Description
Chicken Cacciatore is a classic Italian dish featuring tender, bone-in chicken simmered in a rich, flavorful sauce of tomatoes, red wine, mushrooms, and aromatic herbs. Perfectly paired with creamy mashed potatoes or polenta, this hearty meal is both comforting and elegant.
Ingredients
Scale
Chicken
- 4 large bone-in chicken thighs (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 and 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 or 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)
Sauce
- 1/3 cup tomato paste
- 3/4 cup Pinot Noir or other dry red wine
- 2 cups chicken stock or broth, low sodium
- 400g / 14 oz canned crushed tomatoes
- 16 whole Kalamata olives, pitted and drained
- 1/4 tsp cooking or kosher salt
- 1/4 tsp black pepper
- 1 tsp dried oregano
To Serve
- Mashed potatoes or polenta
- Finely chopped parsley for sprinkling (optional)
Instructions
- Prepare the Chicken: Season the bone-in chicken thighs and drumsticks with 1/2 tsp salt and 1/4 tsp black pepper. Heat olive oil in a large skillet or heavy-bottomed pan over medium-high heat. Brown the chicken on all sides until golden, about 5-7 minutes per side. Remove and set aside.
- Sauté the Vegetables and Herbs: In the same pan, add the sliced onion, rosemary sprigs, and bay leaves. Cook gently until the onions soften and become translucent. Add minced garlic and optional anchovy fillets or paste, stirring until fragrant, about 1-2 minutes.
- Add Mushrooms and Capsicum: Stir in the sliced mushrooms and red capsicums. Cook for 5 minutes, allowing them to soften and release their juices.
- Make the Sauce: Add tomato paste, stirring to coat the vegetables evenly. Pour in the red wine to deglaze the pan, scraping up any browned bits. Let it simmer for a few minutes to reduce slightly.
- Add Liquids and Seasonings: Pour in the chicken stock and crushed tomatoes. Stir in Kalamata olives, 1/4 tsp salt, 1/4 tsp black pepper, and dried oregano. Return the browned chicken pieces to the pan, nestling them into the sauce.
- Simmer: Reduce the heat to low and cover. Let the chicken cook gently in the sauce for about 45-55 minutes, or until the chicken is tender and cooked through. Stir occasionally and adjust seasoning as needed.
- Serve: Remove rosemary sprigs and bay leaves before serving. spoon the chicken and sauce over mashed potatoes or creamy polenta. Garnish with finely chopped parsley if desired. Enjoy!
Notes
- The anchovy adds a depth of umami flavor but is optional if you prefer to omit it.
- You can substitute red wine with additional chicken stock if you want to avoid alcohol.
- Use low sodium chicken stock to better control salt levels.
- Bone-in chicken pieces keep the meat juicy and flavorful during the slow simmer.
