Chicken Cacciatore (Hunter Style Chicken)

Soup and StewGluten-FreeChicken

Chicken cacciatore, an Italian hunter-style chicken braised in a tomato-based sauce with onions, garlic, and white wine.

Photography Credit: Elise Bauer

Chicken cacciatore is an Italian dish of chicken braised in a tomato-based sauce and often includes wild mushrooms. It is frequently referred to as “hunter style” as the word cacciatore means “hunter” in Italian.

Why “hunter” style? One story is that if a hunter came home empty-handed, his wife would kill a chicken for the meal instead.

Chicken Cacciatore

When I first experimented with this recipe, I made it without mushrooms or bell peppers, which are often included in chicken cacciatore. Since then, I’ve come to enjoy the dish with mushrooms and bell peppers so have updated the recipe to reflect those additions.

If you prefer it without one or both of these ingredients, please feel free to leave them out. Many people also add green olives or capers which would be great additions as well.

Chicken Cacciatore (Hunter Style Chicken) Recipe

  • Prep time: 10 minutes
  • Cook time: 1 hour, 10 minutes
  • Yield: Serves 4-6

This recipe calls for added wine, which is traditional. It does add to the flavor. If you have a dietary restriction that prohibits wine, just omit.


  • One 4 pound chicken, cut into serving pieces, trimmed of excess fat (or 3 1/2 to 4 pounds of chicken thighs, bone in, skin on)
  • Salt
  • 2 Tbsp extra virgin olive oil
  • 1 medium onion, thinly sliced root to tip, about 1 1/2 cups
  • 1 red or green bell pepper, seeded, sliced into 1/4-inch wide slices
  • 8 ounces cremini mushrooms, thickly sliced
  • 2 garlic cloves, thinly sliced
  • 1/3 cup white or red wine
  • 2 1/2 to 3 cups peeled and chopped, firm ripe tomatoes, with their juices,  or 1 28 ounce can of plum tomatoes in their juice
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dry thyme (or 2 teaspoons fresh, chopped)
  • 1 teaspoon dry oregano (or 2 teaspoons fresh, chopped)


1 Brown the chicken: Rinse chicken and pat dry. Season the chicken pieces on all sides with salt. Heat olive oil in a large skillet on medium heat.

Working in batches so that you don't crowd the pan, place the chicken pieces skin side down in the pan.  Cook until nicely browned, about 5 minutes, then turn over and lightly brown the other side.

Remove chicken to a bowl, set aside. Drain off all but 2 tablespoons of the rendered fat. If you have less than 2 Tbsp of fat in the pan, add more olive oil until you have about that much oil coating the pan.

2 Sauté the onions, bell peppers, mushrooms, garlic: Add the sliced onions, bell peppers, and mushrooms to the pan. Increase the heat to medium high.

Cook until the onions are translucent, and the mushrooms have given up most of their moisture, stirring frequently, about 10 minutes.

Add the garlic to the pan and cook a minute more.

3 Deglaze pan with wine, add tomatoes, spices: Add the wine and scrape up any browned bits at the bottom of the pan. Simmer until the wine is reduced by half. Add the tomatoes.

Stir in the pepper, thyme, oregano, and about a teaspoon of salt. Test and taste to adjust. Simmer uncovered for another 5 minutes.

4 Add chicken back to pan, partially cover, cook until tender: Place the chicken pieces on top of the tomatoes and onions, skin side up. Lower the heat and cover the skillet with the lid slightly ajar.

Cook the chicken on a low simmer, turning and basting from time to time. Cook until the thighs are tender, about 30 to 40 minutes.

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Chicken Cacciatore

Showing 4 of 103 Comments / Reviews

  • Bozious

    I used a Ballontine(deboned leg and thigh quarters), fresh wild mushrooms capers with one Serrano chile, just to jump it up a bit. When I used to go hunting with my Juda(grandfather) we would make a version of this with woodcocks(small game bird) white wine deglaze for veggies and red wine when add meat. Blows it up! Great recipe! Brings back some great memories!


    Absolutely delicious! I added capers and a little bit of chicken broth. Served with linguine – dish was a huge hit with family of five. Will definitely make again and again! Thanks so much for sharing. xoxox

  • Bistra

    I was wondering why the picture on top has more liquid and the one at the end of the recipe has only a thick sauce. I want more liquid. Should I add some broth or the liquid can come from the tomatoes alone?

  • Sophie

    Just made this. Used a dry pink Riesling because it was the only wine I had. I browned the chicken in bacon grease and added a jar of artichoke hearts (juice and all) into the broth. I also threw it in the oven for all the flavors to come together. Divine!!!

  • Sandy

    I made this. Substituted pancetta(chopped bacon) for the mushrooms, seasoned the chicken with some paprika, garlic and onion powder, sea salt and pepper before braising it. Used Moscato wine to make this dish to sweeten and balance the onion and garlic. I added a teaspoon of Italian seasoning to the spices. It gave it some punch.
    Served it with green beans seasoned with Italian spices.
    Served it with Moscato wine( sweeter)
    Thank you. The family loved it so much.

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