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Chicken cacciatore is a hearty and delicious Italian stew, it’s completely irresistible!
Chicken cacciatore is a rich and rustic Tuscan stew. Like most Italian food this dish relies on good quality, fresh ingredients which are packed full of goodness. In a nutshell, the stew is comprised of chicken, onions and peppers cooked in a rich tomato sauce and flavoured with fresh Italian seasonings.
It is thought to have originally been made for hunters to keep them sustained while on the job. In fact, the name in Italian in‘Pollo alla cacciatore’ which translates to ‘hunters chicken’.
Traditionally chicken legs and thighs are used in this recipe, they are packed full of flavour and great slow-cooked. If you are looking for a lighter faster recipe opt for chicken breast instead! Simply select which one you would like to use and get cooking!
You can serve chicken cacciatore on its own or with a nice piece of fresh bread, pasta, gnocchi, rice, roasted potatoes or some steamed vegetables.
To start off with prepare the vegetables, roughly chop the onion and finely slice the chilli, remove the seeds if you don't like it too spicy. Crush the garlic with the flat side of your knife and remove the skin.
Heat the oil in a large non-stick frying pan then add the garlic, rosemary and sage.
Mix flour and black pepper in a bowl and coat the chicken thighs and legs.
Add the chicken thighs and legs to the pan with the garlic and fry over a medium heat, turning after a few minutes.
Add the red wine and cook for another few minutes. When done, take off the heat and set aside.
Heat the rest of the oil in a large deep frying pan and add the onions and thyme. Cook until the onions are soft and translucent.
Add the sliced chilli and fry gently.
Add the tomatoes and puree to the pan, breaking them apart with your spoon. Season with salt and pepper to taste.
Add chicken thighs and legs with the wine back to the pan and cook until sauce has thickened.
Add the olives and mix well. Adjust the seasonings just before serving with salt and pepper.
