Chicken cacciatore is a rich and rustic Tuscan stew. Like most Italianfood 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.
