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Chicken Cacciatore

Chicken Cacciatore

A classic Italian dish that’s hearty, warming and easy to make. Using only chicken breast also makes this a fantastic healthy dinner option! Serve with soft polenta or crusty bread, the perfect thing for mopping up every last bit of delicious sauce. Recipe courtesy of

Serves: 4 - 6
Prep Time: 5 minutes
Cooking Time: 40 minutes


  •  Extra virgin olive oil, for cooking
  •  4-6 chicken breasts
  •  1 large onion, chopped
  •  100g pancetta or smoky bacon, diced
  •  1 punnet mushrooms, quartered
  •  2 cloves garlic, finely chopped
  •  150ml dry white wine
  •  1 (400g) tin chopped tomatoes
  •  2 rosemary sprigs
  •  1 bay leaf
  •  1 tsp sugar
  •  Salt and pepper
  •  Handful fresh parsley, roughly chopped
  •  To serve Soft polenta or crusty bread


  1. Heat a large lidded pan on medium high heat, then add about 3-4 tbsp olive oil. Brown the chicken until golden on both sides, then remove chicken from the pan and set aside.
  2. Lower heat to medium, then add pancetta and onion. Cook until soft, stirring occasionally, about 5 minutes. Add garlic and mushrooms, cook for a further 1 minute. Add the wine and simmer for 1-2 minutes, use a spatula to scrape the brown bits off the pan.
  3. Return the chicken to the pan, then add the chopped tomato. Sprinkle with the sugar and add the herbs. Bring to a boil, then reduce heat to medium-low. Cover the pot with a lid and leave to simmer for 15 minutes for smaller chicken breasts, and 20 minutes for large ones.
  4. Uncover, season with salt and pepper and increase heat to medium, then leave to cook for further 10-15 minutes until sauce has thickened.
  5. Garnish with chopped parsley before serving on top of soft polenta or alongside crusty bread.

Leftovers will keep for up to 3 days in the fridge. To re-heat, place in a pot over medium heat, add a splash of water and cover with lid. Cook until sauce is steaming and chicken is warmed through.

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