Utah Bites

Easy Chicken Cacciatore

Chicken cacciatore is an easy-to-make dish that is perfect for a cold winter night. It’s essentially an Italian-style chicken fricassee with tomatoes.


Chicken cacciatore is an easy to make dish that is perfect for a cold winter night. It’s essentially an Italian-style chicken fricassee with tomatoes. This version of chicken cacciatore couldn’t be easier to make, but has a deep, rich flavor. I like to serve it with thick pasta or noodles to enjoy with the sauce and I also add some red chili flakes to give it a little kick, but that’s optional. You could add mushrooms, red peppers, olives or other favorite ingredients if you’d like. I prefer my cacciatore more straightforward. 


  • 1 3-4 lb. chicken, cut into 6 to 8 parts
  • 2 Tbsp olive oil
  • 2 cloves garlic, peeled and thinly sliced
  • 1 medium onion, peeled and thinly sliced
  • Dried chili flakes, to taste (optional)
  • Salt and freshly ground black pepper
  • 1/3 cup dry white wine
  • 16-20 oz. can of imported Italian plum tomatoes, preferably San Marzano
  • Minced parsley or basil, for garnish


  1. Pat the chicken pieces dry with paper towels. Put the olive oil, garlic and onion into a large skillet pan that can hold all the chicken pieces. Turn heat to medium and cook gently until the onion and garlic are soft and golden, stirring frequently. Be careful not to burn the garlic. 
  2. Add the (optional) chili flakes and the chicken pieces, skin side down. Cook the chicken until the skin begins to get golden brown and crusty, turning the pieces two or three times.
  3. Add the wine to the pan and let it simmer until it’s reduced by about half.
  4. Stir in the tomatoes. Place the cover on the pan, slightly askew. Cook for about 40 minutes, or until the chicken pieces are cooked through and the meat comes easily off the bone. Turn and baste the chicken pieces every now and then while cooking.
  5. Garnish the chicken cacciatore with parsley or basil and enjoy with pasta or rice. 



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Food writer Ted SchefflerOriginally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.

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