Chicken Cacciatore
User Reviews
5.0
63 reviews
Excellent
-
Prep Time
10 mins
-
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
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Chicken cacciatore recipe made with seared chicken pieces braised in a super hearty and rustic tomato sauce.
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Ingredients
- 4 pounds chicken thighs and drumsticks
- 1/4 cup olive oil
- 2 medium onions sliced
- 1 celery rib chopped
- 2 bell peppers sliced
- 6 cloves garlic minced
- 1/2 cup green olives pitted and chopped
- 1/2 cup black oil-cured olives rinsed, pitted and chopped
- 1 ounce can plum tomatoes hand crushed or blender pulsed
- 3 ounces tomato paste
- 3/4 cup dry white wine
- 1/2 cup low sodium chicken stock or homemade chicken stock
- 1/4 cup fresh parsley chopped
- 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 pieces (thighs and drumsticks) are recommended. They are more tender, juicy and flavorful than white meat.
- Searing the chicken until crispy is a crucial step.
- Salting the chicken before and after searing is recommended.
- If the sauce is too thin after an hour of cooking, remove chicken, and cook the sauce uncovered over medium heat for 10 minutes more to thicken.
- Black oil cured olives are very salty. Rinse well before using them.
- Red wine can be substituted.
- Leftovers can be refrigerated for up to 3 days, or the chicken cacciatore can be frozen for up to 3 months.
Nutrition Information
Show Details
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
(37%)
Fiber
4.1g
(16%)
Sugar
10.8g
(22%)
Calcium
102mg
(10%)
Iron
6mg
(33%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
63 reviews
Excellent
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