Savor the Comfort of Chicken Cacciatore Stew at Home

This Chicken Cacciatore stew is a hearty Italian dish that combines tender chicken, rich tomato sauce, and Mediterranean herbs for a comforting meal.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Stew

4 pieces bone-in chicken thighs and drumsticks Substitution: Boneless cuts can be used but require adjusted cooking times.
2 tablespoons extra virgin olive oil Essential for browning chicken and sautéing vegetables.
1 medium onion Finely sliced.
2 cloves garlic Finely minced.
2 sprigs fresh rosemary Substitution: Dried rosemary can be used (1 tsp).
2 leaves bay leaves Preferably fresh; if not, use dried.
2 pieces anchovies Substitution: Use fish sauce or additional salt if not using anchovies.
8 ounces mushrooms Sliced, can substitute other varieties if desired.
1 medium capsicum (bell pepper) Substitution: Fennel may be used for a different flavor profile.
2 tablespoons tomato paste Cook two minutes to reduce sourness.
1 cup red wine Pinot Noir is recommended; use chicken stock for a non-alcoholic version.
2 cups chicken stock/broth Low sodium preferred.
28 ounces canned crushed tomatoes
1/2 cup Kalamata olives Always use pitted olives for convenience.
1 teaspoon dried oregano
to taste salt & pepper For seasoning throughout the cooking process.

Serving Suggestions

4 cups mashed potatoes or polenta Serve over these for a complete meal.

Equipment

large heavy-bottomed skillet

Method

Step-by-Step Instructions

Season the Chicken: Sprinkle salt and pepper on both sides of the chicken thighs and drumsticks.
Brown Chicken: Heat olive oil in a skillet and brown the chicken pieces skin-side down for 5-7 minutes, then flip and brown the other side for an additional 5 minutes.
Sauté Aromatics: Add more olive oil and sauté onion and rosemary for 4-5 minutes, then stir in anchovies and garlic for another 1-2 minutes until fragrant.
Cook Vegetables: Add mushrooms and capsicum, cooking for 5-6 minutes, then stir in tomato paste and cook for 2 minutes.
Prepare Sauce: Pour in red wine, deglaze the pan, and let simmer for 3 minutes, then add chicken stock and crushed tomatoes.
Simmer Chicken: Nestle chicken back into the pan, cover, and simmer for 20 minutes, then uncover and add olives for another 10 minutes.
Serve: Ladle sauce over mashed potatoes or polenta and garnish with parsley.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 110mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 800IUVitamin C: 25mgCalcium: 40mgIron: 3mg

Notes

This recipe is versatile; feel free to customize with your favorite vegetables like zucchini or carrots.

Tried this recipe?

Let us know how it was!