Pollo alla Cacciatora | Italian Chicken Tomato Stew

Atsuko

March 4, 2026

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Atsuko

Founder of @Umami Sans Frontières

Pollo alla Cacciatora, a classic Italian chicken tomato stew, is a beloved dish in many Italian homes. Made with chicken thighs slowly simmered in tomatoes and herbs, it is a simple yet deeply satisfying recipe. “Cacciatora” means “hunter-style.” Traditionally, Italian Chicken Cacciatore is often prepared with red wine, but like many regional Italian recipes, it varies from family to family across Italy. In this version, I use white wine and a classic soffritto—finely chopped onion, carrot, and celery gently cooked to bring out their natural sweetness. The result is a softer, rounder flavor. Best of all, everything comes together in just one pan, making it easy to prepare without fuss. Respecting Italian tradition while adapting to everyday life, this homemade chicken tomato stew is both authentic and practical. I hope you will try making this Pollo alla Cacciatora in your own kitchen.❤️

Expense

💵

Preparation

15 mins

Baking time

40 mins

Rest Time

Ingredients

Cooking time: About 1 hour

Ingredients:

For 4 people:

Chicken

4 bone-in chicken thighs (about 1.2–1.4 kg total)
Salt, to taste
Freshly ground black pepper, to taste

Soffritto

1 onion
1 carrot
1 celery stalk
1 garlic clove

For the Stew

120 ml white or red wine
1 can (400 g) chopped tomatoes
1 bay leaf
A small amount of thyme or rosemary
2–3 tablespoons olive oil

How to make it:

1/ Prepare the vegetables: Finely chop the carrot and celery. Mince the onion and garlic.

2/ Brown the chicken (build flavor): Season the chicken well with salt and black pepper. Heat the olive oil in a deep frying pan or pot over medium heat. Place the chicken skin-side down and cook for 5–6 minutes until nicely browned. Turn and cook for another 2–3 minutes. Remove from the pan and set aside.

3/ Make the soffritto: In the same pan, add the onion, carrot, and celery. Cook over medium-low heat for about 10 minutes, stirring occasionally, until softened and slightly sweet. Add the garlic and cook for another minute.

4/ Add the wine: Pour in the white wine and cook over medium heat for 2–3 minutes to allow the alcohol to evaporate. Scrape up any browned bits from the bottom of the pan.

5/ Add the tomatoes and simmer: Add the chopped tomatoes, bay leaf, and herbs. Return the chicken to the pan. Cover and simmer over medium-low heat for 25–30 minutes. Turn the chicken once during cooking for even flavor.

🌟Cooking Tips for Pollo alla Cacciatora🌟

⭐️ Browning the chicken builds the foundation of flavor: Searing the chicken skin properly is the most important step in this dish. Try not to move it too much—let it sit until a beautiful golden crust forms. The rich flavor created here becomes the base of the entire sauce.

⭐️ Take your time with the soffritto: Soffritto—finely chopped onion, carrot, and celery gently cooked until sweet—is a cornerstone of Italian cooking. Just like in Bolognese, the vegetables create the foundation of the dish. Rather than browning them, focus on drawing out their natural sweetness over about 10 minutes. Their gentle flavor will blend naturally with the savory richness of the chicken.

⭐️ The wine changes the character of the dish: In many Italian homes, Chicken Cacciatore is made with red wine. In this version, I use white wine, which I usually keep on hand. Red wine creates a deeper, more robust flavor, while white wine gives a lighter, softer finish. After adding the wine, scrape up the flavorful bits from the bottom of the pan and let it simmer for 2–3 minutes to cook off the alcohol. What remains is aroma, not sharpness.

⭐️ Serve with mashed potatoes or crusty bread: The smooth tomato sauce pairs beautifully with mashed potatoes. Crusty bread is perfect for soaking up every last bit. Adding a simple side of vegetables creates a well-balanced plate.

⭐️ Even better the next day: Like many stews, the flavor deepens overnight. The next day, the sauce is also delicious tossed with pasta—so consider making a little extra.