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Chicken Cacciatore {Italian Hunter's Chicken}

Italian Hunter's Chicken, also known as Chicken Cacciatore, includes tender, juicy chicken in a tomato-based sauce with onion, bell pepper, garlic and fresh herbs. A rustic, flavorful, farmhouse favorite!
Course Dinner
Cuisine American, Italian
Keyword Chicken Cacciatore, hunter's chicken, italian hunter's chicken
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 - 6 people
Calories 668kcal
Author Blair Lonergan


  • 3-4 lbs. bone-in, skin-on chicken breasts or thighs
  • Kosher salt and freshly-ground black pepper
  • ½ cup all-purpose flour, for dredging
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 red bell pepper, seeded and chopped
  • 1 green bell pepper, seeded and chopped
  • 1 large onion, chopped
  • 3 cloves garlic, minced or pressed
  • ¾ cup dry white wine
  • 1 (28 ounce) can whole peeled tomatoes with juices (preferably San Marzano)
  • ¾ cup reduced-sodium chicken broth
  • ½ teaspoon sugar
  • 2 teaspoons chopped fresh oregano (or 1 teaspoon dried oregano)
  • 1 teaspoon minced fresh rosemary (or ¼ teaspoon dried rosemary)
  • ¼ cup chopped fresh basil (or sub with fresh parsley)


  • Pat the chicken dry; season with salt and pepper to taste. Dredge each piece of chicken in the flour to coat lightly, shaking off any excess.
  • In a large, deep skillet or Dutch oven, heat the oil and butter over medium-high heat. Add the chicken pieces to the skillet and cook just until brown, about 5-6 minutes per side. Brown the chicken in two separate batches, if necessary, so that you don’t overcrowd the pan. Transfer the chicken to a plate and set aside.
  • Reduce the heat to medium. Add the bell peppers, onion and garlic; cook until the onion is soft, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, using a wooden spoon to break the tomatoes into smaller pieces.
  • Stir in the broth, sugar, oregano and rosemary. Return the chicken pieces to the pot and turn to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for breast pieces (or about 20 minutes if using thighs).
  • Use tongs to transfer the chicken pieces to a serving platter. Increase the heat and bring the sauce to a boil. Boil the sauce until it thickens slightly, about 5-7 minutes. Spoon the sauce over the chicken, garnish with fresh basil, and serve!


  • Pat the chicken dry before seasoning and searing. Minimizing excess moisture helps the skin get crisp and brown in the pot.
  • Use bone-in, skin-on chicken pieces rather than boneless, skinless thighs or breasts. The skin and bones add flavor to the dish and help to prevent the meat from drying out.
  • If available, use San Marzano tomatoes. Sweet, pulpy, low in acidity, and containing few seeds, they are the best option for making sauces.
  • Pick a high-quality dry white wine (nothing too sweet) such as Pinot Grigio, Sauvignon Blanc or Chardonnay.
  • Instead of braising with the lid on, simmer the pot uncovered. This allows the sauce to thicken and reduce (so that it's less watery), and keeps the chicken skin crisp.
  • Use chicken thighs, chicken breast, drumsticks, or a combination of the cut-up parts. Chicken breast requires a little bit longer cooking time, so adjust according to the recipe instructions below.
  • If you can't find San Marzano tomatoes, you can substitute with other whole, peeled tomatoes. A can of diced tomatoes will also work.
  • For a richer, bolder sauce, use a dry red wine instead of the white wine.
  • If you don't want to use alcohol, substitute additional chicken broth for the wine.
  • Add sliced mushrooms or finely-diced carrots to the sauce at the same time that you add the bell peppers.
  • Black olives are another nice addition to the stew.
  • Use just about any herbs that you enjoy, such as a combination of tarragon, parsley, rosemary, thyme, oregano and basil.
  • Recipe adapted from Giada de Laurentiis.


Serving: 1/4 of the recipe | Calories: 668kcal | Carbohydrates: 29g | Protein: 52g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 496mg | Potassium: 1133mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1734IU | Vitamin C: 83mg | Calcium: 126mg | Iron: 5mg