Chicken cacciatore { or chicken “hunter’s” style} is a traditional Italian dish which braises chicken in a rich savory sauce of tomatoes, onions, mushrooms, and white wine. Pollo alla cacciatora is very popular and greatly appreciated throughout Italy, especially in the northern regions, where I was born. Originally pollo alla cacciatora was considered a peasants’ dish because the ingredients were usually what the contadini ( peasant or countrymen) had at their disposal. The hunters would bring back their catch such as pheasant, grouse, hare, or rabbit and the family cook would braise the meat in a delicious sauce which might include either red or white wine, tomatoes, onions, peppers, and mushrooms. Chickens were kept for their eggs and when they passed their egg-laying ability, the chickens were used in soups and dishes such as the chicken cacciatore.
This recipe has been updated from the original October 2014 version in order to provide a better experience for our readers. Last update February 2019.
For this recipe you will need: boneless chicken thighs, flour, olive oil, onions, garlic, dry white wine, tomato sauce or passata, baby bella mushrooms, chicken broth, fresh thyme, dried Italian seasoning, red pepper flakes, Kosher salt, black pepper, Parmesan cheese.
Pollo Alla Cacciatora Backstory
I remember the first time I tasted the cacciatora part of this dish — I must have been around four years old. Someone gave my papà some game birds (uccellini– small birds) that he’d acquired.
When my papà handed over the game birds to my mamma, her grey eyes twinkled with excitement and anticipation. She loved to cook and that night she’d make something special for dinner — my papà loved any kind of wild game made alla cacciatora or Italian Hunter’s Stew.
The most popular wild meats made alla cacciatora:
- pheasant
- grouse
- hare
- rabbit
1. Sauté floured chicken thighs. 2. Brown on other side. 3. Sauté onion. 4. Deglaze pan with wine.
Mamma makes Italian hunter’s stew
Throughout the day, a rich savory aroma of onions, garlic, tomatoes, rosemary, and red wine filled our Italian kitchen.
The atmosphere was that of a celebration. Anytime there was meat on the table, it was a time for rejoicing. After World War II, meat was scarce and wild game was not easy to come by.
We certainly appreciated any kind of food, especially meat, on the table.
1. Add the broth and seasonings. 2. Add the passata or crushed San Marzano tomatoes. 3. Add the sliced mushrooms. 4. Stir in the mushrooms.
Ready to eat uccellino alla cacciatora
Mamma set the table was set with her best tablecloth and dishes. She always took great pride in preparing un bel tavolo { a beautiful table}.
It was time to eat and around the table my mamma and papà sat along with Fulvio –my older brother, Zio Dante — my dad’s widowed brother who usually ate his evening meals with us and me.
As we gave thanks for our meal, I kept eyeing the shallow white bowl in front of me. I could smell the hunter stew’s rich scent of onions and tomatoes but what held me transfixed were these little ruby red mounds in the bowl.
The mounds were the tiny cooked birds, as big as a small grapefruits, covered in a red sauce. I couldn’t take my eyes off of their tiny legs and wings.
1. Add the browned chicken. 2. Spoon mushroom sauce over chicken. 3. Cover the pan for about 20 minutes. 4. Season with salt, pepper and Parmesan cheese.
Enjoying some Italian Hunter’s Stew
My mamma always called me a little angel. My disposition was usually sunny, sweet and co-operative.
Well, that day a little devil took possession because I refused very loudly that I was NOT going to eat the uccellino. Then, my parents did what all parents do when faced with a stubborn child, they bargained.
Just a little bite, they pleaded. You won’t have to eat the whole thing if you don’t like it.
I hesitantly broke off a little piece of wing and took a minuscule bite.
Immediately the gag reflex took over. I just couldn’t eat it!
At that point it wasn’t stubbornness. I simply couldn’t eat it. My parents realized a lost cause when confronted with it.
What goes well with Chicken Cacciatore
That night I ate the delicious sauce over my mamma’s homemade polenta. I eagerly ate the polenta and sopped up the rest of the delicious sauce with my slice of crusty homemade bread.
If the dish was chicken cacciatore, there would have been no argument.
There is something to be said that we eat with our eyes and our nose.
Throughout the years my mamma made Hunter’s Stew with several different sides that I thought went well with it.
My favorite sides with pollo alla cacciatora
- gnocchi
- rice
- egg noodles
- seasoned roasted potatoes
- polenta
- crusty bread
Boneless Chicken Thighs absorb the rich flavor of the savory sauce in Chicken Cacciatore.
Chicken Cacciatore a one-pan dish
This version of chicken cacciatore is a fast one-pan dish filled with earthy mushrooms and white wine instead of the usual red wine.
We decided not to include green peppers – they sometime have an overpowering taste that takes away from the other flavors.
As a side this time I made red pepper pasta with bacon –– although our favorite is over polenta. Both the Italian Hunter’s Stew and Red Pepper Pasta are very easy to make plus extremely flavorful!
The addition of red pepper flakes make this a spicy dish to perk up your weekday meal. But if spicy is not your thing, decrease the amount of pepper.
Now, If you really want to go for a Traditional Northern Italian Hunter’s Stew — pollo alla cacciatora over polenta is superb –use less cheese or eliminate the cheese altogether in the polenta.
We hope you give this recipe a try — you and your family will love, we guarantee!!
You may also enjoy these other traditional Italian recipes
Stracciatella Alla Romana A Classic Italian Egg Drop Soup
Italian Venison Stew with Polenta
One Pan Italian Garlic Lemon Chicken
Chicken Milanese with Quick Tomato Sauce
Chicken Saltimbocca With Roasted Grape Tomatoes
All of these recipes are classic Italian dishes that are easy to make and very satisfying.
Tutti a tavola è pronto!
Un caro saluto e alla prossima.
YOU MAY NEED…
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This is similar to the canned San Marzano tomatoes we use. When we make Italian sauces we always use San Marzano tomatoes. They may look like Roma tomatoes but they’re not. The flesh of the San Marzano tomato is thicker with fewer seeds and the taste is stronger, sweeter, and less acidic. Pick out a brand that you like and stick to it.
What’s new? check out my All Our Way Store on Amazon. We’ll be adding more items we love and use or wish we had to make cooking fun and easy.
Chicken Cacciatore: Pollo alla Cacciatora with Mushrooms
The chicken cacciatore has the most amazing sauce and you’ll want to sop up every bit of it. The chicken braises in a savory liquid of San Marzano tomatoes, white wine, onion, Italian seasoning, and mushrooms. This may be considered a peasant dish but the flavor is so rich you’ll want to prepare it for company. The Hunter’s stew goes well with many sides from pasta and polenta to rice and potatoes. This Classic Italian Hunter’s Stew is a favorite of ours. See if your family doesn’t agree.
If you like this recipe please consider giving it a 5-star rating. This helps others to decide whether to try the recipe.
Chicken Cacciatore {Pollo alla Cacciatora}
Ingredients
- 8 Boneless skinless chicken thighs (4 oz. each)
- 1/4 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 Tablespoons extra-virgin olive oil separated
- 1 cup sliced onions
- 2 cloves minced fresh garlic
- 1/4 cup dry white wine
- 15 oz can San Marzano whole tomatoes crush or purée(see notes)
- 1 cup low-sodium chicken broth
- 2 teaspoon fresh thyme
- 1 teaspoon dried Italian we use Tuscan seasoning
- 1/2 teaspoon red pepper flakes less if you don’t like it spicy
- 2 cups sliced baby bella mushrooms
- Shredded or grated Parmesan
Instructions
- Combine the flour, salt and pepper in a glass dish. Dredge the chicken in the flour mixture making sure that each thigh is well covered. The flour gives the thigh a crust and adds body and texture to the sauce. Reserve the excess flour.
- Heat 2 Tablespoons of oil in a saute pan over medium-high. Add the chicken thighs and cook until browned, 3 minutes per side. It may take a little longer to lightly brown. Transfer the chicken to a plate.
- Add the other 2 Tablespoons olive oil in the same pan and sauté the onions and garlic for 2 minutes. Stir in the reserved flour mixture; cook 1 minute. Add the wine and cook until it is absorbed.
- Stir in tomato purée, broth, thyme, Italian seasoning, and pepper flakes. Add mushrooms and return the chicken to the pan. You don’t have to sauté the mushrooms — they will cook while simmering. Cover the pan, reduce heat to low and simmer sauce until mushrooms and chicken are cooked through, about 20 minutes.
- Season cacciatore with salt and black pepper and garnish servings with Parmesan.
Notes
- Inspired by Cuisine at Home Magazine.
Nutrition
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Veena Azmanov says
Surely a delicious, spicy and flavorful dish for Dinner.
Gloria says
It has been TOOOOO long since I made this. Now that comfort food season is just around the corner, these are exactly the type of recipes I will be making. Such a great way to feed the family….and I LOVE my dutch oven. I have the same one you have in the photos. The best around.
Lois Christensen says
This is a recipe I know my family will enjoy! Looks so good!
Trish Bozeman says
Oh I can just smell the aroma of your house! This looks so rich and delicious and I love the tradition behind it. I’d love to eat this for dinner with your family!
Debra says
All I can think about is how wonderful the house will smell with a pot of that cooking. The mushrooms and tomato sauce…all YUM. Thank you for the info on it’s origins, I always find that stuff fascinating.
Sean@Diversivore says
I’ve always loved chicken cacciatora, and it’s nice to know that it would have been (and sometimes still is) made with wild game. The name always struck me as funny, as hunters presumably don’t come home with chickens very often. I always wondered if the name was perhaps making fun of unsuccessful hunters. Haha. Your story about outright refusing to eat those little game birds made me laugh and wonder what my own kids would do in the same situation. They’re pretty adventurous eaters in general, but sometimes that visual element can be a bit much.
Love the recipe, and I love how scratch-focused it is. I always prefer to work with tomatoes or passata when I make my sauces, so it’s great to see how nicely this comes together when starting with that base. Cheers!
Dana says
Wow! Never realized cacciatore translated to hunter. Today I learned 😉
I’m no hunter, but I’ll be happy to grab some chicken from my butcher and simmer it in this saucy goodness ANY day. This is such a hearty feel-good dish.
Jenni LeBaron says
I love the story you included from your childhood! What a funny memory and so true that when we are kids we are very hesitant to eat anything new! I also love the phrase un bel tavolo. I also remember my own mom setting the table beautiful for family dinners. This recipe for Pollo alla Cacciatora looks lovely. So many aromatic scents and flavors. I can’t wait to try this!
Daniela says
Oddly enough, I grew up eating chicken cacciotore even though I’m from Costa Rica, and my family is not Italian. Because of this, it is one of my favorite comfort foods. I will definitely be making this one-pot version once the weather cools down a bit; it looks so easy and delicious!
Tina says
You tell wonderful stories, I always love the ones especially about you and your parents as you were growing up. They are vivid stories and I can always see in my mind the scene as it plays out. My first memory of chicken cacciatore was when I was about nine years old and invited over to my friends house for dinner. Walking in I could smell this wonderful, rich aroma which just excited me more. I’m sure it was delicious and I can’t wait to try yours. Thanks for another amazing recipe and story!
Tracy says
Oh my gosh I LOVE that you remember the first time you had the cacciatore when you were a 4 year old! What a beautiful memory of your papa. You can taste it in this dish – all of that love and history makes ALL the difference!
Natali says
I don’t understand how everyone is giving 5 stars without even trying the recipe. I didn’t see one review where they actually tried the recipe, so what’s with the ratings?! It’s a 5 star looker? I can honestly tell you my family recipe deviates very little from this (basically, a simple addition of Lye cured Ascolano or Sevillanos olives) and that this recipe here is the real deal from the north (Mostly Tuscan where it was perfected, not southern, where it originated)! My family grew up on this. I looked at this recipe due to the ratings (which is how lazy we have gotten), but what’s even lazier is never even trying the recipe, just commenting on pictures and ideas. That lacks substance. Please try this recipe, you won’t be disappointed!!! Now back out of the driveway and face the world (don’t be scared to actually try something, not just comment on something you have no idea about, give this cook some respect). Again, i probably would have never found this recipe had it not been for lazy raters. That said, the internet is a double-edged sword. It has become geared towards the lazy. I really hope everyone gives this recipe a chance, because the smell alone could bring about world peace!
Thanks so much for your post and efforts!!!
Marisa Franca says
Hello, Natali! Thank you for your kind comment. I do believe some raters have tried the recipe because I did hear from them later. I’m pleased that this recipe is a lot like your family makes. Very easy and delicious. Again, thank you for taking the time to comment. Have a wonderful day. xoxo
Natalie says
I’m such a fan of easy to make dinners that can feed a family and not taking me much time and money. This is definitely one of those dishes. I absolutely love this recipe and will put it on my weekly menu. We all love pasta and this will go perfectly with it.
Jo says
Oh my …that chicken cacciatore looks fabulous. I just want to dive in that bowl and enjoy it right away. Chicken, mushroom, that killer sauce…best thing ever!
Julie Barber-Rotenberg says
This looks so delicious – and most importantly, easy! Thanks for breaking it down into such easy to follow steps; can’t wait to add this to our weeknight dinner rotation.
Karyl Henry says
We used to make chicken cacciatore in college…it NEVER look this good! My goodness, I want to just dive into that pot 🙂 I definitely need to give this recipe a try
Daniela says
Yum! Always enjoy a good and easy to make chicken dinner. Thanks so much for sharing :).
Charity says
Growing up we would make chicken cacciatore with Chicken Tonight sauce. It would be really nice to make and eat the real deal instead of something out of a jar. Think I’ll make this for our next date night. Thanks Marisa!
Loreto Nardelli says
I just made a cacciatora a few weeks ago. I love how tender the chicken gets and also how rich the sauce is. Like you I loved making sauce sandwiches with the sugo! Especially with that rustic Italuan bread!
Buonissimo! Your cacciatora looks so rich and delicious just want to get my bread in there,lol.
Well done, love your childhood storie.
Ciao!
Amy says
This looks so delicious! That savory sauce looks sooo tasty — and chicken is one of my absolute favorite foods! I’ll have to give this a try! 🙂 And so sweet reading your family stories, too!
Marisa Franca says
Thank you, Amy! Have a wonderful day. I know you’ll really like the recipe.
Michelle says
This sounds delicious! I love the addition of mushrooms too and the white wine instead of red. Lovely recipe x
Rachel says
My husband is going to LOVE this recipe! He’s a big hunter. So, I’m always looking for good recipes like this to use up our wild game! Thanks!
Marisa Franca says
Hi, Rachel!! Let me know what you make with it! Our oldest son is the hunter in the family. Have a great weekend.
Veena Azmanov says
This looks delicious and unique. Have never tried or had before so definitely will plan to make it this weekend for my family to enjoy this amazing dish. Everything looks perfect.
Anna says
Such a wonderful looking dish! I just love the combination of chicken and mushrooms, that sauce looks absolutely delicious! My parents had to bargain with me all the time, I was such a fussy eater as a child! 🙂
Susie says
Can’t wait to try this recipe…..I have chicken thighs in the freezer…..All I need is mushrooms…..It’s going to be one of our dinners for this week. Thanks, MARISA……another delicious recipe😊
Jovina Coughlin says
Looks delicious and I agree with Lois – time to add mushrooms.
Lois Christensen says
I have never added mushrooms! Looks delicious and perfect for the cooler weather we’re getting this week.
Gloria says
Loving the sound of this recipe. I just bought some wine today that would pair perfectly. What a great dish to serve to guests too. You can never go wrong with delicious Italian cooking….so good!!
Veena Azmanov says
Oh, you had me at Cacciatore. I love this very much – but I’ve never made it myself. Only eat it mostly in Italian restaurants. Now I can’t wait to try your recipe. Sounds so yum.
Denise says
This is the only dish my hubby can make but boy I bet yours is out of this world. I love the flavors of the wine and garlic and tomatoes! I love hearing about your family and growing up in Italy. Sounds like a wonderful place!
Arlene Mobley says
This would make a perfect Sunday Supper. It looks so rich. You’ve got my mouth watering!