Authentic Chicken Cacciatore with Mushrooms & Dry Red Wine

Why This Recipe Works

Here’s what makes this chicken cacciatore special:

• Two types of mushrooms: Fresh cremini add texture while dried porcini bring deep umami flavor. That porcini soaking liquid? It goes right into the sauce for extra richness.
• Whole chicken for maximum flavor: Bone-in pieces add richness to the sauce as everything braises together. The bones are where the flavor is.
• Proper browning: Those golden, caramelized bits create layers of flavor you can’t get any other way.
• Red wine, not white: It adds depth, richness, and that authentic Italian character. Use a good Chianti or Montepulciano.
• Low and slow braising: The 45-60 minute simmer is when the magic happens, the chicken becomes fork-tender, and all those flavors meld together beautifully.

Ingredients You’ll Need

This chicken cacciatore comes together with simple ingredients that create incredible depth of flavor.

• For the chicken: A whole chicken cut into pieces (bone-in, skin-on) is traditional and gives you the best flavor. I remove the backbone to use later to make a stock and separate the drumsticks, thighs, and debone the breast. You can also use all chicken thighs if you prefer dark meat.
• The two-mushroom approach: Fresh cremini or button mushrooms provide meaty texture, while dried porcini mushrooms are the secret weapon; they add intense umami depth. When you rehydrate the porcini, save that soaking liquid! It becomes part of your sauce.
• Aromatics: Yellow onion, carrots, and celery form the classic Italian soffritto base. Add garlic for extra depth.
• Wine: Dry red wine is essential for authentic cacciatore. Use Chianti, Montepulciano, Sangiovese, or Pinot Noir—something you’d actually drink. The wine deglazes the pan and adds acidity and richness to the sauce. No alcohol? Use chicken broth plus 1 tablespoon red wine vinegar.
• Tomatoes: Crushed tomatoes (San Marzano if you can find them) create the sauce base, while tomato paste intensifies the flavor.
• Herbs: Bay leaves, fresh rosemary, and parsley bring that unmistakable Italian character. Remove the bay leaves and rosemary sprig before serving.

Pro Tips for Perfect Chicken Cacciatore

• Don’t skip the browning. Yes, it adds time, but that caramelization creates depth you can’t get any other way. It’s the difference between good and spectacular.
• Use bone-in, skin-on chicken. The bones add flavor and body to the sauce, and the skin protects the meat from drying out during the long simmer. You can remove the skin before serving if you prefer.
• Save that porcini liquid! It’s one of the best flavor boosters in your kitchen. Strain it well to remove grit, then use every drop in the sauce.
• Choose your wine wisely. You don’t need an expensive bottle, but use something you’d actually drink. A dry, medium-bodied red wine with good acidity is ideal. Chianti, Sangiovese, Montepulciano, and Pinot Noir are what I used;  all work beautifully.
• Make it ahead. Like most braises, chicken cacciatore tastes even better the next day. Could you make it a day ahead, refrigerate it, then gently reheat on the stove? The flavors will have melded together beautifully.
• Adjust the consistency. If your sauce is too thick, add a splash of chicken broth or water. Too thin? Simmer uncovered for a few minutes to reduce it.
• Go easy on the salt early. The sauce reduces as it cooks, concentrating flavors. You can always add more salt at the end.

What to Serve with Chicken Cacciatore

This rich, saucy dish is begging to be soaked up. Here are my favorite pairings:

• Creamy Polenta: Traditional and perfect. The soft, buttery polenta is the ultimate vehicle for that wine-laced tomato sauce.
• Pasta – Any shape works, but I love pappardelle, rigatoni, or even simple spaghetti. Toss it right in the sauce for maximum flavor.
• Mashed Potatoes:  Creamy, fluffy mashed potatoes turn this into the ultimate comfort meal. The sauce seeps into all those fluffy potato clouds.
• Crusty Bread:  A warm baguette or rustic Italian bread is non-negotiable. You’ll want to mop up every last drop of sauce.
• Simple Green Salad: A crisp salad with a lemony vinaigrette cuts through the richness and adds freshness to the meal.
• Roasted Vegetables: Roasted green beans, zucchini, or asparagus add color and a lighter element to balance the hearty chicken.
• Risotto: For an all-Italian feast, serve alongside a simple Parmesan risotto or mushroom risotto.

Frequently Asked Questions

• Can I make this without wine?
  Yes! Substitute with an equal amount of chicken broth plus 1 tablespoon of red wine vinegar (or balsamic vinegar) to add the acidity that wine would provide. The flavor will be different but still delicious.
• How do I prepare dried porcini mushrooms?
  Soak them in hot water for 15-20 minutes until soft. Strain the soaking liquid through a fine-mesh strainer to remove grit, and save it for your sauce; it’s incredibly flavorful! Rinse the rehydrated mushrooms to remove any remaining sediment, then chop and use.
• Can I use only fresh mushrooms?
  You can, but you’ll lose the deep, umami-rich flavor that dried porcini bring. If you must skip them, increase the fresh mushrooms to 3-4 cups and add a splash of soy sauce or Worcestershire sauce for extra depth.
• Can I make this in a slow cooker?
  Absolutely! Brown the chicken and sauté the vegetables as directed, then transfer everything to a slow cooker. Add all remaining ingredients and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
• Can I freeze chicken cacciatore?
  Yes! It freezes beautifully for up to 3 months. Cool completely, transfer to freezer-safe containers, and thaw overnight in the fridge before reheating gently on the stovetop.