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rustic Italian chicken cacciatore dish served on a plate with creamy polenta on the side.

Chicken Cacciatore (Hunter-Style Chicken)

This rustic, Italian chicken cacciatore features bone-in chicken thighs and drumsticks braised with tomatoes, wine, and herbs, creating a rich, flavorful sauce. Perfect for a weeknight meal, it combines simple ingredients into an extraordinary dish.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 4 bone-in skin-on chicken thighs
  • 4 bone-in skin-on chicken drumsticks
  • 2 tablespoons olive oil
  • 1 onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 4 cloves garlic minced
  • 1 cup mushrooms fresh or dried porcini
  • 1/2 cup red wine dry, like Chianti or Sangiovese
  • 2 cups canned crushed tomatoes preferably San Marzano
  • 1/2 teaspoon dried rosemary
  • 2-3 fresh rosemary sprigs
  • 2-3 fresh bay leaves
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh parsley for garnish

Method
 

Prepare Chicken: Heat olive oil in a large pot over medium-high heat. Brown the chicken thighs and drumsticks, skin-side down, for 5-7 minutes until golden. Turn and brown the other side for an additional 4-5 minutes. Remove and set aside.
    Sauté Vegetables: In the same pot, add the diced onion, carrots, and celery. Cook for about 5 minutes until soft. Add garlic and mushrooms, cooking for another 2 minutes.
      Deglaze: Pour in the red wine and scrape up the browned bits from the pot with a wooden spoon. Let the wine cook for 2-3 minutes to reduce slightly.
        Add Tomatoes and Herbs: Add the crushed tomatoes, rosemary, bay leaves, and oregano. Stir and season with salt and pepper. Return the chicken to the pot, skin-side up, ensuring it is partially submerged in the sauce.
          Braise: Cover the pot and simmer over low heat for 30-45 minutes, or until the chicken is fork-tender and cooked through.
            Final Touches: Remove the lid for the last 10 minutes to allow the sauce to reduce and thicken. Adjust seasoning if necessary.
              Serve: Plate the chicken with sauce, sprinkle with fresh parsley, and serve with a side of polenta, crusty bread, or mashed potatoes.

                Notes

                • For a richer flavor, use bone-in, skin-on chicken thighs and drumsticks. The skin adds moisture, and the bones contribute to the depth of the sauce.
                • San Marzano tomatoes are ideal for their balance of sweetness and acidity. If not available, any good-quality canned crushed tomatoes will work.
                • This dish can be made in advance. It actually improves in flavor if made a day ahead.
                • Traditional sides include creamy polenta, mashed potatoes, or crusty bread to soak up the rich sauce.