Tuscany Main Course
Chicken Cacciatore
Make chicken cacciatore with browned chicken, tomatoes, wine, herbs, olives, peppers, and a savory braising sauce.
- Prep
- 20 min
- Cook
- 55 min
- Total
- 1 hr 15 min
- Serves
- 4
- Level
- Easy
Instructions
- Pat the chicken dry, season it well, and brown it skin-side down until the skin is deeply golden.
- Remove the chicken and cook onion, bell pepper, and garlic in the same pan until softened.
- Add wine and reduce by half, scraping the browned bits from the bottom of the pan.
- Stir in tomatoes, olives, rosemary, salt, and pepper, then return the chicken with the skin partly above the sauce.
- Cover and simmer gently until the meat is tender and nearly pulling from the bone.
- Uncover for the final 10 minutes to reduce the sauce and keep the skin from becoming too soft.
- Taste for salt, remove the rosemary stem, and serve with plenty of sauce.
This chicken cacciatore recipe makes Italian hunter chicken with browned pieces simmered in tomatoes, wine, herbs, olives, and vegetables. The method for pollo alla cacciatora builds flavor in one pan before the chicken braises until tender.
Why This Chicken Cacciatore Recipe Works
Browning the chicken first gives the sauce depth. Keep the simmer gentle so the meat stays juicy.
Key Tips
- Brown the chicken well before adding liquid; those browned bits give chicken cacciatore with tomatoes its depth.
- Keep the simmer gentle so the meat stays juicy while the sauce thickens.
- Uncover near the end to concentrate the hunter-style sauce without drying the chicken.
Variations and Serving Ideas
The same technique helps when you want Italian hunter chicken, pollo alla cacciatora, and chicken cacciatore with tomatoes. Keep the character of Chicken Cacciatore in mind: choose good ingredients, control texture, and serve the dish at the moment it tastes most vivid.
Tuscany Main Course braisedchickenone-pottomato
