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Chicken cacciatore served in a pan with vegetables
Rich and hearty Italian chicken cacciatore

Chicken Cacciatore

Author: Flavelo
Recipes Main Courses
'Cacciatore' means 'hunter style'. Although we make it with chicken today, originally it was cooked with rabbit or game, seasoned with mushrooms and herbs hunters found in the forest. This is a true one-pot meal where meat and sauce cook together, so flavours intertwine inseparably. Rustic, tomato-rich, winey, and fragrant – the taste of rural Italy.
🕒 Prep Time 20 mins
🍳 Cook Time 50 mins
⌛ Total Time 1 hr 10 mins
🍽️ Servings 4 servings
🔥 Calories 450 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Large rimmed frying pan or casserole: To fit meat and sauce.

Allergen Information

⚠️ Sulphites (wine)

Instructions

1 ✓

Salt and pepper the chicken thighs. Heat oil and fry the chicken (starting skin-side down) until golden brown. Remove the meat.

Tip: Don't move the meat at first, let the skin crisp up and release from the pan.
2 ✓

In the fat remaining in the pan, sauté the onion, pepper, and mushrooms (approx. 5-6 minutes). Add the garlic in the last minute.

3 ✓

Pour in the wine and boil on high heat until half evaporates, scraping up the fond from the bottom.

Tip: The acidity of the wine dissolves the stuck-on flavours (deglazing), this gives depth to the sauce.
4 ✓

Add the tomatoes and herbs. Return the chicken to the sauce (skin side up so it doesn't get completely soggy).

5 ✓

Cover and cook on low heat for 30-40 minutes until the meat is tender.

6 ✓

Serve with polenta or rustic bread, sprinkled with fresh parsley.

Recipe FAQ

Why did the sauce get watery?
Chicken and mushrooms both release water. At the end, remove the lid and boil off excess liquid (reduction) to get a thick sauce.

Ingredients

  • 800 g Chicken thighs (drumstick and thigh, skin-on)
  • 1 head Onion (chopped)
  • 1 pc Red pepper (cut into strips)
  • 200 g Mushrooms (sliced, optional but authentic)
  • 3 cloves Garlic (crushed)
  • 400 g Peeled plum tomatoes (tinned)
  • 150 ml Dry red wine (e.g. Chianti) or white wine
  • 3 tbsp Olive oil
  • 2 sprigs Fresh rosemary and thyme
  • 1 bunch Parsley
  • 1 tsp Salt and pepper