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Italian

Chicken cacciatore

Non-vegetarian

Pollo alla cacciatora

'Hunter-style' chicken: bone-in pieces browned and braised with onion, garlic, rosemary, wine, tomatoes and olives until tender. A rustic one-pot Italian stew.

Chicken cacciatore is an Italian stew from Italy, ready in about 1 hour 15 minutes and made with chicken pieces, skin-on and canned tomatoes. It serves 4 and is rated easy to cook.

Start cooking
A serving of Cacciatore
Representative photo. Wikimedia Commons contributor / Wikimedia Commons · CC-BY-2.0
Prep
15 min
Cook
1 h
Total
1 h 15 min
Serves
4
Level
Easy
Calories
574

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Season the chicken with salt and pepper (opens in a new tab). Brown it well on all sides in the oil in a heavy pot, in batches, then set aside.

    Food safety: Wash hands and surfaces after handling raw chicken.

  2. Step 2

    Pour off excess fat, then soften the onion (opens in a new tab) and pepper (opens in a new tab) in the pot. Add the garlic (opens in a new tab) and rosemary (opens in a new tab) and cook for a minute.

    • 8 min
    • medium heat
    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  3. Step 3

    Add the wine and scrape up the browned bits, letting it reduce by half. Stir in the tomatoes and olives (opens in a new tab) and return the chicken, skin side up.

    • 4 min
    • medium-high heat
    A sauce simmering in a pan
    How it looks · Photo: Nanda Mends on Pexels

  4. Step 4

    Cover and simmer gently until the chicken is tender and cooked through, uncovering for the last 10 minutes to thicken the sauce.

    • 35 min
    • low heat

    Food safety: Chicken is cooked when the juices run clear and it reaches 74 °C at the bone.

    A curry simmering in a pot
    How it looks · Photo: Bachir Mamud on Pexels

  5. Step 5

    Scatter with parsley (opens in a new tab) and serve.

      Fresh herbs scattered over a finished dish
      How it looks · Photo: Klaus Nielsen on Pexels

    About this dish

    Origin
    Italy · Well documentedMade across central Italy in many versions, with or without tomato.Also popular in United StatesMore food from Italy
    Dish
    Dinner · Stews & braises · Main courses
    Cooking method
    Braised, Pan-fried
    Taste
    savoury, herby, tangy, salty
    Diet
    No gluten ingredients · Dairy-free · No nut ingredients · Keto-style · Low-carb · High-protein
    All labelsNon-vegetarian · Whole-food focused · Paleo-style · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Pork-free · Beef-free · Keto-style · Low-carb · High-protein
    Worked out from the ingredients. How labels work
    Good for
    One-pot · Make-ahead · Freezer-friendly
    Cook more with
    Chicken pieces, skin-on · Canned tomatoes · Onion · Garlic · Rosemary (fresh) · Dry red wine
    Techniques
    Pan-frying · Simmering · Braising · Reduction · Deglazing

    Allergens

    • Contains, can be adapted: Sulphitesfrom dry red wine

    Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

    Nutrition

    574 kcal per serving

    Calculated

    1 serving ≈ 383 g · recipe makes 4

    Where the energy comes from

    • Protein 27%
    • Carbohydrate 7%
    • Fat 67%
    Nutrition per serving and per 100 g
    NutrientPer servingPer 100 g*
    Energy574 kcal150 kcal
    Protein36.4 g9.5 g
    Carbohydrate9.2 g2.4 g
    Net carbohydrate6.4 g1.7 g
    Sugars4 g1 g
    Added sugars0 g0 g
    Fibre2.8 g0.7 g
    Fat40.3 g10.5 g
    Saturated fat9.9 g2.6 g
    Trans fat0.2 g0 g
    Cholesterol141 mg37 mg
    Sodium1088 mg284 mg
    Salt equivalent2.7 g0.7 g
    Vitamins & minerals per serving
    Potassium
    654 mg
    Calcium
    85 mg
    Iron
    3.6 mg
    Magnesium
    57 mg
    Vitamin A (RAE)
    100 µg
    Vitamin C
    19 mg
    Vitamin D
    0.4 µg
    Vitamin B12
    0.6 µg
    Folate (DFE)
    26 µg

    How these numbers were made

    • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
    • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
    • Optional ingredients are not included: red bell pepper, parsley.
    • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
    • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

    Good to know

    Tips

    • Bone-in thighs stay juicy during braising; breasts dry out.

    Common mistakes

    • Crowding the pot when browning, so the skin steams instead of turning golden.

    Serve with

    • Serve with soft polenta, mashed potatoes or crusty bread.

    Storage

    • Keeps 3 days in the fridge or 3 months frozen.

    Reheating

    • Reheat gently, covered, until piping hot.

    Variations

    • Cacciatora in bianco (Italy): A tomato-free version braised with white wine, vinegar, garlic and rosemary.

    Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

    Recipe DNA

    How this dish is built

    Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

    What the dish is built around

    Main ingredient

    Used in steps 1, 2, 3

    Reviews & corrections

    Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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