Chicken Cacciatore is rustic to the core and combines chicken thighs and legs, tomatoes, garlic, and onions, but my recipe includes a few special extras that make this recipe one you’ll want to use again and again.
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Editor’s Note: Originally published on November 2, 2019. Updated with new pictures and enhanced information on May 9, 2025.
It’s all about the olives
I’ve eaten Chicken Cacciatore, also called hunter’s chicken, countless times in my life, and when I started making it for my family many years ago, I’d always add a combination of oil-cured and Sicilian green olives, as well as anchovies. These ingredients pack even more flavor into the cacciatore and really make my version stand out. In fact, Tara has always told me my chicken cacciatore is the only version of the dish she likes!
One quick note – this dish is quite similar to chicken pizzaiola and Pollo ai peperoni so if you’re in the tomato sauce with chicken mood check them out too!
I like to serve chicken cacciatore with a side of pasta or rice pilaf, and a green vegetable, like garlic sautéed broccoli rabe. It’s also great with a chunk of crusty Italian bread to mop up the delicious sauce!
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Chicken. I like to use a combination of bone-in chicken thighs and drumsticks because they’re perfect for braising and are more tender and flavorful than white meat. You can also use chicken quarters (connected thighs and legs) as I do for coq au vin or a whole chicken like I do in my Italian chicken and potatoes.
- Olives. Oil-cured olives and Sicilian green olives are my go-to for chicken cacciatore, but you can use other olives, such as kalamata. If you can find the oil-cured olives, I do recommend using them because they add an unexpected layer of flavor. Since the oil-cured olives are particularly salty, be sure to rinse them prior to using.
- Anchovies. These boost the umami flavor and perfectly complement the cacciatore chicken.
- Wine. Use a dry white wine like Pinot Grigio or Sauvignon Blanc.
- Chicken stock. When it comes to stock, homemade chicken stock is always best, so if you can use it, do so. Otherwise, a stock made with chicken base (I use Better Than Bouillon brand), or boxed stock will work.
See the recipe card for full information on ingredients and quantities.
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How to make chicken cacciatore
Each number corresponds to the numbered written steps below.
- Heat a large pan or Dutch oven to medium-high heat. Thoroughly dry the chicken pieces with paper towels and season them on all sides with salt and pepper.
- Add the olive oil to the pan and once shimmering, add the chicken and sear for 4-5 minutes per side working in batches to prevent crowding. Once seared, transfer the chicken pieces to a plate and cover with tented foil.
- Turn the heat to medium and add the peppers, onions, celery, and a pinch of salt and a bit more olive oil. Cook the vegetables for 7-10 minutes or until soft then add the garlic and anchovies and cook for 3 minutes more or until the garlic is golden and the anchovies have dissolved.
- Add the tomato paste and cook for 3-5 minutes while stirring to incorporate. If the paste starts to burn at all, add a splash of water or wine.
- Add the white wine and scrape the brown bits from the bottom. Let the wine cook out for 2 minutes then add the chicken stock and plum tomatoes and bring to a lively simmer.
- Add the olives and capers along with the seared chicken.
- Turn the heat to low and simmer covered with the lid slightly cracked and cook for 60-75 minutes or until the chicken is very tender.
- Taste test the sauce and adjust salt and pepper if needed. Add the parsley, and serve the chicken cacciatore with crusty bread or pasta, and enjoy!
Top tips
- Dry the chicken. To get a beautiful sear on the chicken thighs and legs, it’s important to dry them well with paper towels prior to seasoning.
- Lid or no lid. If you intend to serve chicken cacciatore over pasta I would keep the lid on during the whole braising process so that you more sauce. If you want to serve with bread, it’s better to keep the lid cracked or completely off and let the sauce thicken and reduce. Either way, make sure it’s at a very low simmer.
- Salt accordingly. Since I’m using oil-cured olives, green olives, capers, and anchovies (4 salty ingredients), I always make sure to taste test my sauce at the very end before adding any more salt. You may not need to add any, but salt to your taste.
More rustic Italian chicken recipes
If you love rustic Italian chicken recipes like chicken cacciatore, give these others a try!
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Chicken Cacciatore
Ingredients
- 4 pounds (1.9kg) chicken thighs and drumsticks trimmed of overhanging fat
- salt and pepper to taste
- 1/4 cup (60ml) extra virgin olive oil
- 1 large onion sliced
- 1 celery rib chopped
- 2 large red bell peppers sliced
- 12 cloves garlic chopped
- 3 anchovy fillets
- 3 tablespoons (45g) tomato paste
- 1 cup (240ml) dry white wine
- 1 28-ounce can plum tomatoes hand crushed or blender pulsed
- 1/2 cup (120ml) low sodium chicken stock
- 1/4 cup Sicilian green olives pitted and chopped
- 1/4 cup black oil-cured olives rinsed, pitted and chopped
- 3 tablespoons (27g) capers rinsed
- 1/4 cup minced Italian flat-leaf parsley
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Instructions
- Heat a large pan or dutch oven to medium-high heat. Dry the chicken pieces well with paper towels and season on all sides with salt and pepper.
- Add the olive oil to the pan and once shimmering add the chicken and sear for 4-5 minutes per side. Work in batches and do not crowd the chicken. Place the seared chicken pieces on a plate and tent with foil.
- Turn the heat to medium and add the peppers, onions, and celery along with a pinch of salt and if needed, a bit more olive oil. Cook the vegetables until soft (about 7-10 minutes). Add in the garlic and anchovies and cook for 3 minutes more or until the garlic turns golden and the anchovies dissolve.
- Add the tomato paste and cook for 3-5 minutes while stirring to incorporate. If the paste starts to burn, add a splash of water or wine.
- Next, add the white wine and scrape all the flavor bits from the bottom of the pan. Let the wine cook out for 2 minutes then add the chicken stock and plum tomatoes and bring to a lively simmer.
- Mix in the olives and capers and add the chicken to the pan. Turn heat to low and simmer covered with the lid slightly cracked open. Cook for 60-75 minutes or until the chicken is very tender.
- Taste test the sauce and season with salt and pepper if needed. Mix in the parsley and serve with crusty bread or on top of some pasta. Enjoy!
Notes
- Chicken. Dark meat chicken pieces (thighs and drumsticks) are recommended. They are more tender, juicy and flavorful than white meat.
- Sauce. If the sauce is too thin after an hour of cooking, remove the chicken to a plate, and cook the sauce uncovered over high heat for 10 minutes more to thicken.
- Olives. A mix of olives or only one type can be used. Black oil cured olives are very salty. Rinse well before using them.
- Leftovers. Can be refrigerated for up to 3 days, or the chicken cacciatore can be frozen for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe was originally published on November 2, 2019. It was completely updated on May 9, 2025.
This is the closest Chicken Cacciatore recipe I’ve seen since my mom passed and I absolutely love it! I made it about 5 times already and making it again tomorrow. This is one dish my mom made it with many different game meats like pheasant, rabbit, squirrels and chicken! I love all your recipes but this one hits home! Keep up the great recipes i watch every chance I can!
We’re so happy this recipe reminded you of your moms and truly appreciate the comment, Tom!