Traditional Chicken Cacciatore (Pollo alla Cacciatora)

Traditional Chicken Cacciatore (Pollo alla Cacciatora) is a rustic Italian braised chicken dish made with bone-in pieces simmered gently in olive oil, white wine, tomatoes, onion, garlic, and rosemary until tender and deeply flavourful.

Hey, folks – I hope you are doing well.

Today, I’m bringing you one of those timeless Italian classics that feels both comforting and quietly elegant at the same time. It’s simple, rustic, and built on technique rather than excess — exactly the kind of dish that proves how powerful a handful of proper ingredients can be. So, let’s dive into this Traditional Chicken Cacciatore (Pollo alla Cacciatora).

A Classic Italian Hunter-Style Dish

The word cacciatora means “hunter-style,” and historically it referred to countryside cooking prepared with ingredients hunters could carry or find locally — chicken, wine, herbs, and sometimes mushrooms. Over time, regional interpretations developed.

In Tuscany and central Italy, the most traditional versions use white wine and rosemary with a restrained amount of tomato. In some southern variations, red wine and a small addition of olives or capers may appear. However, the spirit of the dish remains the same: browned chicken gently braised in a savoury, wine-based tomato sauce.

Why You’ll Love This Chicken Cacciatore

• Authentic: Based on the traditional Italian stovetop method.
• Deeply flavourful: Proper browning and slow simmering build layered savoury richness.
• Comforting yet elegant: Rustic enough for family dinner, refined enough for guests.
• Make-ahead friendly: The flavours develop beautifully overnight.
• Naturally balanced: Bright acidity from wine and tomatoes keeps it lively rather than heavy.

Flavour and Texture Profile

This chicken cacciatore delivers tender, fall-off-the-bone meat with a gently thickened tomato sauce that remains rustic rather than overly dense. The wine adds brightness, while rosemary brings a subtle piney aroma that defines the dish. Because the sauce is not heavily reduced, it stays light yet deeply savoury, making it perfect for dipping bread or spooning over polenta.

Canonical Ingredients, Regional Variations, and What’s Not Traditional

Traditional Chicken Cacciatore relies on a short, purposeful ingredient list that highlights technique over complexity.

Canonical core ingredients include:

• Bone-in, skin-on chicken (traditionally a whole jointed chicken, though thighs and drumsticks are ideal).
• Extra-virgin olive oil for proper browning.
• Onion and garlic as the aromatic base.
• Fresh rosemary as the defining herb in central Italian versions.
• Dry white wine (especially in Tuscan-style preparations).
• Crushed tomatoes or passata used moderately, not as a heavy sauce.
• Salt and black pepper.

Acceptable regional additions:

• Mushrooms, especially porcini.
• Capers or black olives, used sparingly and not together in most traditional homes.
• Red wine in some northern or southern interpretations.

What is generally not traditional:

• Bell peppers (more common in Italian-American versions).
• Cream or butter-based finishes.
• Boneless, skinless chicken breasts.
• Large amounts of mixed dried herbs.
• Serving the chicken over pasta.

Keeping the ingredient list restrained ensures the dish remains authentic and balanced.

How to Make Traditional Chicken Cacciatore

This Traditional Chicken Cacciatore comes together through careful browning and gentle braising.

1. Brown the chicken. Pat 1.5 kg bone-in, skin-on chicken pieces dry and season generously with salt and black pepper. Heat 3 tablespoons olive oil in a wide heavy pan over medium heat. Brown the chicken in batches until deeply golden on all sides. Do not crowd the pan. Transfer to a plate.
2. Build the aromatic base. In the same pan, add 2 finely chopped onions with a pinch of salt. Cook slowly until soft and lightly golden, scraping up the browned bits. Add 3–4 lightly crushed garlic cloves and 2 small sprigs rosemary; cook briefly until fragrant.
3. Deglaze with wine. Pour in 250 ml dry white wine. Let it simmer briskly until reduced by about half, allowing the alcohol to cook off and the flavour to concentrate.
4. Add tomatoes. Stir in 500–600 ml crushed tomatoes or passata. Bring to a gentle simmer.
5. Braise. Return the chicken and any juices to the pan. Spoon sauce over the pieces. Partially cover and simmer gently for 30–40 minutes, turning occasionally, until the chicken is tender and cooked through.
6. Finish and rest. If using a small handful of olives or 1–2 tablespoons capers, add them during the last 5 minutes. Taste and adjust seasoning. Allow the dish to rest off heat for 5–10 minutes before serving.

Pro Tips for Perfect Cacciatore

• Brown deeply: Proper colour at the beginning builds flavour throughout.
• Simmer gently: Aggressive boiling toughens the meat.
• Uncover at the end: If the sauce feels thin, simmer uncovered for a few minutes to thicken naturally.
• Rest before serving: The flavours settle and improve.

What to Serve with Chicken Cacciatore

Traditionally, this dish is served simply.

• Crusty country bread for dipping.
• Soft polenta.
• Plain boiled or sautéed potatoes.
• A simple green salad dressed with olive oil and wine vinegar.

Storage and Make-Ahead

Chicken cacciatore keeps well in the refrigerator for up to 3–4 days. In fact, it often tastes even better the next day. It also freezes beautifully for up to 2 months. Reheat gently over low heat to preserve tenderness.

More Delicious Recipes

Are you looking for more comfort recipes, like this Traditional Chicken Cacciatore? Be sure to check more recipes below:

• Traditional Irish Stew with Guinness – Classic Irish Recipe
• Classic Beef Bourguignon – Traditional French Beef Stew
• Hungarian Goulash (Gulyás) – Classic Paprika Beef Stew
• Karjalanpaisti – Traditional Finnish Meat Stew
• Chakhokhbili – Georgian Chicken Stew
• Marry Me Chicken Skillet with Creamy Sun-Dried Tomato Sauce
• Satsivi – Chicken in Walnut Sause (Georgian Cuisine)
• Chicken with White Wine and Figs (Easy Skillet Recipe)

I’d love for you to try this Hungarian beef goulash. If you give the recipe a go, please share your results in the comments, message me on Instagram, or post your photos with the hashtag #havocinthekitchen. I look forward to seeing your creations and hearing your thoughts!

Cheers!

Traditional Chicken Cacciatore (Pollo alla Cacciatora)

Recipe by Ben | Havocinthekitchen

Traditional Chicken Cacciatore made with bone-in chicken, white wine, tomatoes, and rosemary. A classic Italian hunter-style braise.

Course: Mains and Comfort DishesCuisine: ItalianDifficulty: Easy

5.0 from 2 votes

Pin

Print

Servings

6-8

servings

Prep time

20

minutes

Cooking time

1

hour 

Cook Mode

Keep the screen of your device on

Ingredients

• 1.5 kg (3.3 lb) bone-in, skin-on chicken thighs and drumsticks (about 8–10 pieces total)

• 3 tbsp (45 ml) extra-virgin olive oil

• 2 medium onions, finely chopped

• 3–4 garlic cloves, lightly crushed

• 2 small sprigs fresh rosemary

• 1 cup (240 ml) dry white wine

• 2 to 2 ½ cups (500–600 ml) crushed tomatoes or passata

• 1 ½ tsp (9 g) salt, or to taste

• ½ tsp freshly ground black pepper, or to taste

• green olives or capers – optional, I did not use

Directions

• Brown the chicken. Pat 1.5 kg bone-in, skin-on chicken pieces dry and season generously with salt and black pepper. Heat 3 tablespoons olive oil in a wide heavy pan over medium heat. Brown the chicken in batches until deeply golden on all sides. Do not crowd the pan. Transfer to a plate.
• Build the aromatic base. In the same pan, add 2 finely chopped onions with a pinch of salt. Cook slowly until soft and lightly golden, scraping up the browned bits. Add 3–4 lightly crushed garlic cloves and 2 small sprigs rosemary; cook briefly until fragrant.
• Deglaze with wine. Pour in 250 ml dry white wine. Let it simmer briskly until reduced by about half, allowing the alcohol to cook off and the flavour to concentrate.
• Add tomatoes. Stir in 500–600 ml crushed tomatoes or passata. Bring to a gentle simmer.
• Braise. Return the chicken and any juices to the pan. Spoon sauce over the pieces. Partially cover and simmer gently for 30–40 minutes, turning occasionally, until the chicken is tender and cooked through.
• Finish and rest. If using a small handful of olives or 1–2 tablespoons capers, add them during the last 5 minutes. Taste and adjust seasoning. Allow the dish to rest off heat for 10-15 minutes before serving.