Chicken Cacciatore

Rustic Italian chicken cacciatore with browned chicken, tomatoes, peppers, olives and herbs simmered until tender.

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Cacciatore means hunter-style. The dish is less about one fixed formula than a home-style braise of chicken with vegetables, wine and herbs, designed here for dependable family cooking.

Ingredients

• 900 g bone-in chicken thighs
• 2 tbsp olive oil
• 1 onion (sliced)
• 1 red bell pepper (sliced)
• 4 garlic cloves (minced)
• 1 tbsp tomato paste
• 400 g canned chopped tomatoes
• 120 ml dry white wine (or chicken stock)
• 250 ml chicken stock
• 80 g black olives (pitted)
• 1 tsp dried oregano
• 1 sprig fresh rosemary
• 1 bay leaf
• 1 tsp fine salt (plus more to taste)
• 0.5 tsp black pepper
• 2 tbsp fresh parsley (chopped)

Step-by-step method

1. Pat the chicken dry and season with salt and pepper. Heat the olive oil in a heavy casserole over medium-high heat and brown the chicken skin-side down first for 4–5 minutes, then turn and brown the second side. Transfer to a plate.
2. Reduce the heat to medium. Add the onion and pepper and cook for 7–8 minutes until softened and lightly coloured.
3. Add the garlic and tomato paste and cook for 1 minute, stirring constantly so the garlic does not burn.
4. Pour in the wine or stock and scrape the base of the pot to loosen the browned bits. Simmer for 2 minutes to reduce slightly.
5. Add the chopped tomatoes, chicken stock, oregano, rosemary and bay leaf. Return the chicken to the pot, skin-side up, and bring to a gentle simmer.
6. Cover partially and cook for 35–40 minutes until the chicken is tender and cooked through. Add the olives during the last 10 minutes.
7. Remove the lid and simmer for another 5–10 minutes if the sauce is too thin. Taste and adjust seasoning.
8. Discard the bay leaf and rosemary stem, scatter with parsley and serve with polenta, mashed potatoes, pasta or crusty bread.