CHICKEN CACCIATORE (POLLO ALLA CACCIATORA)

A rustic Italian classic that tastes like Sunday at Nonna’s

There are a few dishes that don’t just feed you—they wrap you up.

Chicken Cacciatore is one of them: golden chicken pieces simmered slowly in a simple soffritto with red wine, tomatoes, rosemary, and briny black olives until everything turns rich, tender, and deeply comforting. It’s the kind of meal that makes the kitchen smell incredible, pulls everyone to the table, and practically demands a piece of bread for “just one more” swipe of sauce.

Why you’ll love this version

This is the no-fuss, old-school approach—big flavors, humble ingredients, and one pot doing all the work.

You’ll brown the chicken for that irresistible depth, let the wine cook down for warmth and balance, then finish with olives for that signature cacciatore bite.

It’s cozy enough for a weeknight, special enough for company, and even better the next day—because the sauce only gets more magical overnight.

What to serve it with

Spoon it over creamy polenta, twirl it into pasta, or keep it simple with crusty bread and a bright salad. However you serve it, this is the kind of dish that makes people pause after the first bite—then ask, “Okay… how did you make this?”

Cooking Times & Servings

• Prep Time: 10 minutes

• Cook Time: 55 minutes

• Total Time: 1 hour 5 minutes

• Servings: 4–6

Ingredients

• 2.6 lb (about 2 lb 10 oz) chicken pieces (bone-in, skin-on recommended)

• 1 medium onion, roughly chopped

• 1 medium carrot, roughly chopped

• 1 celery stalk, roughly chopped

• 1 garlic clove, left whole

• 2 rosemary sprigs

• About 1/2 cup red wine (dry)

• 1 (14–15 oz) can whole peeled tomatoes, crushed by hand

• About 3/4 cup black olives (pitted if you prefer)

• Extra-virgin olive oil, as needed

• Fine salt, to taste (optional but recommended)

• Black pepper, to taste

• Optional (spicy): 2 whole dried chilies

Instructions

1. Start the soffritto: In a large, deep skillet or Dutch oven, add a generous drizzle of olive oil. Add the chopped onion, carrot, and celery directly into the pot.

2. Sauté: Turn heat to medium. After a few minutes, add the rosemary sprigs and the whole garlic clove. Let everything soften and become fragrant.

3. Brown the chicken: Nestle the chicken pieces into the pot skin-side down. Brown well.

4. Turn and brown all sides: Rotate the pieces occasionally so they get color all around.

5. Season + deglaze: Season with salt (if using) and black pepper. Add the red wine (and optional dried chilies). Let the wine simmer until mostly evaporated.

6. Add tomatoes + a splash of water: Add the crushed peeled tomatoes. Add a small splash of water (about 1/4 cup) to keep things saucy.

7. Simmer covered: Cover and cook on low for about 40 minutes, stirring occasionally.

   • If the sauce looks too dry at any point, add another small splash of water.

8. Finish with olives: In the last 5 minutes, taste and adjust salt if needed. Stir in the black olives and finish cooking.

9. Serve: Bring to the table hot and steamy, with plenty of sauce spooned over the chicken.

Tips & Tricks

• Best pot: A Dutch oven or heavy braiser gives the richest, most even simmer.

• Extra flavor: Let the chicken brown deeply before adding liquids—this is where the “cacciatora” magic starts.

• Serving ideas: Great with crusty bread, creamy polenta, mashed potatoes, or pasta.

• Make-ahead win: Even better the next day after the flavors meld.

Nutritional Facts (Approx. per serving, 1/6 of recipe)

(Will vary by chicken cuts, olives, and how much sauce you eat.)

• Calories: ~420

• Protein: ~33g

• Fat: ~26g

• Carbs: ~10g

• Fiber: ~2g

• Sugars: ~5g

• Sodium: ~650mg

CHICKEN CACCIATORE

Pollo alla Cacciatora, or Hunter’s Chicken, is a rustic and traditional Italian dish loved across the country.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Main Course

Cuisine Italian

Servings 4

Notes

Ingredients 

• 2.6 lb (about 2 lb 10 oz) chicken pieces (bone-in, skin-on recommended)
• 1 medium onion, roughly chopped
• 1 medium carrot, roughly chopped
• 1 celery stalk, roughly chopped
• 1 garlic clove, left whole
• 2 rosemary sprigs
• About 1/2 cup red wine (dry)
• 1 (14–15 oz) can whole peeled tomatoes, crushed by hand
• About 3/4 cup black olives (pitted if you prefer)
• Extra-virgin olive oil, as needed
• Fine salt, to taste (optional but recommended)
• Black pepper, to taste
• Optional (spicy): 2 whole dried chilies

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Instructions

1. Start the soffritto: In a large, deep skillet or Dutch oven, add a generous drizzle of olive oil. Add the chopped onion, carrot, and celery directly into the pot.
2. Sauté: Turn heat to medium. After a few minutes, add the rosemary sprigs and the whole garlic clove. Let everything soften and become fragrant.
3. Brown the chicken: Nestle the chicken pieces into the pot skin-side down. Brown well.
4. Turn and brown all sides: Rotate the pieces occasionally so they get color all around.
5. Season + deglaze: Season with salt (if using) and black pepper. Add the red wine (and optional dried chilies). Let the wine simmer until mostly evaporated.
6. Add tomatoes + a splash of water: Add the crushed peeled tomatoes. Add a small splash of water (about 1/4 cup) to keep things saucy.
7. Simmer covered: Cover and cook on low for about 40 minutes, stirring occasionally.
   • If the sauce looks too dry at any point, add another small splash of water.
8. Finish with olives: In the last 5 minutes, taste and adjust salt if needed. Stir in the black olives and finish cooking.
9. Serve: Bring to the table hot and steamy, with plenty of sauce spooned over the chicken.

Keyword Pollo alla cacciatora, Italian chicken recipes, Hunter’s chicken, Authentic pollo alla cacciatora, Traditional Italian recipes, Chicken stew with wine, Pollo in umido

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