5 from 52 votes
Chicken Cacciatore
Chicken Cacciatore is a hearty Italian dish featuring bone-in, skin-on chicken thighs and drumsticks simmered in a rich sauce of tomatoes, mushrooms, bell peppers, olives, and aromatic herbs like rosemary, oregano, and bay leaves. Anchovies and red wine add depth to the savory tomato base. The chicken is browned first to develop flavor and maintain juicy meat. This slow simmer melds the robust ingredients into a comforting stew-like meal often served with polenta or mashed potatoes. Its layered flavors develop through searing and careful simmering without full submersion, ensuring tender chicken and a vibrant sauce.
Prep Time
15 mins
Cook Time
55 mins
Servings:
4
- 6
Calories:
495 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
Chicken (Note 1):
- 4 chicken thighs 1 kg / 2 lb, bone in, large
- 4 chicken drumstick
- 1/2 tsp kosher salt or cooking salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Cacciatore:
- 1 onion , halved, finely sliced
- 2 rosemary about 15 cm/6" long), or 1 tsp dried rosemary, sprigs
- 2 bay leaf preferably fresh else dried
- 3 garlic finely minced, cloves
- 3 anchovy fillet or 1 tsp anchovy paste), optional (Note 2
- 250g / 8 oz mushrooms , sliced
- 2 red bell pepper sliced 8 mm thick (medium, not giant, red capsicum
- 1/3 cup tomato paste
- 3/4 cup pinot noir or other dry red wine (Note 3)
- 2 cups chicken stock low sodium, or broth
- 400g/14 oz crushed tomato canned
- 16 kalamata olives pitted, drained, whole
- 1/4 tsp kosher salt cooking salt
- 1/4 tsp black pepper
- 1 tsp oregano dried
Serving
- potato or polenta, mashed
- parsley for sprinkling (optional, finely chopped
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.
Cup of Yum
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
- Bone-in, skin-on chicken provides juicy meat and enriches sauce with flavorful fat; use chicken quarters as an alternative.
- For boneless thighs, sear briefly and add to sauce for final 10 minutes; breast requires pounding thin and shorter cooking time.
- Anchovies add umami without fishiness; substitute fish sauce or extra salt if needed.
- Replace wine with additional chicken stock for non-alcoholic version.
- Keep leftovers in fridge up to 4 days or freeze for 3 months.
- Use a wide, heavy pan with a lid; cover with baking tray if needed to help simmer chicken evenly.
Nutrition Information
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%)
Nutrition Facts
Serving: 4 - 6
Amount Per Serving
Calories 495
% 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.