Chicken Cacciatore

    Chicken Cacciatore is a traditional Italian peasant dish that combines chicken in a tomato based sauce and seasonal vegetables with many recipe variations.

    23 Recipes




    Global Cuisine

    1 review

    This rich-tasting Italian classic is perfect for a chilly night. Skinless chicken thighs keep the fat figures in check and a combination of mushrooms, tomatoes and herbs provide just the right flavour. Serve with polenta and green beans.

    Recipe by: Ariana Klepac

    34 reviews

    Chicken simmered in a simple tomato based sauce featuring balsamic vinegar and herbs (basil, oregano, rosemary and thyme). This is a delicious cacciatore served with rice or mashed potatoes.

    Recipe by: Lauren

    2 reviews

    This is such a simple way to cook chicken cacciatore, the slow cooker was designed for recipes exactly like this. If in a rush, cook the chicken first, then it needs even less time to cook.

    Recipe by: MumAndMe

    No reviews

    I don't normally cook chicken Cacciatore as a casserole, but for weeknights this recipe variation works great. Serve with crusty bread so suck up all the tasty juices.

    Recipe by: GourmetGirl

    16 reviews

    Lovely Mediterranean flavours like capers, green and black olives and wine make this savoury scrumptious dinner divine.

    Recipe by: JoAnn M. Jarrach

    117 reviews

    This is a delicious fricassee of chicken thighs simmered with mushrooms, garlic and rosemary in white wine. Enjoy this cacciatore with a crusty baguette.

    Recipe by: senoritapupnstuff

    64 reviews

    Chicken Cacciatore is a wonderfully warming and satisfying dish. This is a 'back to basics' version that is extremely quick to prepare but still great.

    Recipe by: sal

    126 reviews

    You can also use chicken drumsticks in this cacciatore recipe but it will take a little longer to cook than chicken breasts. Serve with rice.

    Recipe by: LEG52

    76 reviews

    Do not cook chicken before adding to this recipe; it must all blend together to get this particular flavour. Leaving the skin on the chicken helps the flavours to blend together while cooking. You can remove the skin after cooking.

    Recipe by: Kim Shepheard

    31 reviews

    This is one of those recipes that tastes better the longer you cook it. First I cook a whole chicken in stock then add the tomatoes, chillies and the rest of the flavourings.

    Recipe by: CBASS

    2 / 3

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