Chicken Cacciatore

Chicken Cacciatore

Chicken Cacciatore is a hunter style Italian stew, comprised of chicken, aromatic herbs, and vegetables in a rich, rustic wine and tomato sauce.


A rather simple dish, however no compromises are made in taste and aroma, thanks to the delicious tomato sauce which enhances the flavour of the chicken. Needless to say, the quality of the ingredients is of high importance to the end result.


The secret to our sauce is Di Napoli Chopped Tomato. Di Napoli use only the highest quality tomatoes, grown in Italy, and perfected by almost 100 years of Italian tradition and experience. Each and every ingredient used is carefully sourced and selected. You'll love cooking with these products too.


This dish is perfect for cozy family lunch or dinners, especially during the cooler days and months. 


Serve with creamy polenta, crusty bread, or pasta to soak up the delectable sauce.



Note: Rabbit is a suitable alternative to chicken


  • 1 whole chicken / 8 Thighs 
  • 250g cremini, white, wild or oyster mushrooms
  • 1 large onion, diced
  • 1 medium red bell pepper
  • 4 garlic cloves, minced
  • ½ cup black or green olives
  • Olitalia Extra Virgin Olive Oil
  • 1 cup chicken stock
  • 1 cup red wine
  • 2 x Di Napoli Chopped Tomato 400g
  • 3 tablespoon fresh parsley, chopped
  • 4 sprigs fresh thyme
  • 1 teaspoon oregano
  • Salt and pepper


  • Prepare the chicken, season with salt and pepper
  • Sprinkle the oregano over chicken pieces
  • Place a heavy skillet pan on the heat, and add olive oil
  • Place the chicken pieces in the pan, skin side down, cook until browned on both sides, turning once
  • Remove chicken and return pan to heat
  • Add the olives, red bell pepper, onion, mushroom, sprigs of thyme, garlic to the pan, season and cook for 4-6 minutes, then add the red wine, stir well and allow to reduce by half.
  • Once reduced, add the tomatoes and chicken stock to the pan. Season with salt and pepper, and stir. Cook for 5-10 minutes.
  • Now add the chicken back to the pan, cover and allow to simmer on medium-low heat for 30-45 minutes.
  • Once cooked, remove from heat and add the chopped parsley.
  • Serve this with your choice of polenta, rustic bread, or pasta.