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Italian Chicken Cacciatore (Pollo Alla Cacciatora)

Chicken Cacciatore, or as we call it in Italian – Pollo alla Cacciatora, is a recipe I grew up with. My mum loved making it for weekday dinners, and we would enjoy eating it with a side of rustic bread. As a kid, the best part was the fact that I got to do the scarpetta in that yummy sauce.

You don’t have to be a kid to enjoy dipping fresh crunchy bread in an aromatic Italian tomato sauce. I promise this is one of those recipes that’s actually healthy but feels like a treat.

Let’s make it together.

Chicken Cacciatore FAQ

What is chicken cacciatore made of?

Chicken cacciatore, also known as “pollo alla cacciatora” in Italian, is a hearty dish made with chicken, typically cut into pieces. The chicken is sautéed and then simmered with a flavorful mix of tomatoes, onions, bell peppers, garlic, and herbs such as basil and oregano. Some versions might also include wine, capers, or olives.

What is normally served with chicken cacciatore?

Chicken cacciatore is typically served with a side that can absorb its delicious sauce. And the best one is bread. You can also use the extra sauce to make pasta, and serve the pasta first and then the chicken cacciatore with sauce as your main course. If you want to keep it simple, a side of mashed potatoes is a great option.

What is the flavor of cacciatore?

Cacciatore is a robust and warming dish with a rich, savory flavor profile. The sauce features the tangy sweetness of tomatoes, the aromatic flavor of herbs, and the depth of garlic and onions. The chicken absorbs these flavors as it simmers, resulting in a tender and deliciously seasoned main course.

What type of chicken is best for cacciatore?

Chicken cacciatore can be made with any cut of chicken, but bone-in, skin-on pieces like thighs or drumsticks are often used. These cuts stay moist during the cooking process and add lots of flavor to the sauce.

Which herbs should I use for chicken cacciatore?

Several herbs work well in chicken cacciatore and can be used either individually or combined. Rosemary, oregano, thyme, marjoram, sage, and laurel are all great options. Laurel, in particular, can aid digestion and contribute a unique flavor to the dish. Remember to remove the laurel leaf before serving, though. Avoid using herbs that have a lemony or minty flavor, as they don’t complement the other flavors in this dish.

Can I make chicken cacciatore in advance?

Yes, chicken cacciatore is a great dish to make in advance. The flavors meld and deepen as the dish rests, making it taste even better the next day. Just refrigerate it and reheat before serving.

Is chicken cacciatore healthy?

Chicken cacciatore can be a part of a balanced diet as it contains lean protein from the chicken, and a variety of vegetables and herbs. To make it even healthier, you can opt for skinless chicken.

Simple Chicken Cacciatore Recipe

Italian Chicken Cacciatore

Here's an easy recipe for a tasty Italian Chicken Cacciatore, so you can make it at home for a quick dinner.

Course Main Course

Cuisine Italian

Keyword chicken cacciatore

Prep Time 15

Cook Time 45

Total Time 1

Servings 2

Calories 575kcal

Author Alessia

Cost €7

Equipment

1 chopping board
1 chopping knife
1 large pot
1 large pan
1 silicone spoon

Ingredients

2 chicken thighs
Belmorso Extra Virgin Olive Oil 5 lt
1 onion
2 carrots
1 celery stalk
2 garlic cloves
salt and pepper
rosemary, fresh or dry You can replace rosemary with oregano or use both. And you can also try it with mixed Italian herbs, like thyme and marjoram. You can also add a few leaves of aurel, about 2, and then discard before serving.
1 can chopped tomatoes 400 gr
1/2 glass red wine
fresh parsley to garnish optional

Instructions

Wash, peel and chop the carrots and celery into small cubes for your soffritto.
Then, do the same for the garlic and onion.
Add everything to your larger pot, with 1 or 2 tablespoons Belmorso EVOO, and let them sauté for 5 minutes.
In the meantime, sear the chicken thighs in your large pan with a little EVOO. Make sure to season them with salt and pepper.
Add the seared chicken thighs to the soffritto, and add the rosemary.
Add the red wine, and leave to evaporate for 5 minutes.
Next, add the chopped tomatoes and mix.
Cover with a lid, lower the heat, and leave to simmer for about 35 minutes.
Once ready, take off the heat, and serve with a side of rustic bread.
You can garnish with fresh parsley, if you want.
Don't forget to drizzle with Novello.