I love making Chicken Cacciatore because it’s both cozy and elegant. The chicken turns beautifully golden, then simmers gently in a fragrant tomato sauce infused with rosemary, celery, and carrots. It’s a dish that feels like a warm Italian hug—perfect for family dinners or when I want to serve something truly comforting yet effortlessly impressive.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
▢1 chicken ▢3 stalks of celery ▢1 sprig of rosemary ▢1 cup of beef or vegetable broth ▢400 g peeled tomatoes ▢1 onion ▢1 clove garlic ▢2 carrots ▢1 bunch of parsley ▢½ cup of extra virgin olive oil ▢black pepper as needed ▢salt as needed
Directions
I begin by cleaning the chicken thoroughly and cutting it into pieces. I like to leave the skin on for extra flavor while it cooks.
In a large frying pan, I heat the olive oil and brown the chicken pieces on both sides for about 10 minutes, until they’re golden and crisp.
I then add finely chopped onions, garlic, carrots, and celery, along with salt, pepper, and rosemary. I let everything sauté together for about 5 minutes until the vegetables start to soften and smell fragrant.
Next, I pour in the broth, allowing it to reduce slightly as it mingles with the aromatics.
I add the peeled tomatoes, breaking them up gently with a spoon, then cover the pan and let it simmer over medium heat for about 30 minutes. During cooking, if the sauce thickens too much, I add a splash of water or extra broth.
When the chicken is tender and cooked through, I stir in freshly chopped parsley right before serving.
I love serving this dish with creamy polenta or mashed potatoes to soak up the rich sauce.
Servings and Timing
This recipe serves 4 people. Prep Time: 20 minutes Cook Time: 1 hour Total Time: 1 hour 20 minutes
Variations
Sometimes I add a few olives or capers for a Southern Italian twist. If I’m craving a deeper flavor, I mix in a pinch of nutmeg or a few thyme leaves while it simmers. When I want a lighter version, I remove the skin from the chicken before browning it. For extra richness, I occasionally finish it with a drizzle of olive oil or a sprinkle of parmesan before serving.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stovetop over low heat, adding a splash of water if the sauce thickens too much. This dish also freezes beautifully — I portion it out and freeze for up to 2 months. To reheat, I thaw it overnight in the fridge and reheat slowly until piping hot.
FAQs
What does “alla cacciatora” mean?
It means “hunter-style,” referring to a rustic Italian way of cooking with tomatoes, herbs, and vegetables.
Can I make this with chicken thighs only?
Yes, I often use just thighs or drumsticks for extra tenderness and flavor.
Can I use canned diced tomatoes instead of peeled ones?
Yes, diced tomatoes work just as well and save some prep time.
How do I make the sauce thicker?
I let it simmer uncovered for the last 10–15 minutes to reduce and concentrate the flavor.
Can I add mushrooms?
Absolutely! Sliced mushrooms make a delicious addition and add an earthy note.
What herbs go best with this dish?
I like rosemary and parsley, but thyme and bay leaf also work beautifully.
Can I make it ahead of time?
Yes, the flavor actually improves the next day, making it perfect for meal prep or entertaining.
What’s the best side dish for Chicken Cacciatore?
I love serving it with polenta, mashed potatoes, or a thick slice of rustic bread to soak up the sauce.
Can I make this recipe in a slow cooker?
Yes, after browning the chicken and sautéing the vegetables, I transfer everything to a slow cooker and cook on low for 6 hours or high for 3–4 hours.
Conclusion
I love how this Authentic Italian Chicken Cacciatore brings the warmth of a traditional Italian kitchen into my home. The tender chicken, fragrant herbs, and rich tomato sauce come together in a dish that’s both comforting and full of character. It’s a timeless recipe that reminds me why simple ingredients, when treated with care, make the most delicious meals.
An authentic Italian Chicken Cacciatore (Pollo alla Cacciatora) made with tender chicken simmered in a rustic tomato sauce infused with rosemary, celery, carrots, and onions. This hearty, homestyle dish captures the essence of traditional Italian cooking — simple, comforting, and full of rich flavor.
Ingredients
1 whole chicken, cleaned and cut into pieces
3 stalks celery, finely chopped
1 sprig rosemary
1 cup beef or vegetable broth
400 g peeled tomatoes
1 onion, finely chopped
1 clove garlic, minced
2 carrots, finely chopped
1 bunch parsley, chopped
½ cup extra virgin olive oil
Salt, to taste
Black pepper, to taste
Instructions
Clean and cut the chicken into serving pieces, leaving the skin on for added flavor.
Heat olive oil in a large frying pan over medium–high heat. Add chicken pieces and brown on both sides for about 10 minutes until golden.
Add the chopped onion, garlic, carrots, celery, rosemary, salt, and pepper. Sauté for about 5 minutes until the vegetables begin to soften and release their aroma.
Pour in the broth and let it simmer for a few minutes to reduce slightly.
Add the peeled tomatoes, breaking them up with a spoon. Stir to combine, then cover and simmer over medium heat for about 30 minutes, stirring occasionally.
If the sauce becomes too thick during cooking, add a splash of water or extra broth.
Once the chicken is tender and cooked through, stir in freshly chopped parsley.
Serve hot with creamy polenta, mashed potatoes, or rustic bread to soak up the flavorful sauce.
Notes
Add olives or capers for a Southern Italian variation.
For deeper flavor, mix in a pinch of nutmeg or thyme.
Use only chicken thighs or drumsticks for a richer, more tender result.
Let the sauce simmer uncovered for the last 10–15 minutes for a thicker consistency.
The dish tastes even better the next day as the flavors meld.
