Traditional Chicken Cacciatore Recipe

Classic chicken cacciatore with a homemade tomato sauce to die for. Tender chicken and super flavorful sauce.


  • 4 bone-in chicken thighs
  • 1 onion 
  • 1 celery stalks
  • 1 carrot
  • 4 ripe tomatoes
  • 2 garlic cloves
  • ½ tomato passata
  • 1 cup cognac/red wine/ marsala wine
  • 2 tablespoons olive oil 
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon dried rosemary
  • A bunch of fresh parsley
  • 2 tablespoons brown sugar (optional)


  1. Start by prepping the veggies, peeling, and dicing the onion, dicing the celery, and dicing the carrot. Chop roughly the tomatoes. Set aside.
  2. Smash the garlic cloves. 
  3. In the pan add the olive oil and saute gently the smashed garlic cloves to infusion the olive oil with them. 
  4. Add the chicken thighs and cook until browned. Season with salt and pepper too. Remove from the pan. 
  5. Add the diced veggies to the pan and add additional olive oil if needed. Cook until golden and fragrant. 
  6. Add the diced tomatoes to the pan and cook until they get soft and change color. 
  7. Add the browned chicken thighs back to the pan and add the tomato passata, the brandy/red wine, or marsala wine, alongside the salt, pepper, and dried rosemary. 
  8. Cover and let cook for 1 hour on low heat. 
  9. Close to the end, taste and adjust the acidity by adding the sugar. Mix well and let cook for additional 10-15 minutes. 
  10. Serve with fresh parsley chopped on top


This chicken cacciatore goes very well with smashed or fried potatoes or even white rice. 

It can be stored in the fridge for up to 4 days in a sealed container. 

The use of sugar is optional, but it really helps to balance out the acidity of the tomato. 

Other herbs that can be added are thyme, sage, and even basil.