There is nothing quite as comforting and full of rustic charm as a classic Chicken Cacciatore Recipe. This hearty Italian dish envelops tender chicken pieces in a rich, tomato-based sauce bursting with garlic, rosemary, olives, and just the right splash of red wine. Its layers of flavors create a deliciously aromatic experience that feels like a warm hug straight from an Italian kitchen, making it a perfect meal for cozy dinners or when you want to impress with minimal fuss. The Chicken Cacciatore Recipe is truly a timeless favorite that deserves a spot in your culinary repertoire.
Ingredients You’ll Need
The beauty of this Chicken Cacciatore Recipe lies in its straightforward ingredients, each carefully contributing to the dish’s bold and hearty flavor profile. From the earthy mushrooms to the briny kalamata olives, every item has a distinct role in layering tastes and textures that make this recipe irresistible.
- Chicken thighs and drumsticks: Juicy, bone-in pieces give depth and keep the meat tender and flavorful throughout cooking.
- Cooking salt and black pepper: Essential for seasoning and balancing the complex flavors.
- Olive oil: The foundation that adds richness and helps develop the golden sear on the chicken.
- Onion: Thinly sliced, it melts into the sauce adding sweetness and body.
- Rosemary sprigs: Fresh or dried, rosemary imparts a fragrant, piney note that’s signature to this dish.
- Bay leaves: Add subtle depth and a lovely herbal undertone.
- Garlic cloves: Minced to infuse the sauce with warm, pungent aroma.
- Anchovy fillets or paste (optional): A little umami bomb that melts into the sauce enhancing savory richness.
- Mushrooms: Sliced for an earthy element and meaty texture contrast.
- Red capsicum: Adds sweetness and vibrant color, balancing acidity.
- Tomato paste: Concentrates tomato flavor and thickens the sauce.
- Pinot noir or dry red wine: Infuses depth and complexity with subtle fruity tones.
- Chicken stock or broth: Provides the necessary liquid for simmering and deep flavor.
- Canned crushed tomato: The saucy base that ties all ingredients together into a rich, luscious coating.
- Kalamata olives: Whole and pitted, these bring briny bursts that cut through the richness beautifully.
- Dried oregano: Classic Italian herb adding warmth and a slightly bitter edge to balance flavors.
- Mashed potato or polenta: Perfect for serving, soaking up every bit of the delicious sauce.
- Finely chopped parsley (optional): Freshly sprinkled for a bright, herbal finish and pop of color.
How to Make Chicken Cacciatore Recipe
Step 1: Prepare and Season the Chicken
Begin by seasoning your chicken thighs and drumsticks generously with salt and pepper. This simple step is crucial because it creates a flavor foundation for the meat. Heat olive oil in a heavy skillet or Dutch oven and brown the chicken pieces on all sides until beautifully golden. This not only locks in juices but also gives the sauce a rich, caramelized base that will elevate every bite.
Step 2: Sauté Aromatics and Vegetables
Once the chicken is browned, remove it from the pan and set aside. In the same pan, add your onions, garlic, rosemary, bay leaves, and anchovy fillets or paste if using. Sauté gently until the onions become translucent and fragrant. Then toss in the sliced mushrooms and red capsicum, cooking just until they begin to soften. This mix of aromatics and vegetables builds layers of flavor that make your Chicken Cacciatore Recipe so irresistible.
Step 3: Build the Sauce
Stir in the tomato paste, letting it cook briefly to release its rich essence. Pour in the red wine, allowing it to reduce slightly, concentrating the taste. Follow with the chicken stock and crushed tomatoes, stirring everything together. Return the chicken to the pan, nestling it into the sauce. Season with additional salt, pepper, and dried oregano for the perfect herbal touch.
Step 4: Simmer Until Tender
Reduce the heat to low and cover the pan. Let the chicken simmer gently for about 45 minutes, until it is completely cooked through and the sauce thickens beautifully. Towards the end of cooking, add the pitted kalamata olives, allowing them to warm through and soak up all those savory flavors. This slow simmer is where all the ingredients meld together, making your Chicken Cacciatore Recipe a truly comforting masterpiece.
How to Serve Chicken Cacciatore Recipe
Garnishes
For a final touch, sprinkle freshly chopped parsley over your Chicken Cacciatore Recipe to add a bright, fresh contrast to the rich sauce. A drizzle of extra virgin olive oil can also enhance the dish’s lusciousness and bring a silky sheen that makes it even more inviting.
Side Dishes
This dish pairs wonderfully with creamy mashed potatoes or soft polenta, both of which act like a cozy cushion that soaks up every drop of the flavorful sauce. You can also serve it alongside rustic crusty bread to mop up all the delicious juices. A simple green salad with a light vinaigrette balances the meal perfectly.
Creative Ways to Present
For a charming family-style presentation, serve the Chicken Cacciatore Recipe straight from the skillet or a large casserole dish placed in the center of the table. Garnish with parsley sprigs and whole olives for a rustic look. Alternatively, plate a generous portion over polenta with a fresh herb sprig atop for an elegant restaurant feel.
Make Ahead and Storage
Storing Leftovers
Chicken Cacciatore actually tastes even better the next day, making leftovers a real treat. Store them in an airtight container in the refrigerator for up to 3 days. This also makes for a convenient, ready-to-heat meal when you’re short on time but want something hearty.
Freezing
To freeze, allow the dish to cool completely, then transfer to a freezer-safe container. It will keep in the freezer for up to 3 months. When you’re ready to enjoy it, thaw overnight in the refrigerator and reheat gently on the stove or in the microwave.
Reheating
Reheat your Chicken Cacciatore Recipe slowly over low heat on the stove, stirring occasionally to prevent sticking. Add a splash of water or chicken stock if the sauce has thickened too much. This method brings back the sauce’s smooth texture and keeps the chicken tender.
FAQs
Can I use boneless chicken for this Chicken Cacciatore Recipe?
Absolutely! Boneless chicken thighs work well if you prefer less fuss with bones, though bone-in pieces tend to retain juiciness and add more flavor to the sauce.
What wine is best to cook with in this recipe?
A dry red wine like Pinot Noir is ideal for its subtle fruitiness and acidity that complements the richness of the sauce without overpowering the other ingredients.
Is anchovy necessary in Chicken Cacciatore Recipe?
Anchovies add a wonderful umami depth, but if you’re not a fan or don’t have them on hand, you can omit them, and your dish will still be delicious.
Can I make this recipe in a slow cooker?
Yes, browning the chicken first and then transferring all ingredients to a slow cooker to cook on low for 4-5 hours works great for a hands-off approach.
What can I use instead of kalamata olives?
If you don’t have kalamata olives, green olives or even capers can be a good alternative, providing that touch of briny flavor that brightens up the sauce.
Final Thoughts
If you are looking for a comforting dish packed with flavor and perfect for sharing, this Chicken Cacciatore Recipe will quickly become one of your go-to meals. It’s a celebration of simple ingredients coming together in perfect harmony, creating a meal that’s both rustic and elegant. So gather your ingredients, roll up your sleeves, and enjoy the hearty, soulful magic of Chicken Cacciatore in your own kitchen.
Print
Chicken Cacciatore Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 to 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
Chicken Cacciatore is a classic Italian rustic stew featuring tender bone-in chicken thighs and drumsticks simmered in a rich tomato sauce with mushrooms, bell peppers, olives, and herbs. This hearty dish is perfect for a comforting family meal, served traditionally with mashed potatoes or polenta to soak up the flavorful sauce.
Ingredients
Chicken
- 4 large bone-in chicken thighs (1 kg / 2 lb)
- 4 chicken drumsticks
- 1/2 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Vegetables & Aromatics
- 1 onion, halved and finely sliced
- 3 garlic cloves, finely minced
- 250g / 8 oz mushrooms, sliced
- 2 red capsicums, sliced 8 mm thick (medium size)
- 2 rosemary sprigs (about 15 cm/6″ long) or 1 tsp dried rosemary
- 2 bay leaves, preferably fresh else dried
Other Ingredients
- 3 anchovy fillets (or 1 tsp anchovy paste), optional
- 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 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
- Prepare and Season the Chicken: Pat the chicken thighs and drumsticks dry, then season them evenly with 1/2 tsp kosher salt and 1/4 tsp black pepper. This ensures the chicken is flavorful from the start.
- Sear the Chicken: Heat 1 tablespoon of olive oil in a large heavy-based pan over medium-high heat. Add the chicken pieces and brown them well on all sides, about 5-7 minutes. Remove the chicken from the pan and set aside, leaving the oil and browned bits for extra flavor.
- Sauté Vegetables and Aromatics: In the same pan, add the sliced onion and garlic, cooking until softened and fragrant, about 3-4 minutes. Add the rosemary sprigs, bay leaves, and optional anchovy fillets or paste, stirring to combine.
- Add Mushrooms and Capsicum: Stir in the sliced mushrooms and capsicum slices. Cook for another 5 minutes until the vegetables soften, stirring occasionally to avoid sticking.
- Incorporate Tomato and Wine: Stir in 1/3 cup tomato paste and cook for 2 minutes to deepen its flavor. Pour in 3/4 cup of dry red wine and allow it to reduce slightly, about 3-5 minutes, stirring frequently.
- Add Stock, Tomatoes, and Seasonings: Return the browned chicken pieces to the pan. Add 2 cups low sodium chicken stock, 400g canned crushed tomatoes, 16 pitted Kalamata olives, 1/4 tsp salt, 1/4 tsp black pepper, and 1 tsp dried oregano. Stir gently to combine all ingredients.
- Simmer the Cacciatore: Reduce the heat to low and simmer the stew uncovered for about 45 minutes. This slow simmer allows the chicken to cook through and the sauce to thicken and develop rich flavors. Stir occasionally to prevent sticking.
- Final Adjustments and Serve: Check the seasoning and adjust salt and pepper if needed. Remove rosemary sprigs and bay leaves before serving. Serve the chicken cacciatore hot over creamy mashed potatoes or polenta, garnished with finely chopped parsley if desired.
Notes
- Anchovies add a subtle depth of flavor but are optional; omit for those with allergies or dietary restrictions.
- Using low sodium chicken stock helps control the saltiness of the final dish.
- If red wine is not available, substitute with extra chicken stock combined with a splash of balsamic vinegar for acidity.
- Bone-in chicken thighs and drumsticks are preferred for juiciness and flavor retention during slow cooking.
- Leftovers taste even better the next day as the flavors continue to meld.
