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.
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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.
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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.
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Chicken Cacciatore {Pollo alla Cacciatora}
Ingredients
- 8 Boneless skinless chicken thighs (4 oz. each) or 4 chicken breasts
- 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
Nutrition
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