Chicken Cacciatore

How to Make Chicken Cacciatore

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1. Pat the chicken dry and season with the salt and pepper.

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2. Heat the oil in a large, heavy casserole over medium-high heat and brown the thighs, skin side down first, for 8 minutes, then turn and brown for 3 minutes more. Lift them onto a plate.

   Mark done Start 8 min timer

3. Pour off all but 2 tbsp of the fat, add the onion, both peppers and the mushrooms and cook for 8 minutes, stirring, until softened and golden.

   Mark done Start 8 min timer

4. Stir in the garlic and tomato paste and cook for 2 minutes, then pour in the wine and let it bubble for 2 minutes, scraping up the browned bits.

   Mark done Start 2 min timer

5. Add the tomatoes, stock, oregano and bay leaves and bring to a simmer.

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6. Return the chicken to the pot, skin side up, so the skin stays above the sauce. Cover and simmer gently for 35 minutes, until the chicken reads 80°C / 175°F.

   Mark done Start 35 min timer

7. Take off the lid, add the olives, and simmer for 10 minutes more, until the sauce is thick.

   Mark done Start 10 min timer

8. Remove the bay leaves, taste for salt, and serve sprinkled with the parsley.

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Tips for Making Chicken Cacciatore

• Brown the chicken skin side down and leave it alone. The skin renders and crisps, and the browned fat flavours the whole sauce.
• Keep the skin above the sauce when it simmers. It stays golden and does not go soft and pale in the liquid.
• Finish the sauce uncovered. A wet, thin sauce is the usual failing of the dish, and the last 10 minutes reduces it to a thick coating.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

What to Serve with Chicken Cacciatore

• Creamy polenta
• Crusty bread
• Rocket salad

Storing & Reheating Chicken Cacciatore

Keeps in the fridge for up to 4 days and tastes better on the second. Freeze for up to 3 months in a lidded container and thaw in the fridge overnight. Reheat gently on the hob until the chicken is piping hot.

Chicken Cacciatore FAQ: Common Questions

Chicken Cacciatore Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.