Our authentic recipe for Chicken alla Cacciatora, also known as Chicken Cacciatore, is a recipe you'll recreate time after time.

Chicken alla Cacciatora

Heat olive oil in a large skillet over medium-high heat. Pat chicken dry with paper towels and season generously with salt. Place chicken in hot oil and sear on each side for 3 to 5 minutes or until golden brown on both sides. Move chicken to sides of skillet.

Add onion, carrot, peppers, celery, and rosemary to center of pan. Cook until onions are translucent, about 10 minutes. Increase heat to high. Add wine, once most of the wine has evaporated, lower heat to medium and add chopped tomatoes. Bring to a simmer.

Cover skillet with a tight fitting lid and reduce heat to low allowing chicken to simmer for 45 minutes or until meat is very tender and internal temperature reaches 165 degrees. Just before serving, season with freshly cracked black pepper.