Chicken Cacciatore (Pollo alla Cacciatora)
Rustic Italian braised chicken thighs in a rich tomato, red wine and herb sauce with mushrooms and bell pepper — perfect for a cosy midweek supper or an impressive weekend feast.
Chicken cacciatore — or 'hunter's chicken' — is the sort of dish that smells like Sunday even if you make it on a Tuesday. It’s braised chicken in a punchy tomato-and-wine sauce studded with mushrooms, peppers and herbs: rustic, unfussy and very forgiving.
Make it when you want something comforting but not fussy; it’s brilliant for feeding a small crowd and improves if you make it a few hours ahead (or reheat the next day). The secret is patience with colour and a gentle simmer so the chicken stays gorgeously moist and the sauce goes glossy.
Ingredients
- 4 bone-in, skin-on chicken thighs — about 800 g total
- sea salt — to taste (approx 1½ tsp total)
- black pepper — to taste (freshly ground)
- 50 g plain flour — for light dredge (optional)
- 30 ml extra virgin olive oil
- 75 g pancetta or smoked streaky bacon — diced
- 1 yellow onion — medium (about 200 g), finely sliced
- 1 red bell pepper — sliced (about 120 g)
- 200 g mushrooms — button or chestnut, sliced
- 3 garlic cloves — finely sliced or minced
- 150 ml dry red wine
- 15 ml tomato purée / paste — concentrated
- 400 g chopped canned tomatoes — one standard tin
- 200 ml chicken stock — hot
- 5 ml red wine vinegar — or 1 tsp lemon juice
- 1 sprig fresh rosemary — or 1/2 tsp dried
- 5 ml dried oregano — or 1 tbsp fresh chopped
- 2 bay leaves
- 30 ml fresh parsley — chopped, for finishing
- crushed red pepper flakes — pinch, optional
Equipment
- large heavy-based frying pan or lidded Dutch oven
- tongs
- wooden spoon
- kitchen thermometer (recommended)
Instructions
Pat the chicken dry with kitchen paper. Season both sides with salt and freshly ground black pepper. Lightly dredge each thigh in the flour, shaking off excess.
Heat a large heavy-based frying pan or Dutch oven over medium–high heat and add the olive oil. When hot (oil should shimmer, not smoke), add the chicken skin-side down. Cook without moving until well browned — about 6–8 minutes.
Flip the thighs and brown the other side for 3–4 minutes, then transfer the chicken to a plate. Reserve any rendered fat in the pan.
Add the diced pancetta to the pan and fry for 2–3 minutes until it starts to crisp and release fat. Add the sliced onion and cook over medium heat until translucent, about 5 minutes.
Add the red pepper and mushrooms and cook until the mushrooms have given off their moisture and started to brown, about 5–6 minutes. Stir in the garlic and cook 30 seconds until fragrant.
Pour in the red wine to deglaze the pan, scraping up any stuck bits. Let it bubble and reduce by about half — 2–3 minutes.
Stir in the tomato purée and cook 1 minute, then add the chopped tomatoes, hot chicken stock, bay leaves, rosemary, oregano and a pinch of red pepper flakes if using. Taste and season lightly — you can always adjust later.
Nestle the browned chicken thighs back into the sauce skin-side up. Bring to a gentle simmer, then reduce the heat to low, cover and simmer gently for 30–35 minutes until chicken is tender and cooked through (internal temperature 75°C / 165°F).
Remove the lid, increase heat to medium and simmer uncovered for 6–10 minutes to reduce and thicken the sauce to a glossy consistency. Stir in the red wine vinegar and chopped parsley. Adjust seasoning with salt and pepper.
Serve the chicken cacciatore straight from the pan with a drizzle of pan sauce. Classic pairings: buttered pappardelle, polenta, mashed potatoes or crusty bread to mop up the sauce.
Tips
- Don’t rush the browning: good colour = deep flavour. Brown in batches if the pan feels crowded.
- Use bone-in thighs for the best texture and flavour; they tolerate long cooking and stay moist.
- If your sauce tastes flat at the end, a teaspoon of red wine vinegar or lemon juice brightens it instantly.
- Make-ahead: cook fully, cool, then refrigerate. Reheat gently — flavours meld and improve after a night.
- To thicken the sauce quickly, remove the chicken, boil uncovered to reduce, then return the chicken to warm through.
Substitutions
bone-in, skin-on chicken thighs → 4 bone-in chicken legs (thigh+drumstick) or 8 boneless skinless thighs; if using boneless reduce simmering time slightly
Stays closepancetta → smoked bacon (streaky) – slightly smokier flavour
Stays closedry red wine → extra chicken stock + 1 tsp balsamic vinegar (if you prefer not to cook with alcohol)
Noticeably differentchopped canned tomatoes → passata (500 ml) for a smoother sauce — use 300–400 ml and reduce a little longer
Stays close
Nutrition
Per serving · estimated
- 650
- Calories
- 40 g
- Protein
- 8 g
- Carbs
- 46 g
- Fat
- 3 g
- Fibre
- 6 g
- Sugar
- 700 mg
- Sodium
FAQ
Can I use chicken breasts instead of thighs?
You can, but breasts dry out more easily. If using breasts, sear briefly and finish in the sauce for a shorter time (15–20 minutes) and check carefully for doneness.
Is it better to braise with the lid on or off?
Start covered to cook the chicken through gently, then finish uncovered to reduce and thicken the sauce and concentrate flavours.
Can I make this in the oven?
Yes — after step 7, bring to a simmer on the stove, cover and transfer to a 170°C fan oven for 35–40 minutes until tender. Finish uncovered on the hob if the sauce needs reducing.
How do I stop the sauce tasting too acidic from canned tomatoes?
Simmer it a little longer to mellow acidity. A small pinch of sugar or a splash of red wine vinegar can balance it — add sparingly and taste.
Community Photos
No photos yet
Be the first to share your creation!