Chicken Cacciatore is a timeless, rustic Italian stew: juicy chicken thighs simmered in a rich tomato sauce with vegetables, herbs, pancetta and olives. It’s the kind of comforting meal that’s perfect on a cold evening—serve with creamy polenta or Italian roast potatoes for a satisfying dinner.
Pollo alla cacciatora translates roughly as “hunter’s style.” While recipes vary across Italy, dishes cooked alla cacciatora are always simple, hearty and made with a few good ingredients. They typically include meat or poultry and a base of carrot, celery and onion.
Regional versions may add mushrooms, wine, peppers or different herbs; this version uses pancetta and olives for an extra layer of flavour. The recipe is straightforward and ideal for warming up on chilly days—serve with crusty bread or your favourite sides.
Ingredients – what you need
For this Chicken Cacciatore you’ll need: bone-in, skin-on chicken thighs, carrot, celery, onion, pancetta, olives, low-sodium chicken stock, crushed tomatoes, white wine, fresh rosemary, bay leaf, garlic, olive oil, salt and pepper. High-quality canned tomatoes make a big difference to the final flavour.
Step-by-step photos and instructions
Heat olive oil in a large, deep-sided skillet until hot. Season the chicken with salt and brown skin-side down for 5–7 minutes until golden. Turn and brown the other side for 2 minutes, then transfer the chicken to a plate. Drain excess fat from the skillet but leave the flavourful bits behind.
Add the pancetta and fry for 2–3 minutes. Stir in the finely chopped carrot, celery and onion and sauté until softened but not browned, about 5 minutes. Once softened, add the garlic, rosemary and bay leaf and cook for another 2 minutes.
Pour in the white wine and simmer 1–2 minutes until the alcohol scent has mostly evaporated. Add the crushed tomatoes and chicken stock, stir to combine, then return the chicken to the pot. Cover and simmer gently for 45 minutes.
Uncover, add the olives and simmer a further 10 minutes to concentrate the sauce slightly. For crispier skin, briefly place the chicken under a hot broiler (grill) for a couple of minutes while the sauce reduces—this step is optional but delicious. Return the chicken to the sauce and serve.
Serving suggestions
In Italy, stews like this are often served with creamy polenta, which is perfect for soaking up the sauce. Serve with crusty bread, roasted potatoes or your favourite vegetables. You can also pair it with a saffron risotto for a more luxurious meal.
Top tips and recipe FAQs
- Chicken: Use bone-in, skin-on thighs (or drumsticks) for the best flavour and juiciness; white meat can dry out during long cooking.
- Tomatoes: Choose a high-quality brand of crushed tomatoes to avoid excess acidity.
- Soffritto: The carrot, celery and onion base adds essential depth of flavour—don’t skip it.
- Stock & wine: Use low-sodium stock so you can control salt; you can substitute extra stock for wine if preferred.
“Alla cacciatora” means “hunter’s style” in Italian, referring to rustic, home-cooked dishes made with meat or poultry and simple vegetables.
Thighs or drumsticks with skin and bone give the best flavour and remain moist when cooked slowly. Breasts can dry out.
Yes. Like most stews, chicken cacciatore tastes even better the next day. Reheat until piping hot before serving.
Yes, it freezes well. Store in suitable containers, thaw completely and reheat thoroughly.
More Italian comfort food recipes you might like
- Chicken Puttanesca
- Veal Saltimbocca with Prosciutto and Sage
- Steak Pizzaiola (Carne alla Pizzaiola)
- Italian Beef Braciole
- Creamy Tuscan Chicken with Garlic & Pancetta
- Eggplant Parmigiana (Parmigiana di Melanzane)
If you try this Chicken Cacciatore recipe, please leave a comment to let me know how it turned out—I love hearing from readers.
Chicken Cacciatore (Pollo alla Cacciatora)
By Emily
Ingredients
- 8 chicken thighs, skin on and bone in
- 1 large carrot, finely chopped
- 1 stick celery, finely chopped
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- ½ cup pancetta (about 80g)
- ½ cup olives, green or black (about 50g)
- 1 cup low-sodium chicken stock
- 14.5 oz (400g) crushed tomatoes
- ½ cup (125ml) white wine
- 1 large sprig rosemary
- 1 bay leaf
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions
- Heat olive oil in a large, deep-sided skillet until hot. Season chicken with salt and brown skin-side down for 5–7 minutes until golden. Turn and brown the other side for 2 minutes, then remove to a plate. Drain excess fat but leave the pan fond.
- Add pancetta and fry 2–3 minutes. Add carrot, celery and onion and sauté until softened but not browned, about 5 minutes.
- Add garlic, rosemary and bay leaf and cook 2 minutes. Pour in white wine and simmer 1–2 minutes until alcohol smell dissipates.
- Add crushed tomatoes and stock, stir to combine. Return chicken to the pan, cover and simmer for 45 minutes.
- Uncover, add olives and simmer 10 more minutes to reduce the sauce slightly. Optional: remove chicken and briefly broil to crisp the skin, then return to the sauce.
- Serve hot with polenta, roasted potatoes or crusty bread.
Notes
- Use free-range chicken if possible for best flavour.
- Choose good-quality crushed tomatoes to avoid excess acidity.
- Leftovers keep 2–3 days in the fridge and can be frozen; thaw completely before reheating.
Nutrition
Calories: 761 kcal | Carbohydrates: 15 g | Protein: 44 g | Fat: 56 g
Nutrition information is an approximation.