Irresistible Chicken Cacciatore for Cozy Family Dinners

Experience the delight of Chicken Cacciatore, a savory and hearty dish perfect for family gatherings.

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Prep Time 10

Cook Time 50

Total Time 1

Servings: 4 servings

Course: Chicken

Cuisine: Italian

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces Bone-in Thighs and Drumsticks Juicy cuts bring authentic flavor

For the Sauce

2 tablespoons Olive Oil Essential for browning
1 teaspoon Cooking Salt/Kosher Salt Enhances flavors
1 teaspoon Black Pepper Adjust to preference
4 cloves Garlic Minced
1 medium Onion Chopped
2 sprigs Rosemary (Fresh/Dried) Fresh preferred
2 pieces Bay Leaves Prefer fresh for optimal flavor
1 teaspoon Dried Oregano Preferably dried

For the Vegetables

1 large Red Capsicum (Bell Pepper) Diced
8 ounces Mushrooms Sliced

For the Tomato Base

2 tablespoons Tomato Paste Essential for sauce
1 28 ounce can Canned Crushed Tomatoes Foundational sauce

For the Extras

1 cup Kalamata Olives (Whole, Pitted) Imparts a briny flavor
1 cup Red Wine (Dry) Acidic enrichment
1 cup Chicken Stock/Broth Low sodium recommended
2 fillets Anchovy Fillets (Optional) Adds umami depth

Serving Suggestions

1 tablespoon Parsley Optional garnish

Equipment

skillet
Dutch oven

Method

Step‑by‑Step Instructions for Hearty Chicken Cacciatore

Prep the Chicken: Season the chicken with salt and black pepper. Let it sit for 10 minutes.
Brown Chicken: Heat olive oil and sear chicken skin-side down for 5-7 minutes. Flip and brown the other side for 5 minutes, then remove.
Cook Aromatics: Sauté onion, rosemary, and bay leaves for 3-4 minutes until translucent. Add garlic and anchovy fillets, cooking until fragrant.
Add Vegetables: Mix in mushrooms and capsicum, stirring occasionally for 5-6 minutes until they soften.
Incorporate Tomato Paste: Add tomato paste, stirring for 2 minutes to deepen flavor.
Prepare Sauce: Pour in red wine, simmer for 3-4 minutes. Stir in chicken stock and crushed tomatoes, seasoning with salt, pepper, and oregano.
Simmer Chicken: Add chicken back to sauce, simmer for 20 minutes covered.
Finish Sauce: Add Kalamata olives and simmer uncovered for an additional 10 minutes.
Serve: Enjoy hot over mashed potatoes or polenta, garnished with parsley.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 15gProtein: 30gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 5IUVitamin C: 20mgCalcium: 2mgIron: 10mg

Notes

Store in an airtight container for up to 4 days in the fridge or up to 3 months in the freezer.

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