Chicken Cacciatore (Italian chicken stew)
Chicken Cacciatore, also known as “hunter’s chicken,” is a classic Italian dish cooked in a rich tomato‑based sauce with garlic, onions, peppers, mushrooms, and herbs. When I first went looking for a recipe, I realised there are so many versions out there — which really just proves there are no strict rules. You can make it exactly how you like it. This is my hearty, flavourful take: simple to make, cooked on the hob, and ready in under an hour.
Chicken Cacciatore is one of those timeless Italian dishes that feels like a warm hug on a busy evening. Tender chicken simmered gently in tomatoes, peppers, herbs, and a splash of wine creates a rustic sauce full of depth and comfort. It’s homely cooking at its best — the kind that fills the kitchen with incredible aromas and brings everyone straight to the table.
And when you want something hearty but don’t have hours to spare, this recipe is a brilliant go‑to. With just a handful of everyday ingredients, you can create a rich, flavourful sauce that tastes like it’s been bubbling away all afternoon.
Serving Suggestions for Chicken Cacciatore
- Creamy mashed potatoes — soft, buttery mash is perfect for catching all the juices.
- Buttered tagliatelle or pappardelle — wide pasta ribbons hold the sauce beautifully.
- Soft polenta — classic, comforting and ideal for a rustic Italian feel.
- Crusty bread, focaccia or ciabatta — for dipping, scooping and mopping up the last of the sauce.
- Roasted or steamed green veg — tenderstem broccoli, green beans or courgettes add freshness.
- A simple green salad — lightly dressed with lemon or balsamic to cut through the richness.
- Herby roasted potatoes — crisp edges with rosemary or thyme work well with the tomato sauce.
- Garlic sautéed spinach — quick, simple and a lovely earthy contrast
Chicken Cacciatore (Italian chicken stew)
Ingredients
- 3 chicken breasts, cut into cubes
- 3 tbsp olive oil
- 1 large onion, chopped
- 1 red pepper, deseeded and cut in to thin slices
- 125 g mushrooms, sliced/halved
- 2 garlic cloves, crushed
- 1 red chilli, deseeded and finely chopped
- 150 ml white wine
- 400 g chopped tomatoes
- 250 ml chicken stock
- 2 bay leaves
- 1 tsp Italian seasoning
- large pinch of salt and pepper
Instructions
- Heat 2 tbsp oil on a low to medium heat in a casserole dish and fry the chicken until browned, does not need to be cooked through. Remove from the pan and set aside.
- Add the remaining oil, onions and peppers and fry for a few mins until they begin to soften, then add the mushrooms and fry for another few mins. If you think you need more oil you can add a drizzle or a few tablespoons of water.
- Add the garlic and chilli and fry for another minute, then add the wine and allow to reduce by halve.
- Return the chicken to the pan, and add the stock, tinned tomatoes, bay leaves and Italian seasoning. Season and simmer for around 15mins.
- Add the olives and simmer for a further 10mins, or until the chicken is cooked through.
- Serve with some garlic roasted new potatoes and tenderstem. Alternatively, rice and pasta also goes very well.