Mama's Chicken Cacciatore Recipe: Classic Italian Comfort Food

Sundays are for slow afternoons, good food, and even better stories. Especially when Mama’s in the kitchen. Today she’s teaching me how to make Chicken Cacciatore, walking me through every step while sharing memories from her childhood in Calabria. Every laugh, every tip, every little sip of Gratsi Red makes the kitchen feel warm, cozy, and full of life.

I love making her laugh while we cook. It’s those moments between the stirring and seasoning that taste just as rich as the sauce itself. By the time the chicken is tender and the sauce is bubbling, it’s more than dinner. It’s a Sunday afternoon you’ll never forget. Mama’s kitchen has more where this came from — try Stuffed Chicken Roll for an elegant twist, or Mediterranean Baked Cod for a lighter weeknight option. Fried Meatballs are a must for any Italian Sunday spread, and Greek Lemon Chicken with Potatoes brings Mediterranean warmth to any table. Pair with Gratsi Rosé to complement the rich tomato sauce.

Season the chicken, coat lightly in flour, and brown in olive oil and butter until golden. Set aside.

Deglaze the pan with Gratsi Red, then add onion and peppers. Cook until soft and fragrant. Stir in the tomatoes and a splash of water.

Nestle the chicken back into the sauce with olives, bay leaves, and fresh herbs. Add a little more water if needed to cover.

Season well, cover, and let it simmer gently for about an hour, until the chicken is falling-off-the-bone tender.

Serve family-style with crusty bread to soak up the sauce or spooned over pasta.