Chicken Cacciatore

Chicken Cacciatore (Pollo alla Cacciatora) is a rustic Italian dish of bone-in chicken thighs braised in a tomato and white wine sauce with garlic, herbs, and olives. Slow-cooked for deep flavour, it's traditional comfort food at its best—perfect with polenta, pasta, or crusty bread.

5 from 1 vote

Print Pin

Course: Main Course

Cuisine: Italian

Keyword: Chicken Stew, Italian Chicken Stew

Prep Time: 10

Cook Time: 45

Servings: people

Calories: 397kcal

Equipment

1 heaving bottomed pan with lid

Ingredients

Chicken:

6 chicken thighs bone in, skin-on
salt and freshly ground black pepper
50 g ⅓ cup plain flour
2 tbsp olive oil

Sauce:

1 brown onion finely chopped
2 garlic cloves minced
125 ml dry white wine
400 g can crushed tomatoes
125 ml chicken stock
1 tbsp tomato paste
1 tbsp dried oregano
1 bay leaf
1 sprig rosemary
100 g olives (Gaeta or Taggiasca or Kalamata) pitted
1 tbsp fresh parsley to serve
10 basil leaves (optional) to serve

Instructions

Prepare the chicken: Pat chicken dry and season with salt and pepper. Lightly coat in flour, shaking off any excess.
Brown the chicken: Heat olive oil in a large pan over medium-high heat. Brown chicken, skin side down first, for 4–5 minutes each side until golden. Set aside.
Cook the onion and garlic: Reduce heat to medium. Add onion and cook for 5–7 minutes until soft and golden. Stir in garlic and cook for 30 seconds.
Deglaze: Add white wine, scraping up any bits from the bottom of the pan. Simmer for 2 minutes.
Add the sauce ingredients: Stir in crushed tomatoes, stock, tomato paste, oregano, bay leaf, and rosemary.
Simmer: Return chicken to the pan, skin side up. Cover and simmer on low heat for 30 minutes. Remove lid and simmer uncovered for another 10 minutes to thicken.
Finish with olives: Stir in olives and cook for 5 minutes. Season to taste.
Serve: Discard the bay leaf and rosemary. Garnish with parsley and fresh basil. Serve warm.

Video

Nutrition