Chicken Cacciatore, or Pollo alla Cacciatora, is a dish that embodies the essence of Italian home cooking. It is the kind of dish that feels like a warm hug on a chilly night. Rooted in the rustic traditions of Italy, this dish—known in Italian as Pollo alla Cacciatora—translates to “hunter’s chicken.” The name hints at its origins: a hearty, no-fuss stew traditionally made by Italian hunters with whatever they had on hand—often rabbit, but chicken quickly became the popular choice. Today, this dish remains a comforting, go-to meal that’s simple to prepare and brimming with flavour.
The Story Behind Pollo alla Cacciatora
Every bite of Chicken Cacciatore carries a little bit of history. Originating in the Italian countryside, this dish was the result of necessity—hunters needed something filling, easy to cook over an open fire, and packed with flavour. They used basic ingredients like tomatoes, onions, garlic, and herbs, simmering them slowly with their catch of the day. The beauty of this dish lies in its simplicity—no fancy techniques, just good, honest Italian cooking.
What Makes This Version of Chicken Stand Out
So, why is this Chicken Cacciatore recipe a keeper? It’s all about building flavour at every step. We start by searing the chicken breasts until they’re perfectly golden brown, locking in the juices and creating a flavourful base. The sauce is enriched with rehydrated porcini mushrooms, giving it a deep, earthy note, while a splash of balsamic vinegar adds a subtle sweetness and tang that makes the flavours pop. This recipe is not just about getting dinner on the table; it’s about making something that you’ll savour every bite of.
Ingredients You’ll Need for Chicken Cacciatore
To make this classic Chicken Cacciatore, gather the following ingredients:
- Dried Porcini Mushrooms: These add a rich, earthy flavour to the sauce. Soak them in hot water to rehydrate and reserve the soaking liquid for the sauce.
- Boneless, Skinless Chicken Breasts: Use 4 large or 6 small breasts (1.2 to 1.4 kg total). Opt for organic if available. Pound to an even thickness for consistent cooking and tender results.
- Olive Oil: Use a heat resistant extra-virgin olive oil for the best flavour.
- Aromatics: Yellow onions, red bell pepper, and garlic provide the foundational flavours.
- Crushed Tomatoes and Chicken Broth: These create the rich, savoury base of the sauce.
- Cremini Mushrooms: Fresh mushrooms add texture and umami.
- Italian Seasoning and Balsamic Vinegar: These seasonings bring the sauce to life with layers of flavour.
Pro Tip: When searing the chicken, make sure the pan is hot and don’t overcrowd it. This ensures a nice, even browning that adds depth to the final dish. Sear them in batches, if needed.
How to Adapt This Chicken Cacciatore Recipe
One of the great things about Chicken Cacciatore is its versatility. Here are some ways you can adapt this recipe to suit your tastes or dietary needs:
- Protein Variations: Swap the chicken breasts for thighs if you prefer dark meat, or use bone-in chicken pieces for a more traditional approach.
- Spice It Up: If you like a bit of heat, add a pinch of red pepper flakes to the sauce.
Optional Add-Ins:
- Olives: Add ½ cup of pitted black olives or green olives for a briny, savory note that complements the richness of the tomatoes.
- Capers: Stir in 2 tablespoons of drained capers for a burst of tangy, salty flavor.
- Carrots and Celery: For extra heartiness and a touch of sweetness, add chopped carrots and celery along with the onions and bell peppers.
- Fresh Herbs: While dried Italian seasoning is great, you can finish the dish with fresh basil, parsley, or rosemary for a vibrant, aromatic touch.
- Anchovies: For a deeper, umami flavor, consider adding a couple of chopped anchovy fillets when you sauté the garlic. They’ll melt into the sauce, enriching the flavor without adding a fishy taste.
Chicken Cacciatore FAQs
Yes! In fact, the flavours develop even more if you make it a day ahead. Store it in the refrigerator for up to 4 days.
Reheat it gently on the stovetop in a Dutch oven over medium-low heat. If the sauce has thickened too much, add a splash of chicken broth to loosen it up.
Absolutely. Transfer the cooled leftovers to a freezer-safe airtight container and freeze for up to 3 months. Thaw it overnight in the fridge before reheating
Serve it over pasta, polenta, or alongside some crusty bread. For a lighter option, try it with cauliflower rice or zucchini noodles.
Discover more simple chicken recipes like Pollo alla Cacciatora
If you’re looking to discover more chicken skillet recipes with a Mediterranean flair that will transport your kitchen to Italy, then check out these delicious recipes:
- Easy Maple Mustard Chicken Recipe – Quick Skillet Dinner
- Creamy Tuscan Chicken with Spinach
- Chicken Marsala With Mushrooms
Chicken Cacciatore
Ingredients
- 5 g dried porcini mushrooms
- 3 tablespoons extra-virgin olive oil, divided
- 1.2 kg boneless, skinless chicken breasts (4 large or 6 small)
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 2 small yellow onions, chopped
- 1 medium red bell pepper, chopped
- 3 cloves garlic, minced
- 100 ml dry white wine (or additional chicken broth)
- 100 ml chicken broth
- 2 x 400 g cans crushed tomatoes
- 200 g cremini mushrooms, sliced
- 2 teaspoons Italian seasoning
- ½ tablespoon balsamic vinegar
Optional Add-ins:
- ½ cup pitted black olives
- 2 tablespoons capers, drained
For Serving:
- Whole wheat pasta, brown rice, or polenta
- Chopped fresh parsley or basil
- Freshly grated Parmesan cheese
Method
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Soak Porcini Mushrooms: Start by soaking the porcini mushrooms in ½ cup of boiling water for 20 minutes. Once softened, strain them, reserve the soaking liquid. Finely chop the mushrooms.
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Prepare and Sear the Chicken: Using a mallet or rolling pin, pound the chicken to an even thickness, about 1.5 cm thick. Season the chicken breasts with salt and pepper. Heat 2 tablespoons of olive oil in a deep, large skillet or Dutch oven over medium-high heat. Sear the chicken for 3-4 minutes per side until golden brown. Remove and set aside.
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Cook the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Sauté the chopped onions and red bell pepper until softened, about 5-6 minutes. Add the garlic and cook until fragrant, around 30 seconds.
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Deglaze and Build the Sauce: Pour in the white wine (or broth), scraping up any browned bits from the bottom of the pan. Let it simmer and reduce by half, about 1-2 minutes. Stir in the reserved mushroom liquid, chicken broth, crushed tomatoes, sliced cremini mushrooms, Italian seasoning, and balsamic vinegar.
Bring the mixture to a simmer, then reduce the heat to medium-low. Let the sauce gently simmer for 10 minutes, allowing it to thicken slightly and the flavours to meld.
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Finish Cooking the Chicken: Return the chicken breasts to the skillet, nestling them into the sauce. Simmer, partially covered with a lid, for 5-10 minutes, or until the chicken is cooked through and sauce thickened.
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Serve: Taste and adjust the seasoning if needed. For an extra burst of flavour, stir in the black olives and capers.
Serve the Chicken Cacciatore over your choice of pasta, rice, or polenta. Garnish with fresh parsley or basil and a sprinkle of Parmesan cheese. Enjoy!
Notes
- To Store: Place leftovers in an airtight container and refrigerate for up to 4 days.
- To Reheat: Warm the Chicken Cacciatore gently in a Dutch oven over medium-low heat on the stovetop until heated through.
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