Classic Chicken Cacciatore Recipe: Authentic Italian Chicken Stew

This Authentic Italian Chicken Cacciatore is simple to prepare, feeds a family with leftovers, and captures the rich, rustic flavors of Italy. Cacciatore, meaning “hunter’s style,” features braised chicken thighs in a savory tomato sauce finished with briny capers and olives.

Love braised dishes that fill the house with comforting aromas? Try other favorites like Bolognese, Braciole, or Italian short ribs with gnocchi for similarly satisfying meals.

Why This Recipe

Chicken Cacciatore is one of those recipes that fills the home with comforting, nostalgic aromas. The slow-simmered mix of garlic, onions and tomatoes produces a sauce that pairs beautifully with many starches. This one-pot braise is easy to scale and works well with pasta, rice, polenta, or roasted potatoes. It’s family-friendly, nutritious, and great for leftovers because the flavors deepen overnight.

Ingredient Notes and Substitutions

• Chicken thighs — Bone-in or boneless both work; bone-in yields extra flavor and is less likely to overcook while searing. Thighs or legs are best; breasts tend to dry out during braising.
• Vegetables — Classic cacciatore includes peppers, onions and mushrooms, but feel free to use seasonal vegetables you prefer.
• Olives & capers — Added at the end to provide a bright, briny finish.
• Red wine — I prefer red for its depth, though white works if that’s what you have on hand.
• Whole plum tomatoes — Hand-crushing provides a rustic texture and allows you to control the sauce consistency.
• Herbs — Thyme and bay leaves are traditional; fresh herbs are recommended for braises for a fresher, less overpowering result than dried herbs.

*See the recipe card below for exact quantities and the full ingredient list.

How to Make an Authentic Italian Chicken Cacciatore

Follow these step-by-step instructions along with the photos for best results.

Step 1: Season the chicken thighs generously with 2 teaspoons salt and 1 teaspoon black pepper. Marinate at least 30 minutes or up to 24 hours.

Step 2: Heat 2 tablespoons olive oil in a large Dutch oven over medium-high. Sear the thighs 3 minutes per side until golden brown. Remove and set aside; they will finish cooking in the sauce.

*Top Tip: Pack the thighs closely when searing to minimize steam and ensure a good brown crust; leave them undisturbed while they sear.

Step 3: Add 1 tablespoon olive oil, lower heat to medium, and sauté sliced bell peppers and onion until starting to soften, about 3–4 minutes.

Step 4: Add mushrooms and cook another 4–5 minutes.

Step 5: Stir in minced garlic and cook 1 minute until fragrant.

Step 6: Add tomato paste and let it caramelize for about 2 minutes to concentrate flavor.

Step 7: Pour in 1/2 cup red wine and scrape the pan to release browned bits. Simmer until reduced by half (about 3 minutes).

Step 8: Stir in hand-crushed whole plum tomatoes, 1 teaspoon salt, thyme and bay leaves. Bring to a boil, then reduce to a gentle simmer.

Step 9: Return the chicken to the pot, cover with the lid slightly ajar, and simmer 30 minutes, stirring occasionally.

Step 10: Add capers and olives, simmer uncovered for 10 more minutes, then remove from heat and serve.

Chicken cacciatore is traditionally served over a starch. Try creamy polenta, your favorite pasta, rice, or mashed potatoes to soak up the sauce.

Pro-Tips

1. Sear in a crowded pan: Filling the pan reduces steam and encourages a deep golden crust on the thighs.
2. Caramelize tomato paste: Letting it brown briefly adds concentrated, savory tomato flavor.
3. Add briny ingredients at the end: Add capers and olives in the final 10 minutes so they retain brightness without overwhelming the dish.
4. Flavor improves overnight: Leftovers are often better the next day after the sauce has had time to meld and thicken.

What to Serve with Chicken Cacciatore

This braised chicken is versatile — serve it over any comforting starch. Suggestions:

• Polenta: Creamy or grilled polenta is a classic and my personal favorite.
• Potatoes: Mashed or roasted potatoes work well to soak up the sauce.
• Rice: Simple white or brown rice or a flavored risotto pairs nicely.
• Pasta: Serve the chicken and sauce over your favorite pasta shape or alongside a simple pasta with marinara.

Recipe FAQs

Additional Classic Italian Dishes

Please leave a comment and star rating in the recipe card if you try it — feedback is always appreciated.

Easy Chicken Cacciatore

Vincent DelGiudice