Rustic Chicken Cacciatore with Tomatoes and Olives

Why You’ll Love This Recipe

• Classic Italian “hunter’s style” comfort food with deep, savory flavors from wine, tomatoes, olives, and rosemary.
• Minimal prep and a forgiving braise that becomes more delicious as it simmers.
• Uses accessible pantry staples and one pot—perfect for weeknights or casual dinner parties.
• Versatile: serve with polenta, pasta, or crusty bread to soak up the glossy sauce.

Grocery List

• Produce: 1 yellow onion, 4 garlic cloves, 2 rosemary sprigs, 1 small bunch flat-leaf parsley, 1 bay leaf (optional)
• Dairy: None
• Pantry: Chicken thighs, extra-virgin olive oil, kosher salt, black pepper, red pepper flakes (optional), tomato paste, dry red wine, whole peeled canned tomatoes, low-sodium chicken broth, pitted olives, red wine vinegar

Full Ingredients

Chicken

• 6 bone-in, skin-on chicken thighs (about 2.5 lb / 1.1 kg)
• 1½ tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 2 tbsp extra-virgin olive oil

Aromatics & Sauce

• 1 medium yellow onion (about 8 oz / 225 g), thinly sliced
• 4 garlic cloves, thinly sliced
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp tomato paste
• 1 cup (240 ml) dry red wine
• 1 (28-oz / 800 g) can whole peeled tomatoes, hand-crushed
• 1/2 cup (120 ml) low-sodium chicken broth
• 2 fresh rosemary sprigs (or 2 tsp finely chopped rosemary)
• 1 bay leaf (optional)
• 3/4 cup (100 g) pitted olives, such as Castelvetrano or Kalamata, drained

To Finish & Serve

• 1 tbsp red wine vinegar
• 2 tbsp chopped flat-leaf parsley
• Crusty bread, creamy polenta, or buttered pasta (optional for serving)

Step-by-Step Instructions

Step 1: Season the chicken

Pat the chicken thighs very dry with paper towels so they brown well. Season all over with 1½ teaspoons kosher salt and 1/2 teaspoon black pepper. Let sit at room temperature for 10 minutes while you prep the aromatics.

Step 2: Brown the thighs

Heat a large, heavy skillet or Dutch oven (at least 12 inches wide) over medium-high heat. Add 2 tablespoons olive oil. When the oil shimmers, place the chicken skin-side down without crowding. Brown until the skin is deep golden and renders fat, 6–8 minutes. Flip and brown the second side for 3–4 minutes. Transfer chicken to a plate; pour off excess fat if more than 2 tablespoons remain in the pot.

Step 3: Build the soffritto base

Lower the heat to medium. Add the sliced onion and 1/4 teaspoon salt. Cook, stirring and scraping up browned bits, until softened and lightly golden, about 5 minutes. Add the garlic and red pepper flakes (if using); cook until fragrant, 30 seconds. Stir in the tomato paste and cook, stirring, for 1 minute to caramelize.

Step 4: Deglaze with red wine

Pour in 1 cup dry red wine. Bring to a lively simmer and reduce by about half, 3–5 minutes, scraping up any fond on the bottom. This concentrates the sauce and removes the raw alcohol edge.

Step 5: Add tomatoes, olives, and herbs

Add the crushed tomatoes, chicken broth, rosemary, bay leaf (if using), and olives. Return the chicken to the pot skin-side up, nestling it so the skin sits above the liquid to stay a bit crisp. Bring to a gentle simmer; if you have a thermometer, maintain the braising liquid around 190–200°F with occasional small bubbles.

Step 6: Braise until fall-apart tender

Cover and cook at a gentle simmer for 40–50 minutes, until the meat is very tender and pulls away from the bone. The internal temperature should reach about 195°F for fall-apart texture (165°F is safe, but higher yields better tenderness in a braise). Alternatively, transfer the covered pot to a 325°F (165°C) oven for the same time.

Step 7: Finish and balance the sauce

Uncover. If the sauce looks thin, remove the chicken to a warm plate and simmer the sauce uncovered to reduce to a glossy, spoon-coating consistency, 5–8 minutes. Stir in the red wine vinegar and chopped parsley; taste and adjust salt and pepper. Return the chicken to glaze in the sauce for 1–2 minutes, then discard rosemary stems and bay leaf.

Step 8: Serve

Serve hot with crusty bread, creamy polenta, or buttered pasta. Spoon plenty of the tomato-olive-rosemary sauce over each portion.

Pro Tips

• Use a wide pot so the thighs sit in a single layer; overcrowding steams instead of browning.
• Keep the skin just above the liquid to retain some texture; for extra crispness, broil the chicken skin-side up for 2–3 minutes before serving.
• Olives vary in saltiness—season the sauce at the end after the olives and reduction.
• Tomato paste needs a minute of frying to deepen flavor and lose its raw taste.
• A dry, medium-bodied Italian red (Sangiovese, Montepulciano) complements the sauce without overpowering it.

Variations

• Cacciatora Bianco (no tomatoes): Replace tomatoes with 1 cup broth; use white wine; add 1 tbsp capers and a squeeze of lemon at the end.
• Mushroom Hunter’s Style: Add 8 oz (225 g) sliced cremini mushrooms with the onion; consider a few soaked dried porcini for extra depth.
• Spicy Calabrian: Stir 1–2 tsp Calabrian chili paste with the tomato paste for a gentle heat and fruity chili aroma.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days; the flavors improve overnight. Reheat gently on the stovetop over low heat until steaming, adding a splash of water or broth if the sauce has thickened. Freeze up to 3 months; thaw overnight in the refrigerator and reheat gently. Make-ahead: the dish can be cooked up to 2 days in advance; reheat and finish with fresh parsley and a dash more vinegar to lift the flavors before serving.

Nutrition (per serving)

Approximate: 560 calories; 34 g fat (8 g saturated); 19 g carbohydrates; 5 g fiber; 6 g sugars; 43 g protein; 1170 mg sodium. Values will vary based on olives, broth, and exact chicken size.