The Italian chicken cacciatore is a delicious and tasty meal, a recipe coming from Tuscany but now widespread and appreciated throughout Italy. The Italian chicken cacciatore, cooked with red wine and tomato in a pot, remains soft and succulent, also due to the addition of different aromas (garlic, onion, carrot, celery, rosemary…) that make it particularly flavorful.
The Italian chicken cacciatore is an easy, quick and cheap recipe, ideal for an informal occasion or any weeknights dinner. You can serve the Italian chicken cacciatore with a side of roasted or mashed potatoes, which can absorb all that delicious seasoning.
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- DifficultyVery easy
- CostVery cheap
- Preparation time15 Minutes
- Rest time1 Hour
- Cooking time40 Minutes
- Serving4 servings
- Cooking methodStove
Ingredients for the Italian chicken cacciatore
How to prepare the Italian chicken cacciatore according to the authentic recipe
Qui puoi leggere la ricetta in italiano!
For preparing the Italian chicken cacciatore you can use a whole chicken or just the thighs. Ask your butcher to cut it into pieces not too large and to leave the skin on.
Thoroughly clean the chicken, passing the gas flame all around the chicken skin if there are any residual feathers. Then prepare the marinade: this step is not essential, but the final result would gain a better taste and a greater tenderness.
Briefly mix everything with your hands, cover the bowl and let the chicken marinade in the fridge from 1 to 8 hours. Then remove the chicken from marinade and pat it dry with paper towels.
Do not throw away the marinade, because you can use both wine and aromas for cooking the Italian chicken cacciatore. Finely chop the carrot, celery and onion.
Brown the chicken pieces in the oil for 5-6 minutes on medium heat; then turn them over and let them brown evenly on all sides. Salt them well.
Stir carefully and cover with a lid. Cook the Italian chicken cacciatore over low heat for about 30 minutes, adding a little water or broth if the seasoning dries out too much.
If there are any leftover you can store the italian chicken cacciatore in the fridge for a couple of days, closed in an glass container.
Tips and variations
I like to keep the skin on for even more flavour, but you can remove it before cooking. In this case I would increase the amount of oil to 5 tablespoons, or I would add a piece of lard or bacon in the pan, so that the chicken stays soft.
Translation by Giacomo Meucci