When you think about comfort food that warms you from the inside out, Chicken Cacciatore is likely one of the first dishes that comes to mind. This rustic and flavorful dish has its roots in Italian kitchens, where hunters would slow-cook chicken with fresh vegetables, herbs, and tomatoes to create a satisfying and hearty meal. “Cacciatore” actually means “hunter” in Italian, and this dish stays true to its name by blending simple ingredients with deep, rich flavors that feel homey and nourishing.
Why We Love This Chicken Cacciatore Recipe
There are so many reasons why you’ll love this Chicken Cacciatore. First, it’s a dish full of bold, natural flavors. You get the earthiness from mushrooms, the sweetness from carrots and onions, and the deep richness from tomatoes and herbs. These ingredients work together to give you a complete, well-balanced dish in every bite.
Second, it’s a flexible recipe that works with whatever cuts of chicken you have on hand. Whether you’re using thighs, drumsticks, or a whole chicken cut into pieces, this dish always turns out delicious. You can even swap in chicken breasts if that’s what you prefer, and the results are still flavorful and tender.
Lastly, it’s a great meal to make ahead of time. The longer it sits, the better the flavors get. That makes it perfect for meal prepping or hosting dinner for guests. You can prepare it in advance and just reheat when it’s time to serve. It also stores well and freezes beautifully, giving you a homemade meal ready whenever you need it.
Ingredients about Chicken Cacciatore Recipe
Before you start cooking, gather all your ingredients. These are everyday items you may already have in your kitchen. Together, they create a deep, flavorful sauce and tender chicken that makes this recipe so memorable.
- ¼ cup dried porcini mushrooms (reconstituted in hot water)
- 1 whole chicken, broken down into parts
- 2 tablespoons olive oil
- ½ yellow onion, peeled and finely diced
- 3 ribs of celery, small diced
- 2 carrots, peeled and finely diced
- 4 cloves garlic, finely minced
- 1 cup baby portabella mushrooms, sliced
- 1 cup button mushrooms, sliced
- 1 cup dry red grape juice or broth substitute
- Two 28-ounce cans whole peeled tomatoes, hand-crushed
- 1 tablespoon fresh parsley, chopped
- 1 ½ teaspoons fresh rosemary, chopped
- Sea salt and fresh cracked pepper to taste
How to Make Chicken Cacciatore Directions
Now that you have your ingredients ready, let’s walk through the cooking process step-by-step. Each stage brings more flavor into the dish, so take your time and enjoy the process.
First, begin by preparing the dried porcini mushrooms. Place them in a bowl and pour two cups of boiling water over the top. Let them sit for about 20 minutes so they soften. Once they’re ready, strain them carefully and save half of the liquid for later use. Then rinse the mushrooms under cold water to remove any leftover grit, squeeze out the moisture, and chop them into small pieces.
Next, season your chicken pieces generously with salt and pepper. This helps add flavor right from the start. Heat the olive oil in a large deep pot over medium heat until it starts to shimmer. Add the chicken pieces in batches to avoid crowding the pot, and brown them well on both sides. This step locks in flavor and gives the dish a rich foundation. After the chicken is golden brown, remove it from the pot and set it aside.
Now it’s time to build the base of your sauce. In the same pot, add the diced onion, celery, carrots, minced garlic, and all the mushrooms, including the porcini. Sauté everything over medium-high heat for about 6 to 7 minutes until the vegetables are soft and slightly browned. This adds depth and sweetness to the sauce.
Once the vegetables are ready, pour in the red grape juice or broth and let it simmer until most of the liquid has cooked away. This concentrates the flavors and lifts any browned bits from the bottom of the pan.
Now add the reserved mushroom liquid, the hand-crushed tomatoes, chopped herbs, and another pinch of salt and pepper. Stir everything together until well combined.
Carefully return the chicken pieces back to the pot. Nestle them into the sauce, cover the pot with a lid, and reduce the heat to low. Let the chicken simmer gently for about 25 to 30 minutes. This slow cook time makes the chicken tender and lets all the flavors blend into a rich, comforting sauce.
When it’s ready, remove the lid and garnish the dish with a sprinkle of fresh chopped parsley. The final result is beautiful, aromatic, and perfect for serving right away.
How to Serve Chicken Cacciatore
This dish pairs beautifully with a variety of sides, depending on what you enjoy or what you have in your kitchen. One of the most classic ways to serve Chicken Cacciatore is over a bed of pasta. The sauce clings to the noodles, and the chicken provides protein that makes it a full meal.
Another option is to serve it over steamed rice or creamy polenta. Both soak up the sauce well and give you that cozy, satisfying feeling with every bite. You can also try mashed potatoes if you want something heartier.
If you’re keeping things light, try pairing it with roasted vegetables or a fresh green salad. A slice of warm crusty bread on the side is also a great addition, especially for soaking up any extra sauce on your plate.
You don’t need fancy garnishes. A little bit of chopped parsley or fresh basil is enough to add a pop of color and a burst of fresh flavor. Serve the dish hot, and let your guests or family dig in and enjoy every bite.
Expert Tips: Chicken Cacciatore
- Always brown the chicken first. It helps seal in the juices and adds depth to the final sauce. If your pot is small, do this step in batches.
- Use fresh herbs whenever possible. Fresh parsley and rosemary give a brighter, more aromatic flavor than dried ones.
- Be sure to deglaze the pan after sautéing the vegetables. It lifts the caramelized bits from the bottom of the pan and adds them into the sauce.
- Don’t rush the simmering process. The longer the chicken cooks at a low temperature, the more tender and flavorful it becomes.
- You can add a few red pepper flakes if you like a little heat in your sauce. Start small and adjust to your taste.
- If your sauce feels too thick after simmering, add a splash of broth or water to loosen it. If it’s too thin, cook uncovered for a few more minutes.
- Want to use boneless chicken? Go for thighs for the most flavor and best texture.
How to Store Chicken Cacciatore
If you have leftovers, this dish stores very well. Let it cool down completely before transferring it into an airtight container. You can keep it in the refrigerator for up to five days. The flavors often get even better the next day.
For longer storage, freeze the Chicken Cacciatore in individual portions or a large container. It will stay fresh in the freezer for up to three months. To reheat, let it thaw in the fridge overnight, then warm it slowly in a pot over low heat. Stir occasionally and adjust the seasoning with a little salt and pepper if needed.
You can also microwave it if you’re short on time, just cover it to avoid splatters and heat until it’s steaming hot all the way through.
Variation of Chicken Cacciatore
One of the best things about this dish is how flexible it is. You can easily change up the ingredients to suit your taste or what you have on hand.
Instead of using a whole chicken, you can go with just thighs or drumsticks. They stay juicy during cooking and are easy to handle. Boneless, skinless chicken thighs also work well if you prefer less mess.
If you’re not a fan of mushrooms, you can leave them out and still get great flavor from the other vegetables. Or, try adding bell peppers for a bit of sweetness and color. Green, yellow, or red all work nicely.
For extra depth, stir in a spoonful of tomato paste when you add the crushed tomatoes. It adds richness and a slightly sweet undertone.
Want to make it meat-free? Swap the chicken for hearty vegetables like eggplant, zucchini, or chickpeas. You’ll get a satisfying vegetarian version that still delivers on comfort and taste.
If you enjoy spice, sprinkle in some crushed red pepper flakes or stir in a bit of chili paste. Just be sure to taste as you go so you don’t overpower the other flavors.
Frequently Asked Questions (FAQ) about Chicken Cacciatore Recipe
Can I make Chicken Cacciatore ahead of time?
Yes, you can make it a day ahead. Just store it covered in the fridge and reheat gently on the stove before serving. The flavors actually deepen overnight.
What’s the best cut of chicken to use?
You can use any part of the chicken, but thighs and drumsticks stay the most tender. Bone-in pieces add more flavor to the sauce.
Is it possible to make this recipe without mushrooms?
Yes, simply leave them out or replace them with other vegetables like bell peppers, zucchini, or squash.
What can I use instead of wine in Chicken Cacciatore?
You can use broth or red grape juice as a substitute. It adds flavor without changing the essence of the dish.
Can I freeze Chicken Cacciatore?
Absolutely. Just let it cool, then store in a freezer-safe container for up to three months. Thaw overnight before reheating.
How do I reheat leftovers?
Warm it in a pot over low heat while stirring gently. Add a little broth if the sauce is too thick. You can also use the microwave in short bursts.
Can I serve Chicken Cacciatore with pasta?
Yes, it’s great over pasta, rice, polenta, or even mashed potatoes. The sauce pairs well with any of these.
Chicken Cacciatore
Ingredients
- 1/4 cup dried porcini mushrooms (reconstituted in hot water)
- 1 whole chicken (broken down into parts)
- 2 tablespoons olive oil
- 1/2 yellow onion (peeled and finely diced)
- 3 ribs celery (small diced)
- 2 carrots (peeled and finely diced)
- 4 cloves garlic (finely minced)
- 1 cup baby portabella mushrooms (sliced)
- 1 cup button mushrooms (sliced)
- 1 cup dry red grape juice (or broth substitute)
- 2 cans whole peeled tomatoes (28 ounces each, hand-crushed)
- 1 tablespoon fresh parsley (chopped)
- 1 1/2 teaspoons fresh rosemary (chopped)
- to taste sea salt and fresh cracked pepper
Instructions
- Reconstitute dried porcini mushrooms in boiling water for 20 minutes. Strain and chop, reserving half the liquid.
- Season chicken pieces with salt and pepper. Heat olive oil in a large pot over medium heat and brown the chicken on all sides. Remove and set aside.
- Add onion, celery, carrots, garlic, and all mushrooms to the pot. Sauté for 6-7 minutes until softened.
- Pour in red grape juice or broth and simmer until reduced. Add reserved mushroom liquid, tomatoes, herbs, and seasoning. Stir to combine.
- Return chicken to the pot, cover, and simmer on low for 25-30 minutes until tender.
- Garnish with fresh parsley before serving.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!