Description
Chicken Cacciatore is a comforting Italian hunter’s stew featuring tender bone-in chicken thighs and drumsticks simmered in a rich tomato sauce with mushrooms, red capsicum, Kalamata olives, and fragrant herbs. This hearty dish is perfect served over creamy mashed potatoes or polenta for an inviting meal that combines rustic flavors and wholesome ingredients.
Ingredients
Chicken
- 4 bone-in chicken thighs (1 kg / 2 lb)
- 4 chicken drumsticks
- 1/2 tsp cooking/kosher salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Cacciatore Sauce
- 1 onion, halved and thinly sliced
- 2 rosemary sprigs (or 1 tsp dried rosemary)
- 2 bay leaves (fresh or dried)
- 3 garlic cloves, finely minced
- 3 anchovy fillets or 1 tsp anchovy paste (optional)
- 250 g / 8 oz mushrooms, sliced
- 2 red capsicum, sliced 8 mm thick
- 1/3 cup tomato paste
- 3/4 cup chicken stock
- 2 cups chicken stock/broth, low sodium
- 400 g / 14 oz crushed tomatoes
- 16 pitted Kalamata olives
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tsp dried oregano
To Serve
- Mashed potatoes or polenta
- Chopped parsley (optional)
Instructions
- Season and Brown Chicken: Season the chicken thighs and drumsticks with salt and black pepper. Heat olive oil in a deep, heavy-based pan over high heat. Brown the skin-side of chicken thighs for 6 minutes, flip and brown the other side for 1 minute, then remove from the pan. Brown the drumsticks for 1½ minutes per side, then remove and set aside.
- Sauté Onion and Herbs: Pour off excess fat from the pan, leaving approximately 2 tablespoons. Reduce heat to medium and add sliced onion, rosemary sprigs, bay leaves, and oregano. Cook for 3 minutes until the onions soften.
- Add Garlic and Anchovies: Create a space in the pan and add minced garlic and anchovy fillets or paste. Cook until garlic is light golden, mashing the anchovies to integrate their flavor. Stir everything together thoroughly.
- Cook Vegetables and Tomato Paste: Increase heat to high and add sliced mushrooms and red capsicum. Cook for about 5 minutes until softened and moisture evaporates. Add tomato paste and cook for an additional 2 minutes to deepen the flavor.
- Add and Reduce Stock: Pour in 3/4 cup chicken stock and simmer until reduced by approximately 75%. Then add the remaining chicken stock, crushed tomatoes, salt, and pepper. Bring the sauce to a gentle simmer.
- Simmer Chicken in Sauce: Return the browned chicken pieces to the pan, skin-side up, including any juices collected on the tray. Cover the pan and simmer gently for 20 minutes to cook the chicken through.
- Add Olives and Thicken Sauce: Remove the lid, add pitted Kalamata olives, and continue to simmer uncovered for 10 minutes to thicken the sauce.
- Serve: Serve the chicken cacciatore hot over creamy mashed potatoes or polenta, and optionally garnish with chopped parsley for a fresh finishing touch.
Notes
- Using bone-in chicken thighs and drumsticks ensures moist, flavorful meat.
- Anchovies add a depth of umami but can be omitted if preferred.
- Adjust salt carefully as anchovies and olives add natural saltiness.
- For extra richness, serve with creamy mashed potatoes or smooth polenta.
- Fresh herbs can replace dried ones for more vibrant flavor.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on stovetop.
