2 ratings

Chicken Cacciatore


This is an easy to make and authentic Italian dish that your friends and family will love.  With its easy to find ingredients and simple to follow recipe, anyone can master this Chicken Cacciatore dish.

Ready in
1 h, 30 m
Calories Per Serving


  • 1/4 Cup all-purpose flour
  • 1 1/4 Teaspoon kosher salt, divided
  • 3/4 Teaspoons black pepper, divided
  • One 4 pound chicken, cut into pieces
  • 1/4 Cup olive oil
  • 1 medium yellow onion, roughly chopped
  • 1 carrot diced
  • 1 celery stalk diced
  • 4 garlic cloves, finely diced
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • One 28 ounce can of plum tomatoes
  • 1/3 Cup dry red wine
  • 1/4 Cup fresh flat leaf parsley, roughly chopped


1. In a shallow bowl, combine the flour, 1 teaspoon of salt and 1/2 teaspoon of the pepper. Pat chicken dry with paper towels. Working in batches, lightly coat the chicken with the flour mixture, shaking off any excess.
2. Heat the oil in a Dutch oven or large saucepan over medium heat. Add some of the chicken to the pan and cook until brown, 4 to 5 minutes per side. Transfer to a plate, set aside. Repeat with the remaining chicken.
3. Add the onion to the pan and cook for 2 minutes. Add the carrot, celery, garlic, thyme and bay leaf. Cook, stirring occasionally for 10 minutes.
4. Crush the tomatoes in the can with a large spoon and stire them into the vegetables along with the wine and the remaining salt and pepper. Bring to a simmer. Add the chicken, reduce heat and cover. Simmer for 45 minutes, turning the pieces occasionally. Remove and discard the bay leaf. Stir in the parsley.