Classic Chicken Cacciatore

Written By Gunnar Allan Peev

If you're craving a dish that wraps you in a warm culinary hug, look no further than Chicken Cacciatore—a timeless Italian classic that translates to “hunter’s chicken.” This rustic, one-pan wonder is brimming with robust flavors and simple, wholesome ingredients that bring the heart of Italy straight to your table.

Recipe:

Servings: 4 – 6

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour 10 minutes

  • 4 bone in chicken thighs large (1 kg / 2 lb)

  • 4 chicken drumsticks

  • 1/2 tspcooking salt / kosher salt

  • 1/4 tsp black pepper

  • 1 tbsp olive oil

  • 1 onion , halved, 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

  • 250g / 8 oz mushrooms , sliced

  • 2 red capsicum , sliced 8 mm thick (medium, not giant)

  • 3 anchovy fillets (or 1 tsp anchovy paste), optional

  • 1/3 cup or 90 g tomato paste

  • 3/4 cup or 180 ml pinot noir or other dry red wine

  • 2 cups or 500 ml chicken stock/broth , low sodium

  • 400g/14 oz canned crushed tomato

  • 16 whole kalamata olives , pitted, drained

  • 1/4 tsp cooking/kosher salt

  • 1/4 tsp black pepper

  • 1 tsp dried oregano

Method:

Chicken:

  1. Season – Spread the chicken out on a tray. Sprinkle both sides with the salt and pepper.

  2. Brown skin – 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, 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 Remove onto the tray.

Cacciatore:

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Serve – Serve the chicken with plenty of sauce over mashed potato or polenta, sprinkled with parsley if desired.

Nutrition Information:

Calories: 495cal

Carbohydrates: 15g

Protein: 37g

Fat: 30g

Saturated Fat: 8g

Polyunsaturated Fat: 6g

Monounsaturated Fat: 13g

Trans Fat: 0.1g

Cholesterol: 185mg

Sodium: 976mg

Potassium: 1035mg

Fiber: 4g

Sugar: 8g

Gunnar Allan Peev