Introduction
In the world of culinary delights, few dishes evoke the comforting essence of home-cooked meals quite like Chicken Cacciatore. This rustic Italian stew, with its rich blend of flavors and hearty ingredients, is perfect for gatherings or a cozy dinner. The depth of the sauce, enhanced by red wine and earthy vegetables, complements the tender chicken beautifully. Let’s explore the ingredients and the method to create this mouthwatering dish.
Detailed Ingredients with measures
Chicken:
– 4 bone in chicken thighs large (1 kg / 2 lb)
– 4 chicken drumsticks
– 1/2 tsp cooking salt / kosher salt
– 1/4 tsp black pepper
– 1 tbsp olive oil
Cacciatore:
– 1 onion, halved, finely sliced
– 2 rosemary sprigs (about 15 cm/6″ long), or 1 tsp dried rosemary
– 2 bay leaves, preferably fresh else dried
– 3 garlic cloves, finely minced
– 3 anchovy fillets (or 1 tsp anchovy paste), optional
– 250g / 8 oz mushrooms, sliced
– 2 red capsicum, sliced 8 mm thick (medium, not giant)
– 1/3 cup tomato paste
– 3/4 cup pinot noir or other dry red wine
– 2 cups chicken stock/broth, low sodium
– 400g/14 oz canned crushed tomato
– 16 whole kalamata olives, pitted, drained
– 1/4 tsp cooking/kosher salt
– 1/4 tsp black pepper
– 1 tsp dried oregano
Serving:
– Mashed potato or polenta
– Finely chopped parsley, for sprinkling (optional)
Prep Time
Preparation Time: Approximately 15 minutes
Cook Time, Total Time, Yield
Cook Time: Approximately 50 minutes
Total Time: Approximately 1 hour 5 minutes
Yield: Serves 6
This Chicken Cacciatore recipe brings together a medley of ingredients that create a symphony of flavors, making it an excellent choice for any occasion. With its tantalizing aroma and comforting taste, this dish is sure to become a family favorite. Enjoy it alongside mashed potatoes or creamy polenta to soak up the delicious sauce!
Detailed Directions and Instructions
Chicken:
Spread the chicken out on a tray. Sprinkle both sides with the salt and pepper.
Brown Skin:
Heat the oil over high heat in a large, deep, heavy-based pan, preferably one with a lid. Place the chicken thighs in the pan, skin side down, and cook until the skin is golden brown, around 6 minutes. Turn and cook the flesh side for just 1 minute, then remove the chicken onto the same tray. Add the drumsticks and brown each side as best you can, about 1 1/2 minutes on each side. Remove onto the tray.
Cacciatore:
Pour off and discard all but about 2 tablespoons of fat. Turn the heat down to medium and let the pan cool slightly. Add the onion, rosemary leaves, bay leaves, and dried oregano. Cook for 3 minutes until the onion is starting to soften.
Garlic and Anchovies:
Clear a space in the middle of the pan. Add the anchovies and garlic, cooking and mashing up the anchovies until the garlic is light golden, then stir it into the onion.
Vegetables & Tomato Paste:
Turn the heat back up to high. Add the mushroom and capsicum. Stir until softened, about 5 minutes. Add the tomato paste and cook for 2 minutes to cook out the sour flavor—do not shortcut this.
Sauce:
Add the wine. Stir, bring to a simmer, then allow to reduce by around 75%. Add the stock, canned tomato, salt, and pepper. Stir, bringing it to a simmer.
Simmer:
Carefully place the chicken into the sauce (skin side up) and pour any juices from the tray in as well. When the liquid returns to a simmer, cover, reduce the heat to medium, then simmer energetically for 20 minutes. Remove the lid, add olives, and simmer for a further 10 minutes (without lid). This will reduce and thicken the sauce.
Serve:
Serve the chicken with plenty of sauce over mashed potato or polenta, sprinkled with parsley if desired.
Notes
Chicken:
Bone-in, skin-on chicken is best here for juicy flesh and flavor from the rendered fat. Chicken marylands/quarters would also be ideal (use 4). For boneless thighs, sear briefly and add to the sauce for the last 10 minutes. For chicken breast, use 4 to 6, pound to an even thickness, sear, and return to the sauce for the last 5 to 8 minutes until the internal temperature reaches 67C/153F. Let chicken rest for 3 minutes before serving with sauce.
Anchovies:
Anchovies enhance flavor without fishiness. If you cannot use them, substitute with 2 tsp fish sauce or add an extra 1/2 tsp salt into the sauce.
Wine:
For a non-alcoholic version, use more chicken stock.
Pan Size:
The pot used is 30cm / 12” wide. If you don’t have a lid, use a baking tray during the simmering phase. It’s okay if the chicken isn’t fully submerged; just do your best.
Storage:
Leftovers will keep for 4 days in the fridge or 3 months in the freezer.
Cook techniques
Seasoning
Spread the chicken evenly on a tray. Evenly sprinkle salt and pepper on both sides to enhance flavor.
Browning Chicken
Heat olive oil in a large, heavy-based pan over high heat. Place chicken thighs skin side down, cooking until golden brown (about 6 minutes). Flip and cook the flesh side briefly. Remove and brown drumsticks for about 1.5 minutes per side.
Sautéing Aromatics
After removing the chicken, pour off excess fat, leaving about 2 tablespoons. Cook onion, rosemary, bay leaves, and oregano on medium heat until the onion softens for about 3 minutes.
Cooking Garlic and Anchovies
Create space in the pan and add minced garlic and anchovies. Cook until the garlic is light golden, mashing the anchovies into the mixture.
Vegetable Sautéing
Increase heat to high, then add mushrooms and red capsicum. Stir until softened, letting mushrooms release moisture. This may take about 5 minutes.
Adding Tomato Paste
Incorporate tomato paste into the vegetable mixture and cook for 2 minutes to eliminate its sourness.
Simmering the Sauce
Pour in red wine, stirring and bringing to a simmer. Allow the mixture to reduce by about 75% before adding chicken stock and canned tomatoes, along with salt and pepper.
Simmering Chicken
Place the browned chicken into the sauce skin side up. Once simmering, cover and reduce heat to medium, cooking for 20 minutes.
Finishing the Sauce
Uncover and add olives, simmering uncovered for an additional 10 minutes. This step will help reduce and thicken the sauce.
FAQ
What is the best type of chicken to use for this recipe?
Bone-in, skin-on chicken is preferred for juiciness and flavor. Chicken marylands or quarters are also ideal.
Can I use boneless chicken for this recipe?
Yes, if using boneless thighs, sear briefly and add to the sauce in the last 10 minutes. For chicken breasts, pound to even thickness and return to sauce for 5 to 8 minutes.
What if I don’t want to use anchovies?
You can substitute with fish sauce or simply add extra salt if needed.
What is a suitable non-alcoholic alternative to red wine?
Using more chicken stock is a good alternative for a non-alcoholic version.
How should I store leftovers?
Leftovers can be kept in the fridge for up to 4 days or frozen for 3 months.
Conclusion
Enjoying this Chicken Cacciatore brings together rich flavors and comforting textures that make for a satisfying meal. The combination of tender chicken, savory vegetables, and a hearty sauce offers a delightful culinary experience that can be shared with family and friends. Serve it over mashed potatoes or polenta, and you’ll have a meal that feels both rustic and gourmet.
More recipes suggestions and combination
Chicken and Mushroom Risotto
A creamy risotto featuring sauteed chicken and mushrooms, finished with Parmesan cheese and fresh herbs.
Slow-Braised Chicken with Red Wine
Tender pieces of chicken slow-cooked in a robust red wine sauce with thyme and carrots, served with crusty bread.
Spicy Chicken and Olive Pasta
Pasta tossed with a spicy tomato sauce, chicken, and kalamata olives, garnished with feta cheese and fresh basil.
Roasted Chicken Thighs with Vegetables
Oven-roasted chicken thighs paired with seasonal vegetables like carrots and Brussels sprouts, seasoned with garlic and rosemary.
Chicken Tacos with Tomato Salsa
Shredded chicken served in soft tortillas, topped with a fresh tomato salsa and avocado, perfect for a casual get-together.
Chicken and Potato Bake
A comforting dish of chicken thighs and potatoes baked together in a creamy sauce, flavored with garlic and herbs.
