ItalianDinner

Recipe Story

origins & traditions

Chicken Cacciatore, meaning hunter-style chicken, is a beloved Italian comfort dish featuring tender chicken pieces slowly braised in a robust tomato-based sauce enriched with red wine, fresh vegetables, and fragrant Mediterranean herbs. This traditional recipe combines succulent chicken thighs with sweet bell peppers, earthy mushrooms, onions, and garlic, all simmered together until the flavors meld beautifully. The dish is elevated by aromatic rosemary and oregano, creating layers of flavor that define authentic Italian home cooking. Served alongside creamy polenta that soaks up the savory sauce, this one-pot wonder delivers warmth and satisfaction in every bite. Perfect for family gatherings or casual dinners, this rustic preparation showcases the essence of Italian cucina povera - simple ingredients transformed into something extraordinary through patient cooking and love.

Instructions

step by step

0/9 done

Season chicken thighs generously with salt and black pepper on both sides.
Heat olive oil in a large Dutch oven over medium-high heat. Brown chicken pieces in batches, about 4-5 minutes per side until golden. Remove and set aside.
In the same pot, add diced onions and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
Add sliced bell peppers and mushrooms, cooking for 5-7 minutes until vegetables begin to soften.
Stir in tomato paste and cook for 2 minutes. Add crushed tomatoes, bay leaves, oregano, and rosemary. Season with salt and pepper.
Return chicken to the pot, nestling pieces into the sauce. Bring to a simmer, then reduce heat to low. Cover and cook for 35-40 minutes until chicken is tender and cooked through.
While chicken braises, prepare polenta: Bring 4 cups water or broth to a boil in a separate pot. Gradually whisk in polenta, reduce heat to low, and cook stirring frequently for 20-25 minutes until thick and creamy. Stir in butter and parmesan.
Remove bay leaves from cacciatore. Taste and adjust seasoning.
Serve chicken and sauce over creamy polenta, garnished with fresh parsley and additional parmesan if desired.

Chicken Cacciatore with Polenta

4.0 (89)

Rustic Italian hunter-style chicken braised in rich tomato sauce with bell peppers, mushrooms, and aromatic herbs, served over creamy golden polenta for a hearty, comforting meal.

medium

1h 10m

6 servings

Ingredients

0 of 15 checked

Main Protein

1200 grams chicken-thigh, bone-in, skin-on
3 tablespoons olive-oil

Vegetables

1 pieces onions, diced
4 cloves garlic, minced
2 pieces bell-peppers, sliced
2 cups mushrooms, sliced

Sauce

2 tablespoons tomato-paste
4 pieces tomatoes, crushed or 28 oz canned

Herbs

2 pieces bay-leaves
2 teaspoons oregano, dried
1 teaspoons rosemary, dried or 1 sprig fresh

Seasoning

2 teaspoons salt, to taste
1 teaspoons black-pepper, freshly ground

Garnish

3 tablespoons parsley, fresh, chopped (optional)
4 tablespoons cheese-parmesan, grated (optional)

Chef Tips

expert advice

•For deeper flavor, use bone-in, skin-on chicken thighs and remove skin after browning if preferred.

•A splash of red wine added with the tomatoes enhances the sauce complexity.

•If polenta becomes too thick, thin with warm water or broth.

•For a rustic texture, use coarse-ground polenta; for smoother consistency, choose fine-ground.

•The cacciatore sauce can be made ahead and actually tastes better the next day as flavors develop.

•Consider adding pitted olives or capers for a briny accent.

•If you prefer spicier food, add red pepper flakes with the herbs.

•The dish pairs beautifully with crusty Italian bread for soaking up extra sauce.

Italian

👍 Beginner Friendly

12 mineasy