Vintage 1960s Chicken Cacciatore Recipe
Blog:
A Little History
1960s retro recipe Chicken Cacciatore
Serving Suggestions (Retro Style)
Retro Shopping
Closing Words
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A little history
When Italian immigrants brought the recipe to America, it was quickly adapted for the mid-century kitchens swapping in chicken for game and becoming a dinnertime favorite throughout the 1950s and 60s.
Fun fact: While it feels like a traditional Old-World recipe, Chicken Cacciatore’s popularity in the U.S. really took off in the late 1950s and into the 1960s, thanks to the boom of Italian American cookbooks and its appearances on the menus of swanky supper clubs of the era.
Vintage 1960s Chicken Cacciatore Recipe
Era: 1960s
Servings: 2
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
1 chicken breast, skinned, boned, and split in half
1 teaspoon oil
1/2 tablespoon minced garlic
Salt and pepper, to taste
Optional: parsley for garnish
1 small onion, sliced
1 small red bell pepper
1 (8 oz) can salt-free tomato sauce
1 cup cooked white rice (about 1/2 cup per serving)
Instructions
Place the onion and bell pepper (reserving a few long slices of bell pepper) into a food processor and pulse until thinly sliced or finely chop by hand.
Heat oil in a small skillet over medium heat. Brown the chicken on both sides.
Stir in the garlic, bell pepper onion mix, tomato sauce, salt, and pepper and bell slices. Bring the mixture to a boil.
Reduce heat to a simmer. Cook for 15–20 minutes, or until chicken is done and tender.
Serve the chicken and sauce over hot cooked rice. Garnish with parsley and bell pepper slices.
Serving Suggestions:
Here are some retro-inspired serving suggestions that tie right into that cozy 50s–60s kitchen vibe:
🍝 Classic Pairings
Buttered egg noodles – a very mid-century way to soak up all that tomato-herb sauce.
Steamed white rice – the “go-to” side in 60s kitchens, often served in neat little mounds.
Crusty French bread – perfect for sopping up every last drop of sauce.
🥗 Veggie Sides
Green bean almondine – a supper club favorite that looks elegant on the plate.
Simple tossed salad with Italian dressing – light, fresh, and very era-appropriate.
Peas and carrots – a freezer staple in the 50s, colorful and comforting.
FAQ: Vintage Chicken Cacciatore
Can I make chicken cacciatore ahead of time?
Yes! In fact, the flavors get even better after a night in the fridge. Simply reheat gently on the stove or in the oven.
Can I freeze leftovers?
Absolutely. Let the dish cool, portion into freezer-safe containers, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Was chicken cacciatore really popular in the 50s and 60s?
Yes! Italian-American dishes were booming in mid-century America. Chicken cacciatore appeared in cookbooks, supper clubs, and even weeknight family dinners.
Retro Shopping
Available on Amazon:
Tupperware Vintage Edition Fix N Mix Bowl Harvest Yellow
Available on Amazon:
Closing Words
✨ Straight from the ’60s, this Chicken Cacciatore is a cozy, flavorful dish that proves some classics never go out of style.
Whether you’re serving it over rice, noodles, or with a side of crusty bread, it’s the kind of meal that brings everyone to the table.
Give this vintage recipe a try and share your retro kitchen creations tag me at #VBTB so we can keep these mid-century flavors alive, one delicious bite at a time!
Vintage Recipe Source: From my personal collection of mid-century recipes (circa 1950s–60s).
Loving this recipe Check out this Spumoni pudding dessert
👉 If you loved this recipe, don’t forget to pin it for later, share it with a friend, or leave a comment with your own favorite retro dinner memory!
