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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
