Chicken Cacciatore

Prep Time
Cook Time
1h 20m
Ready In

"This is a classic Italian dish made many different ways by many different cooks, my family really enjoys this version I prefer to use all chicken thighs, it's not worth making this recipe using all boneless-skinless breasts they become very dry during the long cooking times, leave the skin on whatever parts you decide to use"

Original recipe yields 4 servings


  • Serving Size: 1 (386.8 g)
  • Calories 663.5
  • Total Fat - 51.5 g
  • Saturated Fat - 14.4 g
  • Cholesterol - 97.9 mg
  • Sodium - 3217.1 mg
  • Total Carbohydrate - 14.2 g
  • Dietary Fiber - 6.1 g
  • Sugars - 5.6 g
  • Protein - 33.5 g
  • Calcium - 92.8 mg
  • Iron - 2.8 mg
  • Vitamin C - 29.6 mg
  • Thiamin - 1.1 mg

Step 1

Heat the oil in a large pot over medium heat, season chicken pieces with salt and pepper then brown the chicken pieces well on both sides (2-3 minutes per side). Remove the chicken to a plate.

Step 2

Add the mushrooms, onions, peppers, celery to the pan drippings, and sauté until soft, about 5 minutes. Add the garlic, and cook another minute or two.

Step 3

Add the white wine; cook on medium heat until some of the alcohol has evaporated, about 10 minutes. Add the chicken back to the skillet.

Step 4

Add in the chopped tomatoes with juice, chicken broth, oregano and parsley. Simmer on low, uncovered for about 1 hour seasoning the sauce with salt and pepper during cooking. Add in olives the last 10 minutes of cooking time.

Tips & Variations

No special items needed.



I halved this recipe and used two large bone-in skin-on chicken pieces and this made for a lovely dinner for two. I served this with garlic rice.

review by:
(16 Oct 2012)


I love Chicken Cacciatore. Hadn't made it for one long time which had us enjoy your version of this old classic all the more! Made as posted and wouldn't change a thing. Not having the olives on hand I didn't add the optional brined black olives. With one family member not all that enthused with olives I will likely only add them to half the recipe next time around - or simply serve the on the side. We like variety which has your recipe added along side our family favourite. Thank you for sharing!

review by:
(4 Jul 2012)


This was a very good meal. It smelled wonderful while cooking and tasted delicious. I used my big cast iron skillet for cooking the chicken, which always does a fine job. The chicken was moist and tender. I served the Chicken Cacciatore over a bed of homemade egg noodles, yum. I followed the recipe as written, except I used slice olives instead of whole and added a bit of extra parsley for garnish. Thanks for sharing this recipe.

review by:
(26 Jun 2012)