Easy Chicken Cacciatore
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
4 people
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Calories
639 kcal
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Course
Main Course
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Cuisine
Italian
Easy Chicken Cacciatore
Description
This chicken cacciatore recipe begins by frying lardons until crispy, then browning seasoned chicken pieces in the rendered fat. The vegetables—onions, bell peppers, and garlic—are slowly softened in the same pan before adding red wine to deglaze and canned chopped tomatoes, along with herbs and black olives to deepen the flavor. The chicken returns to the pan to simmer gently until tender, allowing the sauce to thicken and the flavors to meld.
The combination of smoky bacon, aromatic herbs, and the acidity of tomatoes balances the richness of the chicken. Olive brine from the olives adds a salty tang. The method produces a sauce with a good body and a comforting, savory profile. Cooking in a covered pan on the stove or in the oven offers flexibility in achieving tender meat and a reduced sauce.
Serve the dish with creamy mashed potatoes or freshly baked crusty bread to enjoy the sauce fully. The recipe suggests substituting herbs according to preference, and using dried herbs requires adjustment in quantity. Oven cooking develops a crispier chicken skin and thicker sauce but adds an extra step.
This dish is substantial and suited for a satisfying family meal, offering a balance of textures with tender meat, softened vegetables, and a rich sauce.
Ingredients
- 1 tablespoon olive oil
- 90 g lardons diced, or smoky bacon
- 8 chicken thighs skin on and bone in, or legs or a mixture
- salt
- black pepper
- 2 red onions sliced
- 2 red bell pepper sliced
- 4 cloves garlic crushed or grated
- 200 ml red wine or chicken stock, good quality
- 400 g canned chopped tomatoes
- 2 bay leaf see note 1
- 4 thyme see note 1, sprigs
- 20 black olives stones removed
- 2 tablespoons parsley chopped finely (optional - for garnish, fresh
- potatoes mashed, or to serve
- crusty bread mashed, or to serve
Instructions
- Place the oil in wide shallow pan and heat on high for 1 minute. Add the bacon and fry for 2-3 minutes until brown and crispy, stirring frequently. Remove the bacon onto a plate.
- Season the chicken pieces with salt and pepper and add the chicken pieces to the pan, skin side down. Cook for 3-4 minutes on each side until lightly browned, then remove the chicken pieces onto a plate.
- Turn the heat under the pan right down and add the onions and peppers. Cook for 5 minutes, stirring occasionally, then add the garlic and cook for 2 more minutes.
- Add the wine and cook for 2 minutes until reduced slightly, then add the tomatoes, herbs, olives and bacon and bring back to the boil.
- Add the chicken pieces back into the pan in a single layer, skin side up. Cover with a lid and cook on a medium-low heat for 20 minutes. Remove the lid and turn the heat up to medium. Cook for a further 10 minutes until the sauce is reduced to your liking.
- Alternatively cook in the oven (see note 2).
- When the dish is ready, scatter with parsley, then serve with mashed potatoes and / or crusty bread.
Notes
- Use your preferred herbs; bay, thyme, and parsley are recommended, but oregano or rosemary work well too. Adjust quantities if using dried herbs.
- For oven cooking, use a covered ovenproof dish, cook at 200C for 20 minutes, then uncover and cook at 220C to crisp the chicken and reduce the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 639 kcal
% Daily Value*
| Calories | 639kcal | 32% |
| Carbohydrates | 19g | 6% |
| Protein | 37g | 74% |
| Fat | 41g | 63% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 142mg | 47% |
| Sodium | 719mg | 30% |
| Potassium | 951mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 2565IU | 51% |
| Vitamin C | 95.5mg | 106% |
| Calcium | 92mg | 9% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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