Chicken Cacciatore (Chicken stew with peppers)



Chicken Cacciatore (Chicken stew with peppers)

Although many people claim paternity, it seems that the original recipe for chicken cacciatora was born in Tuscany. A timeless recipe that has the typical taste of home: one that restores, consoles and above all gives you a feeling of well-being. We can say with absolute certainty that chicken alla cacciatora is exactly the same as beef alla pizzaiola, so they are considered as the two greatest institutions of our popular Italian cuisine. For those who don't know this wonderful recipe, it is chicken cut into pieces, browned in a pan and seasoned with the classics: onion, celery and carrot. A main mourse as simple as it is delicious and can even be turned into a very rich recipe if and only if you perform the most important of tasks: eat all the tasty sauce! Now we come to the chicken cacciatore. That there are so many versions is a well-known fact, so we thought we'd give you ours, one that makes us feel right at home. If you wish to accompany it with a side dish, we suggest the flag dish, an Umbrian version of Peperonata (pepper and onion stew).


Chicken - whole about 3 lb (1.3 kg)
Peeled tomatoes 14 oz (400 g)
Yellow onions 1
Carrots 1
Celery 1 rib
Garlic 1 clove
Red wine ½ cup (100 g)
Extra virgin olive oil to taste
Rosemary 1 sprig
Parsley 1 sprig - chopped
Fine salt to taste
Black pepper to taste

How to prepare Chicken Cacciatore (Chicken stew with peppers)

To prepare Chicken Cacciatore (Chicken stew with peppers), start by cutting the vegetables. After peeling the onion, peel the carrot and trim it, finally remove the top from the celery and chop it all until it is diced about 1/10" (2-3 mm) 1. Then start cleaning the chicken. Cut it into pieces separating the thighs, chest and wings 2. At this point you have everything you need so go to the stove. Heat a drop of oil in a saucepan, do not overdo it because the skin of the chicken will release a lot of fat. Light the flame and let it warm up for a few moments, then put in the chicken pieces, starting with the skin side down 3.

Let it brown for about ten minutes, turning it after a bit 4. When the chicken is well colored add the chopped celery, carrot and onion and then the peeled clove of garlic 5. Then add salt, pepper and rosemary, stir and let it flavor together for another 5 minutes 6.

Blend with red wine and let the alcoholic part evaporate completely 7. Now remove the rosemary and garlic clove 8 and add the chopped peeled tomato pieces 9.

Mix everything together 10 and cover with a lid, let cook over moderate heat for 30-35 minutes 11. Remember that if the chicken is bigger then you will need to increase the cooking a little bit more, and vice versa if it is smaller. In any case, the chicken is considered ready as soon as the meat detaches from the bones 12.

When finished cooking, make sure it is salted right and then sprinkle with parsley 13. One last stir 14 and your chicken cacciatora is ready. Enjoy your meal 15!


The chicken cacciatora can be kept well covered with plastic wrap in the refrigerator for a couple of days.

If you prefer you can freeze it once it's cooked if you have used very fresh ingredients.



During the summer season use fresh tomatoes for sauce, during the rest of the year use peeled tomatoes or tomato puree to obtain a more full-bodied sauce.

If you don't like parsley you can omit it, if you want to add an extra gear to the recipe, replace it with some marjoram leaves.

In addition to rosemary you can add 1 sprig of sage.