Chicken Cacciatore

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Comfort Food

By The Editors of Saveur

Published 2015

  • About

With roots in northern Italy, this stew, prepared alla cacciatora, or “hunter’s wife style,” has numerous regional variations based on the concept of braising chicken in tomatoes or wine or both, along with aromatics and vegetables. Here, the tomatoes are spiked with olives and capers to create a delicious, piquant sauce.


  • ¼ cup canola oil
  • 1 3–4-lb. chicken, cut into 8 pieces
  • Kosher salt and freshly ground


  1. Heat oil in a 12″ skillet over medium-high. Season chicken with salt and pepper and dredge in flour. Working in batches, cook chicken until browned, 10–12 minutes; transfer to a plate. Add rosemary, garlic, bay leaf, carrot, bell pepper, and onion to skillet; cook until golden, 6–8 minutes. Add wine; cook, stirring and scraping browned bits from bottom of skillet, until red