This easy hunter’s chicken recipe (also known as chicken cacciatore) combines juicy chicken and earthy mushrooms in a rich, aromatic tomato sauce. It makes for an irresistible one-pan dinner the whole family will love!

Close-up of hunter's chicken in a pan garnished with parsley.

We love hearty, comfort food recipes around here (I’m looking at you chicken and sausage with gnocchi).

So, today I’m sharing another comfort food recipe (which happens to be an all time favourite); this is a delicious one pan, stick-to-ya-ribs, warm ya belly, make your taste buds do a happy dance, chicken dinner.

Many years ago hubby and I would watch celebrity chef Lidia Bastianich’s show on PBS.

I swear, every time we would watch it, we were transfixed by the screen. The way should would describe her dishes, make them and then (always) have a little bite, would make us want to run into the kitchen and get cooking. I guess that means it’s a good show, right?

One of the recipes that she made was chicken cacciatore (or hunter’s chicken). We fell in love with it and it never disappoints. This is our version of it!

What Is Hunter’s Chicken?

“Hunter’s chicken” or “hunter style chicken” is basically a chicken cacciatore recipe. “Cacciatore” means “hunter” in Italian.

This Italian stew is not to be confused with the British hunter’s chicken recipe, which is totally different than Italian hunter’s chicken.

There are all sorts of variations of a hunter’s chicken recipe, some using different herbs, red versus white wine, maybe adding bell peppers and so on.

This hunter’s chicken, however, is super simple with the main components basically being chicken and mushrooms in a tomato sauce with aromatics and herbs. It’s essentially a chicken stew and it’s so good!

Hunter's chicken in a pan being cooked on the stovetop.

Type of Chicken To Use

Dark meat all the way! A combination of chicken thighs and legs was used in this recipe, but you could use one or the other if you prefer.

I don’t recommend using breast meat as it will dry out over the long cooking time. Dark meat is more flavourful, in my opinion, stays moist and works the best in stews like this.

I used 3 pounds of chicken in total, which was about 11 to 12 pieces (depending on how large your pieces are).

And, yes, I removed the skin from the chicken. Unless I’m enjoying wings or fried chicken out somewhere, at home I always opt to remove skin. I like to save those calories for some crusty bread to go with, LOL.

In all seriousness, though, I like to remove the skin because even if you do crisp it (and render out some fat), you are putting it back into a moist environment (aka tomato sauce) and it will get soggy again (and nobody wants soggy skin).

Close-up of chicken cacciatore with a wooden spoon resting in the sauce.

Tips for Making This Recipe

When initially browning the chicken, if it sticks to the pan, don’t fret! It will release when it’s ready. It may take longer than 5 minutes on each side, depending on exactly how hot your temperature is. If needed, add a touch more oil and turn up the heat a little. It will release.
If you want to skip browning of the chicken, that’s okay! Just cook the chicken a little longer in the sauce until completely cooked through and the juices run clear.
Use a good quality can of tomatoes! It’s such a big part of this Italian stew so you want it to be good. I love San Marzano tomatoes, but if you can’t get that, use another good one. Buy whole peeled tomatoes and squish them with your hands before adding to the pan (or use a potato masher).
Like things more spicy? Add more crushed red pepper flakes. Prefer less? Omit or just add a pinch. I used ½ teaspoon of crushed red pepper flakes and didn’t find this chicken stew to be too spicy at all. You do you!

Recipe Variations

At the end of cook time, stir in some pitted black olives (you can slice if you prefer), about ⅓ cup.
You can also stir in some capers, about 3 tablespoons.
I deglazed with white wine, but you could totally use chicken stock or broth if you prefer.
Rather deglaze with red wine? Go for it!
Only have canned mushrooms on hand instead of fresh? Drain and use.

Wooden spoon scooping up a chicken leg with tomato sauce from a pan.

What To Serve With It

Any of these sides go well with chicken cacciatore (or hunter’s chicken):

Crusty bread (a must for dunking into that rich sauce)
Creamy polenta
Your favourite pasta (rigatoni works lovely)
A crisp green salad
Garlicky green beans
Smashed baby potatoes or roasted potatoes

More Comfort Food Recipes

Whether you call it hunter’s chicken, chicken cacciatore, Italian stew or chicken stew, I hope you love this recipe as much as we do!

If you make this easy chicken cacciatore recipe, be sure to leave a comment below!