Chicken cacciatore [kah-chuh-TOH-ray] is the American-Italian name for pollo alla cacciatora, which means "hunter-style chicken." While this dish is typically made with tomatoes, mushrooms, onions, wine, and herbs, regional variations exist all over Italy.
See Cacciatore-Style Chicken recipe
Gather Key Ingredients
- Chicken: For six servings, start with 2-1/2 to 3 pounds meaty chicken pieces. This can mean six bone-in chicken breast halves or a combination of breast halves, thighs, and drumsticks.
- Mushrooms: White button mushrooms work well here, but so do cremini, baby portobello, or wild mushrooms. Clean them with a damp paper towel, wiping one at a time, or with a soft mushroom brush.
- Tomatoes: Opt for one 14-1/2-ounce can plain diced tomatoes or substitute diced tomatoes with basil, garlic, and oregano; fire-roasted diced tomatoes; organic diced tomatoes; or no-salt-added diced tomatoes.
- Wine: Choose a bottle of wine that you would like to drink with this dish since you will only need about 1/2 to 3/4 cup for the sauce. An Italian dry white wine, such as a Soave or a dry Sauvignon Blanc are good choices. Use chicken broth for a nonalcoholic substitute.
- Pasta: Chicken cacciatore is often served over pasta. Fettuccine and linguine are good options because the sauce coats the long strands of pasta, leaving less sauce on the plate. Boost the nutrition by choosing a multigrain, whole grain, or spinach option. Plan on 6 ounces dried pasta for six servings, and cook according to package directions.
- Herbs: Dried Italian seasoning is typical. Start with 1 teaspoon and adjust the seasoning to taste. You can also use fresh herbs such as thyme and oregano. Keep in mind that 1 teaspoon dried herb equals about 1 tablespoon fresh. You can also sprinkle on a garnish of snipped fresh basil (or small leaves) or snipped Italian parsley before serving.