Chicken Cacciatore
User Reviews
4.9
Chicken Cacciatore
Description
Chicken Cacciatore is a rustic Italian stew that highlights bone-in, skinless chicken thighs cooked with a medley of vegetables including onions, bell peppers, carrots, and mushrooms. The chicken is seasoned and seared in olive oil to create a golden crust which locks in juices and adds depth of flavor. The cooking proceeds by sautéing aromatics and vegetables, then deglazing the pan with red wine and adding crushed tomatoes, tomato paste, olives, and a mix of fresh herbs like thyme, parsley, basil, and dried oregano. Red pepper flakes add a gentle touch of heat. The chicken returns to the pan to simmer gently, allowing the flavors to meld and the sauce to thicken from the blend of tomato and wine.
The final stew is hearty and robust, with tender chicken enriched by the savory, slightly tangy sauce, and the softened vegetables contributing subtle sweetness and texture. Whether prepared entirely on the stove or finished in the oven, this dish promises a satisfying meal suited to cooler weather or whenever a rich, slow-cooked meal is desired.
Serve Chicken Cacciatore with rustic bread or over polenta or pasta to soak up the flavorful sauce. From the notes, use bone-in, skinless thighs for juiciness and flavor; adjust the thickness of the sauce during simmering by adding extra tomato paste if preferred. The dish can be made in advance, stored refrigerated or frozen, and reheated gently to preserve the tender texture of the meat.
Ingredients
- 3 tablespoons olive oil divided
- 6 bone-in chicken thighs skinless
- 1 pinch salt to season
- 1 pinch black pepper
- 1 medium onion diced
- 2 tablespoons garlic minced, or 6 cloves
- 1 small yellow bell pepper diced
- 1 small red bell pepper diced
- 1 large carrot peeled and sliced
- 10 ounces mushrooms sliced
- ½ cup black olives pitted
- 8 prigs thyme
- 2 tablespoons parsley plus more to garnish, fresh
- 2 tablespoons basil chopped, fresh
- 1 teaspoon oregano dried
- 150 ml red wine
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 7 ounces Roma tomato halved
- ½ teaspoon red pepper flakes
Instructions
- Season chicken with salt and pepper.
- Heat 2 tablespoons oil in a heavy cast iron skillet. Sear chicken on both sides until golden, about 3-4 minutes each side. Remove from skillet and set aside.
- Add remaining oil to the pan. Sauté the onion until transparent, about 3-4 minutes. Add in garlic and cook until fragrant, about 30 seconds. Add the peppers, carrot, mushrooms and herbs; cook for 5 minutes until vegetables begin to soften.
- Pour in the wine, scraping up browned bits from the bottom of the skillet. Cook until wine is reduced, about 2 minutes.
- Add crushed tomatoes, tomato paste, Roma tomatoes and chill flakes. Season with salt and pepper to your tastes. Return chicken pieces to the skillet and continue to cook over stove top OR in the oven following the instructions below.
FOR STOVE TOP:
- Mix all of the ingredients together; cover with lid, reduce heat to low and allow to simmer (while stirring occasionally) for 40 minutes or until the meat is falling off the bone. Add in the olives, allow to simmer for a further 10 minutes. Garnish with parsley and serve immediately.
FOR THE OVEN:
- Transfer the covered skillet to a preheated oven at 375°F (190°C) and cook for 50 minutes. Remove the lid, add in the olives and cook for an additional 20 minutes until the chicken is tender and falling off the bone, and the sauce has reduced.
Notes
- Use bone-in, skinless chicken thighs to maintain tenderness and depth of flavor; monitor cooking times if substituting with other chicken cuts.
- Ensure the pan and oil are sufficiently hot before searing chicken to develop a good crust and prevent steaming.
- Adjust sauce thickness by adding extra tomato paste during simmering if a thicker consistency is desired.
- This dish can be prepared a day ahead and gently reheated over low-medium heat to preserve texture and flavor.
- For freezing, cool the dish completely, store in an airtight container, thaw before reheating on low-medium heat until warmed through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 190 kcal
% Daily Value*
| Calories | 190kcal | 10% |
| Carbohydrates | 21g | 7% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 1mg | 0% |
| Sodium | 419mg | 17% |
| Potassium | 863mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 3.368IU | 0% |
| Vitamin C | 64mg | 71% |
| Calcium | 89mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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