Authentic Chicken Cacciatore

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Authentic chicken cacciatore — caccia is Italian for "hunt," making this a "hunter's chicken" braised with whatever aromatics the countryside offered — is a 60-minute one-pan dish from central Italy with two regional schools: the Tuscan tradition uses dry red wine, rosemary, garlic, and olives with only a touch of tomato, while the Lazio/Roman school calls for white wine, more tomato, peppers, and onions. This recipe follows the Tuscan path — bone-in, skin-on chicken thighs sear until the skin is golden, then braise in a red wine reduced by half (about 5 minutes of steady simmer to burn off the alcohol) and crushed tomatoes for 40–45 minutes at a bare simmer. Bone-in cuts are essential: the collagen in the joints dissolves during the long braise, naturally thickening the sauce without any added starch, and the meat stays juicy at the USDA-safe 165°F (74°C) internal temperature that a boneless breast would not tolerate. Serve over egg noodles, soft polenta, or crusty bread to catch the glossy red-wine sauce. For more Italian classics or other weeknight chicken dinners, browse the full collection.

★ 4.4 (12 ratings) Prep: 15 min Cook: 45 min Serves 4 Italian cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat chicken thighs dry with paper towels. Season with 2 tablespoons all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper. Heat 3 tablespoons olive oil in a large Dutch oven over medium-high heat until shimmering. Add chicken in a single layer and cook for 5-6 minutes per side until golden brown and crispy — cook in batches if needed. Remove chicken and set aside.
  2. Step 2: In the same pot, add diced yellow onion and cook over medium heat for 5 minutes until softened. Add minced garlic and cook for 1 minute until fragrant. Stir in canned diced tomatoes (with juices), 1/2 cup dry red wine, 1/4 cup chicken broth, 1 tablespoon chopped rosemary, 1 tablespoon chopped oregano, and 1/4 teaspoon red pepper flakes. Bring to a gentle simmer and cook for 5 minutes to reduce wine.
  3. Step 3: Return chicken to pot, nestling into sauce. Cover with lid and reduce heat to low. Simmer gently for 30 minutes until chicken is tender. Stir in 1/2 cup pitted green olives (if using) and cook 5 more minutes. Serve hot, sprinkled with 1/4 cup fresh parsley.

Frequently asked questions

What wine is best for chicken cacciatore?

Dry red wine is the classic choice for the Tuscan school — Chianti Classico, Sangiovese, or Barbera d'Asti are the Italian standards; Pinot Noir or Merlot work equally well. Cook only with a wine you would drink: off-dry or sweet wines leave an unbalanced sweetness in the finished sauce. The Lazio/Roman school uses dry white wine (Pinot Grigio, Vermentino) and more tomato. Use ¾ to 1 cup and reduce by roughly 50% before adding tomatoes — this drives off the alcohol cleanly so the braise tastes of concentrated fruit and herb rather than raw wine.

Can I make chicken cacciatore without wine?

Yes — substitute an equal volume of chicken broth plus 1 tablespoon of red wine vinegar (for the acidity that wine provides). Simmer the broth-vinegar mixture for 5 minutes before adding the tomatoes so the vinegar mellows slightly. For a closer substitute with more body, use unsweetened pomegranate juice with the tablespoon of vinegar. The sauce will be slightly less complex but fully balanced without wine.

Can I use boneless chicken thighs instead of bone-in?

Boneless thighs work but need a shorter braise — reduce from 40–45 minutes to 20–25 minutes so they don't overcook. The sauce will also be thinner because there is no bone collagen to dissolve during the cook; stir in a tablespoon of butter at the end to add body. Pull the chicken when a probe at the thickest part reads 165°F (74°C) internal. Bone-in, skin-on is still the preferred cut for flavor depth and a naturally glossy sauce.

Can I make chicken cacciatore in a slow cooker?

Yes. Sear the chicken skin-side-down in a skillet for 5 minutes first, then deglaze with the wine and let it reduce by half before adding everything to the slow cooker. Cook on LOW for 6–7 hours or HIGH for 3–4 hours. Do not skip the sear-and-deglaze step — raw chicken added directly to a slow cooker without first reducing the wine produces a flat, alcohol-edged sauce that does not develop the same depth as the stovetop method.

How do I store and reheat chicken cacciatore?

Cool completely and store in an airtight container in the refrigerator for up to 4 days; the braise improves overnight as the flavors meld. Reheat gently over low heat in a covered skillet with a splash of broth or water (5–8 minutes). Cacciatore freezes well for up to 3 months — the tomato-based sauce holds its texture better than cream-based braises. Thaw overnight in the refrigerator before reheating.

How long does Authentic Chicken Cacciatore take to make?

Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Authentic Chicken Cacciatore?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in Authentic Chicken Cacciatore?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Authentic Chicken Cacciatore for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Authentic Chicken Cacciatore?

Italian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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