The hearty, rustic charm of Chicken Cacciatore lies in its simplicity. Bone-in chicken thighs and drumsticks are simmered gently in a sauce of crushed tomatoes, red wine, and herbs until tender and flavorful. Anchovies and kalamata olives lend depth and briny character, making this dish rich and savory without being heavy.
Perfect for a chilly evening or family-style Sunday supper, this traditional Italian “Hunter’s Stew” is cozy comfort food at its finest. Serve it over creamy mashed potatoes or soft polenta to soak up the luscious sauce, and garnish with fresh parsley for a final touch of brightness. It’s a one-pot wonder that brings warmth and flavor to the heart of any home.
Full Recipe:
4 bone-in chicken thighs
4 chicken drumsticks
1/2 tsp kosher salt
1/4 tsp black pepper
1 tbsp olive oil
1 onion, finely sliced
2 fresh rosemary sprigs (or 1 tsp dried)
2 bay leaves
3 garlic cloves, finely minced
3 anchovy fillets (or 1 tsp anchovy paste, optional)
250g mushrooms, sliced
2 red bell peppers (capsicum), sliced
1/3 cup tomato paste
3/4 cup dry red wine (e.g. pinot noir)
2 cups low-sodium chicken stock
400g canned crushed tomatoes
16 whole kalamata olives, pitted
1 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper
Fresh parsley for garnish (optional)
Mashed potatoes or polenta, for serving
Directions:
Season the chicken with salt and pepper.
In a large heavy pan, heat olive oil over high heat. Sear chicken thighs skin-side down until golden, about 6 minutes. Flip and cook for 1 more minute. Remove. Repeat with drumsticks, browning each side. Set all chicken aside.
Pour off excess fat, leaving about 2 tbsp. Lower heat to medium. Add onion, rosemary, bay leaves, and oregano. Cook 3 minutes.
Create a space in the pan, add garlic and anchovies, mash them in, then stir with onions.
Increase heat to high. Add mushrooms and bell peppers. Cook for 5 minutes until softened and liquid evaporates.
Stir in tomato paste and cook 2 minutes.
Add red wine, bring to a simmer, and reduce by 75%. Then add crushed tomatoes, stock, remaining salt and pepper.
Bring sauce to a simmer, then nestle in chicken, skin-side up. Cover and simmer on medium for 20 minutes.
Uncover, add olives, and simmer for another 10 minutes until sauce thickens.
Serve over mashed potatoes or polenta. Garnish with parsley if desired.
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 60 minutes
Kcal: 495 kcal | Servings: 6 servings
The Timeless Appeal of Chicken Cacciatore
Chicken Cacciatore—also known as Pollo alla Cacciatora in Italian—is one of the most cherished rustic dishes in Italian cuisine. Translating to “hunter-style chicken,” this dish is historically rooted in rural kitchens where simple, hearty meals were created using whatever ingredients were available. It’s a stew that embodies tradition, comfort, and the enduring Italian spirit of making something extraordinary from humble origins.
Though Chicken Cacciatore is now a staple in Italian restaurants and home kitchens worldwide, its essence lies in its peasant origins. Over time, it has evolved with regional variations, each telling its own delicious story. Whether served on a cold evening or at a family gathering, this rich, flavorful dish continues to connect generations to the heart of Italian culinary culture.
A Dish Born of Simplicity and Necessity
The term “cacciatore” means “hunter” in Italian. Originally, this dish was prepared with wild game such as rabbit or pheasant caught by hunters. The meat was braised slowly with aromatic herbs, vegetables, and wine—ingredients that were easy to find in the countryside. Chicken eventually became the protein of choice, thanks to its wider availability and shorter cooking time.
Unlike modern interpretations, early versions of this dish often didn’t include tomatoes, which were only introduced into Italian cuisine after the discovery of the New World. As tomatoes became more widespread and beloved in Italian cooking, they were incorporated into Chicken Cacciatore to add depth, acidity, and a luxurious sauciness that’s now considered essential to the recipe.
Regional Interpretations Across Italy
Italy’s culinary landscape is shaped by regional diversity, and Chicken Cacciatore is no exception. In northern Italy, it is often made with white wine, rosemary, and sometimes mushrooms, resulting in a lighter, more herbaceous stew. In contrast, southern Italian versions lean heavily on tomatoes, red wine, olives, and garlic, giving the dish its bold, tangy, and rustic character.
Some family recipes include bell peppers or even fennel, adding layers of flavor and texture. The use of anchovies as a background flavoring—a technique found in central Italian recipes—adds umami without imparting a fishy taste. These regional variations underscore the flexibility of the dish, making it easy for home cooks to adapt it based on available ingredients or personal preferences.
Key Elements That Define the Dish
At the heart of a great Chicken Cacciatore lies its sauce. The base is typically a combination of onions, garlic, crushed tomatoes, and wine—usually red for a more robust flavor, though white wine is sometimes used for a lighter profile. Herbs like rosemary, bay leaf, and oregano infuse the sauce with earthy, aromatic notes.
Bone-in, skin-on chicken pieces—commonly thighs and drumsticks—are the ideal cuts for this dish. They hold up well to slow braising and release rich flavor into the sauce as they cook. The skin, when browned first, adds a caramelized depth that elevates the final taste.
A standout ingredient in many modern takes is kalamata olives. These olives bring a salty, briny pop to the dish, complementing the richness of the tomatoes and wine. The addition of anchovies is another not-so-secret ingredient that enhances umami, acting as a natural flavor enhancer without dominating the profile.
Why This Dish Remains a Global Favorite
The enduring popularity of Chicken Cacciatore lies in its balance of comfort and sophistication. It’s a dish that feels cozy and homestyle but also offers layers of complex flavors. The interplay between savory chicken, sweet peppers, acidic tomatoes, and robust wine makes every bite memorable.
Another reason for its appeal is the forgiving nature of the recipe. It doesn’t require culinary perfection or precise measurements. Cooks are free to substitute, improvise, or even modernize while still achieving delicious results. Whether using canned tomatoes or fresh, red wine or broth, this dish adapts beautifully.
Moreover, it’s a one-pot meal that can easily feed a family or be made in large batches for gatherings. It stores well and tastes even better the next day as the flavors continue to meld—a quality that makes it a popular make-ahead meal for busy households.
Serving Suggestions and Pairings
Chicken Cacciatore is incredibly versatile when it comes to serving. Traditionally, it’s spooned over a bed of creamy polenta or silky mashed potatoes, which soak up the luscious sauce. In modern kitchens, it’s also common to serve it over pasta, egg noodles, or even rice for a more global spin.
Crusty Italian bread is a must-have on the side for dipping into the sauce. A crisp green salad tossed with a vinaigrette or Italian dressing balances the richness of the stew and adds a refreshing contrast.
For wine pairings, consider a medium-bodied red like Chianti or Sangiovese. These wines have enough acidity to cut through the richness and enough structure to complement the herbs and tomatoes. A light white wine, such as Pinot Grigio, can also pair well, especially with versions that use white wine in the sauce.
Storage, Leftovers, and Make-Ahead Tips
One of the best qualities of Chicken Cacciatore is how well it stores. The flavors improve overnight, making leftovers highly desirable. Store in an airtight container in the fridge for up to four days, or freeze in individual portions for up to three months. Reheat gently over the stove or in the microwave, adding a splash of stock or water if the sauce has thickened too much.
For meal planning, this is a fantastic dish to prepare in advance. You can brown the chicken and prepare the sauce base ahead of time, refrigerate, and then combine and simmer when ready to serve. It’s a stress-free option for dinner parties or weeknight meals.
Modern Takes and Variations
While the classic version of Chicken Cacciatore is hard to beat, modern chefs and home cooks have introduced creative spins on the dish. Some replace the wine with beer or cider for a different depth of flavor. Others make it in a slow cooker or Instant Pot for added convenience.
A lighter summer version might feature cherry tomatoes, zucchini, and fresh basil instead of the usual stewed tomato base. For a spicy kick, red chili flakes or Calabrian chilis are sometimes added. Vegetarian versions using tofu or mushrooms as the protein alternative also exist and are gaining popularity in plant-based diets.
Gluten-free and low-carb eaters can enjoy Chicken Cacciatore as it naturally aligns with these dietary needs, especially when served over cauliflower mash or roasted vegetables.
Conclusion: A Classic That Continues to Inspire
Chicken Cacciatore is far more than a traditional stew—it’s a story of culture, survival, and culinary heritage. Its roots in rural Italian kitchens remind us of a time when resourcefulness was key, and meals were crafted with care and love.
In today’s fast-paced world, this dish stands as a comforting reminder of the joys of slow-cooked food and family dinners. Whether you’re cooking it for the first time or the hundredth, Chicken Cacciatore never fails to impress with its bold flavors, rustic elegance, and nourishing simplicity. As trends come and go, this dish remains a steadfast favorite on dinner tables around the world—and for good reason.