Chicken Cacciatore
Rustic, hearty, and full of Mediterranean flavor, this Chicken Cacciatore combines tender chicken pieces with bell peppers, mushrooms, olives, and herbs in a rich tomato-wine sauce. A classic Italian comfort dish perfect for a cozy dinner.
Ingredients
- 1 whole chicken cut into 8 pieces
- 1 large onion finely chopped
- 2 garlic cloves finely chopped
- 150 g green peppers sliced
- 150 g bacon finely chopped
- 200 g white mushrooms thinly sliced
- 1 tsp tomato paste
- 100 ml dry red wine
- 800 g canned chopped tomatoes concassé
- 500 ml chicken broth
- 2 tsp dried oregano
- 1 bay leaf
- 5 fresh basil leaves finely chopped
- 2 tsp fresh rosemary finely chopped
- 170 g olives sliced
- salt (to taste)
- pepper (to taste)
- olive oil (for sautéing)
Instructions
- Sear the chicken: Heat olive oil in a large deep pan over high heat. Sauté the chicken pieces in batches, skin-side down first, until golden brown. Transfer to a plate and set aside.
- Once the chicken is browned, use tongs to transfer it to a plate. In the same pan, add the onion, garlic, peppers, and bacon, and sauté for about 2–3 minutes, until the peppers soften.
- Add the mushrooms and continue sautéing for another 1–2 minutes. Add the tomato paste, continue cooking for 1 minute to develop the flavor., and then return the chicken to the pan.
- Deglaze and simmer: Return the chicken to the pan. Deglaze with red wine and cook until the alcohol evaporates (1–2 minutes). Add the canned tomatoes, chicken broth, oregano, bay leaf, rosemary, basil, and olives. Stir to combine.
- Reduce heat to medium-low and simmer uncovered for 35–40 minutes, or until the chicken is cooked through and the sauce thickens.
- Remove the bay leaf, adjust seasoning, and serve hot — ideally with crusty bread, pasta, or polenta.
Notes
Chef’s tip: Always brown the chicken in batches — it helps build deep flavor in the pan and prevents steaming
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