Chicken Cacciatore Recipe (Italian Hunter’s Stew)

If you’re craving cozy, rustic Italian comfort food, this Classic Chicken Cacciatore recipe is the answer. Also known as Pollo alla Cacciatora or Hunter’s Stew, this hearty dish features tender chicken simmered in a rich tomato sauce with red wine, mushrooms, bell peppers, and herbs. It’s deeply flavorful, soul-warming, and ready in under an hour — the perfect Italian chicken stew for any night of the week.

Whether you serve it over mashed potatoes, creamy polenta, or simply with a side of crusty bread, this authentic Chicken Cacciatore will transport your taste buds straight to the Italian countryside.

Why You’ll Love This Recipe

• Classic Italian Flavor: Simmered with tomatoes, herbs, and red wine for authentic depth.
• Quick & Easy: Big flavor in under an hour — no slow-cooking required.
• Juicy & Tender Chicken: Bone-in thighs and drumsticks stay moist and flavorful.
• Rich & Comforting: A one-pan meal perfect for family dinners or cozy nights in.

Chicken Cacciatore Recipe

Guiseppe

Servings

6

Prep Time

15 minutes

Cook Time

55 minutes

Calories

495

Cuisine

Italian

Category

Main Course

This easy Chicken Cacciatore recipe is a rustic Italian stew made with tender chicken, tomatoes, and herbs — rich, cozy, and perfect for weeknight dinners.

Ingredients

For the Chicken:

• 4 bone-in chicken thighs (about 1 kg / 2 lb)
• 4 chicken drumsticks
• ½ tsp kosher salt
• ¼ tsp black pepper
• 1 tbsp olive oil

For the Cacciatore Sauce:

• 1 onion, finely sliced
• 2 rosemary sprigs (or 1 tsp dried rosemary)
• 2 bay leaves
• 3 garlic cloves, minced
• 3 anchovy fillets (or 1 tsp anchovy paste, optional)
• 250 g (8 oz) mushrooms, sliced
• 2 red bell peppers, sliced
• ⅓ cup tomato paste
• ¾ cup dry red wine (such as Pinot Noir)
• 2 cups low-sodium chicken stock
• 400 g (14 oz) canned crushed tomatoes
• 16 pitted Kalamata olives
• 1 tsp dried oregano
• Salt and pepper, to taste

For Serving:

• Mashed potatoes, rice, or polenta
• Fresh parsley, chopped (optional)

Directions

1. Pat the chicken dry and season with salt and pepper.
2. Heat olive oil in a large, deep skillet over medium-high heat.
3. Sear the chicken, skin side down, until golden brown (about 6 minutes). Flip and cook for 1 minute. Remove and set aside.
4. Pour off excess fat, leaving about 2 tablespoons in the pan.
5. Sauté the onion, rosemary, and bay leaves for 3 minutes.
6. Add the garlic and anchovies, mashing them into the onions until fragrant.
7. Add mushrooms and bell peppers. Sauté until softened (about 5 minutes).
8. Stir in tomato paste and cook for 2 minutes to reduce acidity.
9. Pour in the red wine and let it reduce by three-quarters.
10. Add crushed tomatoes, chicken stock, oregano, salt, and pepper.
11. Return the chicken to the pan, skin side up. Cover and simmer on medium heat for 20 minutes.
12. Uncover, add the olives, and simmer uncovered for 10 more minutes to thicken the sauce.
13. Serve warm over mashed potatoes, creamy polenta, or with a slice of crusty Italian bread.