Go Back
+ servings
Classic Chicken Cacciatore in a silver pan

Classic Chicken Cacciatore

Course: Entree
Cuisine: Italian
Keyword: Cacciatore
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4 people
Calories: 375kcal
This Classic Chicken Cacciatore recipe is Italian comfort at its very best. Perfect for a busy weeknight as it all comes together in one pot. Use a whole cut up chicken, or use your favorite types of chicken pieces. Bone-in and skin-on really enhance the flavor and texture to this wonderful dish.
Print Recipe


  • 2 tbsp olive oil
  • 1 whole chicken 3 1/2 to 4 lbs, cut into 10 pieces
  • Kosher salt
  • 1 tbsp crushed red pepper flakes
  • 1 cup thinly sliced yellow onions about 2 medium onions
  • 6 garlic cloves minced
  • 8 oz. white button mushrooms sliced
  • 1 cup dry white wine
  • 1 28 oz. can whole peeled San Marzano tomatoes
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 1 sprig fresh rosemary


  • Season the chicken pieces all over with salt and the red pepper flakes.
  • Heat the oil in a large skillet over medium-high heat.
  • Add the chicken to the skillet in a single layer, skin side down, and lower the heat to medium and sauté for about 8 minutes, until the have browned nicely on the bottoms.
  • Flip the chicken pieces and sauté for another 8 minutes.
  • Transfer the chicken to a rimmed baking sheet, or platter, and set aside.
  • In the same skillet, add the onions and cook until they have softened, about 5 minutes.
  • Add garlic and mushrooms and cook over medium-high heat, until the mushrooms are releasing their liquid and becoming slightly browned on the edges.
  • Pour in the white wine and simmer until almost all of the liquid is gone, about another 5 minutes.
  • Season with a nice pinch of salt and then add the tomatoes with their juices and bring to a simmer.
  • Nestle the chicken pieces along with any accumulated juices into the simmering sauce and then nestle in the bay leaves and thyme (hold off on the rosemary).
  • Turn the heat to low and simmer for 45 minutes. Add the rosemary after the dish has simmered for about half an hour (allowing the rosemary to simmer for a total of approx. 15 minutes).
  • Remove the pan from the heat and let rest for about 10 minutes.
  • Taste and add more salt, if desired.
  • Plate chicken pieces with sauce poured over the top.  


Calories: 375kcal