chicken cacciatore recipe

Hi, I’m Anjalina from the UK! I was scrolling through Instagram Reels the other night and stumbled on this gorgeous Chicken Cacciatore — all bubbling tomato sauce, juicy chicken, and fresh herbs. I thought, “Okay, this has to be one of those dishes that looks easy but actually isn’t.” Spoiler: it totally was. I made it the next day, and my kitchen smelled like a cozy little trattoria. Honestly? Now it’s my new comfort meal for chilly evenings and glass-of-red kind of nights.

Why You’ll Love This Recipe

This easy chicken cacciatore recipe is a total lifesaver for busy evenings when you crave comfort without complexity. It’s rich, layered, and forgiving — the kind of meal that tastes even better the next day. It fills your kitchen with that irresistible “Italian grandma is cooking” aroma, and it’s perfect for family dinners, date nights, or cozy nights in.
You’ll love that it uses simple ingredients — humble chicken, pantry staples, and fresh vegetables yet tastes like it came straight from a trattoria in Tuscany.

Ingredients (Detailed & Humanized)

Chicken thighs and drumsticks – Juicy, flavorful, and perfect for simmering in sauce.
Salt and black pepper – Simple seasoning that wakes up all the other flavors.
Olive oil – Adds richness and helps brown the chicken beautifully.
Onion – Brings sweetness and depth to the sauce.
Garlic – Because every great Italian dish starts with garlic.
Fresh rosemary sprigs – Earthy and fragrant; they perfume the entire stew.
Bay leaves – Add subtle herbal warmth.
Anchovy fillets (optional) – The secret umami booster that deepens flavor (you won’t taste fishiness, promise!).
Mushrooms – Soft, savory bites that soak up all the tomato and wine.
Red bell peppers (capsicum) – Add sweetness and that classic cacciatore taste.
Tomato paste – Concentrated tomato goodness for richness and color.
Red wine (Pinot Noir or dry red) – Adds acidity, depth, and that signature Italian soul.
Chicken broth (low sodium) – Keeps everything balanced and savory.
Crushed tomatoes – The heart of the sauce; thick, tangy, and cozy.
Kalamata olives – Briny and bold, they cut through the richness beautifully.
Dried oregano – Earthy and classic, completing the Italian flavor palette.
Parsley (optional) – For a fresh sprinkle of green at the end.
Mashed potatoes or polenta (for serving) – Perfect partners for soaking up the luscious sauce.

Directions (Step-by-Step Cooking Guide)

1. Season the chicken. Lay out the thighs and drumsticks on a tray, sprinkle both sides with salt and pepper, and take a moment to admire how rustic and hearty it already looks.
2. Sear to golden perfection. Heat olive oil in a large pan over high heat. Place chicken skin-side down and cook until the skin turns beautifully crisp and golden. Flip for just a minute to sear the other side, then set aside.
3. Build your flavor base. In the same pan, reduce the heat to medium and sauté onions with rosemary and bay leaves until the onions turn soft and translucent. The aroma will be heavenly — like walking into a cozy Italian kitchen.
4. Add garlic and anchovies. Push the onions aside, drop in minced garlic and anchovies, and mash them as they melt into the oil. This step infuses the sauce with deep, savory flavor.
5. Add the veggies. Toss in mushrooms and sliced red bell peppers. Cook until they soften and their natural juices evaporate, creating a tender vegetable base for your sauce.
6. Cook off the tomato paste. Stir in the tomato paste and let it cook for about 2 minutes to mellow its tang and thicken the mixture.
7. Pour in the wine. Deglaze the pan, scraping up the flavorful bits from the bottom. Let it reduce by about three-quarters — this concentrates the flavor without leaving it too “winey.”
8. Add the rest. Stir in the crushed tomatoes, chicken broth, oregano, and a little more salt and pepper. Nestle the chicken pieces back in, skin-side up, making sure each one is surrounded by sauce.
9. Simmer slowly. Cover and let it gently bubble for 20 minutes. Then uncover, add olives, and simmer for another 10 minutes to let the sauce thicken and the olives infuse their briny magic.
10. Serve and swoon. Spoon over polenta or mashed potatoes, sprinkle parsley on top, and take that first satisfying bite of tender chicken in rich, herby tomato sauce.

Cultural or Technique Note

Chicken cacciatore, meaning “hunter-style,” originated in rural Italy, where hunters cooked fresh game with garden vegetables, wine, and herbs. The dish embodies Italian simplicity — transforming everyday ingredients into something soulful and elegant. Whether you make it with chicken, rabbit, or even mushrooms for a vegetarian twist, the essence of cacciatore is rustic, comforting, and full of love.

Serving Suggestions

• Over creamy polenta or mashed potatoes
• With crusty bread for mopping up the sauce
• Over a bed of fluffy rice or pasta
• Alongside a crisp green salad or roasted vegetables

Pro Tips for Success

• Sear the chicken well — that golden crust adds depth to the sauce.
• Don’t rush the simmer; slow bubbling blends the flavors beautifully.
• Always cook tomato paste for a minute or two to remove its sharpness.
• Use fresh herbs if you can — they make all the difference.
• If your sauce is too thin, uncover and simmer a little longer.
• For extra richness, swirl in a touch of butter before serving.

Common Mistakes to Avoid

Skipping the browning: Don’t rush this step! Browning the chicken creates caramelized bits on the pan that become the base of your sauce. Without it, you’ll miss that deep, savory layer of flavor that makes chicken cacciatore taste rich and rustic.

Overcrowding the pan: When too many pieces of chicken touch, they steam instead of sear. Work in batches if needed so each piece develops that golden crust. It’s worth the extra few minutes.

Rushing the sauce: The magic happens while it simmers. Let it bubble gently so the wine mellows, the tomatoes sweeten, and the herbs fully infuse. Ten extra minutes can transform the flavor.

Too much salt early: Anchovies, olives, and stock already bring natural saltiness. Wait until the end to taste and adjust — it’s much easier to add a pinch than fix an over-salty sauce.

Overcooking the chicken: Chicken should be tender, not falling apart. Keep the heat low and steady, and pull it from the sauce once it’s cooked through and juicy.

Storage & Reheating

Fridge: Let the cacciatore cool completely before sealing it in an airtight container. It keeps beautifully for 3–4 days — and often tastes even better after the flavors mingle overnight.

Freezer: Freeze portions in airtight containers or freezer bags for up to 2 months. Thaw overnight in the fridge before reheating.

Reheat: Warm slowly on the stovetop or in a 300°F oven with a splash of chicken broth or water to loosen the sauce and keep the chicken moist. Avoid microwaving too long — gentle heat preserves the texture and flavor.

Frequently Asked Questions (FAQ)

Q1: Can I make chicken cacciatore without wine?
Definitely. Swap the wine for chicken broth or even a splash of balsamic vinegar plus water. You’ll still get a rich, flavorful sauce without alcohol.

Q2: What can I serve with chicken cacciatore?
It’s dreamy over polenta, mashed potatoes, rice, or even buttered pasta. Don’t forget crusty bread — you’ll want every last drop of that sauce!

Q3: Can I use boneless chicken for this recipe?
Yes, boneless thighs work great. Just reduce simmer time and add them toward the end so they stay juicy. For chicken breast, add it in the final 8 minutes of cooking.

Q4: How can I make chicken cacciatore ahead of time?
This dish is perfect for prepping ahead. Cook it fully, cool, and store in the fridge. Reheat gently before serving — the sauce deepens in flavor overnight.

Q5: How do I thicken the sauce if it’s too thin?
Simply uncover the pot and let it simmer a bit longer. The steam will evaporate, concentrating the sauce naturally. If you’re short on time, stir in a teaspoon of tomato paste to boost body and flavor.

Closing Paragraph

This chicken cacciatore recipe is proof that comfort food doesn’t have to be complicated. With a few simple ingredients and a bit of patience, you’ll create something that feels both homey and special — the kind of meal that gathers people around the table. Try it your way, tweak it to your taste, and savor every spoonful of that rich, tomato-herb sauce.

Final Thoughts

I never tire of making this dish. It’s one of those recipes that turns an ordinary night into something memorable. The aroma alone feels like a hug, and the first bite always reminds me why I fell in love with home cooking in the first place.
So pour yourself a glass of wine, let the sauce bubble away, and enjoy every comforting bite.