This Chicken cacciatore is a rustic Italian chicken stew made with tender chicken, mushrooms, bell peppers, and herbs simmered in a rich tomato sauce on the stovetop. My easy recipe for this traditional hunter-style dish is made in one pot, ready in under an hour, and tastes perfect with bread, rice, or pasta.
What is Chicken Cacciatore?
Cacciatore means 'hunter' in Italian. In Italy, this dish is called pollo alla cacciatora, which means hunter-style chicken. This traditional Italian chicken stew is made with braised chicken or sometimes rabbit.
Just like my Mediterranean chicken stew recipe, this Italian dish is full of comforting, homemade flavors and simple ingredients.
Braising involves first cooking the chicken over high heat until it is nicely browned, then simmering it in a flavorful, tomato-based sauce in a covered pot. The slow cooking makes the meat so tender that it falls off the bone with ease.
Chicken Cacciatore (Italian Chicken Stew) Recipe - Key Points
- 🕒 Prep Time: 10 minutes
- 🔥 Cook Time: 45 minutes
- ⏳ Total Time: 50 minutes
- 🍽 Servings: 6
- ⚖ Calories: ~278 kcal per serving
- 💪 Difficulty: Easy, perfect for weekend meals or cozy family dinners
Why You'll Love This Recipe
I have so many reasons why this Italian chicken stew is the best. First, there are no strict rules for making it. Every Italian home has its own version, and that’s what makes it so special.
- 🍲 One-pot recipe: This classic Italian stew is made with juicy chicken, mushrooms, bell peppers, and herbs, all cooked in one pot. Less cleanup, more flavour. Love comforting one-pot meals? Try my Thai red curry chicken noodle soup, it is creamy, flavorful, and ready in no time.
- 🌿 Light and flavorful: The stew is seasoned with simple Italian herbs and a touch of red pepper flakes. The chicken simmers in a thick, homemade tomato sauce flavored with Italian herbs until everything blends beautifully.
- 🍳 Easy to make: Season the chicken with salt and pepper, sear until golden, then simmer with tomatoes and vegetables until tender. Simple steps yet amazing flavour.
- 👧 Family-friendly dinner: The flavours are mild, so everyone, even kids, will love it. You can keep it light or add extra spice if you like a kick.
Cacciatore is all about warmth, good flavours, and that home-cooked magic everyone loves. If you love Italian flavors, you might also like this spicy chicken spaghetti and spaghetti marinara.
Jump to:
Chicken Cacciatore Ingredients
See the recipe card at the end of the post for full ingredients, quantities, and a printable version.
For the Chicken and Vegetables
- Chicken: I like to use bone-in chicken because it gives the stew more flavor. You can use a mix of thighs and drumsticks or just one cut. Boneless chicken thighs work well, too, if you prefer an easier version.
- Seasoning: A mix of salt, black pepper, and a pinch of red pepper flakes adds just enough flavor. If you do not like spicy food, skip the red pepper flakes.
- Italian seasoning: This gives that signature Italian taste. If you do not have it, mix 1 teaspoon dried oregano, ½ teaspoon thyme, and ¼ teaspoon rosemary.
- Vegetables: I have used onions, bell peppers, garlic, and mushrooms. Bell peppers give that lovely cacciatore flavor, so do not skip them. You can also add carrots or peas if you like a little sweetness and color.
- Mushrooms: White button mushrooms are my go-to. They soak up the sauce and give a nice meaty texture. You can also use brown or cremini mushrooms if you have them.
- Olive oil: Used to sear the chicken and sauté the vegetables. Any neutral cooking oil will also work if that is what you have.
For the Cacciatore Sauce
- Tomatoes: I prefer homemade crushed tomatoes made from fresh, blanched tomatoes. But canned crushed, diced, or pureed tomatoes also work perfectly. You can even use tomato passata if that is handy.
- Red wine: Traditionally, this Italian chicken stew uses wine, either red or white. If you like, add about ¾ cup of a dry red wine. These wines bring bright acidity and herbal or fruity notes that match well with the tomato and Italian herb-based sauce. If you prefer not to use alcohol, simply replace the wine with chicken broth (or vegetable broth). I have made it without wine, and it tastes good.
How to make Chicken Cacciatore
- Season the chicken with salt & pepper. Set this aside.
- Heat 2 tablespoons of oil in a heavy-bottom pot over medium-high heat. Sear the chicken until golden (2-3 minutes) on each side. Remove and set this aside on a plate. Cover to keep it warm.
- In the same skillet, add onions and bell peppers. Sauté for 2-3 minutes. Add the mushroom and garlic. Cook for 2 more minutes.
- Add black pepper powder, salt, red pepper flakes, and Italian seasoning. Sauté it for a minute.
- Next, add the red wine and cook until it is reduced. Add canned tomatoes. Stir to combine. Let it come to a boil. Cook for 7 minutes. Taste and add salt or pepper, if required.
- Return the chicken to the sauce. Add fresh parsley. Reduce the heat, partially cover, and cook it for 20 minutes on low heat until reduced. Stir it in between, if required. Garnish with some fresh parsley and serve.
Recipe Tips
- Sear the chicken until some brown spots appear on them. You do not need to cook them. They will get cooked later while simmering in the sauce.
- Simmer the sauce for a minimum of 15-30 minutes until it thickens. Cooking on low heat enhances the flavor of the dish.
- This dish tastes even better the next day as the flavors get enough time to mingle.
- For this recipe, you can use either diced tomatoes, crushed tomatoes, or tomato paste.
Recipe FAQs
The cacciatore sauce is made of tomatoes, onions, mushrooms, herbs, and wine.
You can serve it with:
1) Salad - This crunchy Asian slaw or Greek yogurt coleslaw will beautifully pair up with it. Or serve it with any salad of your choice.
2) Steamed vegetables
3) Bread
4) Pasta - Serve it over egg noodles or spaghetti.
5) Rice - Serve it over steamed rice.
Yes, you can use chicken breast instead of thighs.
Recipe Card
Chicken Cacciatore (Italian Chicken Stew)
Equipment
- Heavy bottom skillet
Ingredients
For the chicken
- 700 gram bone-in chicken (cut into bog pieces) or 6 chicken thighs also works
- salt to taste
- ½ teaspoon black pepper powder
For Cacciatore sauce
- 1 onion diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 200 gram white button mushroom, diced (8 ounces)
- 4 garlic cloves finely chopped
- ½ teaspoon black pepper powder (add as per taste)
- salt to taste
- ¼ teaspoon red pepper flakes optional
- 1 teaspoon Italian seasoning (substitute: add 1 teaspoon dried oregano, ½ teaspoon dried thyme and ¼ teaspoon rosemary.)
- ¾ cup red wine or low sodium chicken broth or vegetable broth or use white wine
- 2 cups crushed tomatoes Or use 14 oz can of pureed/crushed tomatoes.
Instructions
- Season the chicken with salt & pepper. Set this aside.700 gram bone-in chicken (cut into bog pieces), salt to taste, ½ teaspoon black pepper powder
- Heat 2 tablespoon of oil in a skillet/deep bottom pan over high heat.
- Sear the chicken until golden (2-3 minutes) on each side. Remove and set this aside. Cover to keep it warm.
- In the same pan, add onions, and bell peppers. Saute for 2-3 minutes.1 onion, 1 green bell pepper, 1 red bell pepper
- Add mushroom and garlic. Cook for 2 more minutes.200 gram white button mushroom, diced, 4 garlic cloves
- Add black pepper powder, salt, red pepper flakes and Italian seasoning. Saute it for a minute.½ teaspoon black pepper powder (add as per taste), salt to taste, ¼ teaspoon red pepper flakes, 1 teaspoon Italian seasoning
- Next, add red wine and cook it until it is reduced by more than half.¾ cup red wine or low sodium chicken broth
- Add crushed tomatoes. Stir to combine. Let it come to a boil. Taste and add salt, if required.2 cups crushed tomatoes
- Return the chicken to the sauce. Add fresh parsley. Reduce the heat, partially cover, and cook it for 20 minutes on low heat until reduced and chicken is cooked. Stir it in between, if required. Garnish with some fresh parsley and serve.
Notes
- Sear the chicken until some brown spots appear on them. You do not need to cook them. They will get cooked later while simmering in the sauce.
- Simmer the sauce for a minimum of 15-30 minutes until it thickens. Cooking on low heat enhances the flavor of the dish.
- This dish tastes even better the next day as the flavors get enough time to mingle.
- For this recipe, you can use either diced tomatoes, crushed tomatoes or tomato paste.
- Add some olives for more authentic Italian flavors.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Preeti
This chicken cacciatore recipe has delicious, slow-cooked flavors and tender, juicy chicken. Each bite is comforting and full of rustic charm, making it a perfect dish to enjoy with family or share with friends.