Easy

Traditional Chicken Cacciatore

Name: Traditional Chicken Cacciatore
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Canadian
Ingredients: 1.4 kg mixed chicken pieces (thighs and drumsticks, skin-on); 400 g San Marzano whole tomatoes (hand-crushed); 1 whole green bell pepper, cut into strips; 1 whole orange bell pepper, cut into strips; 200 g white button mushrooms, thickly sliced; 75 g Kalamata olives, pitted; 5 cloves garlic, thinly sliced; 60 ml white wine; 2 tbsp capers, drained; 2 tsp fresh rosemary, minced; 1 tsp fennel seeds; 1.5 tsp kosher salt; 0.5 tsp black pepper

1 hr4400 cal

By Chef Marco Deluca·Red Seal Certified Chef|April 1, 2024

This traditional stovetop chicken cacciatore brings the rustic flavors of Italian hunter's stew to your Canadian kitchen. Skin-on chicken pieces are seared until golden, then braised in a vibrant sauce of San Marzano tomatoes, sweet bell peppers, earthy mushrooms, and briny Kalamata olives. The sauce reduces and intensifies on the stovetop, clinging to every piece of tender chicken — it's a one-pot meal that tastes like hours of work but comes together in under an hour.

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Ingredients

Servings:

Instructions

👨‍🍳Chef's Notes

Deglaze with Wine First

“After browning the chicken pieces, deglaze the pan with the white wine before adding the San Marzano tomatoes. The wine lifts the caramelized bits, enriching the sauce and ensuring the mushrooms and peppers soak up a deeper, slightly acidic flavor.”

About This Recipe

Traditional Chicken Cacciatore is a beloved dish that brings the essence of rustic Italian cooking to Canadian kitchens. This dish, which translates to 'hunter's chicken', is special because it showcases the slow-braising technique that transforms succulent chicken thighs into tender morsels, enveloped in a rich sauce infused with tomatoes, bell peppers, and earthy mushrooms. The melding of flavors and the comforting aroma of herbs create a warm and inviting atmosphere, making it perfect for family gatherings or cozy weeknight dinners. Canadian home cooks appreciate how easily this dish can be prepared, yet it feels like a special occasion meal, ideal for sharing with loved ones.

The dish’s unique balance of flavors is what makes it truly exceptional. Each bite of chicken is enhanced by the sweetness of the bell peppers and the briny depth of the olives. The slow cooking allows the sauce to thicken and concentrate, creating a dish that's both satisfying and hearty. Whether served over creamy polenta or pasta, Chicken Cacciatore feels like a warm embrace on a chilly evening, making it a staple in my home and a favorite among friends and family.

Tips for the Best Traditional Chicken Cacciatore

To ensure your Chicken Cacciatore turns out perfectly, focus on the browning of the chicken thighs before adding the sauce. This step locks in moisture and flavor, preventing dryness. Aim for an internal temperature of 74°C (165°F) for doneness. Stir the sauce occasionally while it simmers to prevent sticking, and let it bubble away gently for about 40-45 minutes to achieve that rich, concentrated flavor.

What to Serve With It

For a delightful serving suggestion, I love to plate Chicken Cacciatore over a bed of creamy polenta, which soaks up the flavorful sauce beautifully. You can also serve it alongside a fresh garden salad or garlic bread to complement the dish's richness. A crisp white wine, like a Pinot Grigio, pairs wonderfully with the meal, enhancing the vibrant flavors of the sauce while providing a refreshing contrast.

Storage & Reheating

Storing leftovers of Chicken Cacciatore is straightforward. Allow the dish to cool completely before transferring it to an airtight container, where it will keep well in the fridge for up to 3 days. When reheating, do so gently on the stovetop over low heat, adding a splash of chicken broth to prevent dryness. If you want to freeze it, store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

Nutrition Per Serving

400

Calories

31g

Protein

23g

Fat

42g

Carbs

Fiber6g

Sugar9g

Sodium438mg

Frequently Asked Questions

Can I use chicken breasts instead of thighs?+

While you can use chicken breasts, I recommend thighs for their richer flavor and juiciness. Breasts tend to dry out more easily during the slow cooking process.

What type of olives should I use?+

For this dish, I prefer Kalamata olives for their robust and slightly tangy flavor, which complements the sauce beautifully. However, green olives can also work well if you prefer.

Can I add other vegetables to the sauce?+

Absolutely! Feel free to add mushrooms, zucchini, or even carrots for additional flavor and nutrition. Just be sure to keep the cooking times in mind for even tenderness.

Is it necessary to use fresh herbs?+

While fresh herbs like basil and oregano provide a vibrant flavor, you can use dried herbs if fresh ones aren't available. Just remember that dried herbs are more concentrated, so use about a third of the amount.

How can I make this dish spicier?+

To add a kick to your Chicken Cacciatore, consider adding red pepper flakes to the sauce or sautéing some sliced jalapeños along with the vegetables. Adjust the heat to your preference!

Recipe at a Glance

Prep:

15 min

Cook:

45 min

Total:

1 hr

Servings:

Difficulty:

Easy

Pro Tips

1Hand-crush the whole San Marzano tomatoes directly into the pan for the best texture — they'll break down into a rustic, chunky sauce as they simmer.
2Don't crowd the pan when searing chicken. Work in batches if needed to ensure proper browning, which builds deep flavor in the final dish.
3Use a mix of green and orange bell peppers for color and a slightly sweeter, more complex pepper flavor than red alone.
4If the sauce reduces too quickly and starts to stick, add 60-125 ml of chicken stock or water and continue simmering.

Variations

Swap Kalamata olives for Castelvetrano olives for a milder, buttery flavor and bright green color contrast.
Add 150 g of diced pancetta with the garlic for a smoky, savory depth.
Use chicken thighs only and remove the skin after searing if you prefer a leaner dish — the braising liquid will still keep them moist.

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Chef Marco Deluca

Head Chef & Recipe Developer

Marco is a Red Seal certified chef with over 15 years of professional kitchen experience across Canada. After training at George Brown College in Toronto and working in acclaimed restaurants from Vancouver to Montreal, he founded ChickenRecipes.ca to share his expertise with home cooks. Marco specializes in making restaurant-quality chicken dishes accessible for everyday Canadian kitchens.

Red Seal Certified ChefGeorge Brown College Culinary Arts Graduate15+ years professional kitchen experience