Perfect Kosher Chicken Cacciatore With Fresh Herbs

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I need to start with an important note here. Traditional rabbit isn’t kosher according to Jewish dietary laws, so I’ve adapted this classic Italian hunter’s stew to use chicken instead. The result is absolutely delicious and maintains all the rustic charm of the original dish.

Why Chicken Works Better Than Traditional Rabbit

Cacciatore means “hunter’s style” in Italian, and this recipe captures that earthy, herb-forward flavor profile beautifully. I use bone-in chicken thighs because they stay incredibly tender during the braising process and don’t dry out like breasts can. The combination of fresh rosemary, thyme, and sage creates layers of flavor that develop as the dish simmers.

The key to great cacciatore is building your base properly. You want to get good color on the chicken first, then build your aromatics in the same pan to capture all those browned bits. I always use a mix of bell peppers and mushrooms for texture, and San Marzano tomatoes when I can find them. The wine reduces down to concentrate the flavors, and don’t skip the step of letting everything simmer low and slow.

Building Layers of Flavor in Cacciatore

This makes perfect comfort food for Shabbat dinner or any time you want something that feels special but doesn’t require constant attention. I serve it over creamy polenta or with crusty bread to soak up the sauce. The leftovers are even better the next day once all the flavors have had time to marry together.

Perfect Kosher Chicken Cacciatore With Fresh Herbs - Italian recipe
I need to start with an important note here. Traditional rabbit isn't kosher according to Jewish dietary laws, so I've adapted this classic Italian hunter's stew to use chicken instead. The result is absolutely delicious and maintains all the rustic charm of the original dish. Cacciatore means "hunter's style" in Italian, and this recipe captures that earthy, herb-forward flavor profile beautifully. I use bone-in chicken thighs because they stay incredibly tender during the braising process and don't dry out like breasts can. The combination of fresh rosemary, thyme, and sage creates layers of flavor that develop as the dish simmers. The key to great cacciatore is building your base properly. You want to get good color on the chicken first, then build your aromatics in the same pan to capture all those browned bits. I always use a mix of bell peppers and mushrooms for texture, and San Marzano tomatoes when I can find them. The wine reduces down to concentrate the flavors, and don't skip the step of letting everything simmer low and slow. This makes perfect comfort food for Shabbat dinner or any time you want something that feels special but doesn't require constant attention. I serve it over creamy polenta or with crusty bread to soak up the sauce. The leftovers are even better the next day once all the flavors have had time to marry together.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 3 lbs bone-in chicken thighs skin-on preferred
  • 1/2 cup all-purpose flour for dredging
  • 3 tablespoons olive oil divided
  • 1 large yellow onion diced
  • 1 large red bell pepper cut in strips
  • 1 large green bell pepper cut in strips
  • 8 oz cremini mushrooms sliced
  • 4 cloves garlic minced
  • 3/4 cup dry white wine kosher wine
  • 1 can (28 oz) crushed tomatoes San Marzano preferred
  • 2 tablespoons fresh rosemary chopped
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh sage chopped
  • 2 bay leaves
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon black pepper freshly ground
  • 1/4 cup fresh parsley chopped, for garnish

Method
 

  1. Pat chicken thighs completely dry and season generously with salt and pepper on both sides. Dredge each piece in flour, shaking off excess.
  2. Heat 2 tablespoons olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown chicken thighs skin-side down first, about 5-6 minutes per side until golden. Work in batches if necessary. Transfer to a plate.
  3. Reduce heat to medium and add remaining 1 tablespoon oil to the same pot. Add onion and cook for 3-4 minutes until softened.
  4. Add bell peppers and mushrooms to the pot. Cook for 5-6 minutes, stirring occasionally, until peppers start to soften and mushrooms release their moisture.
  5. Add minced garlic and cook for 1 minute until fragrant. Pour in white wine and scrape up any browned bits from the bottom of the pot.
  6. Stir in crushed tomatoes, rosemary, thyme, sage, and bay leaves. Add 1 teaspoon salt and 1/2 teaspoon pepper.
  7. Return chicken thighs to the pot, nestling them into the sauce. Bring to a simmer, then reduce heat to low.
  8. Cover and simmer for 1 hour to 1 hour 15 minutes, until chicken is very tender and sauce has thickened. Check occasionally and add a splash of water if needed.
  9. Remove bay leaves and taste for seasoning, adjusting salt and pepper as needed. Let rest for 5 minutes before serving.
  10. Garnish with fresh chopped parsley and serve immediately with polenta, pasta, or crusty bread.

Notes

Store leftovers covered in the refrigerator for up to 3 days. The flavors improve overnight. You can substitute chicken breasts if preferred, but reduce cooking time to 45 minutes to prevent drying out. For a deeper flavor, add 2 tablespoons tomato paste with the garlic and cook for 1 minute before adding wine.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 22g 28%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 165mg 55%
Sodium 680mg 30%
Dietary Fiber 3g 11%
Total Sugars 8g
Protein 32g 64%
*Percent Daily Values are based on a 2,000 calorie diet.
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