This classic Chicken Cacciatore (pollo alla cacciatora) has been updated since its original version of September, 2022.
This classic Chicken Cacciatore (pollo alla cacciatora) is a rustic Italian braised chicken dish simmered with tomatoes, herbs, aromatics, and hearty mushrooms for deep, comforting flavor. This version follows traditional northern Italian technique with proper browning and slow simmering for maximum richness. Ready in under 90 minutes and perfect served with creamy polenta, mashed potatoes, or crusty bread.
As an Italian cook who grew up surrounded by traditional countryside dishes from Veneto and central Italy, Chicken Cacciatore has always been one of my essential “home kitchen” meals. After years of refining this recipe, I’ve kept it true to the classic hunter-style technique—browning the chicken deeply, layering herbs and aromatics, and slow-simmering the sauce until it becomes rich, fragrant, and full of authentic Italian character.
What is Chicken Cacciatore?
Chicken Cacciatore derives from the Italian noun cacciatore which means hunter. In Italy we called it “Pollo alla Cacciatora” which means hunter-style. In fact this is a typical Italian chicken dish that the peasants were used to cook.
Chicken Cacciatore translates to “hunter-style chicken”—a rustic braised dish from central Italy that dates back to rural Renaissance cooking. Traditionally, hunters would prepare game (rabbit, fowl, or chicken) with simple aromatics like garlic, herbs, wine, and vegetables. Over time, regional variations emerged, from tomato-based “red” versions to rustic “white” versions made without tomatoes.
Today, Chicken Cacciatore is an Italian comfort classic known for slow-simmered chicken, herbs, and flavorful vegetables.
There are infinite variations of this robustly flavoured, rustic dish and every family in Italy will tell you theirs is authentic and the best one. It is in fact a dish that everyone can tweak to their own traditions, and what is a recipe if not something you pass down from a generation to another?
Why you will love this recipe
- Authentic Italian technique with deep browning and slow simmering.
- Mushroom-forward flavor for rich umami without olives.
- Simple ingredients but bold, layered aromatics.
- Weeknight-friendly and mostly hands-off.
- Naturally gluten-free and great for meal prepping.
- Freezer-friendly for up to 4-6 weeks.
Note on ingredients
First of all you start making the cacciatore sauce for this you will need:
Onions, Celery, Carrots: this is the base, that is called soffritto and it is typical of several Italian dish. You will need to cook it before you proceed with the next steps. You can replace the onions with shallots. Preferably use yellow or white onions.
Garlic cloves: Essential aromatics; slice or mince for stronger flavor.
Sage, Rosemary and Bay Leaf: Traditional “hunter-style” herb blend that defines authentic cacciatora flavor. Chop them with garlic for more deeper flavor.
Tomato: you can try to make and use the Authentic Homemade Tomato Sauce or alternatively use some good canned whole tomatoes. Since I run out of my jars, I used a can of Mutti chopped tomatoes, as it is a chunky sauce, ideal to add the flavors of Italian fresh tomatoes.
Tomato paste: a teaspoon enriches and deepens the sauce.
Red Pepper Flakes: definitely chili flakes add a light heat to the recipe. Ajust them for kids or spice-sensitive guests.
Extra virgin olive oil: this will be the base in which you will cook the soffritto and brown the chicken.
Mushrooms: Sliced cremini or button mushrooms replace olives in this version, adding earthy umami and heartiness.
Chicken: Boneless/skinless thighs stay juicy and flavorful. Feel free to use chicken thighs and drumsticks with skin on, or a whole chicken chopped into pieces. Breasts may be used but require shorter cooking.
White wine: Adds acidity and brightness. White wine add a layer of flavor to the sauce. You can sub it with red wine for a deeper flavor or with dry vermouth. Substitute with broth (chicken or vegetable) for alcohol-free.vegetable broth.
Fresh parsley: Bright finish added at the end.
Substitutions & Ingredient Swaps
- Wine alternatives: Chicken broth, vegetable broth, or dry vermouth.
- Herb swaps: Thyme instead of sage; oregano for rosemary; dried herbs if fresh isn’t available (use ⅓ the amount).
- Mushroom options: Cremini, button, portobello, porcini (rehydrated).
- Chicken options:
- Thighs for tenderness
- Drumsticks for rustic presentation
- Chicken breasts (reduce simmering to 25–30 min)
- Tomato options: Passata, crushed tomatoes, whole peeled tomatoes hand-crushed.
How to make chicken cacciatore
1. Build the Soffritto
- Heat olive oil in a large pan. Add minced onion, celery, and carrot.
- Cook for 10 minutes, until softened and fragrant.
Pro Tip: A slow soffritto build is one of the biggest flavor secrets in Italian cooking.
2. Add Garlic, Herbs & Chili
- Stir in sliced garlic, rosemary, sage, bay leaf, and chili flakes.
- Cook another 10 minutes, allowing flavors to meld.
3. Brown the Chicken
- Move vegetables to the edges of the pan. Add chicken pieces in a single layer.
- Brown for 10–15 minutes, turning occasionally to create deep golden color.
Pro Tip: Browning—not steaming—is essential. Do not overcrowd the pan.
4. Add the Mushrooms
- Add sliced mushrooms and cook until they release moisture and begin to brown.
5. Deglaze
- Pour in white wine to deglaze the pan, scraping up browned bits.
- Cook 2–3 minutes.
6. Add Tomatoes & Simmer
- Stir in tomato sauce and tomato paste.
- Cover and simmer for 45 minutes, adding broth if sauce becomes too thick.
7. Finish with Parsley
- Sprinkle with chopped fresh parsley.
- Serve hot with polenta, potatoes, or crusty bread.
Slow Cooker Variation
1. Brown chicken in a skillet (essential for flavor).
2. Sauté soffritto, garlic, herbs, mushrooms.
3. Transfer all to slow cooker.
4. Add wine, tomatoes, and seasonings.
5. Cook on LOW for 6–8 hours or HIGH for 3–4 hours.
6. Finish with parsley.
Chicken Cacciatore variations
- This chicken recipe is entirely gluten-free and it provides a good amount of proteins.
- Red Version (This Recipe): Tomato-forward, rich, cozy, and perfect for cold weather.
- White Version
- Omit tomatoes. Add ½ cup white wine, 2 anchovy fillets for dept, add extra herbs
- Simmer until golden and aromatic.
- Northern Italian Game Version: Use rabbit or guinea fowl instead of chicken—a hunting-season classic.
- Mushroom + Pancetta Version:Add 3 oz diced pancetta to soffritto for smoky richness.
- Low-Carb Version:Serve with cauliflower mash or sautéed greens.
FAQ
Can I make this without wine?
Yes—use chicken or vegetable broth.
Can I use chicken breasts?
Yes, but simmer only 25–30 minutes to avoid drying out.
Can I thicken the sauce?
Simmer uncovered for the last 10 minutes or add a small spoon of tomato paste.
Can I freeze Chicken Cacciatore?
Yes—up to 6–8 weeks.
Is this the traditional version?
This is the classic red version with mushrooms replacing olives for a richer, earthier profile.
Ingredients
- 1 ⅔ pounds chicken thighs skinless
- 3 oz celery
- 3 oz carrots
- 4 cloves garlic minced
- 4 oz onions minced
- 3 tbsp olive oil extra virgin
- 8 oz mushrooms baby portobello
- ¾ cup white wine
- 2 sprig rosemary
- 2 spring sage
- 2 cup tomato sauce
Instructions
- Remove the base end of the celery to obtain the individual ribs, then cut them lengthwise and mince them. Clean and finely chop the onion and carrot as well . In a large pan heat the extra virgin olive oil then add celery, carrot and onion, letting them soften for 10 minutes.
- In the meantime, peel and thinly slice the garlic, then finely chop it together with the aromatic herbs. Add this mince to the sauteed vegetables and mix to blend all the flavors. Continue cooking for another 10 minutes on medium heat.
- Add the chili flakes.
- Now arrange the chicken pieces in the pan so that they don't overlap one another. Drizzle with extra virgin olive oil and let them brown for 10-15 minutes to whiten them.
- Deglaze with the white wine, then stir to flavor and continue cooking for a couple of minutes. ( see notes). Add the mushrooms and tomato sauce . Season with salt and let the chicken cook for 45 minutes with the lid on (See notes).
- A few minutes from the end of cooking, wash the fresh parsley and dry it with a cloth. Chop the parsley fairly finely and spread it over the meat. Your chicken cacciatore is ready, serve it still hot! Buon appetito!
Notes
Nutrition
What to serve with chicken cacciatore
- In my family, we serve this dish mostly with a creamy polenta. The combination of the rich chicken sauce with the creaminess of the grits will provide you with a succulent comfort food at its best. If polenta is not your thing, I recommend:.
- Oven-roasted potatoes or mashed potatoes.
- With some steamed farrro as in the picture, or barley.
- Roasted bell peppers: you can choose either yellow or red peppers or a mix.
- Rosemary Focaccia Bread …just because you can dip it in the sauce: in Italian we call it “fare la scarpetta”, which means to dip a piece of bread and collect the sauce
- And you can never miss a side of greens 😉
- A portion of spaghetti will be a scrumptious choice as you can toss it with the chicken sauce. We really do not eat it with spaghetti in Italy, I would say it is more Italian-American, but if you like it like that, go for it!
- If you would like consider to serve as appetizer some Classic Tomato Bruschetta.
Storing, Reheating & Make-Ahead
Refrigerating: Store in an airtight container for up to 2 days. Flavors deepen overnight.
Freezing: Freeze for 4-6 weeks. Thaw overnight in the fridge.
Reheating: Warm gently on low heat, adding a splash of broth if needed.
Make-Ahead: Cook a day ahead; the flavor improves after resting.
Which wine to pair with Chicken Cacciatore
I suggest pairing this dish with a medium bodied red wine.
Chianti Classico (Sangiovese) – Tomato-friendly and herbal.
Dolcetto from Piemonte – Dark fruit, pepper, and balanced tannins.
More delicious Italian chicken recipes for you
Pan Fried Breaded Chicken breast (Italian): Authentic Italian chicken cutlets, or cotoletta, made with my mom’s family recipe! Golden, crispy, and juicy inside — ready in 30 minutes with my foolproof tips.
Chicken Meatballs recipe- Italian Style: a great week -night recipe: with minimal chopping and minimal mess you will bring to your table juicy, tender and moist meatballs in a bright lemon garlic sauce.
Italian baked Chicken and Potatoes (Juicy, crispy and one pan):this recipe delivers juicy roasted chicken, crispy golden potatoes, and classic Italian herbs in one easy pan. A rustic, flavorful dinner ready in just over an hour!
Roasted Chicken Thighs with fennel and orange: A classic Italian dish ready in less than an hour that burst Sicilian flavors given from the oranges, the fennels and the herbs.
If you try this recipe and you liked it, please leave a star review below! I would be very appreciative of your comments! Make sure to tag me on Instagram @Italian_kitchen_confessions I hope you loved it! To get more ideas follow me on Pinterest.
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Piatto veramente gustoso e molto invitante