Chicken Cacciatore
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
6
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Calories
766 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Cacciatore
Description
This Chicken Cacciatore recipe uses four pounds each of chicken thighs and drumsticks, chosen for their richer flavor and tenderness compared to white meat. After drying and seasoning, chicken pieces are seared in olive oil until browned on all sides, then removed and salted again to enhance crust formation. The vegetables — onions, celery, and bell peppers — are sautéed until softened, then garlic is added for aroma. White wine deglazes the pan, scraping up brown bits and infusing the sauce base before adding canned plum tomatoes, tomato paste, and chicken stock. Chopped green and oil-cured black olives contribute salty, briny notes.
Chicken is nestled back into the sauce with the crispiest sides facing up and simmered gently for about an hour until tender. The slow cooking melds flavors and softens the sauce, which can be thickened after chicken removal by simmering uncovered if needed. Fresh parsley stirred in adds a herbaceous finish. This classic Italian-style stew delivers a balance of savory tomato-accented sauce and tender, juicy dark meat chicken, enhanced by olives.
Serve Chicken Cacciatore over polenta, pasta, or crusty bread to complement the flavorful sauce. The dish reheats well and can be refrigerated for up to three days or frozen for three months, making it practical for batch cooking or leftovers.
Use dark meat chicken for juicier, more flavorful results.Sear chicken thoroughly and salt before and after to develop a crisp texture and depth of flavor.If sauce remains thin after cooking, remove chicken and reduce sauce uncovered to thicken.Rinse oil-cured black olives well to mitigate their saltiness before use.Red wine can replace white wine if preferred.Refrigerate leftovers up to 3 days or freeze for 3 months.
Ingredients
- 4 pounds chicken thigh
- 4 pounds chicken drumstick
- 1/4 cup olive oil
- 2 medium onion sliced
- 1 celery rib chopped
- 2 bell pepper sliced
- 6 cloves garlic minced
- 1/2 cup green olives pitted and chopped
- 1/2 cup black olives rinsed, pitted and chopped, oil-cured
- 1 ounce can plum tomatoes hand crushed or blender pulsed
- 3 ounces tomato paste
- 3/4 cup white wine dry
- 1/2 cup chicken stock or homemade chicken stock, low sodium
- 1/4 cup parsley chopped, fresh
- 2 teaspoon kosher salt
- 1 teaspoon black pepper
Instructions
- Heat a large cast-iron pan or dutch oven to medium-high heat. Dry chicken pieces well with paper towels and season on all sides with salt and pepper.
- To the pan, add the olive oil and sear chicken pieces for 3-4 minutes per side. Work in batches and do not crowd the chicken. Place seared chicken pieces on a plate and sprinkle with salt.
- When finished with the chicken searing step, turn heat to medium and saute the peppers, onions, and celery until soft (about 7-10 minutes). Add in the garlic and cook for 2 minutes more.
- Next, add the white wine and scrape all the flavor bits from the bottom of the pan. Let the wine cook out for 2 minutes then add in the tomato paste, chicken stock, and plum tomatoes.
- Stir the sauce together and let it simmer for a couple of minutes. Arrange all the chicken pieces in the pan with the crispiest sides facing upwards. Turn heat to low and simmer covered with the lid slightly cracked open. Cook for 60 minutes or until the chicken is tender.
- To finish add the chopped parsley and sprinkle the olives on top. Give it all a stir and serve with crusty bread. Enjoy!
Notes
- Dark meat chicken (thighs and drumsticks) provides moisture and flavor preferred in this dish.
- Salting chicken before and after searing improves flavor and texture.
- To thicken thin sauce, remove chicken and reduce sauce by simmering uncovered for 10 minutes.
- Wash salty black oil-cured olives before adding to balance salt levels.
- White wine is suggested; red wine can be used as a substitute.
- Leftovers store well refrigerated for up to three days or frozen for up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 766 kcal
% Daily Value*
| Calories | 766kcal | 38% |
| Carbohydrates | 18.1g | 6% |
| Protein | 90.7g | 181% |
| Fat | 33.7g | 52% |
| Saturated Fat | 7.7g | 39% |
| Cholesterol | 269mg | 90% |
| Sodium | 1266mg | 53% |
| Potassium | 1308mg | 28% |
| Fiber | 4.1g | 16% |
| Sugar | 10.8g | 22% |
| Calcium | 102mg | 10% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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