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Italian Chicken Cacciatore Recipe

September 5, 2015 by Florentina 71 Comments

Easy Italian Chicken Cacciatore recipe, an authentic Hunter Style Chicken Stew in Red Wine Sauce with Italian San Marzano Tomatoes and Wild Mushrooms! You can finish it on the stove top, bake it in the oven or the slow cooker. 

Big Pot of Italian Chicken Cacciatore with Wild Mushroom in Red Wine Gravy

You knew I was gonna bring an authentic, easy Italian Chicken Cacciatore recipe from Italy for you. How could I not, right ?! Especially because this is a regular at the shack, healthy, light, gluten free and so easy to make. Not to mention perfect for a crowd! There is no browning, no frying and no flour involved either you guys.

So what is chicken cacciatore and where did it originate from?

It is an authentic Italian hunter style chicken stew, which originally was made with whatever the peasants would hunt that day: pheasant, rabbit, wild stuff, you name it! But nowadays it is more commonly made with chicken, or hen and some type of wild mushrooms, in a wine tomato sauce with herbs and aromatics.

Big Pot of Italian Chicken Cacciatore with Wild Mushroom in Red Wine Gravy

Which wine should you use?  Your choice:

  1. a red wine sauce base
  2. in a white wine sauce

Being that I am using flavorful San Marzano tomatoes (<–amazon link) to create a thick sauce without any flour addition, I opted for the red wine in my recipe. Feel free to go for a dry white wine if your heart so desires. I’m particularly fond of red, and look at that beauty, right ? In any case, the more you reduce the wine sauce the more it will thicken.

Orange Pot of Authentic Hunter Style Chicken Cacciatore

 I absolutely swear by this easy recipe, it is not just to die for delicious but it is also healthy. I skipped browning the meat and skipped on the flour. It really isn’t necessary and not all that healthy.

When you braise the drumsticks or thighs, you won’t end up with crispy skin regardless if you brown it or not, and that is fantastic news in a tender fall off the bone stew, right?!

Just trust me on this one, I’ll throw down with Mario Batali, Giada or Rachel Ray any day and not even worry about it ! 

Ideally served over creamy polenta, but egg noodles pasta, potatoes and rice are also common side dishes. 

Orange Pot of Authentic Hunter Style Chicken Cacciatore

Tip for making the best Italian Chicken Cacciatore:

Splurge just a little bit on wild mushrooms at the market. Because flavor, flavor and more flavor!

These will change with the the seasons of course, but usually you can find some variety throughout the year. I love using the oysters as a base in this dish, however when I find wild chanterelles at a good price, I’m all over those.

Traditionally you would throw a few black olives on top just before serving, but you know how the BatMan is not on good terms with the olives, so I add some steamed artichokes as a final touch. Your call!

In any case, I know your Italian Chicken Cacciatore is gonna be the bomb, especially if you listen to me and serve it with lots of bruschetta and crostini to soak up that red wine tomato gravy. Or spoon it over a bed of creamy polenta, just because everything is better over polenta, right? Forget about it, Mangia! Florentina xo’s

Orange Pot of Authentic Hunter Style Italian Chicken Cacciatore

  • Chicken in White Wine Sauce 
  • Easy Chicken Stew (Grandma’s Recipe)
  • Italian Beef Stew   
  • Rustic Chicken & Potato Soup 
  • Italian Vegetable Soup with Farro

 

Italian Chicken Cacciatore Recipe ( Hunter Style Chicken )
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Italian Chicken Cacciatore Recipe

Authentic Italian Chicken Cacciatore Recipe or Hunter Style Chicken cooked in a rustic red wine sauce with San Marzano tomatoes and wild mushrooms. Sprinkle with black olives or artichokes to your preference.
Course Main Dishes
Cuisine Italian
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 6
Calories 229.4kcal
Author Florentina

Ingredients

  • 4.5 lb chicken legs drumsticks or thighs or a mix
  • 1 oz x28 can San Marzano tomatoes lightly crushed
  • 1 1/4 c red wine or dry white wine
  • 1 lb oyster mushrooms
  • 1/2 lb wild mushrooms mixed
  • 1 large leek sliced
  • 8 cloves garlic whole
  • 1 bell pepper sliced
  • 1 carrot chopped
  • 3 tbsp olive oil
  • 4 tsp sea salt + more to taste
  • 1 tsp red pepper flakes + more to taste
  • 2 tbsp Sicilian oregano crumbled or 1 sprig rosemary 10 thyme sprigs
  • 2 leaves bay
  • 1/3 c Italian parsley roughly chopped
  • 2 c Artichoke hearts steamed, optional
  • 1 c black olives optional

Instructions

  • Preheat your oven to 375”F
  • Slice the leek in half lengthwise and then thinly slice it crosswise. Rinse well in a bowl of cold water, allowing all the dirt to fall to the bottom of the bowl. Gently scoop out all the leeks and lightly pad dry on paper towels.
  • Heat up a large cast iron dutch oven over medium flame. Add the olive oil and the garlic cloves and sear them until golden all over. Add the leeks with a pinch of sea salt. Sautee for about 10 minutes then stir in the oyster mushrooms and carrots. Toss to coat and cook for a couple of more minutes to create layers of flavor.
  • Add the chicken legs to the pot and sprinkle with the sea salt, then toss to coat well. Pour in the red wine and bring to a simmer. Allow it to reduce a little, about 5 minutes. Add the sliced bell pepper, bay leaves, thyme, red pepper flakes, and tomatoes to the pot. Bring to a simmer and cover with a tight lid.

Oven Method:

  • After you brought the chicken cacciatore to a simmer on the stove top cover it with a tight lid.Transfer the pot to the preheated oven and cook for 50 minutes. Remove the lid and add in the remaining mixed wild mushroom. Adjust seasonings to your taste and cook an additional 20 minutes uncovered, until the gravy has reduced to your liking and the chicken falls of the bone, tender.
  • Serve hot garnished with the Italian parsley and sprinkled with the olives or steamed artichokes on top.

Stove Top Method:

  • Continue cooking the chicken cacciatore covered, on low flame for 50 minutes. Remove the lid, add the remaining mushrooms and continue cooking an additional 20 minutes until the chicken falls off the bone and sauce has reduced to your liking.Taste and adjust seasonings and serve.

Slow Cooker Method:

  • Add all the ingredients to a slow cooker and cook on low for 8 hours. Remove the chicken and mushrooms and continue reducing the sauce until concentrated to your liking. Adjust seasonings and serve sprinkled with fresh parsley.

Notes

Serve with nice rustic chunks of garlic bruschetta or over a bed of polenta.

Nutrition

Serving: 2g | Calories: 229.4kcal | Carbohydrates: 18.1g | Protein: 17.2g | Fat: 10g | Saturated Fat: 1.7g | Polyunsaturated Fat: 5.7g | Cholesterol: 46.8mg | Sodium: 1.798mg | Fiber: 5.1g | Sugar: 6.4g

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Filed Under: Chicken and Beef, Gluten Free, Main Courses, Paleo, Soups and Stews, Top Recipes Tagged With: Best Chicken Recipes, Best Italian recipes, Braised Chicken Recipes, Chicken Stew Recipe, Easy Chicken Recipes, Easy Italian Recipes, Italian Chicken Dishes, Italian Chicken Recipes, Italian Dinner Recipes, Italian Meals, Italian Recipes, red wine sauce, Simple Chicken Recipes, Stew Chicken Recipe, white wine sauce

About Florentina

Hi, I'm Florentina, the voice behind the wholesome recipes you find in this journal. But I'm not alone, I'm really just channeling the Man in the Photo, one recipe at a time! Thank you for joining me in my quest for the art of simple, rustic living, trying to capture the raw beauty of organic food & life through the lens of my Iphone and camera.

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Reader Interactions

Comments

  1. Maureen | Orgasmic Chef

    September 8, 2015 at 2:52 pm

    We’ve got just enough cool weather to make a pot of your Italian chicken cacciatore before summer hits. I LOVE these photos and I’m very hungry now.

    Reply
    • Florentina

      September 8, 2015 at 3:51 pm

      Thank you Maureen, I hope you get to make it soon, and please report back 😉

      Reply
  2. rpmanfredo

    September 15, 2015 at 9:34 am

    I made this dish last week for some dinner guests and they could not stop raving about how good it was. One even asked for the recipe and I gave it to them and also signed them up for the ciaoflorentino recipe newsletter. I could not find wild mushrooms or the oyster mushrooms so I substituted white button mushrooms and bella (young portebello) mushrooms. OUTSTANDING recipe.

    Reply
    • Florentina

      September 15, 2015 at 1:11 pm

      I am doing the happy dance over here, I am so happy to hear. You made my day. I go for whatever mushrooms I can find at the market and that changes with the seasons which i find kind of nice actually. So glad you enjoyed it xo’s

      Reply
  3. Ai Ping

    September 17, 2015 at 12:54 pm

    Oh, my that looks really good. I’m with you on skipping the browning before braising since it’s going to be melt in the mouth soft and tender and…. aaaahhhh I’ll take a plate thank you.

    Reply
    • Florentina

      September 18, 2015 at 10:44 am

      Yes and also way easier and faster to make that way. I’m all about the short cuts !

      Reply
  4. Gloria @ Homemade & Yummy

    September 17, 2015 at 12:56 pm

    It has been a long time since I made Chicken Cacciatore…..perhaps it’s something I should revisit soon. Sounds awesome!!

    Reply
    • Florentina

      September 18, 2015 at 10:43 am

      absolutely must dust off your cacciatore recipe. Fall is almost here !

      Reply
  5. cookingontheweekends

    September 17, 2015 at 1:30 pm

    This is one delicious looking pot of comfort food. I’m drooling and wish it was on my front burner! 😉

    Reply
    • Florentina

      September 18, 2015 at 10:43 am

      aww thank you, make it happen , i know you can do this xo’s

      Reply
  6. Lokness

    September 17, 2015 at 2:05 pm

    This sounds just in time for the cooler weather! I am going to try it next week. I will make sure to get a loaf of baguette to serve along with it. 🙂

    Reply
    • Florentina

      September 18, 2015 at 10:42 am

      yes gotta have the bread to soak up all that sauce. I wanna hear about it 🙂

      Reply
  7. Binjal's VEG Kitchen

    September 17, 2015 at 4:20 pm

    look so yummy and delicious! love the color! perfect!

    Reply
  8. miss (@thedealmatch)

    September 17, 2015 at 11:53 pm

    This recipe looks amazing! I love mushrooms! So edible and delicious

    Reply
  9. anniesnomsblog

    September 18, 2015 at 12:07 am

    How have I still not made a Chicken Cacciatore?! It looks so delicious, just perfect for a cold Autumn evening!

    Reply
    • Florentina

      September 25, 2015 at 1:01 pm

      Say whaaat ? Off you go to the store and make some today 😉

      Reply
  10. Claudia | Gourmet Project

    September 18, 2015 at 1:10 am

    I could kill for a bowl of chicken cacciatore, with lots of bread to make “scarpetta” (dip in the sauce)! Looks wow!

    Reply
    • Florentina

      September 25, 2015 at 1:01 pm

      I am with you 100% . That’s the right way to do this !

      Reply
  11. peter @feedyoursoultoo

    September 18, 2015 at 9:21 am

    I love all the flavor you got in this dish.

    Reply
  12. Felesha

    September 18, 2015 at 3:51 pm

    This makes me wanna just dig right in! Looks super yummy!!

    Reply
  13. Katalina @ Peas & Peonies

    September 18, 2015 at 5:54 pm

    Florentine, this must be the most flavorful chicken recipe I have seen, OMG all that juicy sauce, I just need a loaf of garlic break to soak it all up.

    Reply
    • Florentina

      September 19, 2015 at 1:59 pm

      Yes Katalina, garlic bread is mandatory with the chicken cacciatore, I pannick if I don’t have any lol

      Reply
  14. Sabrina @ Dinner, then Dessert

    September 29, 2015 at 6:36 pm

    5 stars
    This reminds me so much of a stew my grandmother would make! and with crusty bread on the side, this looks so good Florentina! Your food looks so soulful, I love it!

    Reply
    • Florentina

      September 30, 2015 at 9:52 pm

      aww thank you Sabrina, something about rustic food, so comforting.

      Reply
  15. Mirtha

    September 30, 2015 at 3:57 pm

    Hi. I can’t wait to try this. Now. What type of red wine? And, What if I need to add a couplebof breasts? Do I add these at a later time so they don’t drybout ir will the juicy goodness keep them moist?

    Reply
    • Florentina

      September 30, 2015 at 9:50 pm

      Hi Mirtha ! You can use whatever red wine you have leftover from the night before, something you actually like. Definitely not the most expensive wine, but certainly something you like to drink on its own. You can also add some chicken in there, but i would wait to add it until half way through cooking time. Using a bone in cut would also help keep that moisture during the long cooking time.

      Reply
  16. Lucy

    October 19, 2015 at 4:10 am

    5 stars
    I made this last night and it was delicious!

    Reply
    • Florentina

      October 19, 2015 at 9:25 pm

      So happy to hear, that made my day 🙂 xo’s

      Reply
  17. Lucy

    October 29, 2015 at 10:10 am

    5 stars
    Made it last week. It was great! the aroma throughout the house was amazing!

    Reply
  18. Robert Pugliese Jr.

    December 10, 2015 at 4:28 pm

    5 stars
    Hello Florentina I was just subscribing to your newsletter and saw the chicken cacciatore recipe and was wondering can this meal be made in a crock-pot as I do not have a cast iron dutch oven I was going to do some of the beginning of the cooking in a saute pan then transfer the rest to the crock-pot and cook on high for, I would imagine 6-8 hours I am Italian and wanted to try my hand at some of your recipes they all sound delicious Thank you Sincerely Robert

    Reply
  19. Amanda

    December 11, 2015 at 7:49 pm

    5 stars
    Hello Florentina
    can this recipe be done in a slow cooker I do not have a dutch oven yet

    What setting would I set it to and for how long should I let it simmer

    Thank you

    Amanda

    Reply
    • Florentina

      December 12, 2015 at 12:29 pm

      Hi Amanda, I suspect you could. Personally I don’t use a slow cooker but If I did, I would just cook it on the same setting you do a bone in chicken. Hope you give it a go, and any heavy bottom pot works her 😉

      Reply
  20. tamara

    December 12, 2015 at 11:11 am

    I don’t have a Dutch oven but I have a crock pot. Have you tried making this in the crockpot ever?

    Reply
    • Florentina

      December 12, 2015 at 12:24 pm

      Hi Tamara, I don’t have a crockpot ha ! But the concept is the same, I have no doubt it would turn out just as good.

      Reply
  21. Deirdre

    January 20, 2016 at 7:59 am

    Going make this for 12—-can I use chicken thighs and finish it in a slow cooker?

    Reply
    • Florentina

      January 20, 2016 at 1:11 pm

      Yes absolutely you can do that !

      Reply
  22. Jemma @ Celery and Cupcakes

    May 25, 2016 at 1:46 am

    5 stars
    I just love meals like this. Everything in a casserole dish and it looks after itself. It really looks wonderful.

    Reply
  23. Gingey Bites

    May 25, 2016 at 6:58 am

    5 stars
    This looks really yummy and I like the idea of using wild / oyster mushrooms as I’ve not really seen that in a Cacciatore recipe before!

    Reply
  24. The Food Hunter

    May 25, 2016 at 8:03 am

    absolutely love this recipe and cento tomatoes.

    Reply
  25. Dannii @ Hungry Healthy Happy

    May 25, 2016 at 10:29 am

    5 stars
    I love dishes like this, as you can just throw everything in to the pot. It looks so full of flavour!

    Reply
  26. Sarah @ Champagne Tastes

    May 25, 2016 at 4:03 pm

    This sounds fantastic and easy! Also, I keep looking at the le cruset Dutch ovens, but haven’t spent the money on one yet. Maybe if I had recipe bookmarked before I shopped it would help!

    Reply
    • Florentina

      May 25, 2016 at 4:11 pm

      haha, yes, I have all the motivation you need to treat yourself a Le Creuset dutch oven LOL ! I mean how about this chicken cacciatore for starters ? 😉 ~ Florentina

      Reply
  27. Angela

    May 29, 2016 at 5:14 pm

    Hello,
    So delighted I found your blog. The recipes all look delicious.
    I would love to make this but my children will not eat any type of chicken apart from breasts – and skinless and boneless breasts to make things a little more challenging.
    How would I make this gorgeous dish with chicken breasts…and to guard against them ending up like boot leather?
    Many thanks,
    Angela

    Reply
    • Florentina

      May 29, 2016 at 9:36 pm

      Thank you so much Angela, and welcome, so happy you are here !
      You can definitely make the chicken cacciatore with chicken breasts only. I would however cook them bone in and skin on to keep them from drying out, and once the chicken is cooked to your liking remove it from the sauce and discard the skin and bones before the kids sees it 😉
      Continue to reduce the sauce until concentrated to your preference then add the chicken breast back into the pot. Let me know if that trick works ~ Florentina

      Reply
  28. Sandra

    July 23, 2016 at 2:35 pm

    We made this chicken cacciatore a few times now, the red wine gravy is my favorite. I like the white wine version too but the red wine has more depth in my opinion. I also added a bunch of black olives because we are olive lovers. Probably our most favorite recipe to date. Incredibly delicious!

    Reply
  29. Rebecca @ Strength and Sunshine

    August 8, 2016 at 3:08 am

    5 stars
    O this sounds delicious, my friend! Totally a dish I know my family would love!

    Reply
  30. The Food Hunter

    August 9, 2016 at 10:19 am

    If I could reach through the screen with a spoon this would be gone.

    Reply
  31. Manju | Cooking Curries

    August 9, 2016 at 1:11 pm

    5 stars
    Wow! Looks gorgeous. This reminds me I have to make some 7for my meat-a-holic soon. I made this Hunter Style Chicken several years ago once and he loved it!

    Reply
  32. Bintu - Recipes From A Pantry

    August 10, 2016 at 9:12 am

    5 stars
    One of my favourite dishes, everyone in our family loves chicken cacciatore. Love that the tomatoes thicken it without flour too.

    Reply
  33. Heather | All Roads Lead to the Kitchen

    September 5, 2016 at 2:41 pm

    This looks so rich and flavorful, like total comfort food!

    Reply
  34. Renee - Kudos Kitchen

    September 5, 2016 at 3:32 pm

    I just adore peasant food. It’s always so rustic, comforting and economical. This looks incredible!

    Reply
  35. Dorothy at Shockingly Delicious

    September 5, 2016 at 8:17 pm

    What a pretty dinner! Exactly my cup of tea.

    Reply
  36. katerina @ diethood.com

    September 6, 2016 at 2:49 am

    What an amazing dish!! Its a family favorite!

    Reply
    • Florentina

      September 6, 2016 at 11:56 am

      Thanks Katerina, we can’t go wrong with a pot of chicken cacciatore.

      Reply
  37. carrie @ frugal foodie mama

    September 6, 2016 at 9:09 am

    I just love a good rustic Italian dish like this! 🙂 Looks & sounds amazing!

    Reply
  38. Krista

    September 6, 2016 at 10:48 am

    Glad the weather is cooling off soon so we can all make this!

    Reply
  39. B J Barickman

    September 14, 2016 at 9:42 pm

    5 stars
    Florentina,
    This is the absolutely best recipe for chicken cacciatore that I have ever encountered. But, a question: if the batman liked olives, would you use green or black? And what about capers?

    Yours faithfully,

    B J

    Reply
    • Florentina

      September 15, 2016 at 11:06 am

      Awww you totally made my day you know that ? Thank you, I’m so glad to hear. Re: the olives, definitely black and salty. You can add some capers If you like as well, they add a nice little saltiness to the final pot of cacciatore. That is the beauty of this dish, you can make it your own. Thanks so much for stopping by with your great review, you rock ~ Florentina

      Reply
  40. dave

    October 16, 2016 at 2:50 pm

    do you use canned artichoke hearts?

    Reply
    • Florentina

      October 17, 2016 at 12:20 pm

      Hi dave, you may use canned or steamed artichokes, I prefer the marinated ones myself 🙂 You can also go for the classic black olives instead.

      Reply
  41. Janine

    October 19, 2016 at 5:34 am

    Pleas can you tell me what I can substitute the wine with! Thanks

    Reply
    • Florentina

      October 19, 2016 at 12:33 pm

      Hi janine, you could substitute with vegetable or chicken stock but honestly it won’t be the same. Chicken cacciatore gets its magic from that wine sauce reduction, I’d love to hear how it turned out for you without the wine 🙂

      Reply
  42. Joanne

    August 5, 2018 at 10:21 pm

    Great recipe! I made this for dinner the other night and used a red wine base and it turned out really well. I simmered it on low heat on the stove top as instructed and the sauce thickened even more as it cooled a bit. I would say it even tasted better the next night. I put it over some rice and my bf who is reluctant to eat anything with any kind of sauce loved it!

    Reply
  43. Arleen Seed

    November 8, 2019 at 7:22 am

    I do appreciate comments about saving time BUT, if you really want well-developed flavor I think it is essential to brown the chicken first. My Nonna always did that and I think it improves the recipe.

    Reply
  44. Tim Tobish

    October 3, 2020 at 5:48 pm

    4 stars
    Glorious recipe. I love the artichokes instead of the olives, but still added a few black olives.

    I’m with you on the no-flour, but I’ve made cacciatore (not your recipe, but close) with both unbrowned thighs and browned, and to my taste, the browned chicken has a rounder flavor in general because of the browning. It always does seem a waste to braise beautifully browned chicken, but I’ve found that browning always adds something. If you flour it does help thicken the sauce but I don’t need the carbs and reduction gives a better flavor.

    Reply

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Ciao Florentina Channeling the Man in the Photo, one recipe at a time, mostly Italian and Vegetarian lifestyle! Please join my quest for the art of simple, rustic living, trying to capture the raw beauty of food & life through the lens of my Iphone - Florentina L.

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