Marcella Hazan’s Chicken Cacciatore (New Version)
Chicken cacciatore is a classic example of how a handful of good ingredients can become something deeply flavorful. In Marcella Hazan’s updated version, chicken cooks with tomatoes, onion, garlic, dry white wine, and olive oil until the sauce becomes rich and concentrated.
The onions melt into the tomatoes, the wine adds brightness, and the chicken turns tender as everything simmers together.
It delivers the depth of a longer-cooked dish in far less time.
About This Recipe
This recipe follows a specific sequence. The onion cooks first in olive oil, then the chicken and garlic are added so the meat can brown and develop flavor in the pan.
Once the chicken is turned, white wine is added and reduced before the tomatoes go in. That step gives the sauce balance and keeps it from feeling flat or heavy.
From there, the chicken simmers gently until tender and the sauce thickens around it.
The ingredient list is short, but each one matters. The result is rustic, balanced, and satisfying without requiring much beyond attention to the steps.
It works just as well for a weeknight dinner as it does for a slower weekend meal.
Ingredients
- Chicken, bone in pieces
- Canned tomatoes
- Onion
- Garlic
- Dry white wine
- Olive oil
- Salt
- Black pepper
Ingredient Notes
1. Chicken
Bone in, skin on pieces work best. They hold their shape during cooking and add more flavor to the sauce. I used bone in chicken thighs, which stayed tender and worked especially well here.
2. Dry White Wine
Choose a dry, crisp white wine. It is used to deglaze the pan and add acidity. It should be something you would drink, but it does not need to be expensive. I used a Soave, which fit naturally with the dish and is easy to find at most grocery stores.
3. Tomatoes
Use good canned tomatoes. Cut them up and include their juices. The measured amount keeps the sauce balanced rather than overly heavy.
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 browning the chicken, add the white wine and let it reduce by about half before adding the tomatoes.
This step removes the sharper edge of the alcohol and concentrates the flavor, leaving behind acidity that carries through the entire dish.
Once everything is combined, keep the heat at a gentle simmer. This allows the sauce to reduce slowly and develop without becoming too thick.
Serve With
- Soft polenta
- Roasted potatoes
- Crusty bread
- Simple pasta
- A green salad with olive oil and vinegar
Wine Pairing: Chianti
This is where I tend to reach for Chianti. It keeps the tomatoes bright and balances the deeper flavors that develop as the chicken cooks.
Serve slightly below room temperature so it stays balanced and fresh.
To explore more Chianti styles and pairing ideas, visit the full guide below.
This version of chicken cacciatore shows how much flavor can come from a short list of ingredients and a relatively quick cooking time.
The sauce develops depth from the onions and tomatoes, balanced by the brightness of the wine and the richness of olive oil.
With only a handful of ingredients, the result feels rich, balanced, and complete.
If you liked this recipe, you might also like:
If you want a simple reference for choosing wine, download the Italian Wine Pairing Guide to keep on your phone or bring to the store.
