Name: Italian Chicken Cacciatore
Prep time: 15 min
Cook time: PT-490816H53M53S
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 4 bone-in chicken thighs, large (1 kg / 2 lb); 4 chicken drumsticks; 1/2 tsp cooking salt or kosher salt; 1/4 tsp black pepper; 1 tbsp olive oil; 1 onion, halved, finely sliced; 2 rosemary sprigs (about 15 cm/6″ long), or 1 tsp dried rosemary; 2 bay leaves, preferably fresh else dried; 3 garlic cloves, finely minced; 3 anchovy fillets (or 1 tsp anchovy paste), optional but HIGHLY recommended; 250g / 8 oz mushrooms, sliced; 2 red capsicum (bell peppers), sliced 8 mm thick (medium, not giant); 1/3 cup tomato paste; 3/4 cup pinot noir or other dry red wine; 2 cups chicken stock or broth, low sodium; 400g/14 oz canned crushed tomato; 16 whole kalamata olives, pitted, drained; 1/4 tsp cooking or kosher salt; 1/4 tsp black pepper; 1 tsp dried oregano; Mashed potato or polenta; Finely chopped parsley, for sprinkling (optional)

Description

Authentic Italian Chicken Cacciatore recipe featuring bone-in chicken braised in a rich tomato sauce with red wine, mushrooms, bell peppers, and kalamata olives. This rustic one-pot meal is the ultimate comfort food that tastes even better the next day!

Ingredients

Chicken:

4 bone-in chicken thighs, large (1 kg / 2 lb)
4 chicken drumsticks
1/2 tsp cooking salt or kosher salt
1/4 tsp black pepper
1 tbsp olive oil

Cacciatore:

1 onion, halved, finely sliced
2 rosemary sprigs (about 15 cm/6″ long), or 1 tsp dried rosemary
2 bay leaves, preferably fresh else dried
3 garlic cloves, finely minced
3 anchovy fillets (or 1 tsp anchovy paste), optional but HIGHLY recommended
250g / 8 oz mushrooms, sliced
2 red capsicum (bell peppers), sliced 8 mm thick (medium, not giant)
1/3 cup tomato paste
3/4 cup pinot noir or other dry red wine
2 cups chicken stock or broth, low sodium
400g/14 oz canned crushed tomato
16 whole kalamata olives, pitted, drained
1/4 tsp cooking or kosher salt
1/4 tsp black pepper
1 tsp dried oregano

Serving:

Mashed potato or polenta
Finely chopped parsley, for sprinkling (optional)

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Instructions

Step 1: Season the Chicken

Spread your chicken pieces out on a tray. Sprinkle both sides generously with the salt and pepper. Let it sit while you get your pan ready – this gives the seasoning time to penetrate the meat.

Step 2: Brown That Beautiful Skin

Heat the olive oil over HIGH heat in your large, deep pan. Once it’s shimmering hot, place the chicken thighs skin-side down in the pan. DON’T MOVE THEM! Let them cook undisturbed for about 6 minutes until they’re gorgeously golden brown. Flip and cook the flesh side for just 1 minute, then remove to the tray. Add the drumsticks and brown each side as best you can, about 1 1/2 minutes per side. Remove to the tray with the thighs.

Step 3: Cook the Aromatics

Pour off all but about 2 tablespoons of that beautiful chicken fat (don’t waste it all – it’s liquid gold!). Turn the heat down to medium and let the pan cool slightly for a minute. Add the onion, rosemary leaves (stripped from the stems), bay leaves, and dried oregano. Cook for 3 minutes, stirring occasionally, until the onion starts to soften and smell amazing.

Step 4: Add the Garlic and Anchovies

Clear a little space in the middle of the pan. Add those anchovies and minced garlic right in that spot. Cook, mashing up the anchovies with your spoon until the garlic turns light golden, then stir everything together with the onions.

Step 5: Cook the Vegetables and Tomato Paste

Crank the heat back up to HIGH. Add your sliced mushrooms and bell peppers. Stir them around until softened, about 5 minutes. You’ll notice the mushrooms release water first, then it evaporates – that’s exactly what you want! Add the tomato paste and cook, stirring constantly, for 2 minutes.

Step 6: Build the Sauce

Pour in the wine and give everything a good stir, scraping up any delicious brown bits from the bottom of the pan. Let it bubble away until it’s reduced by about 75% – you’ll see the liquid level drop significantly. Then add the chicken stock, canned crushed tomatoes, salt, and pepper. Stir well and bring to a simmer.

Step 7: Simmer to Perfection

Carefully nestle the chicken pieces into the sauce, skin side up (you want that crispy skin facing up!). Pour in any juices that accumulated on the tray – that’s pure flavor! Once the liquid returns to a simmer, cover the pan, reduce the heat to medium, and let it simmer energetically for 20 minutes.

Step 8: Final Simmer with Olives

Remove the lid and add those beautiful kalamata olives. Simmer uncovered for another 10 minutes. During this time, the sauce will reduce and thicken into a glossy, clingy masterpiece, and those olives will soften and meld right in.

Step 9: Serve and Swoon

Serve the chicken pieces over creamy mashed potatoes or polenta, spooning plenty of that gorgeous sauce over everything.

Notes

Use as many chicken pieces as will fit in your pan – they shrink as they cook, and more chicken means more flavor in the sauce
Save time: Chop all your vegetables while the chicken browns
No wine? I’ve used extra chicken broth with a splash of red wine vinegar with great results
Make it spicier: Add red pepper flakes when you cook the onions
Richer sauce: Stir in a tablespoon of butter at the very end for extra glossiness

Prep Time: 15 minutes
Cook Time: 50-55 minutes
Category: Main Dish
Method: Braising
Cuisine: Italian