Chicken Cacciatore (Authentic Italian Chicken Stew)
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A comforting and rustic Italian dish, Chicken Cacciatore (Authentic Italian Chicken Stew) combines tender chicken, rich tomato sauce, and hearty vegetables for a flavorful one-pot meal perfect for any occasion. This hearty Italian stew is a warm, inviting hug in a bowl.
Serve with polenta or homemade pappardelle pasta.
Quick Look: Chicken Cacciatore (Authentic Italian Chicken Stew)
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Servings: 6 people
- Dietary Info: Gluten-Free and Dairy-Free
- Method: Stovetop
- Technique: Brown the chicken in olive oil, sauté the vegetables, then add tomatoes, herbs, and wine. Return the chicken to the pan and simmer until tender and the sauce thickens.
- Flavor & Texture: Savory and rustic with tender chicken, hearty vegetables, and a rich tomato sauce.
A Cozy and Comforting Italian Classic
This classic Italian meal reminds me of winter in Italy at my nonna’s house. Chicken cacciatore is the epitome of rustic Italian comfort. Tender, fall-off-the-bone chicken simmered in a rich tomato sauce infused with the deep, earthy flavors of mushrooms, garlic, and fresh herbs. The briny kick of kalamata olives adds a burst of brightness, while the red wine deepens the sauce, making it velvety and flavorful.
It’s the kind of comforting dish that fills the kitchen with incredible aromas as it slowly simmers on the stove. You will also love my braised chicken with plums, mustard chicken, and creamy baked chicken thighs.
Made With Amore,
“I made this for dinner tonight and was so impressed with the flavor! The recipe came together quickly and was easy to make as well. This was such a great way to use up chicken in my freezer and tasted great with homemade sourdough!
– Emma
Table of Contents
- Quick Look: Chicken Cacciatore (Authentic Italian Chicken Stew)
- A Cozy and Comforting Italian Classic
- Simple Ingredients
- Variations & Substitutions
- How to Make Chicken Cacciatore (Authentic Italian Chicken Stew)
- Chicken Cacciatore (Authentic Italian Chicken Stew) FAQs
- Serving Suggestions
- Recipe Tips
- More Chicken Recipes
- Chicken Cacciatore Recipe
Simple Ingredients
These key ingredients come together to create the rich, rustic flavors that make this classic Italian chicken cacciatore so comforting and delicious.
- Chicken: You’ll need a whole chicken cut into parts or a mix of bone-in thighs and drumsticks. Using bone-in pieces helps keep the meat juicy and adds depth of flavor to the stew.
- Mushrooms: Baby portabella mushrooms are earthy and meaty, while button mushrooms are lighter and absorb the flavors of the sauce, together adding rich texture and depth to the dish.
- Tomatoes: Whole peeled tomatoes crushed with tomato paste create a hearty, rustic sauce that intensifies the tomato flavor.
- Vegetables: Yellow onion, celery, yellow bell pepper, and carrots provide sweetness, crunch, and earthy flavor that balance the richness of the chicken and sauce.
- Kalamata Olives: A salty, briny contrast to the rich stew.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Chicken: Use all thighs or drumsticks for extra juiciness, or substitute with boneless chicken thighs or chicken breast if preferred.
- Vegetables: Add zucchini or eggplant for a heartier stew, or swap green bell peppers with red for a sweeter flavor.
- Wine: Replace red wine with white wine or chicken broth for a lighter sauce. You can also substitute the wine with chicken or vegetable broth for a non-alcoholic version.
- Mushrooms: Use any variety you like, or leave them out for a more traditional version. Try my Chicken With Creamy Mushroom Sauce Recipe and Creamy Chicken Skillet Recipe with Mushrooms.
- Olives: Green olives can replace kalamata for a milder taste.
How to Make Chicken Cacciatore (Authentic Italian Chicken Stew)
With simple ingredients and straightforward steps, this chicken cacciatore recipe brings authentic Italian flavors to your table with minimal effort. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Heat the oil in a large skillet or Dutch oven and cook the chicken skin side down.
- After browning the chicken pieces, remove it from the pan.
- Add the onions, carrots, celery, and peppers.
- Add the mushrooms and garlic.
- Deglaze with the dry red wine.
- Add the tomatoes to the pot.
- Return the chicken to the pot.
- Let the mixture cook so flavors can marry, and then add the fresh herbs (about 30 minutes).
Chicken Cacciatore (Authentic Italian Chicken Stew) FAQs
Chicken Cacciatore is a classic Italian stew featuring chicken braised in a rich tomato sauce with vegetables, herbs, and sometimes wine. It’s a rustic, hearty dish perfect for cozy meals.
“Cacciatore” means “hunter” in Italian, referring to a rustic, hunter-style preparation, traditionally made with wild game or poultry, simmered with vegetables and herbs.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: Freeze the chicken cacciatore in a freezer-safe container for up to 3 months. Reheating: Thaw in the fridge overnight if frozen, then reheat on the stove over medium heat until warmed through. Add a splash of water or broth if needed to loosen the sauce.
Serving Suggestions
I love serving this chicken cacciatore with something that can soak up all that rich, savory sauce. Try it over creamy polenta, pasta, or alongside crusty bread for a comforting Italian-style meal. If you want to finish the meal with a sweet treat, serve it with ricotta cheesecake or Italian butter cookies.
My Pro Tips
Recipe Tips
- Brown the chicken well: Don’t rush the browning process—it adds deep, savory flavor to the stew. Don’t overcrowd the pan. Cook in batches in needed.
- Let it simmer: Low and slow cooking ensures the chicken becomes tender and the flavors meld beautifully.
- Sauté the vegetables first: Cooking the onions, peppers, and mushrooms before simmering helps release their natural sweetness.
- Utilize the extra sauce: This recipe yields extra sauce, perfect for soaking up with crusty bread or tossing with pasta the next day. If you prefer less sauce, simply use one 28-ounce can of tomatoes instead.
More Chicken Recipes
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Chicken Cacciatore
Ingredients
- 1 whole chicken, broken down into parts (or 5 bone-in chicken thighs and 4 chicken drumsticks)
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 yellow onion, diced
- 2 ribs celery, diced
- 1 yellow bell pepper, diced
- 2 carrots, peeled and diced
- 3-4 cloves garlic, finely sliced
- 1 cup baby portabella mushrooms, sliced
- 1 cup button mushrooms, sliced
- 1 cup whole kalamata olives, pitted
- 1 cup dry red wine
- 2 tablespoons tomato paste
- 2 28-ounce cans whole peeled tomatoes, crushed by hand (or canned crushed tomatoes)
- 1 tablespoon fresh parsley, chopped (plus more for garnish)
- 1 pinch red pepper flakes
- 2 teaspoons fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- Sea salt and fresh cracked black pepper, to taste
Instructions
- Brown the chicken: Season the chicken pieces with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Add the chicken and brown on all sides, cooking for 5-7 minutes per side. Once golden, remove from the pan and set aside.
- Sauté the vegetables: Reduce the heat to medium and add the diced onion, celery, yellow bell pepper, and carrots to the same pan. Sauté for about 5 minutes until softened. Add the garlic, baby portabella mushrooms, and button mushrooms, and cook for an additional 3-5 minutes until the mushrooms release their moisture.
- Deglaze the pan: Pour in the red wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 3-5 minutes until it reduces a bit.
- Make the sauce: Stir in the tomato paste and cook for another minute. Add the crushed tomatoes, rosemary, thyme, red pepper flakes, and more salt and pepper to taste. Mix well to combine.
- Cook the chicken: Nestle the browned chicken back into the sauce and add the kalamata olives. Bring to a simmer, then reduce the heat to low. Cover and let it cook for about 30 minutes until the chicken is tender and cooked through.
- Finish and serve: Stir in the chopped parsley before serving. Taste the sauce and adjust the seasoning if necessary. Garnish with extra parsley and serve with crusty bread, polenta, or pasta.
- Enjoy this comforting, rustic Italian dish!
Notes
- Brown the chicken well: Don’t rush the browning process—it adds deep, savory flavor to the stew. Don’t overcrowd the pan. Cook in batches in needed.
- Let it simmer: Low and slow cooking ensures the chicken becomes tender and the flavors meld beautifully.
- Sauté the vegetables first: Cooking the onions, peppers, and mushrooms before simmering helps release their natural sweetness.
- Utilize the extra sauce: This recipe yields extra sauce, perfect for soaking up with crusty bread or tossing with pasta the next day. If you prefer less sauce, simply use one 28-ounce can of tomatoes instead.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Awesome Recipe!! All my picky eaters ate it up!!!
Yay! SO happy to hear that. The sauce is so yummy!
I made this for dinner tonight and was so impressed with the flavor! The recipe came together quickly and was easy to make as well. This was such a great way to use up chicken in my freezer and tasted great with homemade sourdough!
Yes! There is so much flavor in the sauce- I’m so happy you had great bread to serve with it!
The sauce had so much flavor made it with polenta. It was delicious.
Yes! This is the yummiest recipe to make with polenta!
Growing up in Italy, this was one of my favorite chicken recipes!