Chicken cacciatore
Chicken cacciatore is an Italian dish in which meat is immersed in an intense tomato sauce with vegetables and herbs. The meat with the sauce is cooked over a low heat until it falls off the bones. This rich tomato sauce is rustic and contains pieces of peppers, mushrooms, onions and olives. The chicken in the sauce is very aromatic, soft and melts in your mouth. This dish is very filling, perfect for dinner and lunch. It tastes best when served with additions such as pasta, polenta, mashed potatoes, gnocchi or risotto. Below are some suggestions for additions to chicken cacciatore:
- mashed potatoes with fried onion
- Aligot
- potato gnocchi with sage and butter
- zucchini and tomato risotto
- polenta with Parmesan and butter
I start preparing chicken cacciatore by frying the meat lightly sprinkled with flour. Then I fry the vegetables and add herbs, red wine and olives. After cooking it for a while, I add the fried meat, season it and simmer over a low heat until the meat becomes soft. I serve the chicken dish with sides. I encourage you to try this recipe for chicken cacciatore below and I wish you a tasty meal.
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Ingredients for chicken cacciatore.
- 1 kg chicken drumsticks
- 200 g onion
- 2 tablespoons of flour
- 250 g peppers
- 400 g canned tomatoes
- 350 g fresh tomatoes
- 100 ml dry red wine
- 5 springs of thyme
- 3 big cloves of garlic
- 3 springs of rosemary
- a small bunch of parsley
- 250 g mushrooms
- 3 tablespoons of olive oil
- 1 and 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 bay leaves
- 120 g black olives
- 3/4 teaspoon of chili flakes
- 1 teaspoon of dried oregano
How to make chicken cacciatore.
Wash the chicken drumsticks, dry them thoroughly with a paper towel, season with 1/2 teaspoon of salt, sprinkle with 1/4 teaspoon of pepper, and finally sprinkle with flour. Pour 2 tablespoons of olive oil into a frying pan, warm it up, and once it’s hot, add the meat. Cook over a medium heat until the meat is lightly browned – about 7 minutes on both sides. Remove the fried meat to a plate.
Pour 1 tablespoon of olive oil into frying pan, add the diced onion and fry over a medium heat for 2 minutes. Then add the sliced mushrooms and continue frying for 3 minutes. Afterwards, add the mashed garlic, fry for a few seconds, then add the pepper cut into strips, diced tomatoes and chili flakes. Cook for 2 minutes, pour in the wine, add canned tomatoes, oregano, rosemary, thyme, olives, bay leaf, a teaspoon of salt and the remaining pepper. Continue cooking for 5 minutes, then cover the pot with a lid, open it slightly and cook over a low heat until the meat gets soft. Sprinkle the chicken cacciatore with freshly cut parsley and serve with your favourite sides.
Good to know when making chicken cacciatore.
You can replace the black olives with green olives, kalamata olives or a mixture of several different olives.
I cooked the meat, vegetables and sauce over a very low heat for 1.5 hours.
Do you like chicken dishes? If so, try our recipe for Chicken fajitas.
