Chicken Cacciatore Recipe

Introduction

Chicken Cacciatore is a classic Italian dish bursting with rich flavors from tomatoes, herbs, and wine. This hearty stew features tender chicken simmered with mushrooms, capsicum, and olives, perfect for a comforting family meal.

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 (fresh preferred, 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 low sodium chicken stock/broth
• 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, for sprinkling (optional)

Instructions

1. Step 1: Season the chicken thighs and drumsticks with salt and pepper on both sides. Spread them out on a tray ready for cooking.
2. Step 2: Heat the 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. Turn and cook the flesh side for 1 minute, then transfer to the tray. Brown the drumsticks on each side for about 1½ minutes, then remove.
3. Step 3: Pour off all but 2 tablespoons of fat from the pan and reduce heat to medium. Add the sliced onion, rosemary leaves, bay leaves, and dried oregano. Cook for 3 minutes until the onion begins to soften.
4. Step 4: Clear a space in the center of the pan and add the anchovies and minced garlic. Cook, mashing the anchovies, until the garlic turns light golden, then stir into the onions.
5. Step 5: Increase heat to high. Add mushrooms and capsicum, stirring until softened and moisture evaporates, about 5 minutes. Stir in the tomato paste and cook for 2 minutes to remove sourness.
6. Step 6: Pour in the wine, stirring and bringing it to a simmer. Allow it to reduce by about 75%.
7. Step 7: Add the chicken stock, crushed tomatoes, salt, and pepper. Stir and bring to a simmer.
8. Step 8: Carefully place the browned chicken pieces into the sauce, skin side up, along with any juices from the tray. Cover, reduce heat to medium, and simmer energetically for 20 minutes.
9. Step 9: Remove the lid, add the kalamata olives, and simmer uncovered for a further 10 minutes to thicken the sauce.
10. Step 10: Serve the chicken with plenty of sauce over mashed potato or polenta. Sprinkle with chopped parsley if desired.

Tips & Variations

• For extra depth, substitute pinot noir with another dry red wine or omit wine and add extra chicken stock.
• If anchovies are not available or preferred, omit them; the sauce will still be flavorful.
• Use boneless chicken if you prefer faster cooking, but adjust simmering time accordingly.
• Try adding a splash of balsamic vinegar at the end for a subtle tang.

Storage

Store leftover Chicken Cacciatore in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave until warmed through. The flavors often deepen after resting overnight.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of chicken?

Yes, boneless skin-on thighs or even chicken breasts can be used; adjust cooking times as boneless pieces cook faster.

Is it necessary to use wine?

While wine adds complexity, you can substitute it with extra chicken stock or a splash of balsamic vinegar if you prefer not to use alcohol.

Chicken Cacciatore Recipe

---

★★★★★

4.5 from 112 reviews

• Author: lilan
• Total Time: 1 hour
• Yield: 6 servings 1x

Pin Recipe

Print Recipe

Description

Classic Chicken Cacciatore is a hearty Italian stew featuring tender chicken thighs and drumsticks simmered in a rich tomato, mushroom, and red wine sauce with olives and aromatic herbs. This robust one-pot dish is perfect served over creamy mashed potatoes or polenta, offering a comforting and flavorful meal with rustic Mediterranean flair.

---

Ingredients

Scale 1x2x3x

Chicken

• 4 bone-in chicken thighs (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

Vegetables & Herbs

• 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 red capsicums, sliced about 8 mm thick (medium size)

Sauce

• 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 tomatoes
• 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 potato or polenta
• Finely chopped parsley, for sprinkling (optional)

---

Instructions

1. Season Chicken: Spread the chicken thighs and drumsticks out on a tray. Sprinkle both sides evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper to season thoroughly.
2. Brown Chicken Skin: In a large, deep heavy-based pan with a lid, heat 1 tablespoon olive oil over high heat. Place the chicken thighs skin side down and cook until golden brown, about 6 minutes. Turn and cook the flesh side for 1 minute. Remove the thighs onto a tray. Add the drumsticks and brown each side for about 1 1/2 minutes per side despite their awkward shape. Remove onto the tray with the thighs.
3. Sauté Onion and Herbs: Pour off most of the fat from the pan, leaving about 2 tablespoons. Reduce heat to medium and let the pan cool slightly. Add the sliced onion, rosemary leaves, bay leaves, and dried oregano. Cook for 3 minutes until the onion starts to soften and become fragrant.
4. Add Garlic and Anchovies: Clear a space in the pan’s center and add the minced garlic and anchovy fillets or paste. Cook while mashing the anchovies until the garlic turns light golden, then stir into the onion mixture to combine flavors.
5. Cook Vegetables and Tomato Paste: Increase heat back to high. Add the sliced mushrooms and red capsicum. Stir frequently for about 5 minutes until the mushrooms release moisture and it evaporates. Add the tomato paste and cook for an additional 2 minutes to remove any sourness and deepen flavor.
6. Add Wine and Reduce: Pour in the red wine and stir to combine. Bring to a simmer and allow the wine to reduce by approximately 75%, concentrating the sauce’s flavor.
7. Add Stock, Tomatoes and Seasoning: Stir in chicken stock, crushed canned tomatoes, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Bring the mixture to a simmer.
8. Simmer Chicken in Sauce: Place the browned chicken pieces carefully into the sauce skin side up, pouring any accumulated juices from the tray into the pan. Once the liquid returns to simmering, cover the pan, reduce heat to medium, and simmer energetically for 20 minutes.
9. Finish with Olives and Thicken Sauce: Remove the lid, add Kalamata olives, and continue simmering uncovered for another 10 minutes, allowing the sauce to thicken and intensify.
10. Serve: Plate the chicken with plenty of rich sauce spooned over creamy mashed potatoes or polenta. Sprinkle with finely chopped parsley if desired for a fresh finish.

Notes

• Anchovies add a subtle umami depth to the sauce but can be omitted for a milder flavor.
• Using a heavy-based pan with a lid helps evenly brown the chicken and effectively simmer the sauce without burning.
• Allowing the wine to reduce properly is crucial to avoid a harsh alcoholic taste in the sauce.
• This dish pairs beautifully with mashed potatoes or polenta which absorb the delicious sauce perfectly.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Keywords: Chicken Cacciatore, Italian stew, chicken thighs recipe, rustic Italian chicken, one pot chicken dish, tomato chicken sauce, comfort food, red wine chicken