Easy chicken cacciatore is a super tasty recipe, created in northern Italy by the hunter’s wife and usually served on the eve of the hunting, to fuel the energy needed for the hunt. Nowadays is a well-known recipe cooked all over the country.
I remember eating this dish after a day out in the mountains, coming back after mushroom foraging and my mum would have a full pan of chicken cacciatore ready for the whole family. This dish is so full filling and delicious, I like to make it when at home often. In fact my whole family loves it and it is one of our favourite comfort food dishes.
What is best served with Chicken Cacciatore?
Any starchy side adding the soaking of the scummy sauce works well. I like to serve it with mash potatoes, but boiled rice, Bulgarian wheat, lentils, quinoa are all doing the trick. What about some simple fried polenta, which would go great with this recipe, too!
We have a selection of traditional you can try to make at home like Classic Lasagne and Tagliatele Bolognese. Serve the dishes with a few greens like Green Beans with Marinara sauce or sweet and tangy zucchini!
What can I do with the leftovers?
Try to d-bone the chicken and mix the meat in to the sauce, this will make an amazing sauce for tagliatelle or pappardelle. Also, it could be rolled in a wrap or used as a filling for a ciabatta sandwich.
You will enjoy some of the easy to make pasta recipes like Spaghetti alla Crudiola or vegetarian Zucchini Pesto Pasta. During the hot summer days, try our pasta salad which you can take outdoors with you for a pinch.
Let's make easy chicken cacciatore recipe
For this recipe which is enough for 5 people, you will need the following ingredients:
- 1 Whole chicken 1.2 kg (or 10 chicken thighs)
- 500 g Tomato sauce
- 250 g Quartered chestnuts mushrooms
- 250 g Peppers
- 200 g Diced carrots (2 carrots)
- 150 g Diced celery (2 sticks)
- 150 g Diced onions (1 small)
- 150 g Olives
- 125 ml Red wine
- 25 g Tomato pasta
- 20 ml Olive oil
- 10 g Chopped garlic (2 cloves)
- 3 g Chopped thyme
- 3 g Chopped Rosemary
- 2 Bay leaves
- Salt and Pepper to taste
Watch our easy chicken cacciatore video
Method:
1 Butcher the chicken into 10 pieces, 2 drums, 2 thighs, 2 breasts tips 2 breasts centre and 2 top breast and wing. Alternatively ask your butcher to cut it for you or use 10 chicken thighs.
2 Pour the oil into a large, deep cast iron pan (skillet) and place on the heat.
3 Carefully place the chicken pieces in the pan (skillet) skin side down. Cook until golden brown, then turn around and sear the other side. It should take 3 minutes for each side.
4 Using tongs, remove the chicken and place aside. Place the diced carrots, celery, onions, and bay leaves in the pan (skillet), cook down for a couple of minutes before adding the quartered mushrooms and the peppers strips.
5 Season slightly and cook until the mushrooms are softened, then add the tomato paste, the red wine, the tomato sauce and about 250 ml of water. Steer well, add the olives and bring to the boil.
6 Lower the heat to a minimum, carefully place the chicken one piece at the time, pushing it down in the sauce, then cover with a lid and slowly cook for about 45 minutes. Adjust the seasoning halfway thought.
7 Before serving, sprinkle the chopped garlic, rosemary, and thyme on top.
Equipment
- Cast Iron Pan (skillet) with a lid
Ingredients
- 1 1.2 kg Whole chicken or 10 chicken thighs
- 500 g Tomato sauce
- 250 g Quartered chestnuts mushrooms
- 250 g Peppers
- 200 g Diced carrots 2 carrots
- 150 g Diced celery 2 sticks
- 150 g Diced onions 1 small
- 150 g Olives
- 125 ml Red wine
- 25 g Tomato pasta
- 20 ml Olive oil
- 10 g Chopped garlic 2 cloves
- 3 g Chopped thyme
- 3 g Chopped Rosemary
- 2 each Bay leaves
- Salt and Pepper to taste
Instructions
- Butcher the chicken into 10 pieces, 2 drums, 2 thighs, 2 breasts tips 2 breasts centre and 2 top breast and wing. Alternatively ask your butcher to cut it for you or use 10 chicken thighs.
- 2 Pour the oil into a large, deep cast iron pan (skillet) and place on the heat.
- 3 Carefully place the chicken pieces in the pan (skillet) skin side down. Cook until golden brown, then turn around and sear the other side. It should take 3 minutes for each side.
- 4 Using tongs, remove the chicken and place aside. Place the diced carrots, celery, onions, and bay leaves in the pan (skillet), cook down for a couple of minutes before adding the quartered mushrooms and the peppers strips.
- 5 Season slightly and cook until the mushrooms are softened, then add the tomato paste, the red wine, the tomato sauce and about 250 ml of water. Steer well, add the olives and bring to the boil.
- 6 Lower the heat to a minimum, carefully place the chicken one piece at the time, pushing it down in the sauce, then cover with a lid and slowly cook for about 45 minutes. Adjust the seasoning halfway thought.
- 7 Before serving, sprinkle the chopped garlic, rosemary, and thyme on top.
Video
Notes
HINT AND TIPS:
If you prefer, the last stage of the cooking can be done in the oven, but it might take a bit longer than 45 minutes.You can make it in to one pot meal, adding cubed potatoes before covering with the lid and cooking them with the chicken. Allergens: Sulphides, Celery- Gluten Free
Stay safe and eat well!
Quite a few vegetables are in this recipe, but I suggest a few extra, perhaps Garlic Spinach or Parmesan crusted Asparagus. In a true Italian style, don’t forget to offer a few slices of crusty bread.
Make it a meal to remember and start your feast with suppli al telefono or funghi fritti!
Enjoy this comfort food -easy chicken cacciatore recipe, share it with your friend and family. Comment below and let us know your thoughts, any questions you might have we will be happy to answer.
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Chicken cacciatore is one of my all-time favorites!
Such a classic dish
I’m always looking for new chicken recipes, this one sounds easy and delicious!
My boys will definitely try it out.
As a pasta lover, this looks delicious. Plus lots of healthy veggies!
This chicken cacciatore is making me super hungry! I can’t wait to have this on my plate.
This chicken cacciatore looks super tasty! The perfect dinner!
This looks like the most amazing comfort food ever!
What a great recipe. Thanks for sharing!
Great recipe! Perfect for mid week meals!
Tastes great! Thank you for the recipe!