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
Scale
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.
