Chicken Cacciatore
The trend in Italian restaurants today to be new and innovative has unfortunately forced some excellent traditional dishes such as Chicken Cacciatore off the menus. This is a shame, because if you ask me, great food should never go out of style.
Chicken Cacciatore, which translates to “hunter’s chicken,” is a rustic Italian dish that embodies the heart of cucina povera, simple, honest cooking that transforms humble ingredients into something magnificent. Traditionally prepared by hunters returning from the woods, this dish combines tender chicken with tomatoes, wine, and aromatics to create a rich, comforting meal that has graced Italian tables for generations. Here is my Dad’s version of this classic dish, one that honors tradition while delivering the bold, satisfying flavors that made cacciatore famous in the first place.
Recipe Notes
Getting Every Last Bit of Tomato: If you are like me you want to get all that tomato in. After adding the tomatoes to the pan, pour a small splash of water into the bowl to rinse out the remaining tomato and juice, then add it to the pan. You’ll capture everything without adding too much extra liquid.
On Mushrooms: While any mushroom will work in this dish, your choice can significantly impact the final flavor profile. I personally prefer sliced baby bella mushrooms (cremini) for their meaty texture and earthy, slightly nutty flavor that stands up beautifully to the robust tomato sauce. White button mushrooms are the most economical choice and offer a milder flavor. For a more sophisticated version, try a mix of wild mushrooms such as porcini, shiitake, or oyster mushroom, these will add deeper, more complex umami notes. If using dried porcini, rehydrate them first and add the soaking liquid to the sauce for an extra layer of flavor.
Serving Suggestions: This dish is traditionally served with polenta and/or crusty bread to soak up the sauce. This sauce is too good to waste! This is also a great dish to serve family style on a big platter in the middle of the table.
Make-Ahead Tip: Like many braised dishes, cacciatore tastes even better the next day as the flavors meld together. Simply reheat gently on the stovetop.
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Chicken Cacciatore
- Total Time: 1 hour 10 minutes
- Yield: Serves 4
Ingredients
- 1 whole chicken (about 3–4 lbs), cut into 8-10 pieces, or 2 lbs bone-in, skin-on thighs and drumsticks
- Salt and pepper to taste
- 1/4 cup olive oil
- 1 large onion, chopped
- 1 pound mushrooms, sliced
- 1 cup dry white wine
- 1 (28-ounce) can whole peeled San Marzano tomatoes
- 1 tablespoon chopped fresh parsley
Instructions
- Pour the can of tomatoes into a bowl and crush coarsely with your hands. Set aside.
- Heat olive oil in a large, high-sided frying pan over medium heat. Season the chicken pieces generously with salt and pepper. Working in batches if needed to avoid overcrowding, add the chicken to the pan and cook until golden brown on all sides, 8-10 minutes total. Remove chicken from pan to a plate and set aside.
- Add the onions and mushrooms to the same pan with a pinch of salt. Cook for about 5 minutes, stirring occasionally, until the onion is translucent and the mushrooms are tender and have released their liquid.
- Add the white wine and cook for 3-4 minutes until reduced by half, stirring and scraping the bottom of the pan to incorporate all the flavorful browned bits.
- Add the crushed tomatoes and bring to a boil. Reduce the heat to low and return the chicken to the pan, arranging the pieces in a single layer in the sauce.
- Simmer uncovered for 30-40 minutes, turning the chicken once halfway through, until the chicken is cooked through (internal temperature of 165°F) and the sauce has thickened.
- Transfer the chicken to a serving dish. If the sauce is still thin, continue cooking it over medium heat for 5-10 minutes until thickened to your desired consistency. Taste the sauce and adjust seasoning with salt and pepper as needed, then pour the sauce over the chicken, sprinkle with fresh parsley, and serve.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
While cooking, the chicken started browning too quickly before the inside was fully cooked. I had to lower the heat to keep it from burning.
I assume you are talking about during the first step, browning the chicken. The chicken does not need to be cooked through in that step, just browned all over as specified. It will cook through when simmering in the sauce, afterwards.