Description
Classic Chicken Cacciatore is a rustic Italian dish featuring tender browned chicken simmered in a rich tomato, wine, and vegetable sauce with aromatic herbs and olives. This comforting stew is perfect served over creamy mashed potatoes or polenta for a hearty meal that’s full of deep flavors.
Ingredients
Scale
Chicken
- 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
Sauce and Vegetables
- 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
To Serve
- Mashed potatoes or polenta
- Finely chopped parsley (optional)
Instructions
- Season Chicken: Spread the chicken thighs and drumsticks out on a tray. Sprinkle both sides evenly with salt and black pepper to season thoroughly.
- Brown Skin: Heat olive oil over high heat in a large, deep, heavy-based pan with a lid. Place the chicken thighs skin side down and cook until the skin is golden brown, about 6 minutes. Flip the thighs and cook the flesh side for 1 minute, then remove to the tray. Brown the drumsticks by cooking each side for about 1½ minutes, then remove to the tray.
- Cook Aromatics: Discard all but 2 tablespoons of the rendered fat. Reduce heat to medium and let the pan cool slightly. Add sliced onion, rosemary leaves stripped from sprigs, bay leaves, and dried oregano. Cook for 3 minutes until the onions soften.
- Add Garlic and Anchovies: Clear a space in the pan’s center. Add minced garlic and anchovy fillets or paste. Cook while mashing the anchovies until garlic turns light golden, then mix into the onions.
- Vegetables and Tomato Paste: Increase heat to high. Add mushrooms and capsicum slices. Stir continuously for about 5 minutes until vegetables are softened and any mushroom water evaporates. Stir in tomato paste and cook for 2 minutes to remove sourness.
- Add Wine and Reduce: Pour in red wine, stir well, bring to a simmer, and allow the liquid to reduce by approximately 75% to concentrate flavors.
- Make Sauce: Add chicken stock, canned crushed tomatoes, salt, and pepper. Stir to combine and bring to a simmer.
- Simmer Chicken: Carefully nestle the browned chicken pieces skin side up into the sauce, adding any juices from the tray as well. Cover, reduce heat to medium, and simmer energetically for 20 minutes.
- Finish Sauce: Remove lid, add kalamata olives, and continue simmering uncovered for 10 more minutes to thicken the sauce.
- Serve: Plate the chicken with generous amounts of sauce over mashed potato or polenta. Sprinkle with finely chopped parsley if desired and serve immediately.
Notes
- Anchovies add umami depth but can be omitted for a milder flavor.
- Use a heavy-based pan with a lid to ensure even heat and prevent loss of moisture during simmering.
- If dry red wine isn’t available, substitute with grape juice with a teaspoon of vinegar or additional stock.
- Make sure to brown the chicken well to develop richer taste and texture.
- Serving with creamy mashed potatoes or soft polenta complements the sauce wonderfully.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Chicken Cacciatore, Italian Chicken Stew, Rustic Chicken Recipe, Tomato Chicken, Braised Chicken
