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Chicken Cacciatore
5 from 3 votes

Chicken Cacciatore

Rustic, hearty, and full of Mediterranean flavor, this Chicken Cacciatore combines tender chicken pieces with bell peppers, mushrooms, olives, and herbs in a rich tomato-wine sauce. A classic Italian comfort dish perfect for a cozy dinner.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 7 servings
Course: Main Course
Cuisine: Italian

Ingredients

  • 1 chicken cut into 8 pieces, whole
  • 1 onion finely chopped, large
  • 2 garlic finely chopped, cloves
  • 150 g green pepper sliced
  • 150 g Bacon finely chopped
  • 200 g white mushrooms thinly sliced
  • 1 tsp tomato paste
  • 100 ml red wine dry
  • 800 g chopped tomatoes concassé, canned
  • 500 ml chicken broth
  • 2 tsp oregano dried
  • 1 bay leaf
  • 5 basil finely chopped, fresh leaves
  • 2 tsp rosemary finely chopped, fresh
  • 170 g olive sliced
  • salt (to taste)
  • black pepper to taste
  • olive oil (for sautéing)

Instructions

    Cup of Yum
  1. Sear the chicken: Heat olive oil in a large deep pan over high heat. Sauté the chicken pieces in batches, skin-side down first, until golden brown. Transfer to a plate and set aside.
  2. Once the chicken is browned, use tongs to transfer it to a plate. In the same pan, add the onion, garlic, peppers, and bacon, and sauté for about 2–3 minutes, until the peppers soften.
  3. Add the mushrooms and continue sautéing for another 1–2 minutes. Add the tomato paste, continue cooking for 1 minute to develop the flavor., and then return the chicken to the pan.
  4. Deglaze and simmer: Return the chicken to the pan. Deglaze with red wine and cook until the alcohol evaporates (1–2 minutes). Add the canned tomatoes, chicken broth, oregano, bay leaf, rosemary, basil, and olives. Stir to combine.
  5. Reduce heat to medium-low and simmer uncovered for 35–40 minutes, or until the chicken is cooked through and the sauce thickens.
  6. Remove the bay leaf, adjust seasoning, and serve hot — ideally with crusty bread, pasta, or polenta.

Notes

  • Chef’s tip: Always brown the chicken in batches — it helps build deep flavor in the pan and prevents steaming
  • Always brown the chicken in batches — it helps build deep flavor in the pan and prevents steaming
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