Introduction
Chicken Cacciatore, a classic Italian dish, brings together a delightful combination of flavors that meld beautifully during the cooking process. This rustic stew features succulent chicken pieces simmered in a savory tomato-based sauce, enriched with mushrooms, olives, and aromatic herbs. Whether served over pasta, with crusty bread, or alongside creamy polenta, this dish is sure to impress and satisfy.
Detailed Ingredients with measures
3 anchovy fillets (or 1 teaspoon anchovy paste), optional
4 large bone-in chicken thighs (approximately 1 kg / 2 lb)
4 chicken drumsticks
1 onion, halved and finely sliced
2 rosemary sprigs (about 15 cm/6″ long) or 1 teaspoon dried rosemary
2 bay leaves (preferably fresh; dried can be used)
250 g / 8 oz mushrooms, sliced
400 g / 14 oz canned crushed tomatoes
1 teaspoon dried oregano
1/3 cup tomato paste
2 cups low-sodium chicken stock/broth
16 whole kalamata olives, pitted and drained
1 tablespoon olive oil
3/4 cup pinot noir or other dry red wine
Salt and freshly ground black pepper, to taste
Prep Time
15 minutes
Cook Time
40 minutes
Total Time
55 minutes
Yield
Serves 4-6 people
Detailed Directions and Instructions
Preparation
If using anchovy fillets, finely chop them.
Sear the Chicken
Heat olive oil in a large, heavy-based pot over medium-high heat. Season the chicken pieces with salt and pepper. Sear the chicken in batches until golden brown on all sides. Remove and set aside.
Sauté Aromatics
In the same pot, add the sliced onion, rosemary sprigs, and bay leaves. Sauté until the onion becomes translucent. If using anchovy fillets or paste, add them now and stir until dissolved.
Add Mushrooms
Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown.
Deglaze with Wine
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Allow the wine to simmer and reduce by half.
Incorporate Tomatoes and Seasonings
Stir in the crushed tomatoes, tomato paste, dried oregano, and chicken stock. Mix well to combine.
Return Chicken to Pot
Place the seared chicken pieces back into the pot, nestling them into the sauce. Ensure the chicken is mostly submerged.
Simmer
Bring the mixture to a gentle simmer. Cover the pot and let it cook for about 30 minutes, or until the chicken is cooked through and tender.
Add Olives
Stir in the kalamata olives and let the stew simmer uncovered for an additional 10 minutes to allow the flavors to meld.
Final Seasoning
Taste the sauce and adjust seasoning with additional salt and pepper if necessary.
Serve
Remove the rosemary sprigs and bay leaves. Serve the Chicken Cacciatore hot, accompanied by crusty bread, pasta, or polenta.
Notes
Anchovy Use
The anchovies are optional, but they add depth to the flavor of the dish.
Chicken Cuts
Using both thighs and drumsticks provides a nice texture and flavor variances in the dish.
Mushrooms
You can use any variety of mushrooms; cremini or button mushrooms work well.
Wine Choice
Choose a dry red wine that you enjoy drinking for the best flavor profile in the dish.
Storage
This dish can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
Cook techniques
Preparation
Finely chop the anchovy fillets if using them, as they will dissolve into the sauce during cooking and add depth of flavor.
Searing the Chicken
Heat olive oil in a heavy-based pot over medium-high heat. Make sure the chicken is seasoned with salt and pepper before searing it in batches until golden brown on all sides.
Sautéing Aromatics
Add sliced onion, rosemary, and bay leaves to the pot after searing the chicken. Stir until the onion becomes translucent, then add anchovies if applicable.
Cooking Mushrooms
Incorporate sliced mushrooms into the pot, cooking them until they release moisture and start to brown, enhancing the stew’s umami flavor.
Deglazing with Wine
Pour red wine into the pot, scraping up any browned bits from the bottom. Allow the wine to simmer and reduce by half to concentrate the flavors.
Incorporating Tomatoes and Seasonings
Add crushed tomatoes, tomato paste, dried oregano, and chicken stock, mixing well to create a cohesive sauce for the stew.
Simmering the Chicken
Return the seared chicken pieces to the pot, ensuring they are mostly submerged in the sauce. Cover and let it simmer to allow flavors to meld.
Adding Olives
Incorporate pitted kalamata olives into the stew, simmering uncovered for additional flavor infusion.
Final Seasoning
Taste the sauce and adjust seasoning as needed with salt and freshly ground black pepper to enhance the overall flavor profile.
FAQ
Can I use boneless chicken thighs instead of bone-in?
Yes, you can use boneless chicken thighs, but adjust the cooking time to ensure they don’t overcook.
Is it necessary to use red wine?
While red wine adds depth to the dish, you can omit it or use a splash of vinegar for acidity.
What can I substitute for kalamata olives?
Green olives or any other type of brined olives can be used as a substitute for kalamata olives.
Can I make this dish ahead of time?
Yes, Chicken Cacciatore can be made ahead and stored in the refrigerator; the flavors will deepen as it sits.
What sides go well with Chicken Cacciatore?
This dish pairs well with crusty bread, pasta, or polenta for a hearty meal.
Conclusion
This Chicken Cacciatore recipe is a fantastic way to enjoy a hearty, flavorful dish that brings together savory chicken, aromatic herbs, and delicious olives. The combination of red wine and tomatoes creates a rich sauce that pairs perfectly with a side of crusty bread, pasta, or polenta. Enjoy this comforting meal with family or friends for a satisfying dining experience.
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