Chicken Cacciatore (Hunter's Style Stew)
Prep time
Cook time
Total time
This aromatic chicken dish, braised in white wine, tomatoes and a little rosemary, is easy to prepare and is perfect when nestled on a bed of creamy polenta.
Recipe type: Main
Cuisine: Italian
Serves: 6
  • 3 tbsp. olive oil
  • 2 medium onions, chopped
  • 2-3 cloves garlic, minced
  • 3 lbs chicken pieces
  • ¾ cup white wine (I use Rossi Chablis)
  • ¾ cup chicken broth
  • 1 28-oz. can peeled whole San Marzano tomatoes, chopped, with juice reserved
  • 1 bay leaf
  • 1 tsp minced fresh rosemary
  • ¼ cup minced flat-leaf parsley
  • 1 15-oz can pitted black olives, drained
  • Salt and Pepper to taste
  1. Heat oil in a large pan over medium-high heat. Add onions and garlic, and sauté until onions are translucent.
  2. Salt and pepper the chicken. Pushing the onions to the sides, add the chicken and brown for about 4 minutes on each side.
  3. To the chicken, add the wine, broth, and tomatoes with the reserved juice along with the bay leaf, rosemary, and parsley (reserving 1 tbsp. or so for garnish), stir.
  4. Reduce heat to low, cover, and simmer for 45 minutes.
  5. Remove cover, stir in olives, and simmer uncovered for a few additional minutes, until the olives are heated through.
  6. Garnish with reserved parsley, and serve over easy creamy polenta.
Recipe by Webicurean at