Chicken Cacciatore (Italian Chicken Stew)
Bone-in chicken simmers with mushrooms, red capsicum, Kalamata olives, herbs and red wine in a rich tomato sauce. Serve over mashed potato or polenta.
By Cookin' KitchenUpdated
- Total: 1 hour 10 minutes
- Servings: 4 servings
Recipe
Chicken Cacciatore (Italian Chicken Stew)
Bone-in chicken simmers with mushrooms, red capsicum, Kalamata olives, herbs and red wine in a rich tomato sauce. Serve over mashed potato or polenta.
Cookin' · https://cookin.club/recipes/chicken-cacciatore-italian-chicken-stew
- Prep
- 15 minutes
- Cook
- 55 minutes
- Total
- 1 hour 10 minutes
- Servings
- 4
Ingredients
For 4 servings
Chicken
Cacciatore
To serve
Instructions
Chicken
Step 1: Spread the chicken out on a tray. Sprinkle both sides with the salt and pepper.
Step 2: Heat the oil over high heat in a large, deep, heavy-based pan, preferably one with a lid. Place the chicken thighs in the pan skin-side down and cook until the skin is golden brown, about 6 minutes. Turn and cook the flesh side for 1 minute, then remove the thighs to the same tray. Add the drumsticks and brown each side as best you can, about 1 1/2 minutes per side. Remove them to the tray.
Cacciatore
Step 3: 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.
Step 4: Clear a space in the middle of the pan. Add the anchovies and garlic. Cook, mashing the anchovies, until the garlic is light golden, then stir the mixture into the onion.
Step 5: Turn the heat back up to high. Add the mushrooms and capsicum. Stir until softened, about 5 minutes; the mushrooms will release water, which will then evaporate. Add the tomato paste and cook for 2 minutes to cook out its sour flavor.
Step 6: Add the wine. Stir, bring to a simmer, then let it reduce by around 75%. Add the stock, canned tomato, salt and pepper. Stir and bring to a simmer.
Step 7: Carefully place the chicken into the sauce, skin-side up, and pour in any juices from the tray. When the liquid returns to a simmer, cover the pan, reduce the heat to medium and simmer energetically for 20 minutes. Remove the lid, add the olives and simmer uncovered for a further 10 minutes, until the sauce has reduced and thickened.
Step 8: Serve the chicken with plenty of sauce over mashed potato or polenta, sprinkled with parsley if desired.
Notes
For an alcohol-free option, replace the wine with more chicken stock.
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Boneless thighs can be seared briefly and added for the last 10 minutes of simmering. For chicken breast, use 4 to 6 pieces pounded to an even 1.5 cm thickness; sear, then return to the sauce for the last 5 to 8 minutes, until the internal temperature reaches 67°C. Rest the chicken for 3 minutes before serving.
If you don’t have a lid, cover the pan with a baking tray during simmering. The chicken does not need to be fully submerged; exposed parts will steam-cook.
Nutrition per serving
- Calories
- 495 kcal
- Fat
- 30 g
- Saturated fat
- 8 g
- Carbohydrates
- 15 g
- Sugar
- 8 g
- Fiber
- 4 g
- Protein
- 37 g
- Sodium
- 976 mg
- Cholesterol
- 185 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Chicken cacciatore is a rustic Italian chicken stew with mushrooms, red capsicum and olives in a tomato sauce flavored with red wine and herbs.
Bone-in chicken thighs and drumsticks simmer in the sauce. Serve the finished stew over mashed potato or polenta.
The stew combines onion, garlic, rosemary, bay leaves and oregano with tomato, chicken stock and Kalamata olives.
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