Chicken Cacciatore
User Reviews
5.0
78 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Servings
4 - 6
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Calories
495 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Cacciatore
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Recipe video above. I love this chicken stew, made with simple ingredients that's so cosy and comforting. Also known as Hunter's Stew, this is made with a tomato sauce that's rich with red wine, herbs, and Kalamata olives. While there are various regional variations, capsicum (bell peppers) and mushrooms are typical vegetable inclusions though I've also seen varieties using fennel which is so distinctly Italian too (finely slice and sauté). Serve over mash or polenta for the perfect cosy evening meal.
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Ingredients
Chicken (Note 1):
- 4 bone in chicken thighs large (1 kg / 2 lb)
- 4 chicken drumsticks
- 1/2 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Cacciatore:
- 1 onion , halved, finely sliced
- 2 rosemary sprigs (about 15 cm/6" long), or 1 tsp dried rosemary
- 2 bay leaves , preferably fresh else dried
- 3 garlic cloves , finely minced
- 3 anchovy fillets (or 1 tsp anchovy paste), optional (Note 2)
- 250g / 8 oz mushrooms , sliced
- 2 red capsicum , sliced 8 mm thick (medium, not giant)
- 1/3 cup tomato paste
- 3/4 cup Pinot Noir or other dry red wine (Note 3)
- 2 cups chicken stock/broth , low sodium
- 400g/14 oz canned crushed tomato
- 16 whole kalamata olives , pitted, drained
- 1/4 tsp cooking/kosher salt
- 1/4 tsp black pepper
- 1 tsp dried oregano
Serving
- mashed potato or polenta
- finely chopped parsley , for sprinkling (optional)
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Instructions
Chicken:
- Season - Spread the chicken out on a tray. Sprinkle both sides with the salt and pepper.
- Brown skin - Heat the oil over high heat in a large, deep, heavy based pan, preferably one with a lid (Note 4). Place the chicken thighs in the pan, skin side down, and cook until the skin is golden brown, around 6 minutes. Turn and cook the flesh side for just 1 minute, then remove the chicken onto the same tray. Then add the drumsticks and brown each side as best you can, about 1 1/2 minutes on each side (the shape makes it awkward). Remove onto the tray.
Cacciatore:
- Onion - Pour off and discard all but about 2 tablespoons of fat. Turn the heat down to medium and let the pan cool slightly. Add the onion, rosemary leaves, bay leaves and dried oregano. Cook for 3 minutes until the onion is starting to soften.
- Garlic and anchovies - Clear a space in the middle of the pan. Add the anchovies and garlic, cooking, mashing up the anchovies, until the garlic is light golden, then stir it into the onion.
- Vegetables & tomato paste - Turn the heat back up to high. Add the mushroom and capsicum. Stir until softened - about 5 minutes (the mushrooms will go watery then the water will evaporate). Add the tomato paste and cook for 2 minutes to cook out the sour flavour - do not shortcut this.
- Sauce - Add the wine. Stir, bring to simmer then allow to reduce by around 75%. Add the stock, canned tomato, salt and pepper. Stir, bring to a simmer.
- Simmer - Then carefully place the chicken into the sauce (skin side up) and pour any juices on the tray in as well. When the liquid returns to a simmer, cover, reduce the heat to medium then simmer energetically for 20 minutes. Remove lid, add olives, simmer for a further 10 minutes (no lid). This will reduce and thicken the sauce.
- Serve - Serve the chicken with plenty of sauce over mashed potato or polenta, sprinkled with parsley if desired.
Notes
- Chicken - bone-in, skin-on chicken is best here so the flesh is beautifully juicy at the end of the simmering time and the sauce gets flavour from the fat rendered out of the chicken skin. Chicken marylands/quarters would also be ideal (use 4).
- Boneless cuts - If you opt to use boneless thighs instead, sear the surface briefly then add into the sauce for the last 10 minutes of simmering time. For chicken breast, use 4 to 6, pound to even 1.5cm / 0.6" thickness, sear then and return into the sauce for the last 5 to 8 minutes of simmering time until the internal temperature is 67C/153F. Remove chicken from the sauce and rest for 3 minutes before serving with sauce.
- Anchovies are a well documented provider of extra flavour into dishes, and when used correctly (like here!) you can't taste any fishiness at all. Trust me! But, if you simply can't do it, substitute with 2 tsp fish sauce (add with canned tomato) or as a last resort, add an extra 1/2 tsp salt into the sauce.
- Wine - For non alcoholic, use more chicken stock.
- The pot you see pictured is 30cm / 12" wide, this Pyrolux (Australia). If you don't have a lid, just pop a baking tray on the pan during the simmering phase. It's ok if the chicken isn't fully submerged, just do the best you can. Any exposed parts will steam-cook.
- Leftovers will keep for 4 days in the fridge or 3 months in the freezer.
- Nutrition per serving assuming 6 servings, excludes mashed potato.
Nutrition Information
Show Details
Calories
495cal
(25%)
Carbohydrates
15g
(5%)
Protein
37g
(74%)
Fat
30g
(46%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
6g
Monounsaturated Fat
13g
Trans Fat
0.1g
Cholesterol
185mg
(62%)
Sodium
976mg
(41%)
Potassium
1035mg
(30%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
1747IU
(35%)
Vitamin C
63mg
(70%)
Calcium
68mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 495 kcal
% Daily Value*
| Calories | 495cal | 25% |
| Carbohydrates | 15g | 5% |
| Protein | 37g | 74% |
| Fat | 30g | 46% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 185mg | 62% |
| Sodium | 976mg | 41% |
| Potassium | 1035mg | 22% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 1747IU | 35% |
| Vitamin C | 63mg | 70% |
| Calcium | 68mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
78 reviews
Excellent
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