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Home » Main Dishes » One Pan Chicken Cacciatore (Italian Hunter Style Chicken)

One Pan Chicken Cacciatore (Italian Hunter Style Chicken)

By Karon Grieve Leave a Comment

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Chicken cacciatore (or cacciatoro) is a classic Italian dish made in one pan with tomatoes, onions and more. This is what the Italians refer to as cooking alla cacciatora/hunter style.

chicken cacciatore

Traditional Chicken Cacciatore

I love chicken. It’s a healthy, low-fat meat that is quick to cook and takes on flavour beautifully.

Chicken can be a quick midweek meal for one or all the family. Or it can become a full-on feast for family and friends.

It is one of the most versatile of meats and inexpensive too. Do please try to use free-range chicken.

ingredients

Ingredients for chicken cacciatore

I have used full chicken leg portions here. However, you could use chicken thighs or breasts too.

That great triumvirate of vegetables that make up almost every Italian sauce – onion, carrot and celery. This is called Soffritto.

mushrooms – I’ve used button mushrooms but use whatever type of mushrooms you like

garlic

black olives

tinned tomatoes

pancetta

dry white wine

Chicken stock

Balsamic vinegar and a little brown sugar

herbs – thyme, rosemary and bay

pot behind with chicken on plate in front

Ingredient notes

If you don’t have any dry white wine you can use dry vermouth instead. Actually I always keep a bottle of both dry and sweet vermouth for using in my cooking instead of wine.

If using dried herbs use half the quantity to fresh herbs. Herbs become stronger in flavour as they are dried.

Use pitted olives for this recipe, please. Nobody wants a dentist’s bill for a cracked tooth on an olive stone!

Always use good quality tinned tomatoes. There is a big difference in flavour between bargain tinned toms and quality branded tomatoes. This is a case of getting what you pay for.

chicken cacciatore on plate

Hunter style chicken

Don’t you just love one-pan cooking? Being able to bring together a great meal without using the entire arsenal of cookware in the kitchen. It’s less hassle and way less washing up, result!

One-pot cooking is often referred to as cooking hunter style. Think about it. When you are out hunting and living in the wilds you won’t have a lot of pans to cook with.

This chicken cacciatore is basically the Italian version of the French chicken chasseur and our own hunter’s chicken.

larder link

Here is my own Hunter’s Chicken recipe and still a family favourite.

browning the chicken

How to make chicken cacciatore

The first thing to do is sear that chicken. This helps to lock in all that marvellous flavour.

Simply heat a heavy-based pan and coat with olive oil. Sear the chicken pieces on both sides till golden. Remove the chicken from the pan and set aside.

soffritto base

Soffritto base

Now we want to build the flavour base for this classic Italian chicken dish. The all-important rich and aromatic tomato sauce.

The soffritto base of onion, celery and carrot are a magical mixture that add a depth and flavour that you just won’t get with onions alone.

Add the carrot, onion and celery to the pan and saute along with the pancetta for 5 minutes.

adding the mushrooms and other vegetables to the sauce base

Making the tomato sauce

Now add the garlic and the mushrooms for just a minute.

Return the seared chicken to the pan and add the tinned tomatoes, balsamic vinegar, sugar, wine, stock, herbs and seasoning.

Cover the pan and bring to the boil. Lower the heat and simmer for about 20 minutes.

Toss in the olives and cook for a further 10 minutes uncovered.

This allows the sauce to reduce and become even richer. By now the chicken is juicy and succulent and cooked through.

chicken cooking in sauce

What to serve with chicken cacciatore

You can serve this rustic chicken dish with anything from pasta to mashed potatoes.

Or why not try it with polenta, gnocchi or rice.

I like to serve my Italian hunter’s chicken just with crusty bread to mop up that rich and delicious tomato sauce. And a green salad on the side.

pan in background and plate of chicken in front

How many does this Italian chicken serve?

This recipe is for two people. To make more simply double the recipe up to suit the number you are catering for.

Using chicken leftovers

If you have any leftovers of cacciatore just poop them in the fridge and they will be even tastier reheated the next day.

Freezing chicken cacciatore

You can freeze this chicken dish for up to 3 months. Just defrost thoroughly and make sure to serve it piping hot.

larder links

Looking for more delicious chicken dishes to try? Then check these out before you go;

Quick roast chicken traybake with chickpeas and lemon

Rustic chicken and leek pie

Thai green chicken curry with coconut rice

Basque chicken (poulet basquaise)

Hunter’s Chicken

Simple chicken pilaf

Chicken and asparagus risotto

Moroccan style chicken

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chicken cacciatore pin image

Finally, if you do try this one-pot chicken cacciatore recipe don’t forget to leave a comment/star rating below. I love hearing from readers and respond to everyone as soon as I can. Want more Larder Love? Then follow me on Instagram, Facebook and Pinterest and sign up for my newsletter too of course.

chicken cacciatore

Chicken Cacciatore (Italian hunter's chicken)

Karon
A one -pot meal of succulent and richly aromatic chicken cooked in a tomato sauce
5 from 1 vote
Print Recipe Leave Comment Pin Recipe
Prep Time 10 mins
Cook Time 35 mins
Course Main Course
Cuisine Italian
Servings 2

Ingredients
 

  • 2 chicken leg portions or 4 thighs skin on
  • 1 small onion diced
  • 1 stick celery diced
  • 1 carrot diced
  • 60 g chopped pancetta or lardons
  • 2 cloves garlic minced
  • 70 g button mushrooms sliced
  • 50 ml dry white wine (or dry vermouth)
  • 400 g can of chopped tomatoes
  • 1/4 tsp brown sugar
  • 1 tbsp balsamic vinegar
  • 1/2 tbsp chopped fresh rosemary
  • 1/2 tbsp fresh thyme
  • 1 bay leaf
  • 75 ml chicken stock
  • 70 g pitted black olives
  • 1 tbsp chopped fresh parsley to serve

Instructions
 

  • sear the chicken on both sides till golden brown and remove from pan
  • add the onion, celery, carrot and pancetta to the pan and saute for 5 minutes
  • add garlic and mushrooms for 1 minute
  • return chicken to the pan and add the tomatoes, herbs, balsamic vinegar, sugar, wine, stock and seasoning
  • bring to the boil then reduce heat and simmer covered for 20 minutes
  • add the olives and cook for a further 10 minutes uncovered to allow the sauce to reduce
  • test the chicken is cooked through by piercing with a skewer or point of a knife, it should be succulent and tender. Serve sprinkled with parsley

Video

Keyword chicken
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Filed Under: ALL RECIPES, Chicken Recipes, Main Dishes

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