Buongiorno, amici! I’m excited to share with you Chicken Cacciatore, or Pollo alla Cacciatora, a beloved dish from central Italy. Few meals compare to Chicken Cacciatore—it’s a rustic delight, packed with bold flavors and charm. A true Italian comfort food, this dish celebrates simple ingredients coming together to create an unforgettable feast. The chicken slow-cooks until tender in a rich tomato sauce, infused with aromatic herbs and vegetables. This is the classic Chicken Cacciatore, guaranteed to satisfy any palate.
Known in Italy as “pollo alla cacciatora,” Chicken Cacciatore has a rich history. Its name, meaning “hunter-style chicken,” reflects its humble origins as a dish created by hunters using locally sourced, fresh ingredients. The core ingredients have remained unchanged: juicy chicken cooked in a savory tomato sauce with fragrant herbs and vegetables. In this post, we’ll explore the history of Chicken Cacciatore and provide a mouthwatering recipe for you to recreate at home. Join me on this culinary journey as we discover the origins of this timeless classic.
What is “Cacciatore”?
The Italian term “cacciatore” translates to “hunter” in English. It refers to a cooking method in which meat, typically chicken or game, braises or stews with vegetables like tomatoes, onions, bell peppers, and herbs. This dish likely originated in rural Italy, where hunters used whatever ingredients were available after a day of hunting.
The most popular version of cacciatore is chicken cacciatore. It consists of chicken pieces, typically skin-on and bone-in, simmered in a rich tomato-based sauce with herbs and vegetables. Depending on the region and personal taste, cooks often add ingredients like garlic, peppers, mushrooms, olives, capers, wine, and vinegar.
Chicken Cacciatore: A Rustic Delight – Origin
Originating in Tuscany and Umbria in central Italy, Chicken Cacciatore reflects the simplicity and abundance of the rural areas. Its humble beginnings trace back to peasants and hunters who created hearty meals from local ingredients to sustain them through long, grueling workdays.
While Chicken Cacciatore is enjoyed throughout Italy, it’s most strongly associated with the central regions, known for their fresh produce and wild game. Italian cuisine stands out for its bright, captivating flavors, with each region adding its unique twist to dishes like this one.
Recipe Variations
Though the basic elements of Chicken Cacciatore stay the same, every Italian family adds its own twist. For example, some add a splash of red wine for extra richness. Others opt for the freshness of garden herbs like rosemary and thyme. Additionally, you can experiment with vegetables such as bell peppers, mushrooms, or olives. This way, you can create your own signature version of this delicious dish.
How to Make Pollo alla Cacciatora
Pollo alla Cacciatora is a flavorful chicken stew made from whole chicken pieces. Start by browning the chicken, and then simmer it slowly with red wine, tomatoes, onions, and garlic. Once the base is ready, add aromatic herbs to enhance the dish with depth and warmth, transforming it into a comforting and satisfying meal.
Although Chicken Cacciatore is enjoyed across Italy, it’s especially popular in the central regions, such as Tuscany and Umbria. In these areas, cooks frequently use red wine and herbs to stew the meat, which infuses the dish with rich, deep flavors.
Chicken Cacciatore is one of my all-time favorite Italian dishes. I’m sure you’ll love this recipe just as much as I do.
So, buon appetito! Enjoy this comforting, flavorful Chicken Cacciatore—a rustic delight that’s perfect for sharing with your loved ones. Savor every bite of this authentic Italian masterpiece. Until next time, ciao amici!
Traditional Italian Chicken Cacciatore Recipe
Ingredients
- 4 bone-in skin-on chicken thighs
- 4 bone-in skin-on chicken drumsticks
- 3 tbsp olive oil
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 cup mushrooms sliced
- 1 can 14 oz diced tomatoes
- 1 can 6 oz tomato paste
- 1 cup chicken broth
- 1/2 cup dry red wine
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried thyme
- 1 bay leaf
- 2 tbsp fresh parsley chopped (for garnish)
Instructions
- Season the chicken thighs and drumsticks generously with salt and black pepper on both sides.
- In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add the chicken pieces skin side down and cook until golden brown, about 5-6 minutes per side. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onion and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Stir in the sliced bell peppers and mushrooms, and cook for 5 minutes until they start to soften.
- Return the browned chicken pieces back to the skillet, nestling them into the vegetable mixture.
- In a bowl, mix together diced tomatoes, tomato paste, chicken broth, red wine, dried oregano, dried basil, dried thyme, and bay leaf. Pour this mixture over the chicken and vegetables in the skillet.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and let it simmer gently for about 30-40 minutes, stirring occasionally, until the chicken is cooked through and tender.
- Once the chicken is done, taste the sauce and adjust the seasoning with salt and pepper if needed.
- Discard the bay leaf. Garnish the Chicken Cacciatore with fresh chopped parsley.
- Serve hot over cooked pasta or rice, with crusty bread to soak up the delicious sauce.
- Enjoy the hearty flavors of this Authentic Italian Chicken Cacciatore with your loved ones!
