For an even richer flavor, use bone-in, skin-on chicken thighs instead of leg quarters. If you don't have San Marzano tomatoes, you can substitute with another high-quality canned crushed tomato variety. Adjust the amount of red wine to your preference. A dry Chianti or Sangiovese works particularly well. Cacciatore translates to 'hunter' in Italian, and traditionally includes game meats like rabbit. Feel free to substitute chicken with rabbit or another game bird for a more authentic flavor. This dish tastes even better the next day, as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days.
My Italian Grandfather's Chicken Cacciatore
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PREP TIME20 mins
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COOK TIME1 hrs 45 mins
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TOTAL TIME2 hrs 5 mins
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SERVING4 People
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VIEWS12
Transport yourself to a rustic Italian kitchen with this deeply flavorful Chicken Cacciatore. A timeless classic, this dish features tender chicken braised in a rich tomato sauce infused with aromatic vegetables, wine, and a medley of herbs and spices. Perfect served over creamy polenta or al dente spaghetti for a comforting and satisfying meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate32 g
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Cholesterol377 mg
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Fiber8 g
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Protein89 g
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Saturated Fat17 g
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Sodium975 mg
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Fat63 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat the oven to 325 degrees F (165 degrees C). (5 minutes)
02
Step
8 mins
Heat olive oil in a Dutch oven over medium-high heat until shimmering. Add chicken and cook until well browned, 3 to 4 minutes per side. Remove to a plate. (15 minutes)
03
Step
5 mins
Reduce heat to medium and add bell pepper, onion, celery, carrot, and garlic. Sauté until translucent, about 5 minutes. Add tomato paste and stir to blend into the vegetables. (10 minutes)
04
Step
2 mins
Add crushed tomatoes, wine, allspice, bay leaf, seasoning sauce, salt, and pepper. Return chicken to the pan and toss to coat all pieces. (5 minutes)
05
Step
1 hrs 45 mins
Cover the Dutch oven and place in the preheated oven. Braise until chicken is falling off the bone and the juices run clear, 1 1/2 to 2 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). (90-120 minutes)
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Chelsie Langosh
Jun 21, 2025I made this for a Sunday dinner and it was a huge hit. The allspice adds such a unique and delicious touch.
Dale Leuschkerau
Jun 19, 2025I added a pinch of red pepper flakes for a little heat. It was delicious!
Itzel Balistreri
Jun 15, 2025Easy to follow instructions and the results were amazing. I served it over polenta and it was the perfect comfort food.
Adah Bashirian
Jun 12, 2025The best Chicken Cacciatore recipe I've ever tried. Thank you for sharing!
Yessenia West
Jun 12, 2025This recipe is fantastic! The chicken was so tender and the sauce was bursting with flavor. My family loved it!