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Chicken cacciatore recipe in a deep pan with Kalamata olives, red bell peppers and fresh parsley

Chicken Cacciatore Recipe

A hearty, rustic Italian hunter stew with bone-in chicken simmered in a rich tomato and red wine sauce with bell peppers, mushrooms, herbs, and Kalamata olives. One pan, 55 minutes.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 4 piece bone-in skin-on chicken thighs (large) about 1 kg / 2 lb
  • 4 piece chicken drumsticks
  • 1/2 tsp kosher salt for chicken
  • 1/4 tsp black pepper for chicken
  • 1 tbsp olive oil
  • 1 piece onion halved and finely sliced
  • 2 piece fresh rosemary sprigs about 6 inches long
  • 2 piece bay leaves preferably fresh
  • 3 piece garlic cloves finely minced
  • 3 piece anchovy fillets optional but highly recommended
  • 8 oz mushrooms sliced
  • 2 piece red bell peppers sliced 1/3 inch thick
  • 1/3 cup tomato paste
  • 3/4 cup dry red wine pinot noir recommended
  • 2 cups low-sodium chicken stock
  • 14 oz canned crushed tomatoes
  • 16 piece whole pitted Kalamata olives drained
  • 1/4 tsp kosher salt for sauce
  • 1/4 tsp black pepper for sauce
  • 1 tsp dried oregano
  • mashed potatoes or polenta for serving
  • fresh parsley finely chopped, optional garnish

Equipment

  • Large deep heavy-based pan with lid (12-inch recommended)
  • Wooden spoon or spatula
  • Tray for resting chicken

Method
 

  1. Season chicken thighs and drumsticks on both sides with salt and pepper.
  2. Heat olive oil over high heat in a large deep pan. Sear thighs skin-side down for 6 minutes until golden, flip for 1 minute, then remove. Brown drumsticks about 1.5 minutes per side. Remove to tray.
  3. Pour off all but 2 tablespoons of fat. Reduce heat to medium. Add onion, rosemary, bay leaves, and oregano. Cook 3 minutes until softened.
  4. Clear a space in the pan. Add garlic and anchovy fillets, mashing anchovies until fully dissolved and garlic is light golden. Stir into onion.
  5. Turn heat to high. Add mushrooms and bell peppers. Cook 5 minutes until softened. Add tomato paste and cook 2 minutes, stirring constantly.
  6. Add wine. Bring to a simmer and reduce by 75 percent, about 3 to 4 minutes. Add chicken stock, crushed tomatoes, salt, and pepper. Bring to a simmer.
  7. Place chicken skin-side up into sauce. Add any tray juices. When liquid returns to a simmer, cover and cook on medium for 20 minutes.
  8. Remove lid. Add Kalamata olives and simmer uncovered for 10 minutes to thicken the sauce.
  9. Serve over mashed potatoes or polenta, sprinkled with fresh parsley.

Notes

Bone-in, skin-on chicken gives the best results. Anchovies dissolve completely and add savory depth with no fishiness. Substitute with 2 tsp fish sauce or 1/2 tsp extra salt if needed. Replace wine with extra chicken stock for alcohol-free. Leftovers keep 4 days refrigerated or 3 months frozen.
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