Chicken Cacciatore Recipe – Classic Italian Hunter’s Chicken with Tomatoes and Olives

Chicken Cacciatore Recipe

This Chicken Cacciatore recipe, also known as Pollo alla Cacciatora, is a rustic Italian classic featuring tender chicken simmered with tomatoes, olives, herbs, and white wine. Featured on Bonacini’s Italy with host Michael Bonacini, this hearty braised chicken dish captures the essence of traditional Italian home cooking. Rich, savory, and comforting, it’s a perfect meal for family dinners or cozy evenings.

The Inspiration

Chicken Cacciatore is one of Italy’s most beloved countryside dishes. The word cacciatore means “hunter” in Italian, and the dish is often translated as “hunter-style chicken.” Historically, hunters returning from the countryside would cook their catch with whatever ingredients were available—usually onions, herbs, wine, and tomatoes. Over time, the recipe evolved into a comforting stew that showcases the flavors of rustic Italian kitchens.

On Bonacini’s Italy, Michael Bonacini celebrates dishes that highlight Italy’s regional culinary traditions while remaining approachable for home cooks. This version of chicken cacciatore incorporates a blend of vegetables, herbs, and olives that create a deeply flavorful sauce. The addition of anchovies may seem unexpected, but they melt into the sauce during cooking, enhancing its savory depth without tasting fishy.

Ingredients:

• 2 pounds (907 g) skin-on chicken breast
• Salt and pepper
• 1 tablespoon (15 ml) butter
• 1 tablespoon (15 ml) olive oil
• 1 small onion, diced
• 1 celery stalk, diced
• 1 carrot, peeled and diced
• 2 cloves garlic, minced
• 4 anchovies, roughly chopped
• 1 sprig oregano
• 2 bay leaves
• 2 cups (470 ml) chopped tomatoes
• 1 cup (240 ml) Italian black olives
• 1 cup (240 ml) dry white wine
• 2 cups (470 ml) chicken broth
• Crusty bread, for serving

Method

• Season chicken all over with salt and pepper.
• Heat butter and olive oil in a skillet over medium heat and brown the chicken in batches, 7-8 minutes per side. Transfer browned chicken to a plate.
• Add onion, celery, carrot, and garlic to pan and cook until translucent, 3-4 minutes.
• Add anchovies, oregano, and bay leaves, and stir to combine.
• Add browned chicken pieces back to pan. Add tomatoes, olives, wine, and chicken broth. Stir to coat chicken in vegetables and liquid.
• Reduce heat to low and cover pan. Continue cooking for 60 minutes, turning chicken periodically.
• Serve hot with crusty bread.
• Buon appetito!

Serving Suggestions

This Chicken Cacciatore Recipe is a hearty dish that pairs beautifully with rustic sides that can absorb its rich tomato sauce. Crusty bread is a classic accompaniment and perfect for soaking up every bit of the flavorful braising liquid. The bread’s crisp crust and soft interior complement the tender chicken and savory sauce.

For a complete Italian-style meal, serve the dish alongside a light salad such as radicchio and orange salad. The slight bitterness of radicchio and the bright citrus flavor of oranges provide a refreshing contrast to the rich stew. Creamy polenta or buttered pasta can also be excellent options, offering a comforting base for the braised chicken and sauce.

Final Thoughts

This Chicken Cacciatore (Pollo alla Cacciatora) recipe celebrates the simplicity and depth of traditional Italian cooking. Tender chicken slowly braised with tomatoes, olives, herbs, and white wine creates a dish that is both comforting and full of character.

Featured on Bonacini’s Italy, Michael Bonacini highlights how a handful of humble ingredients can transform into a deeply satisfying meal. The long simmer allows the flavors to meld beautifully, producing a rich sauce that perfectly coats the chicken.

Whether prepared for a weeknight family dinner or a relaxed gathering with friends, Chicken Cacciatore offers a taste of Italy’s rustic culinary heritage. With its bold flavors and comforting aroma, it’s a dish that brings warmth and tradition to any table.