1900s-present - Italian immigrants and Italian American restaurant cooks adapting hunter-style chicken

Chicken Cacciatore

Name: Chicken Cacciatore
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 to 6 servings
Ingredients: 3 pounds bone-in chicken thighs and drumsticks; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 2 tablespoons olive oil; 1 onion, sliced; 1 bell pepper, sliced; 8 ounces mushrooms, sliced; 4 garlic cloves, minced; 1/2 cup dry white or red wine; 1 can (28 ounces) crushed tomatoes; 1 teaspoon dried oregano; 1 sprig rosemary or 1/2 teaspoon dried rosemary; Chopped parsley, for serving

Bone-in chicken browned and simmered with tomatoes, wine, peppers, mushrooms, onions, garlic, and herbs in the Italian American style.

Community-powered photos. Reviewers can upload dish photos, and the highest-rated community image may be featured here.

Difficulty

Moderate

Prep time

20 minutes

Cook time

1 hour

Total time

1 hour 20 minutes

Servings

4 to 6 servings

Region

Italian American homes and restaurants

Era introduced

1900s-present

Introduced by

Italian immigrants and Italian American restaurant cooks adapting hunter-style chicken

Recipe tools

Save to a Collection

The Story

Cacciatore means hunter-style, and in Italian cooking it points toward a rustic braise. In the United States, chicken cacciatore became a familiar Italian American dish with tomatoes, peppers, mushrooms, wine, and herbs, served with pasta, polenta, or bread. It is flexible by design: brown chicken well, build a savory vegetable base, and simmer until tender.