Rao's Chicken Cacciatore Recipe: Tomato-Braised Richness With Crispy Celery Crowns

This Rao's chicken cacciatore recipe delivers the kind of deep, tomato-braised richness that feels like a hug from a Tuscan nonna. 💛 The secret lies in properly browning the chicken and simmering it slowly in a robust sauce—where Rao's marinara becomes the flavor foundation.

I've perfected this technique over years of testing, ensuring every bite has that perfect balance of tender meat and vibrant sauce.

The dish starts with crispy celery crowns that add texture and freshness, cutting through the richness of the tomato base. Garlic, olives, and herbs infuse the sauce with layers of flavor, while white wine deglazes the pan for a bright, aromatic touch.

This isn't just a recipe—it's a restaurant-quality meal you can make at home, with techniques that build depth and complexity.

What you'll end up with is golden-brown chicken pieces swimming in a velvety sauce, where every ingredient plays its part. The celery crowns stay crisp, the tomatoes caramelize into sweetness, and the herbs release their aromatic oils.

This is comfort food at its finest—warm, inviting, and packed with the kind of flavors that make you want to linger at the table.

The best part? Leftovers taste even better the next day as the flavors meld and deepen. Serve it with crusty bread to soak up every last drop of that rich, tomato-infused sauce. Let's get cooking—this dish is worth the time and effort.

Ingredients for rao's chicken cacciatore

Here's what you need to recreate that restaurant-quality Rao's chicken cacciatore at home.

The chicken thighs are the star—skinless but bone-in for flavor, cut into even pieces so they cook uniformly. Costco or Whole Foods have the best quality, but any grocery store's fresh cut works. Look for pieces with good marbling. For the celery, avoid the stringy inner stalks—stick to the crisp outer ribs. The Rao's marinara is non-negotiable here; it's the flavor foundation. If you can't find it, Muir Glen or Barilla are solid backups. Fresh herbs make all the difference—Trader Joe's sells pre-bunched rosemary and thyme that's perfect for this.

No white wine? Substitute chicken broth with a splash of lemon juice—it won't be identical, but it works. Short on olives? Sun-dried tomatoes at half the amount add depth. The tomato paste can be skipped if you're using a particularly rich marinara, but don't skip the chicken broth—it balances the acidity. For the celery crowns, cut the ends off first, then slice into 1-inch pieces. If your celery is particularly fibrous, blanch for 1 minute before browning to remove bitterness. The fresh parsley is just for garnish, but dried works in a pinch if you're out.

This dish tastes even better the next day as the flavors meld. Store in an airtight container for up to 4 days in the fridge. For longer storage, freeze portions for 3 months. The bread can be toasted fresh or served as-is—crusty baguettes or sourdough work best. If you're prepping ahead, brown the chicken and celery first, then refrigerate the raw sauce components. Assemble everything when ready to cook—this ensures the best texture for your crispy celery crowns.

Step-by-step instructions for Rao's chicken cacciatore

Here's how to create restaurant-quality cacciatore with perfectly crispy chicken and celery crowns.

Heat a large Dutch oven over medium-high heat until hot. Add the 0.25 cup extra-virgin olive oil and swirl to coat the bottom. Working in batches if needed, add the 1.5 lb boneless, skinless chicken thighs cut into 1-inch pieces, arranging them in a single layer. Let them sear undisturbed for 4-5 minutes until golden brown on one side.

Flip the chicken pieces and cook for another 4-5 minutes until deeply browned on all sides. This initial searing builds rich flavor and prevents the chicken from becoming rubbery during the long braise. Transfer the browned chicken to a plate and set aside, leaving the rendered chicken fat in the pot.

In the same Dutch oven, add the 3 whole celery stems cut into 1-inch pieces and the 4 cloves garlic minced. Cook for 3-4 minutes until the celery softens slightly and the garlic becomes fragrant. Add the 0.25 cup fresh rosemary and 0.25 cup fresh thyme leaves, stirring for 30 seconds to release their aromatic oils.

Here's the thing—don't let the herbs burn. They should just perfume the pot, not darken. This step creates the aromatic base that carries through the entire dish. If the mixture starts to stick, add 1 tablespoon chicken broth to deglaze and scrape up any browned bits from the bottom.

Stir in the 1 tbsp tomato paste and cook for 1 minute until it darkens slightly. Pour in the 0.5 cup dry white wine and scrape up all the browned bits from the bottom of the pot with a wooden spoon. This deglazing step captures all that concentrated flavor from the chicken and herbs.

Add the 2 cups Rao's marinara sauce and 0.5 cup chicken broth, stirring to combine. Bring to a gentle simmer and let it cook uncovered for 10 minutes to allow the flavors to meld together. This is where the sauce develops its rich, complex character—don't rush this step.

Return the browned chicken to the Dutch oven, along with any accumulated juices. Add the 0.5 cup green olives and 1.5 tsp salt and 1 tsp black pepper. Bring to a gentle simmer, then reduce heat to low and cover with a tight-fitting lid. The chicken is now ready for the long braise that will transform it into tender, melt-in-your-mouth pieces.

Simmer for 45-50 minutes until the chicken is fork-tender and the celery crowns are crisp-tender. You'll know it's done when the chicken easily pulls apart with minimal resistance. If the sauce reduces too much before the chicken is tender, add 1-2 tablespoons chicken broth to maintain the proper consistency.

Remove the lid and increase heat to medium to reduce the sauce slightly for another 5-7 minutes until it coats the back of a spoon. Taste and adjust seasoning if needed—this is where you can really make the dish sing with perfect balance.

Ladle the chicken and sauce over the 8 slices crusty bread for serving. Garnish each portion with 0.125 cup fresh parsley chopped finely. The crispy celery crowns should contrast beautifully with the tender chicken and rich tomato sauce. Serve immediately while the bread is still warm and the flavors are at their peak.

Make-ahead tips for leftovers

Prep Ahead for Perfect Texture

Start by prepping the celery crowns and chicken pieces the night before—store them in separate airtight containers in the fridge. This saves time and ensures even cooking. I always cut the celery first because it softens quickly once exposed to air. 🧅

For the herbs and aromatics, chop the rosemary and thyme and store them in a small container with a damp paper towel. This keeps them fresh longer. The garlic and olives can also be prepped ahead and stored in the fridge until you're ready to cook.

Sauce Assembly Strategy

Measure out all your sauce components—Rao's marinara, tomato paste, white wine, and chicken broth—into a separate container. This makes assembly faster when you're ready to cook. I like to keep the wine chilled until the last minute to preserve its brightness.

If you're short on time, you can even pre-mix the sauce ingredients (except wine) in a jar and refrigerate for up to 2 days. Just add the wine fresh when cooking to maintain its flavor.

Browning in Advance

The most time-consuming step is searing the chicken thighs—do this first and store the browned pieces in the fridge for up to 24 hours. When you're ready to cook, simply reheat the Dutch oven and proceed with the recipe. The chicken will finish cooking beautifully without over-browning.

I often do this on Sunday nights so the dish is ready for a quick weeknight dinner. The key is to keep the browned chicken in its rendered fat—this preserves all the flavor you worked so hard to develop. 🔥

Make-Ahead Braising

For a true hands-off approach, you can braise the chicken and celery ahead of time. After the initial searing and sauce building, cover the pot and refrigerate the mixture (uncovered) for up to 12 hours.

When ready to finish, bring it to a simmer and cook uncovered for 30-45 minutes to reduce the sauce properly.

This method works especially well for large gatherings. Just double-check the internal temperature of the chicken reaches 165°F before serving. The flavors will be even more developed from the extended cooking time.

Freezer-Friendly Components

If you're planning for a future meal, you can freeze the fully assembled dish (before the final reduction) for up to 3 months. Store it in a freezer-safe bag, leaving room for expansion. When reheating, thaw overnight in the fridge, then simmer on the stovetop until heated through.

The crusty bread should be toasted fresh, but the parsley garnish can be chopped ahead and stored in the fridge. This keeps your prep organized and stress-free for busy days. ✨

Frequently asked questions