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Chicken Cacciatore Recipe

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★★★★★

4.4 from 142 reviews

This classic Chicken Cacciatore recipe features tender, bone-in chicken cooked in a rich, savory tomato sauce with mushrooms, red capsicum, olives, and aromatic herbs. Braised slowly to develop deep flavors, it is perfect served over creamy mashed potatoes or polenta for a comforting, rustic Italian meal.

Ingredients

Scale

Chicken

  • 4 large bone-in chicken thighs (1 kg / 2 lb)
  • 4 chicken drumsticks
  • 1/2 tsp cooking salt / kosher salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil

Sauce & Vegetables

  • 1 onion, halved and finely sliced
  • 2 rosemary sprigs (about 15 cm / 6″ long) or 1 tsp dried rosemary
  • 2 bay leaves, preferably fresh else dried
  • 3 garlic cloves, finely minced
  • 3 anchovy fillets or 1 tsp anchovy paste (optional)
  • 250g / 8 oz mushrooms, sliced
  • 2 red capsicums, sliced 8 mm thick (medium size)
  • 1/3 cup tomato paste
  • 3/4 cup pinot noir or other dry red wine
  • 2 cups low sodium chicken stock/broth
  • 400g / 14 oz canned crushed tomato
  • 16 whole kalamata olives, pitted and drained
  • 1/4 tsp cooking/kosher salt
  • 1/4 tsp black pepper
  • 1 tsp dried oregano

To Serve

  • Mashed potato or polenta
  • Finely chopped parsley for sprinkling (optional)

Instructions

  1. Season the Chicken: Spread the chicken thighs and drumsticks out on a tray. Sprinkle both sides evenly with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Brown the Chicken Skin: Heat 1 tbsp olive oil in a large, deep, heavy-based pan over high heat. Place the chicken thighs skin side down and cook until the skin is golden brown, about 6 minutes. Flip and cook the flesh side for 1 minute. Remove the thighs to the tray. Next, brown the drumsticks on each side for about 1 1/2 minutes, then remove to the tray.
  3. Sauté Aromatics: Pour off all but about 2 tablespoons of fat from the pan. Reduce heat to medium and let the pan cool slightly. Add the sliced onion, rosemary leaves, bay leaves, and dried oregano. Cook for 3 minutes until the onion begins to soften.
  4. Add Garlic and Anchovies: Clear a space in the center of the pan and add the minced garlic and anchovy fillets or paste. Cook while mashing the anchovies until the garlic turns light golden, then stir it through the onions.
  5. Cook Vegetables and Tomato Paste: Increase heat to high. Add mushrooms and sliced red capsicum. Stir and cook for about 5 minutes until vegetables soften and water evaporates. Stir in the tomato paste and cook for 2 minutes to remove sourness.
  6. Deglaze and Build Sauce: Pour in the red wine, stir, and bring to a simmer. Let it reduce by approximately 75%. Add chicken stock, crushed tomatoes, 1/4 tsp salt, and 1/4 tsp pepper. Stir and return to a simmer.
  7. Simmer Chicken in Sauce: Carefully place chicken pieces back into the sauce skin side up, adding any juices from the tray. When liquid returns to simmer, cover, reduce heat to medium, and simmer energetically for 20 minutes.
  8. Finish with Olives and Reduce Sauce: Remove the lid, add the pitted kalamata olives, and simmer uncovered for an additional 10 minutes to thicken the sauce.
  9. Serve: Plate the chicken with plenty of sauce spooned over creamy mashed potato or polenta. Sprinkle with chopped parsley if desired for a fresh finish.

Notes

  • Anchovy fillets or paste add umami depth but can be omitted if preferred.
  • Use a heavy-based pan with a lid for even cooking and better flavor development.
  • Cooking down the tomato paste and wine thoroughly enhances the sauce’s flavor by reducing sourness and bitterness.
  • For best results, simmer the chicken gently to keep it tender and juicy.

Keywords: Chicken Cacciatore, Italian chicken recipe, braised chicken, chicken with tomato sauce, rustic Italian dish

Find it online: https://kitchenbyclara.com/chicken-cacciatore-recipe/