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Italian Chicken Cacciatore Recipe

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Chicken Cacciatore is a rustic Italian one-pot dish made with tender chicken simmered in a rich tomato and herb sauce with vegetables and olives. It’s hearty, flavorful, and perfect for cozy dinners.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Halal

Ingredients

  • 1 whole chicken, cut into 8 pieces, or 1.2 kg bone-in chicken thighs and drumsticks
  • 1/2 cup all-purpose flour
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 cup mushrooms, sliced
  • 1 cup dry white wine
  • 1 can (800 g / 28 oz) crushed tomatoes
  • 1 teaspoon dried oregano
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 1/2 cup pitted olives
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Season the chicken pieces evenly with salt and pepper, then lightly coat them in flour, shaking off any excess.
  2. Heat the olive oil in a large, heavy pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides until golden, about 5–7 minutes per side. Remove the chicken and set aside.
  3. In the same pot, add the chopped onion and cook for 4–5 minutes until softened. Add the garlic and cook for another 30 seconds.
  4. Stir in the bell peppers and mushrooms and cook for 5 minutes until slightly tender.
  5. Pour in the white wine and scrape the bottom of the pot to release any browned bits. Let the wine simmer until reduced by half.
  6. Add the crushed tomatoes, oregano, rosemary, thyme, and bay leaves. Return the chicken to the pot, nestling it into the sauce.
  7. Bring to a gentle simmer, cover, and cook on low heat for 60 minutes, stirring occasionally.
  8. During the last 10 minutes of cooking, add the olives.
  9. Remove the bay leaves and herb sprigs before serving.
  10. Garnish with fresh parsley and serve hot.

Notes

  • Use red wine instead of white for a richer flavor.
  • Add vegetables like carrots or zucchini for variation.
  • A pinch of chili flakes can make it spicy.
  • For a lighter version, remove the chicken skin before cooking.
  • Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.

Nutrition

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