Chicken cacciatore is such a flavorful way of cooking boneless skinless chicken thighs. A rich tomato sauce and mushrooms make this make ahead friendly dinner so yummy, you’ll be coming back for seconds! (Especially with that puff pastry on top–so buttery and delish.) Let’s jump in and learn all about chicken cacciatore!
What is chicken cacciatore?
Chicken cacciatore is an Italian stew. The word “cacciatore” means hunter in Italian, so it’s really a stew made from whatever the hunter caught that day. Now a days chicken is usually used, but in the past it was frequently rabbit. Most cacciatore recipes include tomatoes, onions, garlic, mushrooms, and wine to add flavor to the meat. There are many variations of chicken cacciatore throughout Italy and in the United States. I’ve changed things up and decided to put puff pastry on top to make this a savory pie!
How to Pronounce Chicken Cacciatore
Since this dish is Italian, it is pronounced a little differently from what you might guess. It’s pronounced CAH-tch-ah-TOR-ay.
What do you eat chicken cacciatore with?
Traditionally, chicken cacciatore is served on its own, since it’s a hearty dish, but here’s some ideas of what you can serve with it to round out the meal.
- Mashed potatoes
- Pasta (orzo, pastina, fettucine)
- Crusty white bread
- Braised greens, like spinach, kale, or beet tops
- Cheese and olive platter
How to Reheat Chicken Cacciatore
- Bake in a 325 F oven for 20 minutes, or until hot.
- Microwave on high until hot. (Don’t put metal pie dishes in the microwave, though.)
How long does chicken cacciatore last in the fridge?
Store chicken cacciatore tightly covered in the fridge for up to 5 days.
Can you freeze chicken cacciatore?
Yes, you can freeze chicken cacciatore. Place it in an airtight container or zip-top freezer bag and freeze for up to 2 months. If you’re making the chicken cacciatore filling ahead of time, keep the puff pastry separate until you’re ready to bake the filling.
How to Make Chicken Cacciatore Pie
Gather the veggies and spices.
Grab the chicken, tomatoes, mushrooms, white wine, and chicken stock.
Heat the oil and 2 tablespoons of butter in a large Dutch oven over medium high heat, then brown the chicken on both sides. Remove the chicken to a plate to cool and take the pot off the heat.
Scrape off the browned bits from the pan, then heat up the oil and fry the onion until just golden. Add the garlic and cook for a couple minutes.
Add the green pepper and cook until a deep brown residue appears on the bottom of the pan (this is called the fond), about 5 minutes. Pour in the white wine and stir until the fond is gone (this is called deglazing the pan).
Add the tomatoes, spices, chicken stock, and chicken back to the pan and simmer until the chicken has an internal temperature of 165 F, about 25 minutes.
Meanwhile, fry the mushrooms in 2 tablespoons of butter until all the liquid has evaporated. Add them to the chicken cacciatore.
Once the chicken is cooked, remove it from the stew and let it cool on a plate.
Chop it into bite-sized pieces, then add it back to the stew. Continue to simmer until very thick, about 30 minutes.
Let the filling cool so the butter in the pastry won’t melt, then put 6 cups of the filling in a pie plate.
Top with puff pastry, brush with beaten egg, and bake at 400 F until golden brown, about 40 minutes. Let the pie cool for 20 minutes before slicing and serving.
What’s not to love about rich puff pastry and this hearty Italian chicken cacciatore? Let’s dig in!
- Always use dark meat for this recipe. Chicken breasts do not have the same richness and flavor that dark meat has.
- Using boneless, skinless chicken thighs saves time and lowers the fat content.
- Lower the sodium content by using no salt added tomatoes and unsalted chicken broth. Add salt to taste.
- Taste the chicken cacciatore and adjust seasonings to your taste.
- Make sure the filling is cooled before putting the puff pastry on top, or the butter in the pastry will melt.
- If you’re pressed for time, make the chicken cacciatore up to 5 days in advance and bake it with the pastry later.
- Watching calories? Leave out the puff pastry, or substitute with lower-fat shortcrust pastry.
Looking for more chicken dinner inspiration? These ones will be popular with your family.
- Classic Chicken Fricassee: this delicious French dish is one of the best ways to cook dark meat.
- Southern Smothered Chicken: beautifully tender chicken swims in rich, flavorful gravy.
- Sticky Asian Chicken Thighs: skip takeout and enjoy these moist and flavorful chicken thighs at home.
Did you make this chicken cacciatore pie? Please leave a star rating below to share how you enjoyed it.Print
Impress your family by giving classic chicken cacciatore an exciting twist: topping it with puff pastry. This traditional Italian dish is made with boneless skinless chicken thighs, tomatoes, mushrooms, white wine, and lots of veggies. It’s easy to learn how to make this healthy comfort food dinner!
- 2 tablespoons olive oil (30 ml)
- 4 tablespoons salted butter (58g)
- 3 pounds boneless skinless chicken thighs (1.36kg)
- 3 cups yellow onion, chopped (500g)
- 2 1/2 tablespoons garlic, minced
- 1 2/3 cups green pepper, chopped (230g)
- 1/2 cup white cooking wine (118 ml)
- 2 28-ounce cans petite diced tomatoes, no salt added (2 793g tins)
- 6 ounces tomato paste (170g)
- 1 cup unsalted chicken stock (236 ml)
- 2 tablespoons fresh rosemary, finely chopped
- 2 1/2 teaspoons dried basil leaves
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon dried oregano leaves
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon cayenne pepper
- 2 bay leaves
- 1 pound white mushrooms, sliced (453g)
- 1 pound 5 ounces puff pastry (600g)
- 1 large egg, beaten
- Put the olive oil and 2 tablespoons of butter in a large Dutch oven set over medium-high heat and heat the oil until shimmering. Brown both sides of the chicken thighs in two batches, then set aside the chicken on a plate. Scrape any browned bits off the bottom of the pan, but leave all the fat in the pan.
- Return the pot to medium-high heat and add the onion. Cook until soft and just starting to brown, then add the garlic and cook for 2 minutes. Add the green pepper and cook until a deep brown residue (called the fond) appears on the bottom of the pan, about 5 minutes. Pour in the white cooking wine and stir until the fond disappears.
- Stir in the diced tomatoes, tomato paste, stock, and spices. Add the chicken and simmer on medium-low heat until the chicken has an internal temperature of 165 F, about 25 minutes. Once the chicken is cooked, remove it from the pot and let it cool on a plate. Chop it into bite-sized pieces, then add it back to the pot.
- Meanwhile, melt 2 tablespoons of butter in a skillet over medium-high heat. Add the mushrooms and cook until all the liquid has evaporated, then stir them into the chicken mixture.
- Simmer the chicken cacciatore on low heat until very thick, about 30 minutes. Remove from the heat and let cool.
- Fill a 6-cup (1.5 liter) pie dish with the chicken cacciatore. Set aside any extra filling to eat separately. Cut strips of puff pastry to go all the way around the edge of the pie plate, then stick them on with beaten egg. Brush the strips with beaten egg and top with the remaining puff pastry, pressing the edges to seal. Brush the whole pie with beaten egg and cut a few vent holes in the top.
- Put the pie on top of a rimmed cookie sheet to catch any drips of liquid and bake at 400 F until the pastry is a rich golden brown, about 40 minutes. Let cool for at least 20 minutes before serving.
- If you’re watching your diet, make this without the puff pastry. One cup of the chicken cacciatore filling contains 390 calories, 12.4g of fat, 831mg of sodium, and 30.5g of carbs (8.8g of which are fiber).
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Keywords: easy, boneless, recipe