Chicken Cacciatore

A simple braise with wine, tomatoes, and onions defines this one-pot Italian dish.

Serves
serves 4
Time
1 hour

PHOTOGRAPHY BY BELLE MORIZIO

Updated on September 7, 2022

Americans know this dish as chicken cacciatore (Italian for hunter), but the correct term is “alla cacciatora,” or hunter’s style, applied to many kinds of wild game stewed in wine with tomatoes and onions. This version ran alongside Robert Ragaini’s 2002 story, “Summer in a Can,” which profiled the famed San Marzano tomato.

Featured in: "Make this 1-Hour Italian Chicken Braise for Dinner Tonight."

Find this recipe in our cookbook: SAVEUR: Italian Comfort Food

Ingredients

¼ cups extra-virgin olive oil, divided
2 medium onions, finely chopped
2 garlic cloves, finely chopped
One 3-lb. chicken, cut into 8 pieces
1 cup dry white wine
One 28-oz. can whole tomatoes, chopped, juice reserved
1 cup chicken stock
¼ cups cup finely chopped parsley, plus more for garnish
1 tsp. finely chopped fresh rosemary leaves
1 bay leaf
Salt and freshly ground black pepper

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Instructions

Step 1

To a large cast-iron skillet set over medium-high heat, add 2 tablespoons of the oil and the onions and cook, stirring occasionally, until golden brown, about 10 minutes. Add the garlic and cook, stirring frequently, for 2 minutes. Scrape into a small bowl and return the skillet to the stove.

Step 2

To the empty skillet, add the remaining oil and the chicken and cook, turning once, until evenly browned on both sides, about 8 minutes. Add the wine and cook until it has nearly evaporated, about 5 minutes. Add the tomatoes with their juices, stock, parsley, rosemary, bay leaf, and salt and black pepper to taste. Turn the heat to low and cook, partially covered, until the chicken is very tender and the sauce has thickened slightly, about 45 minutes. Sprinkle with more parsley, and serve.

To a large cast-iron skillet set over medium-high heat, add 2 tablespoons of the oil and the onions and cook, stirring occasionally, until golden brown, about 10 minutes. Add the garlic and cook, stirring frequently, for 2 minutes. Scrape into a small bowl and return the skillet to the stove.
To the empty skillet, add the remaining oil and the chicken and cook, turning once, until evenly browned on both sides, about 8 minutes. Add the wine and cook until it has nearly evaporated, about 5 minutes. Add the tomatoes with their juices, stock, parsley, rosemary, bay leaf, and salt and black pepper to taste. Turn the heat to low and cook, partially covered, until the chicken is very tender and the sauce has thickened slightly, about 45 minutes. Sprinkle with more parsley, and serve.