Last Updated on 15 March, 2026 by Elby | The Tasteful Pantry
This chicken cacciatore recipe is a classic rustic Italian dish. It is packed full of Mediterranean flavours and is a warming and comforting plate of food. This traditional Italian meal does not disappoint. Full of wholesome, tasty food, it really packs a punch and also has that ‘homely’ feeling to it.
Classic chicken cacciatore is made with many ingredients you might already have in the fridge or pantry. Making it an easy cook with minimal shopping required!
My kids don’t like olives and one doesn’t like chilli. I still put the olives in so the flavour goes throughout the sauce (they just leave the olives to the side – or give them to me!). For the chilli, I add just enough for some warmth, but add more to the separate bowls after serving for those that enjoy the heat.
More Easy Italian Recipes
Classic Chicken Cacciatore Accompaniments
Pasta: Use a medium pasta, such as penne. Rather than serving over top of the pasta, stir the pasta into the sauce so it becomes part of the casserole. The pasta will be completely coated and will soak up some of the sauce for full flavour. I also recommend using chicken thigh fillets without the bone if serving this way. Use gluten-free pasta for a gluten-free option.
Rice or Risotto: Serve the Italian chicken cacciatore with fluffy white or brown rice. It also works served alongside some creamy parmesan risotto.
Polenta: A cereal commonly used in Italy. Make a plain creamy polenta or a creamy parmesan polenta to accompany the chicken cacciatore.
Potatoes: How about a side of crispy, roasted potatoes? Flavoured with oregano, they will also complement the sauce? Or some creamy potato or sweet potato mash. Try my Mashed Potato with Garlic and Thyme.
Bread: Pana di casa, sour dough, traditional crusty white. Whatever your preference, bread is perfect for mopping up any chicken cacciatore sauce left at the bottom of the bowl.
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Classic Chicken Cacciatore
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 1 tbsp olive oil
- 1 onion - sliced
- 1 kg chicken thigh fillets - skinless and trimmed of excess fat (see notes)
- 3 thyme sprigs - whole
- 200 grams mushrooms - sliced
- 2 cloves garlic - minced or finely chopped
- 120 ml red wine
- 4 tbsp tomato paste
- 400 grams tomatoes - crushed or diced
- 500 ml stock - chicken or vegetable
- 1 red capsicum - diced
- 1 tsp oregano - dried
- ½ cup black olives - whole, pitted
- ¼ tsp chilli flakes - plus extra
- pepper - to taste
- 1 tsp white sugar - only if necessary
- chopped parsley, basil or oregano - to serve
Instructions
- Heat the oil in a large pot over medium-high heat. Add the onion and cook for 2 minutes or until soft and starting to brown.
- Add the chicken and stir to brown on all sides, approximately 4-5 minutes (but will depend on the size of the pot).
- Add the thyme, mushrooms and garlic. Stir for a further 30 seconds.
- Turn the heat to high and add the red wine. Once it has reduced by half, reduce the heat to medium and stir in the tomato paste, tomatoes, stock, capsicum, oregano, olives and chilli flakes.
- Simmer uncovered for 60 minutes, or until the sauce has reduced and thickened to the desired consistency.
- Remove the sprigs of thyme and season with pepper. If necessary, stir in the sugar for a little added sweetness. Add more chilli, depending on taste and who's eating.Serve the cacciatore with pasta, rice, risotto, polenta or creamy mashed potato and sprinkle with fresh parsley or other herbs, if desired. It's great with Mashed Potato with Garlic and Thyme.
Notes
Nutrition
*Nutrition and calorie figures are estimates only.
