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.
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.
- Season and fry the chicken up until browned, then get rid of from the pan
- Sauté the onions and celery, then include the peppers and garlic, herbs and spices
- Then include the white wine, tinned tomatoes, tomato puree and sugar and give the boil
- Return the chicken to the pan and simmer for 10 minutes prior to including the olives and spraying with parsley.
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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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.
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
- 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.
- 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
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
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