There’s something so undeniably comforting about a bubbling pot of chicken, tomatoes, garlic, and herbs. This Pollo alla Cacciatora recipe (aka Italian Hunter’s Chicken) is my modern, foolproof take on a rustic favorite I grew up eating in the winter. Slow-simmered, hearty, and impossibly cozy. It’s the kind of dish you throw together on a Sunday and enjoy all week.
If you’re already a fan of bold, comforting flavors, don’t miss my Fried Chicken Sandwich, Filipino Pork Adobo, or simple spaghetti sauce recipe with fresh tomatoes for more crave-worthy cooking. Let’s get cooking. Your kitchen’s about to smell amazing.
Table of Contents
- Why You’ll Love This Comforting Dish
- Pollo alla Cacciatora Star Ingredients
- Ingredient Substitutions
- How to Make Pollo alla Cacciatora (Step-by-Step)
- What to Serve with Pollo alla Cacciatora
- Make-Ahead and Storage Tips
- Commonly Asked Questions
- OtHer Great Pasta Recipes
- Final Thoughts
- Rustic Pollo alla Cacciatora Recipe
Why You’ll Love This Comforting Dish
- One-pot wonder – Minimal cleanup, maximum flavor. Easy to make in my Dutch oven.
- Authentic but easy – No hard-to-find ingredients or complicated steps.
- Pantry-friendly – Use what you have: thighs, canned tomatoes, wine, herbs.
- Pro techniques made simple – Browning chicken properly, layering aromatics, and reducing your sauce are all tricks to elevate flavor fast.
- Customizable for any diet – Easy swaps and additions listed below.
Pollo alla Cacciatora Star Ingredients
- 6 bone-in, skin-on chicken thighs – Bone-in = deep flavor. Skin-on = crispy golden sear. Or a mix with drumsticks for rustic variety. Bone-in adds richness to the sauce, and the skin crisps beautifully before braising.
- 1 cup dry white wine – Go dry, not sweet. White wine keeps the flavors bright and balanced. Consider Pinot Grigio or another dry white. Skip “cooking wine” and use something you’d sip.
- 1 (28 oz) can San Marzano whole tomatoes – San Marzanos are sweet and less acidic—ideal for slow braises. Crush by hand for that perfect rustic texture. Look for DOP-certified for true Italian flavor.
- 2 tbsp capers, drained – Bright and briny. Use ones packed in brine, not salt. Rinse before using.
- 1 bay leaf – A pantry essential for depth and aroma. Just one, too many can turn bitter.
A complete list of ingredients with amounts and substitutions are in the recipe card below.
Ingredient Substitutions
- Chicken thighs – My husband hates thighs, so we sub boneless thighs or even chicken breasts, which work in a pinch. You’ll miss a little richness, but it’s still delicious. Or skip thighs and try my Chinese Restaurant General Tso Chicken Recipe. It’s always a crowd pleaser, even for picky (husbands) eaters.
- Dry white wine – Try Sauvignon Blanc or dry vermouth. If avoiding alcohol, swap with low-sodium chicken broth plus a splash of white wine vinegar or lemon juice.
- San Marzano tomatoes – Can’t find them? Use any whole peeled plum tomatoes, but add a pinch of sugar to mimic San Marzano’s natural sweetness.
- No Capers? – Add a splash of red wine vinegar or chopped sun-dried tomatoes.
- Bay leaf – skip it. don’t sub with dried herbs. A small sprig of fresh thyme adds a nice herbal note, but it’s optional.
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Pin It NowHow to Make Pollo alla Cacciatora (Step-by-Step)
Step 1: Sear the Chicken – Heat oil, season chicken, and brown both sides until golden, about 5–6 minutes per side. Set aside.
Step 2: Make the Aromatic Base – Add onions, carrots, celery, and garlic to the pan. Sauté until soft and fragrant, about 8 minutes.
Step 3: Deglaze – Pour in the white wine. Scrape up the browned bits with a wooden spoon. Simmer 3–4 minutes until reduced.
Step 4: Add Sauce Ingredients – Stir in crushed tomatoes, olives, capers, rosemary, bay leaf, and chili flakes.
Step 5: Simmer – Return chicken to the pot. Cover and simmer 35–40 minutes, until chicken is tender and sauce is thickened.
Step 6: Serve – Sprinkle with chopped parsley. Serve over creamy polenta, rice, or crusty bread.
Tip
For a richer sauce, simmer uncovered the last 10 minutes to reduce and concentrate flavor. Keep heat low, stir occasionally, and adjust seasoning or add wine or butter for a velvety finish.
What to Serve with Pollo alla Cacciatora
- Creamy polenta or mashed potatoes
- My Garlic Goat Cheese Pea Shoots
- Toasted sourdough or baguette
- A bold glass of red wine, like a Cabernet.
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Make-Ahead and Storage Tips
- Make ahead: Best the next day after flavors meld.
- Fridge: Keeps for 4 days in an airtight container.
- Freezer: Freeze up to 3 months. Thaw and reheat gently.
- Leftovers: Try it shredded in pasta or tucked into sandwiches.
Commonly Asked Questions
It means “hunter-style” — rustic Italian cooking with wine, herbs, and tomatoes. No frills. Big flavor.
Yes. Boneless thighs cook faster but won’t be quite as rich.
Totally. Sear everything first, then cook on low 6–7 hours.
OtHer Great Pasta Recipes
Final Thoughts
This recipe is what I call a “core memory meal.” It’s rustic, bold, and deeply satisfying. It’s the kind of dish you make once and crave forever. It’s always a hit when I whip it up for the fam. So give it a try and save some for leftovers. It’s even better the next day.
You can even pair it with a strawberry caprese salad for a rustic dinner party, follow it with Lemon Cookie Bars for dessert, or wash it down with a refreshing Rosemary Gin Fizz Cocktail.
Are you ready to try this amazing and always comforting dish? At the end of the day, this isn’t just comfort food, it’s flavor-forward, foolproof Italian magic that never lets you down. Until next time – eat beautifully, style boldly.
Rustic Pollo alla Cacciatora Recipe
Ingredients
- 6 count bone-in, skin-on chicken thighs , or a mix with drumsticks and a breast
- 2 tbsp olive oil
- 1 count small yellow onion, thinly sliced
- 1 count large carrot, diced
- 2 count celery stalks, diced
- 4 cloves garlic cloves, smashed
- 1 cup dry white wine , I prefer Pinot Grigio
- 1 can 28 oz can San Marzano whole tomatoes, crushed by hand
- 1/4 cup kalamata olives, pitted and halved
- 2 tbsp capers, drained
- 2 sprigs fresh rosemary
- 1 count 1 bay leaf
- Salt + pepper, to taste
- chili flakes , optional, for heat
- fresh parsley, for garnish
Instructions
- Sear the ChickenHeat olive oil in a Dutch oven. Season chicken well with salt and pepper. Brown both sides until golden, 5–6 minutes per side. Set aside.
- Make the Aromatic BaseAdd onions, carrots, celery, and garlic to the pan. Sauté until soft and fragrant, about 8 minutes.
- DeglazePour in the white wine. Scrape up the browned bits with a wooden spoon. Simmer 3–4 minutes until reduced.
- Add Sauce IngredientsStir in crushed tomatoes, olives, capers, rosemary, bay leaf, and chili flakes.
- SimmerReturn chicken to the pot. Cover and simmer 35–40 minutes, until chicken is tender and sauce is thickened.
- ServeSprinkle with chopped parsley. Serve over creamy polenta, rice, or crusty bread.
Notes
- This dish only gets better after a day in the fridge. Make ahead and warm up on low for 10 minutes on the stove.
- If your sauce tastes flat, add a pinch of sugar or a squeeze of lemon.
- Want to level up? Add anchovy paste or sautéed mushrooms in
- Chicken: Bone-in = deep flavor. Skin-on = crispy golden sear.
- No olives or capers? Add a splash of red wine vinegar or chopped sun-dried tomatoes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Don’t forget to let the chicken skin render nice and crispy. This will help add a nice texture to the final dish and develop extra flvor!