Chicken Cacciatore (Hunter Style)

Chicken Cacciatore is a traditional Italian dish combining different meats and vegetables in a tomato based sauce. It’s a rich and savory stew type dish loaded with fresh vegetables. Did you know that the Italian word “Cacciatore” means “hunter”? There is an old story that says the name came about when a man would come home from hunting empty handed, his wife would have to kill a chicken for dinner.

Chef Ann has listed some optional ingredients here, we made ours with the artichoke hearts added, but I am sure you can add your favorite vegetables to this recipe successfully. Want to know one of the reasons I like this recipe? I love Bay Leaves,  especially the way that they make the house smell while the dish is cooking. 

Chicken Cacciatore (Hunter Style)
Serves 6
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Total Time
1 hr
Total Time
1 hr
  1. 5 lb whole pastured chicken, cut into parts, or a mixture of legs and thighs only if you prefer
  2. 2 containers POTG Nomato Sauce
  3. ¼ cup balsamic vinegar
  4. 1 cup chicken stock
  5. 1 ½ # mixed sliced mushrooms, such as button, cremini, shitake, portabella, oyster
  6. 1 large leek sliced
  7. 8 cloves garlic whole
  8. 2 carrots chopped
  9. 3 tbsp olive oil
  10. 4 tsp sea salt + more to taste
  11. 2 T. dry oregano
  12. 1 T. fresh rosemary, chopped
  13. 3 T. fresh thyme, chopped
  14. 2 leaves bay leaves
  15. 1/2 c Italian parsley, chopped
  16. 2 c Artichoke hearts, optional
  17. 1 c black olives, optional
  18. Preheat oven to 375”F
  1. Preheat oven to 375”F
  2. Slice the leek in half lengthwise and then thinly slice it crosswise. Rinse well in a bowl of cold water, allowing all the dirt to fall to the bottom of the bowl. Gently scoop out all the leeks and dry on paper towels.
  3. Heat a large deep skillet over medium flame. Add the olive oil and the garlic cloves and saute them until golden brown. Add the leeks with a pinch of sea salt. Saute for about 10 minutes then stir in the carrots and half of the mushrooms. Cook for a few minutes until they begin to soften.
  4. Add the chicken pieces to the pot and sprinkle with the sea salt, then toss to coat well. Pour in the balsamic vinegar and chicken stock and bring to a simmer. Allow it to reduce a little, about 5 minutes. Add the bay leaves, thyme, and Nomato sauce to the pot. Bring to a simmer and cover with a tight lid.
  5. Continue cooking the chicken cacciatore covered, on low flame for 45 minutes. Remove the lid, add the remaining mushrooms and continue cooking an additional 20 minutes until the chicken falls off the bone and sauce has reduced to your liking. Taste and adjust seasonings.
  6. Serve over mashed white sweet potatoes, sweet potato starch noodles or cauliflower rice.
Paleo on the Go

Click the links below to purchase products from the recipe:

Balsamic Vinegar

Olive Oil

Sea Salt


Bay Leaves