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Chicken Cacciatore

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Chicken Cacciatore
An Italian style chicken and tomato stew that is super easy to make and packed with flavour!

Today I have a simple and tasty recipe for you, chicken cacciatore aka. Italian hunter style chicken stew. This is basically a chicken and tomato stew where the chicken is browned and set aside before cooking the vegetables, typically onions, pepper and mushrooms before the tomatoes and chicken are added and everything is simmered or braised until the sauce has thickened and the chicken is nice and tender. You can serve this chicken stew by itself, with crusty bread, over pasta or rice, etc. and no matter how you enjoy it it’s pure comfort food in a bowl!

Chicken Cacciatore
Chicken Cacciatore
Chicken Cacciatore
Chicken Cacciatore

Chicken Cacciatore
Chicken Cacciatore

Chicken Cacciatore

Prep Time:10 minutes Cook Time:35 minutes Total Time:45 minutes Servings: 4

An Italian style chicken and tomato stew that is super easy to make and packed with flavour!

ingredients
  • 1 tablespoon olive oil
  • 4 chicken thighs (bone in and skin on)
  • salt and pepper to taste
  • 1 onion, diced
  • 2 bell peppers (any colour), diced
  • 8 ounces mushrooms, sliced
  • 4 cloves garlic, chopped
  • 1 teaspoon thyme, chopped
  • 1/2 cup chicken broth
  • 1/2 teaspoon red chili pepper flakes (optional)
  • 1 (28 ounce) can diced tomatoes (or marinara sauce)
  • 2 teaspoons italian seasoning (or oregano)
  • 1/4 cup olives, pitted and coarsely chopped (optional)
  • salt and pepper to taste
directions
  1. Heat the oil in a large pan over medium-high heat, add the chicken (seasoned with salt and pepper) and brown, about 3-5 minutes per side, before setting aside.
  2. Add onion, peppers and mushrooms and cook until tender, about 5-7 minutes.
  3. Add the garlic, thyme and red pepper flakes and cooking until fragrant, about a minute.
  4. Add the broth and deglaze the pan by scraping the brown bits off the bottom with a wooden spoon while the broth sizzles.
  5. Add the tomatoes, herbs, chicken and olives, bring to a boil, reduce the heat and simmer for 15-60 minutes, before seasoning with salt and pepper and enjoying over pasta or rice! (Cook longer if you have the time to bring out more flavour!)
Tip: Start cooking some pasta or rice before you start making this recipe and it will be done in time for the chicken cacciatore.
Option: Start by cooking bacon or pancetta in the pan, cook the chicken in the bacon grease and add the bacon to the pasta sauce!
Option: Replace the chicken thighs with drumsticks, legs or breasts.
Option: Use boneless and skinless chicken.
Option: Add extra veggies like diced carrots and/or celery
Option: Add a splash of white wine!
Option: Add 1 tablespoon of balsamic vinegar.
Option: Add 1-2 tablespoons tomato paste.
Nutrition Facts: Calories 301, Fat 8.9g (Saturated 1.7g, Trans 0), Cholesterol 87mg, Sodium 256mg, Carbs 18.9g (Fiber 5.1g, Sugars 10.5g), Protein 38.2g
Nutrition by: Nutritional facts powered by Edamam
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Reader Interactions

Comments

  3. soulchocolate says

    November 14, 2008 at 1:22 am

    Delicious! This makes me want to defrost a piece of frozen chicken thigh that I have up in my freezer for the past 3 months, I have been wanting to do something nice with it and this must be it!

    Reply

  10. Manggy says

    November 14, 2008 at 2:37 am

    That name always makes me smile– hunter -> catcher -> cacciatore 🙂 Looks really delicious– very well done for making risotto too! I find it difficult to divide the chicken near the backbone and center, but thankfully someone gifted us with Henckels poultry shears and it's really easy with that!

    Reply

  25. pixen says

    November 14, 2008 at 1:38 pm

    Would you believe this dish is my family’s favourite? With me it’s always extra stronger in spice – the chilli part. When I’m bored with rice, I serve it with thick cut bread, naan or chapati with sometimes potatoes as side dish… yummmm! Thank you for sharing! Keep the recipes and (great photos) coming in.

    Reply

  30. Happy cook says

    November 14, 2008 at 3:45 pm

    You do know my bookmarked section is overflowinf from your delicious recipes. Most of the time i come here i tend to bookmark them.
    This looks really yummy.
    When i am going to make this i am sure my family would really enjoy it.

    Reply

  39. Anna at Mediocre Chocolate says

    November 15, 2008 at 6:11 am

    If you cook the chicken in enough liquid, once it’s done braising you can actually use that broth to make your risotto–I have done this a few times, and the result is a full-flavored, boldly-colored risotto. Mm. You’re making me hungry!

    Reply

  44. Karen says

    November 15, 2008 at 6:49 pm

    One of my all time favorite meals! I haven’t fixed it in a while.. so I’ll have to put it on my to do list! I’m off to read your risotto recipe…

    Reply

  52. Roonie says

    December 27, 2008 at 11:51 pm

    This looks so awesome I’m going to make it tonight. Found you on foodgawker and can’t wait to check out the rest of your site.

    Reply

  56. Abby says

    December 28, 2010 at 6:17 am

    I made this dish for a dinner party I hosted over the weekend and it was such a beautiful dish! The chicken pieces fell off the bones so I think I didn't score that well in terms of presentation but my guests were too busy slurping the stew down to notice anyway! I also had a couple of portions of leftovers and it tastes much better the next day!

    Reply

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