Chicken Cacciatore

Ingredients:

For frying the chicken:

1 tbsp olive oil

4 chicken bone-in thighs

4 chicken drumsticks

½ tsp salt

½ tsp black pepper

For the sauce:

2 tbsp olive oil

1 onion – peeled and finely diced

1 stick of celery – finely diced

1 red bell pepper – sliced

1 yellow bell pepper – sliced

3 cloves garlic – peeled and minced

¼ tsp salt

¼ tsp black pepper

1 tsp dried oregano

½ tsp dried rosemary

2 tsp sweet paprika – (use regular if you can’t find sweet)

½ tsp chilli flakes

2 bay leaves

120 ml (½ cup) red wine

2 x 400 g (2 x 14 oz) tins finely chopped tomatoes

2 tbsp tomato puree – (paste in USA)

1 tsp sugar

45 g (¼ cup) black or green olives – pitted and sliced in half (I like to leave a few whole)

To Serve:

1 tbsp freshly chopped parsley

black pepper

Instructions:

Heat the oil in a frying pan over a medium-high heat.

Season the chicken thighs and drumsticks with the salt and pepper and add to the pan, skin-side down.

Fry the chicken for 3-4 minutes, until browned, then turn over and fry for a further 3-4 minutes. Remove from the pan and place on a plate (it won’t be fully cooked at this point).

Add the olive oil to the pan you fried the chicken in. Add the onion and celery, and cook for 3 minutes, stirring often, until softened.

Add the red and yellow sliced peppers, garlic, salt, pepper, oregano, rosemary, paprika, chilli flakes, and bay leaves and cook for 3 minutes, stirring often.

Add the wine and let it bubble for 2 minutes.

Add in the tinned tomatoes, tomato puree, and sugar and stir together.

Bring to the boil, then add the chicken pieces back to the pan, skin-side up.

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Turn down the heat, so the sauce is simmering. Place a lid or some foil on the pan and allow the sauce to simmer for 15 minutes, stirring occasionally.

Add in the olives and cook for a further 5 minutes (without the lid), until the chicken is completely cooked through, and the sauce has thickened slightly.

Turn off the heat and sprinkle on the fresh parsley and a little black pepper before serving.

Nutrition Information:

Frequently Asked Questions:

Can I use boneless chicken for Chicken Cacciatore?

While traditional Chicken Cacciatore uses bone-in chicken for added flavor, you can certainly use boneless chicken thighs or breasts if preferred.

Adjust the cooking time accordingly to ensure the chicken is fully cooked through.

What type of wine is best for Chicken Cacciatore?

Red wine is typically used in Chicken Cacciatore to add depth of flavor to the sauce.

You can use a dry red wine such as Merlot, Chianti, or Cabernet Sauvignon.

If you prefer not to use alcohol, you can substitute with additional chicken broth.

Can I make Chicken Cacciatore in advance?

Yes, Chicken Cacciatore actually tastes better the next day as the flavors have more time to meld together.

You can make it in advance and store it in the refrigerator for up to 3 days.

Reheat gently on the stovetop or in the microwave before serving.

What can I serve with Chicken Cacciatore?

Chicken Cacciatore pairs well with various side dishes such as pasta, rice, polenta, or crusty bread to soak up the delicious sauce.

You can also serve it with a side salad or steamed vegetables for a complete meal.

Can I freeze Chicken Cacciatore?

Yes, Chicken Cacciatore freezes well.

Once cooled, transfer it to an airtight container or freezer-safe bags and freeze for up to 3 months.

Thaw overnight in the refrigerator before reheating.

Reheat gently on the stovetop or in the microwave until heated through.

What can I use as a substitute for red wine in Chicken Cacciatore?

If you prefer not to use wine, you can substitute it with chicken or vegetable broth.

The wine adds depth of flavor to the dish, but broth will still provide a flavorful base for the sauce.

Can I make Chicken Cacciatore in a slow cooker or crockpot?

Yes, you can adapt this recipe for a slow cooker or crockpot.

After browning the chicken and sautéing the vegetables, transfer everything to the slow cooker along with the remaining ingredients.

Cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender.

What side dishes pair well with Chicken Cacciatore?

Chicken Cacciatore pairs well with pasta, rice, mashed potatoes, or crusty bread to soak up the delicious sauce.

A side salad or steamed vegetables can also complement the dish.

How do I know when the chicken is fully cooked in Chicken Cacciatore?

The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C) as measured with a meat thermometer.

Additionally, the chicken should be tender and easily pull away from the bone when pierced with a fork.