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–+ servings
Chicken Cacciatore

Savory Chicken Cacciatore for Cozy Weeknight Dinners

This comforting Chicken Cacciatore dish combines tender chicken, vibrant vegetables, and a luscious sauce enriched with red wine.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 4 pieces Chicken (Bone-in thighs and drumsticks) skin-on recommended
  • 1 tablespoon Cooking Salt kosher salt preferred
  • 1 teaspoon Black Pepper
  • 2 tablespoons Olive Oil or any cooking oil
  • 1 medium Onion diced
  • 2 sprigs Rosemary fresh, or dried as substitute
  • 2 pieces Bay Leaves fresh preferred
  • 4 cloves Garlic minced, fresh recommended
  • 2 fillets Anchovy Fillets optional
  • 8 ounces Mushrooms sliced
  • 1 piece Red Capsicum (Bell Peppers) chopped
  • 2 tablespoons Tomato Paste
  • 1 cup Dry Red Wine Pinot Noir recommended
  • 1 cup Low Sodium Chicken Stock/Broth
  • 14 ounces Canned Crushed Tomato
  • 1 cup Whole Kalamata Olives substitute with black olives if preferred
  • 1 teaspoon Dried Oregano or fresh if available
For Serving
  • 2 cups Mashed Potato or Polenta instant varieties for quick preparation
  • 1 tablespoon Finely Chopped Parsley optional, for garnish

Equipment

  • Large Skillet

Method
 

Step-by-Step Instructions for Chicken Cacciatore
  1. Begin by laying out chicken thighs and drumsticks on a tray. Generously sprinkle kosher salt and black pepper on both sides of the chicken.
  2. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once shimmering, add the chicken skin-side down and sear for 6 minutes until golden brown.
  3. Carefully pour off excess fat from the skillet, leaving about 1 tablespoon. Add in 1 diced onion, along with 2 sprigs of fresh rosemary and 2 bay leaves. Sauté for about 3 minutes.
  4. Add 4 minced garlic cloves and 2 anchovy fillets (if using) to the skillet and stir frequently for about 1-2 minutes.
  5. Stir in 8 ounces of sliced mushrooms and 1 chopped red capsicum. Cook for 4-5 minutes until the vegetables soften. Mix in 2 tablespoons of tomato paste.
  6. Pour in 1 cup of dry red wine and simmer for about 5 minutes. Add 1 cup of low sodium chicken stock and a 14-ounce can of crushed tomatoes.
  7. Return the browned chicken pieces back to the sauce, cover the skillet and simmer for 20 minutes. Stir in a handful of whole Kalamata olives and simmer for an additional 10 minutes.
  8. Serve your chicken cacciatore over a bed of creamy mashed potatoes or polenta, garnished with parsley.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 10IUVitamin C: 25mgCalcium: 5mgIron: 15mg

Notes

Using bone-in, skin-on chicken ensures juicy results. Adjust sauce thickness with chicken stock if needed.

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