Chicken Cacciatore, likewise often understood ‘Italian hunter’s stew’ is made with onions, herbs, white wine and tomatoes. This household friendly-one pot meal, utilizes chicken thighs and drumsticks, keeping it in budget plan. A warming meal that will fill your cooking area with scrumptious fragrances, ideal for Fall.

Overhead image of chicken cacciatore in a large, shallow blue casserole dish. The dish is on a wooden table, next to some fresh herbs and sliced bread.
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As the nights get darker and cooler, there is absolutely nothing like coming home to a bowl of this stew with a huge piece of crusty bread.

It’s even much better if you make a double batch and conserve some for the next night too!

How to make it

Complete recipe with comprehensive actions in the recipe card at the end of this post.

  1. Season and fry the chicken up until browned, then get rid of from the pan
  2. Sauté the onions and celery, then include the peppers and garlic, herbs and spices
  3. Then include the white wine, tinned tomatoes, tomato puree and sugar and give the boil
  4. Return the chicken to the pan and simmer for 10 minutes prior to including the olives and spraying with parsley.
Tall image of chicken cacciatore in a large, shallow blue casserole dish, with a silver serving spoon sticking out. The dish is on a wooden table, next to some fresh herbs and sliced bread.

PRO POINTER If you’re not keen on bone-in chicken, change with boneless chicken thighs rather. It will prepare a little quicker too!

What to serve it with



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Overhead square image of chicken cacciatore in a large, shallow blue casserole dish. The dish is on a wooden table, next to some fresh herbs.

Chicken Cacciatore

Chicken Cacciatore -made with onions, herbs, white wine and tomatoes. This warming, household friendly-one pot meal, utilizes chicken thighs and drumsticks, keeping it in budget plan.

Preparation Time 15 minutes

Prepare Time 35 minutes

Overall Time 50 minutes

Course Supper

Food Italian

Portions 4

Calories 733 kcal

DIRECTIONS

  • Heat the oil in a fry pan over a medium-high heat.

    1 tablespoon olive oil

  • Season the chicken thighs and drumsticks with the salt and pepper and contribute to the pan, skin-side down.

    4 chicken bone-in thighs, 4 chicken drumsticks, 1/2 tsp salt, 1/2 tsp black pepper

  • Fry the chicken for 3-4 minutes, up until browned, then turn over and fry for a more 3-4 minutes. Eliminate from the pan and put on a plate (it will not be completely prepared at this moment).

  • Include the olive oil to the pan you fried the chicken in. Include the onion and celery, cook for 3 minutes, stirring typically, up until softened.

    2 tablespoon olive oil, 1 onion, 1 stick of celery

  • Include the red and yellow chopped peppers, garlic, salt, pepper, oregano, rosemary, paprika, chilli flakes and bay leaves and prepare for 3 minutes, stirring typically.

    1 red bell pepper, 1 yellow bell pepper, 3 cloves garlic, 1/4 tsp salt, 1/4 tsp black pepper, 1 tsp dried oregano, 1/2 tsp dried rosemary, 2 tsp sweet paprika, 1/2 tsp chilli flakes, 2 bay leaves

  • Include the white wine and let it bubble for 2 minutes.

    120 ml ( 1/2 cup) red white wine

  • Include the tinned tomatoes, tomato puree and sugar and stir together.

    800 g (28oz) tinned carefully sliced tomatoes, 2 tablespoon tomato puree (paste in U.S.A.), 1 tsp sugar

  • Give the boil, then include the chicken pieces back to the pan, skin-side up.

  • Reject the heat, so the sauce is simmering. Location a cover or some foil on the pan and permit the sauce to simmer for 15 minutes, stirring periodically.

  • Include the olives and cook for a more 5 minutes (without the cover), up until the chicken is totally prepared through, and the sauce has actually thickened somewhat.

    45 g ( 1/4 cup) black or green olives

  • Switch off the heat and spray on the fresh parsley and a little black pepper prior to serving.

    1 tablespoon newly sliced parsley, Black pepper

✎ Notes

Serving ideas:
  • Potatoes – roasted, sautéed, mashed, baked – all work fantastic!
  • Pieces of butter bread or perhaps much better, toasted buttered bread or garlic bread.
  • Rice or pasta
  • Green beans, asparagus or chopped kale.
Additions/Swaps
  • Include entire or chopped mushrooms (at the exact same time you include the onions). This is a typical addition to a genuine chicken cacciatore.
  • Include halved cherry tomatoes (at the exact same time as the olives) for a fresh burst of flavour.
  • Switch the bone-in chicken for boneless chicken thighs
Can I exclude the white wine? The white wine includes a little additional richness to the meal. You can leave it out if you choose, or you might change with 1/2 cup (120ml) chicken stock and a tablespoon of Worcestershire sauce Can I make it ahead? Yes, make the meal, then cool, cover and cool for as much as a day. Reheat, covered in the oven at 160C/320F for 20-25 minutes or on the hob up until the chicken is piping hot throughout. You might require a splash of stock to loosen up as it will be a little thicker. Can I freeze it? Yes, prepare the meal then, cool, cover and freeze. Defrost completely in the fridge overnight, then secure of the fridge an hour prior to cooking to take the chill off the chicken pieces. Reheat, covered in the oven at 160C/320F for 20-25 minutes or on the hob up until the chicken is piping hot throughout. You might require to include a splash of stock to chill out the sauce a little. You can freeze and reheat with the olives in, however I choose to include the olives in for the last couple of minutes of it reheating. Nutritional info is approximate, per serving – based upon this recipe serving 4 individuals, with a chicken thigh and drumstick each.

Nutrition

Calories: 733 kcal Carbohydrates: 20 g Protein: 63 g Fat: 42 g Hydrogenated Fat: 10 g Polyunsaturated Fat: 8 g Monounsaturated Fat: 21 g Trans Fat: 0.1 g Cholesterol: 261 mg Salt: 1160 mg Potassium: 1386 mg Fiber: 5 g Sugar: 9 g Vitamin A: 2222 IU Vitamin C: 120 mg Calcium: 139 mg Iron: 6 mg

Keywords bone-in chicken, chicken stew, Stew

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