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Chicken Cacciatore

Savory Chicken Cacciatore: A Cozy Italian Comfort Dish

Chicken Cacciatore is a comforting Italian dish featuring savory chicken, herbs, and a rich tomato sauce, perfect for cozy dinners.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Chicken
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 4 pieces Chicken (bone-in thighs and drumsticks) Boneless cuts can be used if you adjust the cooking time.
  • 1 medium Onion Acts as a foundation for flavor.
  • 4 cloves Garlic Essential for depth and aroma.
  • 8 ounces Mushrooms Feel free to substitute with your favorite types.
  • 1 medium Red Capsicum (Bell Peppers) Adds sweetness and vibrant color.
  • 2 tablespoons Tomato Paste Thickens the sauce.
  • 28 ounces Canned Crushed Tomato Forms the core of the sauce's base.
  • 1 cup Red Wine (Pinot Noir or dry red) Enhances the sauce's complexity.
  • 2 cups Chicken Stock/Broth (low sodium) Balances flavor while contributing to consistency.
  • 1/2 cup Olives (Kalamata, whole and pitted) Infuses rich flavors into the stew.
For Aromatics
  • 2 sprigs Fresh Rosemary Infuses fragrant, aromatic notes.
  • 2 pieces Bay Leaves Adds depth to the flavor.
  • 2 fillets Anchovy Fillets Optional, adds umami depth.

Equipment

  • large heavy-based pan

Method
 

Step-by-Step Instructions
  1. Season chicken generously with salt and pepper. Heat olive oil in a large pan over medium-high heat. Brown chicken skin-side down for 6 minutes, then flip and cook for another 3 minutes. Remove and set aside.
  2. In the same pan, add chopped onion, rosemary, and bay leaves. Sauté for 3 minutes until onion softens. Add minced garlic and optional anchovies, mashing them into the mixture while cooking for 1-2 minutes.
  3. Increase heat to medium-high and add sliced mushrooms and red capsicum. Cook for about 5 minutes until softened. Stir in tomato paste and cook for 2 more minutes.
  4. Pour in red wine and let simmer until reduced by 75%, approximately 3-5 minutes. Mix in canned crushed tomatoes and chicken stock. Season with salt and pepper.
  5. Return chicken to the pan skin-side up in the sauce. Cover and lower heat to medium, simmering gently for 20 minutes. Uncover, add olives, and simmer for an additional 10 minutes.
  6. Check that the chicken is cooked through and tender. Serve over creamy mashed potatoes or polenta, garnished with chopped parsley.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 30gProtein: 38gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 120mgSodium: 800mgPotassium: 900mgFiber: 5gSugar: 6gVitamin A: 800IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

For best taste, serve over creamy polenta or mashed potatoes. Adjust seasoning as needed during cooking.

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