Some meals have a way of bringing the whole family into the kitchen before you have even called them. Chicken Cacciatore was always one of those dishes in our Italian home. The moment the chicken, garlic, tomatoes and herbs began simmering together, that unmistakable aroma would drift through the house. It promised something wonderful, and I can still picture everyone finding an excuse to wander into the kitchen for a little taste. These are the dishes that stay with you long after the plates have been cleared.
In Italy, we often call this dish Pollo alla Cacciatora, which translates as hunter-style chicken. It has been enjoyed in Italian homes for generations. Although different regions have their own versions, the heart of the dish remains much the same. Tender chicken cooks slowly in a rich sauce, allowing all those lovely ingredients to come together.
What I particularly love about Chicken Cacciatore is its simplicity. It does not rely on expensive ingredients or complicated cooking techniques. Instead, it celebrates everyday food and the wonderful flavours that a few carefully chosen ingredients can create. Tomatoes, onions, garlic, peppers and herbs all have their part to play.
I remember how dishes like this would gently bubble away on the stove. Nobody seemed to be in a hurry. There was always time for another conversation, another glass of wine and perhaps a little bread dipped into the sauce while nobody was looking!
The version I enjoy has a particularly lovely depth of flavour. The salt pork adds a savoury richness, while the chicken livers give the sauce a wonderful earthy character. I know livers are not to everybody’s taste, but please do not dismiss them without trying them. They are part of what makes this particular version so special.
Of course, the tomatoes bring everything together. As they cook gently with the garlic, rosemary and parsley, they develop a beautiful sauce that coats the chicken. A little red wine is another addition I rather like. It brings extra depth and gives the sauce a lovely rounded flavour. However, the secret is patience. Let the ingredients get to know one another rather than rushing the cooking.
Although spaghetti is a lovely way to serve Chicken Cacciatore, there are plenty of other possibilities. Fresh tagliatelle, penne or even a generous portion of creamy polenta work beautifully. Sometimes I prefer a little rustic bread instead. There is nothing quite like tearing off a piece and using it to collect every last drop of that tomato sauce!
For a family gathering, I would happily place the cooking pot in the middle of the table. Everyone can help themselves, and there is always somebody asking for a little more sauce. A bowl of freshly grated Parmesan alongside it is almost essential in my house.
I also think this is one of those dishes that tastes even better the following day. The flavours have more time to develop, making leftovers something to look forward to. Simply warm everything gently and serve with freshly cooked pasta.
What I love most about Chicken Cacciatore is that it represents everything I treasure about Italian home cooking. It is generous, uncomplicated and made for sharing. It reminds me that the best meals are rarely about showing off. Instead, they are about good ingredients, a little patience and bringing the people you love together.
That, to me, is the real taste of Italy!
Chicken Cacciatore – Hunters Stew
Ingredients
- 2 kg chicken pieces
- 1/4 cup olive oil
- 2 oz salt pork diced
- 4 tbsp butter
- 1/2 lb onions diced
- 2 fresh chicken livers chop
- 2 cloves garlic chop
- 1 tsp rosemary chop
- 2 tbsp parsley chop
- 2 cups peeled plum tomatoes
- 1 tbsp tomato paste
- salt to taste
- ground black pepper to taste
Instructions
- If using whole chickens cut each into 4 pieces.2 kg chicken
- Combine the olive oil, butter, and salt pork in a large, heavy pot and cook over moderate heat for 2 minutes.1/4 cup olive oil, 2 oz salt pork, 4 tbsp butter
- Add the onions and cook over moderate heat for 10 minutes, until lightly browned.1/2 lb onions
- Add the chicken pieces, chopped livers and gizzards, and brown for 10 minutes.2 fresh chicken livers
- Add the garlic, rosemary, parsley, salt, and pepper and stir well.2 cloves garlic, 1 tsp rosemary, 2 tbsp parsley, salt, ground black pepper
- Cook for 5 minutes, then add the tomatoes and tomato paste, stir, and cook covered over low heat for 30 minutes, until the chicken is done.2 cups peeled plum tomatoes, 1 tbsp tomato paste
- Taste and adjust the seasoning if necessary.
- Serve with cooked spaghettini or pasta of your choice, with the sauce spooned over it.
11 comments
The combination of chicken, olive oil, and salt pork creates a savoury base, while the buttery onions and fresh chicken livers bring a deeper, earthy note. The rosemary and parsley add freshness, and the plum tomatoes give the sauce a slight tang.
The rosemary is fragrant, blending beautifully with the tomatoes and garlic. It’s simple but full of depth, and I found the seasoning to be spot on. Perfect with a glass of red wine or two!
A delicious and hearty Chicken Cacciatore that captures the essence of traditional Italian cooking.
Serve it with crusty bread to soak up all the delicious sauce as it’s too good to leave behind.
The dish feels well-balanced, with just the right amount of seasoning. Truly a rustic Italian masterpiece that warms the soul.
traditional Chicken Cacciatore that is hearty and full of flavour. The diced onions caramelise nicely in the butter and olive oil, creating a sweet base that complements the tomatoes perfectly. The addition of chicken livers brings a unique richness, though it might not appeal to everyone.
I saw this on tv but couldn’t remember where but I found this recipe. Absolutely divine. The flavours and textures are perfect.
It’s a classic recipe that I’ll definitely make again.
Overall, a great comfort meal, though I might add a bit more black pepper for personal taste.
It’s the kind of dish you can serve for both a casual meal or a special occasion, and it will always impress.
The use of butter alongside olive oil creates a silky, indulgent sauce, and the chicken livers add a slightly intense, luxurious flavour. Perfect.