A comforting, rustic Italian classic, Chicken Cacciatore (Authentic Italian Chicken Stew) brings together tender chicken, a rich tomato sauce, mushrooms and hearty vegetables for a satisfying one-pot meal. This savory stew is perfect for family dinners and chilly evenings.
Serve over creamy polenta or wide ribbons of pappardelle pasta for a truly comforting plate.
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, sauté the vegetables, deglaze with wine, add tomatoes and herbs, then simmer until tender.
- Flavor & Texture: Rustic and savory with tender chicken, hearty vegetables, and a robust tomato sauce.
A Cozy and Comforting Italian Classic
This dish evokes the warm, homey aromas of an Italian kitchen. Chicken cacciatore is simple, rustic comfort: chicken browned and simmered in a tomato-based sauce with mushrooms, garlic and fresh herbs. Kalamata olives add a bright, briny note while a splash of red wine deepens and rounds the sauce.
The stew fills the kitchen with inviting scents as it simmers slowly, and leftovers taste even better the next day.
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
- A Cozy Classic
- Simple Ingredients
- Variations & Substitutions
- How to Make Chicken Cacciatore
- FAQs
- Serving Suggestions
- Recipe Tips
- More Chicken Recipes
- Recipe Card
Simple Ingredients
These pantry staples combine to create the rich, rustic flavors of an authentic chicken cacciatore.
- Chicken: Whole chicken cut into pieces or bone-in thighs and drumsticks for juiciness.
- Mushrooms: A mix of baby portabella and button mushrooms adds earthy texture.
- Tomatoes: Whole peeled tomatoes crushed by hand plus a little tomato paste for depth.
- Vegetables: Onion, celery, bell pepper and carrots for sweetness and body.
- Kalamata olives: Briny, tangy contrast to the rich sauce.
See the recipe card below for exact quantities and full ingredient details.
Variations & Substitutions
- Chicken: Use all thighs or drumsticks, or boneless thighs/breasts if preferred.
- Vegetables: Add zucchini or eggplant, or swap yellow for red bell pepper for sweetness.
- Wine: Substitute white wine or chicken broth for a lighter sauce, or use broth to keep it alcohol-free.
- Mushrooms: Any variety works; omit them for a simpler version.
- Olives: Green olives can replace kalamatas for a milder flavor.
How to Make Chicken Cacciatore (Authentic Italian Chicken Stew)
This straightforward, authentic recipe relies on good browning, a flavorful sauce, and slow simmering. Follow the step-by-step instructions and refer to the recipe card for a printable version.
- Heat oil in a large Dutch oven and brown the seasoned chicken skin-side down, 5–7 minutes per side. Remove and set aside.
- Sauté the onion, celery, bell pepper and carrots in the same pan until softened, then add garlic and mushrooms and cook until the mushrooms release their moisture.
- Pour in red wine to deglaze, scraping up browned bits, and let it reduce slightly.
- Stir in tomato paste, then add crushed tomatoes, rosemary, thyme, red pepper flakes and season to taste.
- Tuck the browned chicken back into the sauce and add the olives.
- Bring to a simmer, reduce heat to low, cover and cook about 30 minutes until the chicken is tender and the sauce has thickened.
- Stir in chopped parsley just before serving and adjust seasoning as needed.
- Serve hot with polenta, pasta or crusty bread to soak up the sauce.
Chicken Cacciatore FAQs
Chicken cacciatore is a traditional Italian stew of chicken braised in a tomato-based sauce with vegetables, herbs and sometimes wine. It’s a rustic, hearty meal ideal for family dinners.
“Cacciatore” means “hunter” in Italian, referring to a simple, rustic preparation that would traditionally include game or poultry cooked with vegetables and herbs.
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Freezing: Freeze for up to 3 months in a freezer-safe container. Reheating: Thaw in the fridge if frozen and reheat gently on the stove, adding a splash of broth or water if needed to loosen the sauce.
Serving Suggestions
This stew pairs perfectly with creamy polenta, wide egg pasta, or crusty bread to soak up the sauce. For a complete Italian-style meal, finish with a light dessert like ricotta-based treats or simple cookies.
My Pro Tips
Recipe Tips
- Brown the chicken well: Proper browning develops deep, savory flavor—work in batches to avoid overcrowding.
- Simmer low and slow: Gentle cooking makes the meat tender and allows flavors to meld.
- Sauté vegetables first: Cooking onions, peppers and mushrooms before simmering releases their sweetness.
- Extra sauce: This recipe yields plenty of sauce—use it for pasta the next day or serve with crusty bread. To reduce sauce, use one 28-ounce can of tomatoes instead of two.
More Chicken Recipes
Chicken With Creamy Mushroom Sauce Recipe
Chicken Spiedini with Lemon Garlic Butter Sauce
Juicy Baked Chicken Leg Quarters Recipe
Mediterranean Chicken Recipe
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Chicken Cacciatore
Ingredients
- 1 whole chicken, broken into parts (or 5 bone-in thighs and 4 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, thinly 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
- 1 tablespoon fresh parsley, chopped (plus extra for garnish)
- 1 pinch red pepper flakes
- 2 teaspoons fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- Sea salt and freshly cracked black pepper, to taste
Instructions
- Brown the chicken: Season the pieces with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat and brown the chicken 5–7 minutes per side until golden. Remove and set aside.
- Sauté the vegetables: Reduce heat to medium and add onion, celery, bell pepper and carrots. Cook about 5 minutes until softened. Add garlic and mushrooms and cook 3–5 minutes more.
- Deglaze: Pour in red wine, scraping up browned bits. Simmer 3–5 minutes until slightly reduced.
- Make the sauce: Stir in tomato paste for a minute, then add crushed tomatoes, rosemary, thyme, red pepper flakes and season to taste. Mix to combine.
- Cook the chicken: Nestle the browned chicken into the sauce and add olives. Bring to a simmer, reduce heat, cover and cook about 30 minutes until chicken is tender and cooked through.
- Finish and serve: Stir in chopped parsley, taste and adjust seasoning. Garnish with extra parsley and serve with polenta, pasta or crusty bread.
Notes
- Brown the chicken well: Proper browning adds depth—avoid overcrowding the pan.
- Simmer gently: Low heat helps flavors meld and yields tender chicken.
- Sauté vegetables first: This releases natural sweetness and builds flavor.
- Extra sauce: The recipe makes plenty of sauce—use it with pasta or bread. Use one 28-ounce can of tomatoes if you prefer less sauce.
Nutrition
Carbohydrates: 20 g
Protein: 58 g
Fat: 52 g
Nutrition information is an estimate and should be used as a guideline.
Additional Info
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