Perfect for chilly days, this Creamy Chicken Cacciatore Stew wraps you in comforting flavor and nourishment after a long day.
Cacciatore means “hunter” in Italian, and while this recipe isn’t a strictly traditional version, it captures the rustic, hearty spirit of the dish. I transformed my first attempt into a creamy stew that melds tender chicken, browned mushrooms, bright tomatoes and pillowy potato gnocchi into a one-pot comfort meal.
I like my mushrooms well-browned, so the stew begins with a long sauté of fresh baby portabella mushrooms in butter to concentrate their flavor. From there the pot builds layers: sautéed vegetables, diced tomatoes seasoned with Italian herbs, salty capers, shredded rotisserie chicken and potato gnocchi. The gnocchi inspired the creamy finish — a swirl of sour cream added at the end gives the stew a silky texture and an extra layer of richness that complements the tomato base.
Using a rotisserie chicken is one of my favorite shortcuts. It speeds up the prep while delivering tender, ready-to-use meat. If you enjoy quick, satisfying dinners, this stew joins other easy mains that start with rotisserie chicken and become something special—meals that are practical without sacrificing flavor.
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Creamy Chicken Cacciatore Stew
Ingredients
- 3 tbsp unsalted butter divided
- 1 rotisserie chicken
- 2 cups baby portabella mushrooms stemmed and sliced
- 3 stalks celery diced
- 1/2 onion thinly sliced
- 1/4 cup fresh parsley chopped
- 2 small zucchini diced
- 2 (15 oz) cans diced tomatoes with garlic, basil and oregano drained
- 1/3 cup capers drained
- 6 cups chicken broth
- 1 (16 oz) pkg potato gnocchi
- 3/4 cup sour cream
- salt to taste
Start Cooking
Instructions
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Pour any juices from the rotisserie chicken into a large soup pot. Skin and shred the meat; discard skin and bones.
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Over medium heat, add two tablespoons of the butter to the chicken juices in the pot.
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Add the sliced mushrooms and cook until most of the liquid has evaporated and the mushrooms are browned.
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Add the remaining tablespoon of butter. Once melted, add the celery, onion, parsley and zucchini. Cook, stirring occasionally, until the vegetables soften, about 6–8 minutes.
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Stir in the shredded chicken, drained diced tomatoes and capers, then pour in the chicken broth. Bring the mixture to a gentle boil.
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Add the potato gnocchi and simmer until the gnocchi float to the surface. Stir gently and simmer an additional 10 minutes. Remove from heat, stir in the sour cream, and season with salt to taste. Serve warm with crusty bread.