The Aussie Chicken Cacciatore recipe sticks with those classic tomato, herb, and braised-chicken flavors, but it leans into simple pantry ingredients and bold, familiar tastes. You get comfort food—no drama, no complicated steps, just honest flavor.
This Aussie Chicken Cacciatore recipe offers a reliable, family-friendly dinner that balances rich tomatoes, fragrant herbs, and tender chicken. It’s easy, crowd-pleasing, and honestly, it’s hard not to go back for seconds.
You’ll find a clear description, a bit of history, a step-by-step Aussie Chicken Cacciatore recipe, and some practical tips to keep things simple. I’ll also toss in advice on shaping intros for other recipes—so you can cook confidently and tweak the Aussie Chicken Cacciatore recipe to fit whatever you’ve got in the pantry.
Description, Recipe, and Historical Information
Chicken cacciatore is a rustic Italian stew built on tomatoes, onions, garlic, and herbs. Most folks use chicken drumsticks or thigh cutlets—dark meat just stays juicier during a long simmer. You can go bone-in for extra flavor if you’re feeling it.
The Aussie Chicken Cacciatore recipe keeps that classic base but leans on what’s in the cupboard: canned tomatoes, olives, capsicum (red bell pepper), and a hit of red wine or stock. I brown the chicken first, then sauté onions, garlic, and mushrooms. Next, I add tomatoes, herbs, and olives, tuck the drumsticks back in, and let it all bubble away until the meat turns tender.
Ingredients (basic)
- 6 chicken drumsticks or 6-8 thigh cutlets, bone-in if you like
- 1 onion, 2 cloves garlic, 1 red capsicum, 400g canned tomatoes
- 1/2 cup olives, 1/2 cup stock or red wine, 1 tsp dried oregano, salt and pepper
Grab a heavy-bottomed pan or ovenproof dish for this Aussie Chicken Cacciatore recipe. Sear the chicken for about 8–10 minutes, then braise for 30–45 minutes. If you want a crispier skin, toss it in the oven at 180°C for 25–30 minutes to finish.
Cacciatore means “hunter-style”—originally, folks made it with local game and whatever tomato-and-herb sauce they could throw together. The dish evolved all over Italy, and this Aussie Chicken Cacciatore recipe reflects that adaptability. Australians love bold, accessible flavors, so this version leans that way. For a fancier take, check out Adam Liaw’s recipe.
Cooking Tips
I always start the Aussie Chicken Cacciatore recipe by browning the chicken skin-side down. A hot, heavy pan or a cast-iron casserole dish gives you that golden skin and locks in flavor before you add the tomatoes.
Dried oregano? It’s my go-to—toss it in early so it infuses the sauce. If you’ve got fresh rosemary, add a sprig near the end for a piney lift, but don’t overdo it or it takes over.
Don’t crowd the pan. Give each piece space to sear, or they’ll just steam and look sad. Work in batches if you need to, then pile everything back in to finish the Aussie Chicken Cacciatore recipe.
I taste as I go and tweak the acidity with a splash of wine or a pinch of sugar. If the sauce tastes flat, a squeeze of lemon wakes it up. Too sharp? Stir in a little butter or olive oil and it’ll mellow out.
If you’re making the Aussie Chicken Cacciatore recipe ahead, stop cooking just before the chicken gets super tender. Reheat gently over low heat so the sauce thickens and the flavors meld without drying out the meat.
Leftovers? Freeze cooled portions in airtight containers. Thaw in the fridge overnight and reheat slowly for the best texture. The Aussie Chicken Cacciatore recipe actually gets better the next day.
Aussie Chicken Cacciatore Recipe
Ingredients
- 6 chicken thighs skin-on (or 4 large chicken breasts, or whole chicken parts: legs, wings, breast, and thighs, feel free to use skinless.)
- 1 yellow onion sliced in half-moon slices with the grain
- 10 ounces mushrooms sliced thin
- 6 cloves garlic about 1/2 of a medium garlic head, coarsely chopped
- 1 bell pepper cut in approximate 2-inch strips
- 1/2 teaspoon red pepper flakes
- 1/2 cup red wine or skip the wine and use 2 tablespoons sherry or red wine vinegar
- 28 ounces tomatoes crushed
- 2 tablespoons tomato paste
- 1 teaspoon oregano dried
- 2 teaspoons rosemary fresh chopped
- 1/2 cup olives mixed pitted green olives and kalamata (swap out with your favorite kinds
- 1 teaspoon capers unrinsed
- 1 teaspoon sea salt more or less to taste
- 1/2 teaspoon black pepper ground
- 2 tablespoon parsley fresh roughly chopped
- 6 = basil leaves fresh
Instructions
- Pat the chicken dry with paper towels.
- Season both sides with salt and black pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the chicken and cook for about 3 minutes per side, or until a golden crust forms.
- Transfer the seared chicken to a plate and set aside.
- If using skin-on chicken, drain away any excess rendered fat, leaving 1 to 2 tablespoons in the skillet.
- Add the onion and mushrooms to the same skillet.
- Sauté over medium heat for about 3 minutes, using additional olive oil if needed.
- Stir in the garlic, bell pepper, and red pepper flakes.
- Cook for 1 minute longer.
- Reduce the heat.
- Pour in the wine.
- Add the crushed tomatoes, tomato paste, oregano, rosemary, olives, and capers.
- Season with salt and black pepper.
- Stir until everything is thoroughly combined.
- Return the seared chicken to the skillet and nestle it into the sauce.
- Simmer uncovered for about 25 minutes.
- Use a splatter screen if desired.
- Cook until the chicken reaches an internal temperature of 165°F.
- Bone-in chicken thighs may require up to 35 minutes, while chicken breasts may be ready in 15 to 20 minutes.
- Stir the fresh parsley into the sauce.
- Scatter the fresh basil leaves over the top.
- Serve over pasta or creamy polenta.
- It can also be enjoyed with a crusty loaf of bread.
- This rustic chicken cacciatore combines golden seared chicken with mushrooms, peppers, olives, capers, and herbs in a rich tomato and wine sauce. Hearty and deeply flavorful, it is delicious served over pasta, polenta, or alongside crusty bread.
Frequently Asked Questions
Here are some hands-on questions about the Aussie Chicken Cacciatore recipe: quick methods, stovetop versus oven, whether to cover it, what sides work, and how to keep the chicken juicy. I’ll answer as simply as I can.
What’s the easiest way to make chicken cacciatore at home?
I brown bone-in, skin-on chicken thighs in a big skillet, then set them aside. In the same pan, I sauté onions, bell peppers, garlic, and mushrooms. I add canned tomatoes, a hit of red wine, a bay leaf, and then put the chicken back in. The Aussie Chicken Cacciatore recipe simmers gently until the meat’s cooked through—usually 30–40 minutes.
Thighs are less fussy than breasts and stay juicier. Want zero prep? Use pre-sliced mushrooms and a jar of good passata for the Aussie Chicken Cacciatore recipe.
Should I cover chicken cacciatore while it’s cooking?
I usually cover the pan for most of the simmer. That traps moisture and helps the chicken tenderize. For the last 10–15 minutes, I crack the lid or take it off so the sauce thickens. That’s how I do the Aussie Chicken Cacciatore recipe.
If you cook uncovered the whole time, the sauce evaporates faster and the chicken can dry out, especially if you use lean cuts. The Aussie Chicken Cacciatore recipe gives you some wiggle room, but don’t skip the lid early on.
Can I cook chicken cacciatore in the oven instead of on the stove?
Absolutely. After you sear the chicken and sauté the veggies, toss everything into an ovenproof dish or Dutch oven. Add tomatoes and liquids, then braise at 160–170°C (325–340°F) for 40–60 minutes. The Aussie Chicken Cacciatore recipe works great this way.
Oven braising gives even heat and lets you walk away for a bit. I check halfway and baste if the top looks dry. That’s how I keep the Aussie Chicken Cacciatore recipe juicy.
What’s the difference between traditional and Sicilian-style chicken cacciatore?
Traditional cacciatore sticks to tomatoes, bell peppers, onions, and basic herbs like rosemary or bay leaf. Sicilian-style throws in olives, capers, and sometimes anchovies for a brinier, saltier vibe. The Aussie Chicken Cacciatore recipe is more tomato-forward and family-friendly—no anchovies here.
Sicilian versions taste brighter and more piquant, but I like the Aussie Chicken Cacciatore recipe for its cozy, classic feel. It’s just more my speed.
What sides go best with chicken cacciatore?
I love serving the Aussie Chicken Cacciatore recipe over mashed potatoes, creamy polenta, or wide pasta like pappardelle to soak up that sauce. Roasted veggies or a simple green salad make a nice, fresh contrast.
Crusty bread? Always. You’ll want it to mop up every last bit of the Aussie Chicken Cacciatore recipe.
How do I keep the chicken tender and not dry in cacciatore?
For a truly great Aussie Chicken Cacciatore recipe, I always grab bone-in, skin-on thighs. Give them a quick sear, just enough to get some color—don’t let them overcook at this stage. Then, let everything simmer low and slow. A rolling boil? That’ll just make the meat tough, and nobody wants that in their Aussie Chicken Cacciatore recipe.
If you’re using chicken breasts for your Aussie Chicken Cacciatore recipe, try poaching them gently in the sauce. Pull them out as soon as they hit 65–70°C (149–158°F). I like to toss in a splash of stock or wine while it cooks. It keeps things juicy and adds a little extra flavor to the Aussie Chicken Cacciatore recipe.
Recipes are gathered in person and written for real-world cooking conditions.
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