Simple Chicken Cacciatore Recipe
This chicken cacciatore recipe pares down the traditional stew into a simplified version that can be made on a weeknight. The classic dish, which translates to “hunter-style chicken,” is believed to have originated in rural Italy. As suggested by its name, cacciatore has historical origins, in which hunters’ leftover game meat would be used with other readily available ingredients, making it an economical option. Over time, as chicken became a more common protein source, it became more fanciful, though it retains the spirit of resourcefulness through its simple ingredients and slow-cooking methods.
Our version can be made in under 45 minutes—perfect for when you want something comforting and satisfying without spending too much time in the kitchen. It also makes a fantastic dish for entertaining guests, whether it’s a casual dinner party or a potluck. Additionally, it’s an excellent cozy fall or winter meal, as the flavors are particularly well-suited to the colder months.
To put it together, you’ll need skin-on chicken drumsticks or thighs, Italian sausage (optional, but it add a wonderful savory flavor), and a medley of vegetables and herbs. Everything is simmered in a rich tomato sauce until the meat is so tender, it almost falls off the bone. You’ll definitely want something starchy on the side to soak up all the juices: pasta and polenta are excellent, though you always could just go with a crusty loaf of bread.
Simple Chicken Cacciatore Recipe
Serves 4
What You’ll Need:
4 pieces skin-on chicken drums, thighs, or a mix (about 1 1/2 lb)
Salt and pepper
1/4 c olive oil
2 links Italian sausage (optional)
1 large onion, chopped into large pieces
2 ribs celery, sliced into thick pieces
Splash of white wine or chicken broth
1 sprig rosemary or thyme
One 14 oz can whole tomatoes
What to do:
Season chicken generously with salt and pepper. Heat olive oil in a Dutch oven over medium heat. Place chicken (and sausage, if using) in the pan and brown all over, turning occasionally to get all sides. Transfer to a plate once done and set aside.
Add onion and celery to same pan and cook a few minutes until gently browned, tossing occasionally. Return chicken and sausage to pan and splash with some white wine or broth, scraping up any browned bits on the bottom. Add the sprig of rosemary / thyme and can of whole tomatoes, using the back of a utensil to break up the tomatoes into rough pieces. Season with a little salt and pepper.
Bring mixture to a simmer, place a lid on top, and let bubble gently until chicken is cooked and starting to fall off the bone, 15–20 minutes (while cooking, add a little wine, broth, or water if the pan looks dry or like it might burn.
Serve chicken over pasta or polenta with roasted broccoli on the side.