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–+ servings
Chicken cacciatore.

Chicken Cacciatore

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4 people
Author: Nico Pallotta
Chicken cacciatore is a traditional Tuscan dish where chicken is cooked in a flavorful tomato sauce with rosemary and sage and olives.
Our recipe is easy to make and perfect for a family dinner or a meal with friends!
USA - Metric

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2½ pounds chicken thighs and drumsticks
  • ⅓ cup dry white wine
  • 1 onion
  • 1 carrot
  • 1 rib celery
  • 3 cloves garlic
  • ¼ teaspoon red pepper flakes
  • 1 sprig rosemary
  • 4 leaves sage
  • 1 can (15 oz) whole peeled tomatoes
  • ½ cup water
  • ⅓ cup olives Taggiasche or Kalamata
  • 1 teaspoon salt or more to taste
  • 2 twists black pepper
  • 2 tablespoons flat-leaf parsley

Instructions

  • PREPARE THE INGREDIENTS: Finely chop 1 onion, 1 carrot, and 1 rib celery, set aside.
    Finely chop 3 cloves garlic, ¼ teaspoon red pepper flakes, 1 sprig rosemary, and 4 leaves sage. Set aside.
    Preparing the ingredients for chicken cacciatore.
  • SEAR THE CHICKEN: Heat 2 tablespoons extra virgin olive oil in a large skillet with a heavy bottom that can snuggly fit the chicken.
    Add 2½ pounds chicken pieces, skin side down, season with salt and black pepper and cook for 5 minutes without moving it.
    Turn pieces around with a spoon, season again, and cook for 3 more minutes.
    Searing the chicken thighs and drumsticks in a skillet.
  • DEGLAZE WITH WINE: Add ⅓ cup dry white wine, cook 2 more minutes, then remove the chicken from the skillet and add it to a tray. Set aside.
    Deglazing the chicken with dry white wine.
  • COOK VEGETABLES: If your chicken was very fat, you can remove all but 2 tablespoons of fat from the skillet.
    Add chopped onion, celery, and carrot and sauté for 5 minutes on medium-low heat.
    Add chopped garlic, red pepper flakes, rosemary, and sage and sauté one more minute until fragrant.
    Add 1 can (15 oz) whole peeled tomatoes, ½ cup water, ⅓ cup olives and the chicken pieces.
    Cooking the vegetables and adding the chicken and tomatoes.
  • FINISH COOKING: Simmer on medium-low heat, covered, for about 20 minutes, then remove the lid and simmer 10-15 more minutes, or until the chicken is cooked.
    Stir and turn the pieces occasionally to prevent them from sticking to the pan.
    Turn the heat off, add 2 tablespoons flat-leaf parsley (chopped) then taste and adjust for salt.
    Chicken cacciatore in a skillet.
  • SERVING IDEAS: In Italy, this dish is served as a main with Tuscan bread or other local bread variations like "torta al testo". It's always sided with leafy greens like boiled and sautéed chard, spinach, or kale.
    Pollo alla cacciatora with torta al testo bread.

Notes

TIPS
Wash your hands: when handling chicken, be sure to watch out for cross-contamination. That means if you touch the chicken with your hands or utensils, don’t touch anything else, and wash your hands immediately to prevent bacterial contamination.
Mushrooms and bell peppers? The authentic Italian recipe has no mushrooms or bell pepper. 
SUBSTITUTIONS
Whole peeled tomatoes: substitute diced tomatoes or halved cherry tomatoes.
Dry white wine: substitute red wine.
Olives: substitute capers.
STORAGE
Store pollo alla cacciatora in a sealed container in the refrigerator for up to 3 days.
Reheat it in a pan with a splash of water or in the microwave.
Nutrition information is 1 large portion out of 4.
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