Name: Chicken Cacciatore Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 4 bone-in large chicken thighs (approx. 1 kg / 2 lb); 4 chicken drumsticks; 1/2 tsp cooking salt / kosher salt; 1/4 tsp black pepper; 1 tbsp olive oil; 1 onion, halved and finely sliced; 2 rosemary sprigs (about 15 cm / 6″ long) or 1 tsp dried rosemary; 2 bay leaves (preferably fresh, else dried); 3 garlic cloves, finely minced; 3 anchovy fillets or 1 tsp anchovy paste (optional); 250 g / 8 oz mushrooms, sliced; 2 medium red capsicums, sliced 8 mm thick; 1/3 cup tomato paste; 3/4 cup Pinot Noir or other dry red wine; 2 cups low-sodium chicken stock or broth; 400 g / 14 oz canned crushed tomato; 16 whole kalamata olives, pitted and drained; 1/4 tsp cooking/kosher salt; 1/4 tsp black pepper; 1 tsp dried oregano; Mashed potatoes or polenta; Finely chopped parsley (optional)

Introduction

Chicken Cacciatore is a classic Italian dish featuring tender chicken simmered in a rich tomato and red wine sauce with mushrooms, peppers, and olives. This hearty meal is perfect for cozy dinners and pairs wonderfully with mashed potatoes or polenta. The blend of herbs and anchovies adds a deep, savory flavor that home cooks will love.

A white pan filled with six browned chicken pieces simmering in a rich, red tomato sauce; the sauce contains dark purple olives scattered throughout, along with red bell pepper strips and small chunks of orange and yellow vegetables. Bright green rosemary sprigs are placed on top of the chicken, adding freshness and contrast. The edges of the pan show splashes of sauce, and the whole dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 bone-in chicken thighs (large, about 1 kg / 2 lb)

4 chicken drumsticks

1/2 tsp cooking salt or kosher salt

1/4 tsp black pepper

1 tbsp olive oil

1 onion, halved and finely sliced

2 rosemary sprigs (about 15 cm / 6″ long) or 1 tsp dried rosemary

2 bay leaves (preferably fresh, else dried)

3 garlic cloves, finely minced

3 anchovy fillets or 1 tsp anchovy paste (optional)

250g / 8 oz mushrooms, sliced

2 red capsicums, sliced 8 mm thick (medium size)

1/3 cup tomato paste

3/4 cup pinot noir or other dry red wine

2 cups chicken stock or broth (low sodium)

400g / 14 oz canned crushed tomato

16 whole kalamata olives, pitted and drained

1/4 tsp cooking or kosher salt

1/4 tsp black pepper

1 tsp dried oregano

Mashed potato or polenta (for serving)

Finely chopped parsley (optional, for sprinkling)

Instructions

Step 1: Season the chicken thighs and drumsticks with 1/2 tsp salt and 1/4 tsp black pepper on both sides, then spread them out on a tray.

Step 2: Heat olive oil in a large, deep, heavy-based pan over high heat. Place the chicken thighs skin-side down and cook until the skin is golden brown, about 6 minutes. Turn and cook the flesh side for 1 minute, then remove to the tray.

Step 3: Add the drumsticks to the pan and brown as best as possible, about 1 1/2 minutes per side. Remove onto the tray.

Step 4: Pour off all but about 2 tablespoons of fat from the pan. Reduce heat to medium and add the onion, rosemary leaves, bay leaves, and dried oregano. Cook for 3 minutes until the onion starts to soften.

Step 5: Clear a space in the center of the pan and add the anchovies and garlic. Cook, mashing the anchovies, until the garlic is light golden, then stir into the onion mixture.

Step 6: Increase heat to high and add the mushrooms and capsicum. Stir and cook for about 5 minutes until softened and the moisture has evaporated.

Step 7: Add the tomato paste and cook for 2 minutes to reduce its sharpness, stirring frequently.

Step 8: Pour in the wine, bring to a simmer, and reduce by about 75%. Add the chicken stock, crushed tomato, 1/4 tsp salt, and 1/4 tsp black pepper. Stir and bring back to a simmer.

Step 9: Carefully place the chicken pieces skin-side up into the sauce along with any juices from the tray. Cover, reduce heat to medium, and simmer vigorously for 20 minutes.

Step 10: Remove the lid, add the olives, and simmer uncovered for another 10 minutes to thicken the sauce.

Step 11: Serve the chicken with plenty of sauce over mashed potato or polenta. Sprinkle with chopped parsley if desired.

Tips & Variations

For deeper flavor, marinate the chicken in red wine and herbs for a few hours before cooking.

If anchovies aren’t to your taste, omit them; the dish will still be delicious.

Substitute bell peppers for capsicums if unavailable; color variety adds visual appeal.

Use homemade chicken stock for a richer sauce.

Serve with crusty bread to soak up the flavorful sauce.

FAQs

Can I use boneless chicken instead of bone-in?

Yes, boneless chicken thighs or breasts can be used, but bone-in pieces add more flavor and help keep the meat moist during simmering.

What can I use instead of red wine?

If you prefer not to use alcohol, substitute with additional chicken stock or a mix of stock and a splash of balsamic vinegar for acidity and depth.

Dinner

Chicken Cacciatore Recipe