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Chicken Cacciatore - Italian Hunter's Chicken Stew Recipe


Chicken Cacciatore
Brian Hagiwara/Photolibrary/Getty Images
Cacciatore means "hunter" in Italian, and this classic chicken stew is rustic, easy to make, and delicious. Chicken cacciatore is great served over pasta, rice, or polenta, and is a perfect recipe when you want big flavors on a small budget.

Makes 4 Portions Chicken Cacciatore

Prep Time: 30 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 45 minutes


  • 2 tbsp olive oil
  • 1 whole roasting chicken, cut in quarters
  • salt and fresh ground black pepper to taste
  • 1 large onion, sliced
  • 8 oz fresh mushrooms, quartered
  • 4 cloves garlic, sliced
  • 3 springs rosemary
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes, or to taste
  • 1 cup tomato sauce
  • 1/2 cup water
  • 2 red bell peppers, sliced
  • 2 green bell peppers, sliced


Season the chicken generously with salt and fresh ground black pepper. Place a heavy Dutch oven, over medium-high heat; add the olive oil and brown the chicken pieces well on all sides. Remove the chicken, and add the onions, mushrooms, and garlic. Reduce the heat to medium and sauté for about 5 minutes, until the onions soften.

Add the rosemary, oregano, pepper flakes, tomato sauce, and water. Stir to combine. Place the chicken pieces, and any juices, over the sauce, and top with the sliced peppers. Cover with the lid and bake in a preheated 350 degrees F oven for 1 hour, 15 minutes.

Remove from oven and let rest for 15 minutes. Before serving, taste sauce and adjust seasoning with salt and fresh ground black pepper. Serve over pasta, rice, or polenta.
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