge the chicken keep the skin above the surface so it&rsquoll retain its golden brown color and crispy skin.

Cover the pot now and place it into a 350-degree oven for about 45 minutes.

After 45 minutes, reach into the oven with a mitt and remove the lid. Crank up the the temp to 375, then cook it for another 15 or 20 minutes. This&rsquoll allow the top of the chicken&mdashand the veggies, for that matter&mdashto get a little more sizzly and colorful.

Best Chicken Cacciatore Recipe You’ve Ever Tasted

Try the easiest and the best chicken cacciatore recipe. My Mom’s Italian recipe. Besides my Italian Grandmother, my Mom was one of the most awesome when it came to cooking Italian culinary delights. We used to all come together at the family dinner table with this chicken cacciatore on Sunday afternoons. That was the time when the family all got together for an Italian feast. Our Sunday dinners always consisted of something with spaghetti sauce on it.

Ah, cacciatore, which translated means “hunter”. In Italian cuisine, serving chicken alla cacciatore, refers to a meal prepared hunter-style with tomatoes, herbs, onions and sometimes wine.

The dish is believed to have originated in the Renaissance years, in Italy, during the period of 1450 to 1600. At that time, however, only people of means were able to enjoy the poultry and the sport of hunting.

I am not a super fan of chicken, but this was one of my favorite meals and still is to this day.

Italian cooking is just not all that hard. This recipe has few ingredients and doesn’t require a really long cooking time.

Vegan Cacciatore

My younger daughter is a vegetarian, so of course, I wanted to find a cacciatore for her. Most of the recipes I found on the internet use eggplant (not her favorite), so I was happy when I found this vegan cacciatore that uses extra-firm tofu. It&aposs rich and comforting, with the deep umami flavors of carrot, mushrooms, and canned tomatoes.

Chicken cacciatore meatballs


  • 2 broiler chickens (about 2 ½ pounds each, preferably free range)
  • salt
  • Freshly ground pepper
  • All-purpose flour
  • 1/4 cup vegetable oil
  • 1/4 cup olive oil
  • 1 small yellow onion, cut into 1-inch cubes (about 1 cup)
  • 1/2 cup dry white wine
  • One 28-ounce can Italian plum tomatoes, preferably San Marzano, with liquid, crushed
  • 1 teaspoon dried oregano, preferably the Sicilian or Greek type dried on the branch, crumbled
  • 2 cups sliced white or shiitake mushrooms (about 8 ounces)
  • 1 each, red and yellow bell peppers, cored, seeded and cut into 1/2-inch strips (about 2 cups total)



Jamie Oliver's chicken cacciatora.

Oliver is the only one to bake, rather than simmer, his stew, and that for a whopping hour and a half. It's very nice, but completely unnecessary, and a colossal waste of fuel, given the chicken cooks very nicely in half that time over a low flame.

Although cacciatora makes a pretty good dinner on its own, it's also nice with a salad at this time of year, or polenta or rice to make it into a more substantial meal. Hunting stories strictly optional.


Step 1

Preheat oven to 400°F. Combine plum tomatoes, mushrooms, and onion in large bowl. Add 3 tablespoons oil and vinegar toss to blend. Sprinkle generously with salt and pepper. Spread vegetable mixture in single layer on large rimmed baking sheet. Roast until onion slices are golden brown and all vegetables are tender, stirring frequently, about 50 minutes. Remove from oven and set aside. Reduce oven temperature to 350°F.

Step 2

Sprinkle chicken with salt, pepper, and 1 tablespoon rosemary. Heat remaining 2 tablespoons oil in heavy large deep ovenproof skillet over medium-high heat. Add chicken and sauté until golden brown, about 6 minutes per side. Transfer chicken to bowl. Add wine to skillet and boil until wine is reduced by half, scraping up browned bits, about 1 minute. Stir in canned tomatoes with juice, then broth and bring to boil. Reduce heat to medium and simmer 10 minutes to blend flavors. Return chicken to sauce in skillet. Place skillet in oven and roast uncovered until chicken is cooked through and juices run clear when pierced with knife, about 25 minutes. Remove skillet from oven. Stir in roasted vegetables, remaining 1/2 tablespoon rosemary, half of basil, and half of capers. Simmer over medium heat until vegetables are heated through. Season with salt and pepper.

Step 3

Place pasta in large shallow bowl. Top with chicken and sauce. Sprinkle remaining basil and capers over.