pollo alla cacciatora
This Chicken Cacciatore recipe is an easy meal to throw together, with a rich sauce full of classic and rustic Italian flavors. It’s one of those cozy and comforting dinners I make a lot because I usually have all the ingredients on hand.
Juicy chicken thighs simmer in garlic, onions, carrots, and sweet pureed tomatoes until the meat falls off the bone. Italian comfort food doesn’t get any better than this!
Of course, it can be served over cooked pasta, or with some homemade bread, but a fun alternative would be with a side of creamy polenta or roasted potatoes.
In Italian, Cacciatore means hunter, and alla cacciatora translates to a meal prepared ‘hunting style’, with pieces of chicken or rabbit, onions, fresh tomatoes, fresh herbs, vegetables, and often wine or vinegar.
I’ve seen lots of variations in the recipes which just means you can make it your own with whatever you have on hand! If you love bell peppers, that can be the star of the dish along with the chicken and you can omit the mushrooms. If you don’t like olives, no problem–leave them out!
Chicken Cacciatore
Course: Secondi Piatti4-6
servings10
minutes45
minutesIngredients
3 Tbsp extra virgin olive oil, divided
6 skinless, bone-in chicken thighs
1 medium yellow onion, diced
4 garlic cloves, minced
1 large red bell pepper, diced
2 large carrots, diced
2 celery stalks, diced
1 tsp salt
½ tsp freshly ground black pepper
300g white mushrooms, sliced
1 Tbsp tomato paste
1½ tsp fresh oregano (or ½ tsp dried)
1½ tsp fresh thyme (or ½ tsp dried)
¼ tsp crushed red pepper flakes
2 – 400g cans crushed tomatoes, with liquid
60g black olives, pitted (optional)
small bunch fresh parsley, chopped
small bunch fresh basil, chopped
parmigiano reggiano cheese, freshly grated
Directions
- Heat 2 tablespoons olive oil in a large, high-sided skillet over medium-high heat. Season the chicken thighs with salt and pepper and add to skillet. Sear to golden brown color, approximately 3-4 minutes per side. Chicken will not be cooked completely through at this stage. Remove chicken to plate and set aside.
- Add a tablespoon of olive oil to the pan and reduce heat to medium. Add the onion, garlic, pepper, carrots, and celery. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring frequently, until the vegetables soften and the onions become translucent, approximately 4-5 minutes.
- Add the mushrooms and cook, stirring frequently, until the mushrooms start to release their liquid, shrink in size, and develop a golden brown color, approximately 5-6 minutes.
- Add the tomato paste, oregano, thyme, and crushed red pepper flakes. Stir to incorporate the tomato paste into the vegetables and cook for 1-2 minutes.
- Pour in the red wine and deglaze the bottom of the skillet with a wooden spoon. Simmer until liquid is reduced by half, approximately 3-4 minutes.
- Add the crushed tomatoes. Season with additional salt and black pepper, as desired, and stir to combine. Add back in the chicken and any juice that accumulated on the plate. Cover and gently simmer until the chicken is cooked through and the sauce thickens, approximately 25-30 minutes.
- Remove the lid on the sauce and stir in the black olives (if using), parsley, and basil leaves. Serve as is or on cooked pasta. Garnish with freshly grated parmigiano reggiano cheese.
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