Italian Chicken Cacciatore: Rustic Tuscan Hunter’s Stew

Rustic, aromatic, and steeped in Italian tradition, Chicken Cacciatore — or Pollo alla Cacciatora — embodies the essence of Tuscan home cooking. Literally translating to “hunter’s style,” this dish was once prepared by Italian hunters using freshly caught game, wild herbs, and vegetables from the countryside. Over centuries, it evolved into one of Italy’s most beloved chicken dishes, combining simplicity with deep, layered flavor.

The Tuscan version, which this recipe celebrates, is slow-simmered in tomatoes, garlic, onions, bell peppers, and red wine, creating a rich sauce that clings to tender chicken pieces. Served with crusty bread, creamy polenta, or pasta, it’s the kind of meal that turns an ordinary evening into an Italian feast.

This authentic Chicken Cacciatore captures everything we love about Italian cooking — regional pride, humble ingredients, and the irresistible aroma of herbs and wine mingling in a bubbling pan.

Ingredients (Serves 6)

For the Chicken

• 1 whole chicken (about 1.5 kg / 3.3 lb), cut into 8 pieces

• 1 tsp salt (5 g)

• ½ tsp black pepper (2 g)

• 2 tbsp olive oil (30 ml)

For the Sauce

• 1 large onion, finely chopped (150 g / 5 oz)

• 2 cloves garlic, minced

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 150 g (5 oz / 1 cup) mushrooms, sliced

• 125 ml (½ cup) dry red wine

• 400 g (14 oz) canned crushed tomatoes

• 2 tbsp tomato paste (30 g)

• 1 tsp sugar (optional, to balance acidity)

• 1 sprig fresh rosemary

• 1 tsp dried oregano (or Italian seasoning)

• 1 bay leaf

• 1 tbsp capers (optional)

• Salt and pepper to taste

For Serving

• Fresh parsley, chopped

• Crusty bread, cooked pasta, or creamy polenta

Ingredient Notes & Substitutions

• Chicken Cuts: Traditional recipes use bone-in pieces for richer flavor, but boneless thighs work for a quicker meal.

• Wine: A dry Italian red such as Chianti or Sangiovese complements the sauce beautifully.

• Tomatoes: Use high-quality San Marzano tomatoes for authentic taste.

• Herbs: Fresh rosemary and bay leaves add depth — don’t skip them.

• Capers: Optional but add a classic Tuscan tang.

Instructions

Prep Time: 20 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 30 mins
Difficulty: Intermediate
Course: Main Course
Cuisine: Italian (Tuscan)

Step-by-Step Directions

1. Prepare the Chicken (10 min)
   Pat chicken pieces dry with paper towels. Season generously with salt and pepper.

2. Brown the Chicken (10 min)
   Heat olive oil in a large heavy-bottomed pan over medium-high heat. Add chicken in batches, skin-side down, and sear until golden brown (about 5 minutes per side). Transfer to a plate.

   Pro Tip: Don’t overcrowd the pan — browning in batches ensures crisp skin and rich flavor.

3. Sauté the Vegetables (8 min)
   In the same pan, add onions and cook until soft and translucent. Add garlic, bell peppers, and mushrooms; sauté for another 5 minutes until fragrant.

4. Deglaze with Wine (3 min)
   Pour in the red wine, scraping up browned bits from the bottom of the pan. Let it reduce slightly, about 2–3 minutes.

5. Add Tomatoes and Herbs (5 min)
   Stir in crushed tomatoes, tomato paste, sugar (if using), rosemary, oregano, bay leaf, and capers. Mix well.

6. Simmer the Stew (40 min)
   Return the browned chicken pieces to the pan, reduce heat to low, and cover. Simmer gently for 35–40 minutes, turning pieces occasionally until chicken is tender and sauce thickens.

   Pro Tip: Remove the lid during the last 10 minutes to let the sauce reduce for a more concentrated flavor.

7. Adjust and Serve (5 min)
   Discard bay leaf and rosemary sprig. Taste and season with salt and pepper. Garnish with chopped parsley and serve hot with bread or pasta.

Recipe Info Box

Nutrition Information (Per Serving)

Disclaimer: Nutrition data is approximate and may vary by ingredients used.

Tips, Variations & Notes

1. Make-Ahead: Chicken Cacciatore tastes even better the next day as flavors deepen.

2. Slow Cooker Version: Sear chicken first, then transfer everything to a slow cooker and cook on low for 6–7 hours.

3. White Wine Variation: Swap red for white wine and omit tomato paste for a lighter, northern-style flavor.

4. Add Olives: Green or black olives add a briny note.

5. Spice Level: Add a pinch of chili flakes for gentle heat.

6. Vegetarian Version: Substitute chicken with firm tofu or seitan and use vegetable stock.

7. Storage: Refrigerate for up to 3 days or freeze for up to 2 months. Reheat gently on the stove.

8. Serving Suggestion: Serve over creamy polenta, pasta, or mashed potatoes to soak up the sauce.

FAQs

1. What does “Cacciatore” mean?
It means “hunter” in Italian — the dish was originally made by hunters using simple, foraged ingredients.

2. Can I use boneless chicken?
Yes, though bone-in pieces provide deeper flavor during slow cooking.

3. What type of wine works best?
Use a dry Italian red such as Chianti, Barbera, or Montepulciano.

4. Can I make it ahead?
Yes, it reheats beautifully — flavors develop more after resting.

5. Is it spicy?
Traditionally, no. It’s herbaceous and savory, but you can add chili flakes for a mild kick.

6. What can I serve it with?
Polenta, spaghetti, or rustic bread to mop up the sauce.

7. Can I freeze leftovers?
Absolutely. Store in airtight containers and freeze for up to 2 months.

8. How do I thicken the sauce?
Simmer uncovered for the last 10–15 minutes or stir in a tablespoon of tomato paste.

Recipe Story & Cultural Context

The origins of Chicken Cacciatore trace back to central and northern Italy, where hunters (cacciatori) would cook wild game with herbs, wine, and local vegetables. As the dish spread, chicken replaced game meat, creating a version suited for family tables.

In Tuscany, Cacciatore became synonymous with rustic hospitality — a dish simmered slowly in one pot, shared generously with bread and wine. Its ingredients reflect the Italian philosophy of “cucina povera” — transforming humble, seasonal produce into comforting, flavorful meals.

Today, Chicken Cacciatore is a global ambassador of Italian home cooking — hearty yet refined, simple yet layered, and always made with love.

Pairing Suggestions

• Wine: A robust Chianti or Sangiovese complements the tomato base and herbs.

• Side Dishes: Creamy polenta, garlic mashed potatoes, or roasted vegetables.

• Bread: Serve with rustic Italian bread to soak up the sauce.

• Occasions: Perfect for cozy family dinners or casual entertaining.

Conclusion

Italian Chicken Cacciatore is more than just a stew — it’s a story simmered in red wine and tradition. Each bite carries the warmth of the Tuscan countryside: tender chicken, rich tomato sauce, and the comforting aroma of rosemary and garlic.

It’s a timeless recipe that proves why Italian cooking is loved worldwide — simple ingredients, slow-cooked passion, and the joy of gathering around the table.

✨ Cook it once, and it’ll become part of your family’s story too.
If you try this recipe, share your photos and experiences online — every Cacciatore tells its own delicious tale.

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