Chicken Cacciatore
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Chicken cacciatore is one of those dishes that sounds fancy and rustic and impressive but is honestly pretty simple to pull off at home. Cacciatore means “hunter style” in Italian and the idea is chicken braised low and slow in a savory tomato sauce with vegetables and herbs until it is fall-off-the-bone tender and deeply flavorful. It is the ultimate cozy Sunday dinner.
What I love most about this dish is that it genuinely gets better the longer it sits. Make it on a Sunday afternoon and it tastes incredible for dinner. Reheat the leftovers Monday night and somehow it tastes even better. The flavors just keep developing and I am completely here for it.
Why Bone-In Chicken is Best Here
For cacciatore you really want bone-in pieces — thighs and drumsticks are my preference. The bones add so much richness and flavor to the braising liquid as the chicken cooks low and slow. Boneless chicken will dry out and become a little sad in a long braise. Trust me on the bone-in. The chicken practically falls off the bone on its own when it’s done and it is absolutely beautiful.
The Flavor Builders
A few things make this cacciatore really special. First is the wine — even if you just use a splash of dry white wine to deglaze the pan, it adds a layer of depth that chicken broth alone can’t quite replicate. Second is the olives. I know some people are skeptical about olives in a sauce but they add this briny, savory note that really makes everything more interesting. And third is taking the time to really sear the chicken first. Those golden brown bits stuck to the bottom of the pot become the foundation of the entire sauce.
Chicken Cacciatore
Ingredients
Method
- Season chicken pieces generously with salt and pepper. Heat olive oil in a large heavy pot or Dutch oven over medium-high heat. Sear chicken skin side down until golden, about 5 minutes per side. Remove and set aside.
- In the same pot, cook onion, bell pepper, and mushrooms over medium heat for 5 minutes until softened. Add garlic and cook 1 minute.
- Pour in wine and scrape up any browned bits from the bottom of the pot. Add crushed tomatoes, oregano, and thyme.
- Nestle chicken back into the sauce. Add olives. Bring to a simmer, then cover and cook on low heat for 35 minutes until chicken is very tender.
- Taste and adjust seasoning. Serve over pasta, polenta, or crusty bread with fresh herbs.
Notes
What to Serve It With
This is amazing over creamy polenta which soaks up all that gorgeous sauce. It’s also fantastic with buttered egg noodles, over pasta, or with a big pile of mashed potatoes. And always, always serve it with crusty bread because you will absolutely want to mop up every last bit of that sauce from your bowl.
Tools for This Recipe
- Lodge 6 Quart Enameled Cast Iron Dutch Oven: A heavy pot that sears the chicken well and then keeps the tomato sauce at a steady simmer.
- TempPro TempSwift Instant Read Thermometer: A quick way to check that bone in chicken has reached 165F before it goes on the table.
This is the kind of dinner that makes the whole house smell incredible while it’s cooking and then gets quiet at the table because everyone is too focused on eating. I really hope you try it soon!
xo, Pam
