Chicken Cacciatore

Tender, succulent chicken pieces are cooked in this robust tomato sauce in this easy Italian classic poultry dish. Serve alongside Garlic Mashed Potatoes, or on a bed of Soft Polenta along with a sautéed green vegetable such as Broccoli Rabe Or Spinach. Cacciatore means “hunter” in Italian, and when referring to Italian cuisine, alla cacciatora refers to a meal prepared “hunter-style” with tomatoes, onions, herbs, perhaps sweet peppers, and sometimes wine. Cacciatore is most often made with braised chicken or rabbit. There are many different variations of this dish based upon ingredients available in specific regions. For example, in southern Italy, cacciatore often includes red wine, while in northern Italy white wine may be used.

I make this dish often in my cast iron dutch oven pot and play around with the recipe depending on my mood. My old recipe did not contain olives, but I found I really enjoy the piquancy they provide so I usually include some good quality flavorful olives in my cacciatore now.

Buon Appetito!
Deborah Mele 2012

Chicken Cacciatore

Yield: Serves 4

Prep Time: 20 mins

Cook Time: 1 hr 15 mins

Chicken braised in a zesty tomato sauce goes well with mashed potatoes, soft polenta, or even buttered pasta.


1 Boiler/Fryer, Cut Into 8 Pieces (About 3-4 Pounds)
2 Tablespoons Olive Oil
1 Medium Onion, Chopped
2 Cloves Garlic, Minced
1 Celery Stalk, Chopped
4 oz. Mushrooms, Chopped
1 Red Sweet Pepper, Chopped
1/2 Cup Dry White Wine
1 (14 oz) Can Chopped Tomatoes
1/2 Cup Chicken Broth
1 Teaspoon Dried Oregano
1/4 Cup Fresh Chopped Parsley
Salt & Pepper
Pinch Of Red Pepper Flakes
Optional But Encouraged:
1 Cup Pitted Flavorful Olives


Rinse the chicken pieces, and then pat dry.
Heat the oil in a large pot over medium heat, and brown the chicken pieces well on both sides.
Remove the chicken pieces to a plate.
Add the mushrooms, onions, peppers, and celery to the pan drippings, and sauté until soft, about 5 minutes.
Add the garlic, and cook another minute or two.
Add the chicken back into the skillet, and add the white wine.
Cook on medium heat until it has almost completely evaporated.
Add in the chopped tomatoes, broth and seasonings.
Simmer on low, covered for about 60 minutes.
If the sauce has not thickened, remove the chicken pieces from the pan, and bring the sauce mixture to a boil.
Add the olives, cook a few minutes until it has reduced and thickened.
Serve hot!


11 Responses to “Chicken Cacciatore”

  1. 1
    Laney — April 5, 2012 @ 1:30 pm

    I love the idea of the olives in the chicken cacciatore – thanks for another great recipe! And your blog and photos are always terrific – thanks for sharing with us!


  2. 2
    jimmye — April 5, 2012 @ 1:38 pm

    It’s been a very long time since I’ve fixed my old recipe for Chicken Cacciatore, but THIS recipe looks soooo much better mine!! I can’t wait to try yours!!! YUM!!! Thanks for sharing. (And I’ll definitely be adding the olives…not “optional” in my kitchen!! LOL)


    jimmye Reply:

    Just wanted to say that I made this last night and we LOVED it!!! It was definitely better than my old recipe. This version of Chicken Cacciatore is definitely a “keeper” and I will put this into my rotation of recipes. Thanks again!! (oh…I used kalamata olives and that was such a nice additional layer of flavor!)


  3. 3
    Ahmed — April 6, 2012 @ 1:44 am

    This does look absolutely scrumptious. I am an Italian food lover and ever since discovering this website, I have been pleasantly surprised by the extent of effort put towards it and the amount of delicious recipes accessible. Can you please advice me on a non-alcoholic alternative to the white wine? keep up the fantastic work!! Cheers.


    Deborah Reply:

    Chicken broth can be used in place of the wine.


  4. 4
    TeoBucatar — April 6, 2012 @ 7:10 am

    A tasty recipe! I’ll try it. Thanks for share!


  5. 5
    Nate — May 3, 2012 @ 5:21 am

    What a wonderful pics you have here.
    Perhaps you’re interested to submit your food photos on a food photography site that has tagline “Food Photography that will make you hungry” :)
    It’s free to submit, free to join, and a lot of members can enjoy your creation!


  6. 6
    Lynn — September 26, 2012 @ 6:06 pm

    Perfect…reminds me of my father’s recipe…he always added olives which, as a child, were my favorite part of the meal!


  7. 7
    Shirley — February 8, 2013 @ 4:18 pm

    I made this for the weekend and we loved it. I did add a few capers, otherwise stayed true to your recipe. It will be one of my go to recipes . I thought it was very easy, but I like to cook.
    I’m afraid my recipe box is going to get full because I want to try every one of your recipes. Yours is my favorite blog. Thanks so much


  8. 8

    Instant messaging actually while using range in addition to layout in the site. It can be excellent


  9. 9
    Christianne — January 12, 2016 @ 5:25 am

    I added green and Kalamata olives, boiled potatoes for 12 mins and added them to the pot and cooked for another 15 mins. It ended up like a stew. Delicious recipe. Thanks


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