Marcella Hazan’s Chicken Cacciatore (New Version)
This is Marcella Hazan‘s updated version of chicken cacciatore, and it’s a little more approachable than her original recipe. The ingredient list is short, and most of it is probably already in your kitchen: chicken, tomatoes, onion, garlic, white wine, and olive oil.
I used bone-in, skin-on chicken thighs for their flavor and the browned skin they develop during cooking. Once the chicken is browned, the rest of the recipe is largely hands-off while the tomatoes, onion, and wine cook down into the sauce.
What I liked most about this recipe was having a tomato-based chicken dish in the rotation. Many of the long-simmered Italian recipes I make are built around beef or pork, so this felt like a welcome change.
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About This Recipe
This recipe starts by cooking sliced onion in olive oil before the chicken and garlic are added to the pan. The chicken browns on both sides, then white wine is added and reduced before the tomatoes go in.
The sauce reminded me a little of Marcella’s 3-Ingredient Tomato Sauce. The tomatoes and onion do most of the work here, while the wine adds another layer of flavor as everything cooks together.
Although this isn’t a fast dinner, it doesn’t require much attention once the tomatoes are added. The chicken simmers gently while the sauce reduces, making it a good recipe for an evening when you’re home but don’t want to stand over the stove.
The leftovers kept well in the refrigerator and were just as good the next day.
Ingredients
- Chicken, bone in pieces
- Canned tomatoes
- Onion
- Garlic
- Dry white wine
- Olive oil
- Salt
- Black pepper
Ingredient Notes
1. Chicken
I used bone-in, skin-on chicken thighs for this recipe. They stayed tender during the cooking time and the skin browned nicely before the tomatoes were added.
2. Dry White Wine
Use a dry white wine you would be happy to drink. It doesn’t need to be expensive. I used Soave, which paired naturally with the dish and is easy to find at most grocery stores.
3. Tomatoes
Because there are so few ingredients, the tomatoes matter here. Use good canned tomatoes and include their juices when adding them to the pan.
The Recipe
Marcella Hazan’s Chicken Cacciatore (New Version)
Ingredients
- 4 lb chicken, cut into 6-8 pieces
- 2 tbsp olive oil
- 1 cup onion, sliced very thin
- 2 cloves garlic, peeled and sliced very thin
- ⅓ cup dry white wine
- 1½ cups canned peeled tomatoes, cut up and in their juice
- salt and pepper
Instructions
- Pat the chicken dry with paper towels.
- Add the olive oil and onions to a large saute pan and cook until the onions are translucent.
- Add the garlic and chicken pieces, skin side down.
- Turn when the skin forms a golden crust.
- Add salt and pepper and continue to turn the chicken, 2-3 more times.
- Add the wine and let it simmer until about half is evaporated.
- Add the tomatoes and reduce the heat to a low simmer. Cover the pan, but leave the lid slightly askew.
- Turn and baste the chicken from time to time as it cooks. Cook for 40-45 minutes, or until the chicken is tender and comes easily off the bone when prodded with a fork.
- Let the chicken rest for a few minutes before serving.
Cooking Tip: Let the Wine Reduce
After the chicken has browned, let the wine simmer for a few minutes before adding the tomatoes.
It only takes a little extra time, but it gives the wine a chance to cook down before the sauce begins simmering.
Once the tomatoes are added, keep the heat low and let the chicken cook gently until tender.
Serve With
- Soft polenta
- Roasted potatoes
- Crusty bread
- Simple pasta
- A green salad with olive oil and vinegar
Wine Pairing: Chianti
I paired this recipe with Chianti. The acidity works well with the tomatoes, and Chianti is easy to find if you’re looking for a straightforward pairing for a tomato-based chicken dish.
Serve slightly below room temperature.
To explore more Chianti styles and pairing ideas, visit the full guide below.
The tomatoes, onion, olive oil, and wine are familiar ingredients if you’ve cooked other Marcella Hazan recipes, but the chicken gives the dish a different feel than many of her meat sauces.
It’s also a nice change from many of the beef- and pork-based dishes that appear throughout Italian cooking. When I’m in the mood for a tomato-based dinner but want something a little different, this is one I’d be happy to make again.
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Next up in Cooking the Classics: Red and Yellow Bell Pepper Sauce with Sausage
About Stephanie
I’m cooking through classic cookbooks one recipe at a time, sharing tested recipes, wine pairings, and what I learn along the way. Each post includes notes from my own kitchen, along with practical wine recommendations designed to make choosing a bottle a little easier.
