Name: Chicken Cacciatore (Italian Chicken Stew)
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 6 bone-in, skin-on chicken thighs; 1/2 tsp salt; 1/2 tsp black pepper; 2 tbsp olive oil; 1 small onion, finely chopped; 2 garlic cloves, minced; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 200g (7 oz) mushrooms, sliced; 3/4 cup dry white wine; 800g (28 oz) canned crushed tomatoes; 2 tbsp tomato paste; 2 tsp dried oregano; 2 dried bay leaves; 1/2 cup pitted black olives; 1/4 cup fresh parsley, chopped (for garnish)

This stew is packed with deep, savory flavours from the tomato and wine-based sauce, aromatic herbs, and tender chicken that absorbs all the deliciousness. The combination of mushrooms, bell peppers, olives, and anchovies (optional) creates a well-rounded dish with layers of complexity. It’s comforting, satisfying, and pairs beautifully with mashed potato, polenta, rice, or crusty bread.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken
4 bone-in chicken thighs
4 chicken drumsticks
salt and black pepper
olive oil

Cacciatore
onion
rosemary sprigs or dried rosemary
bay leaves
garlic
anchovy fillets (optional)
mushrooms, sliced
red capsicum (bell peppers), sliced
tomato paste
dry red wine
chicken stock or broth
canned crushed tomato
whole kalamata olives, pitted
dried oregano

Serving
mashed potato or polenta
parsley for garnish (optional)

Directions

Season the chicken pieces with salt and pepper.
Heat olive oil in a large, deep pan over high heat. Brown the chicken thighs skin-side down until golden, then briefly on the other side. Remove and set aside. Repeat with the drumsticks.
Pour off excess fat, leaving a bit in the pan. Reduce heat to medium and add onion, rosemary, bay leaves, and oregano; cook until the onion softens.
Clear a space in the pan, add anchovies and garlic, and cook until garlic is light golden. Stir into the onions.
Add mushrooms and capsicum, cooking until softened.
Stir in tomato paste and cook briefly. Add the red wine and reduce by about three-quarters to cook out the winey flavour.
Add crushed tomato, chicken stock, salt, and pepper. Bring to a simmer.
Return the chicken to the pan, skin-side up. Cover and simmer gently for about 20 minutes.
Remove the lid, add the olives, and simmer an additional 10 minutes to thicken the sauce.
Serve the chicken with plenty of sauce over your choice of sides, and garnish with parsley if desired.

Servings and timing

Serves 4 to 6 people.
Prep time: approximately 15 minutes.
Cook time: approximately 55 minutes.

Variations

Boneless chicken: Use boneless thighs or breast; add them to the sauce later in the simmer to avoid overcooking.
Vegetables: Substitute or add fennel, celery, or carrot for extra depth.
Wine alternative: Use extra chicken stock instead of wine for an alcohol-free version.
Olive options: Swap kalamata olives for black olives if preferred.

Storage/Reheating

Refrigerate leftovers in an airtight container for up to 4 days.
Freeze for up to 3 months.
Reheat gently on the stovetop over medium-low heat until warmed through, adding a splash of stock or water if the sauce has thickened too much.

FAQs

How long does Chicken Cacciatore last in the fridge?

It will keep well for up to 4 days when stored in an airtight container.

Can I use boneless chicken?

Yes, boneless chicken thighs or breasts can be used; add them later in the cooking process to prevent drying out.

Can I make this dish without wine?

Yes, substitute the wine with additional chicken stock if you prefer not to use alcohol.

What should I serve with Chicken Cacciatore?

It pairs wonderfully with mashed potato, polenta, rice, or crusty bread.

Are olives essential in this recipe?

They add a distinctive briny flavour, but you can omit them if you’re not a fan.

Can I add other vegetables?

Yes, fennel, celery, or carrots make great additions to the stew.

Is anchovy necessary?

Anchovies deepen the flavour but aren’t essential; fish sauce or extra salt can be used instead.

How do I thicken the sauce?

Simmering with the lid off allows the sauce to reduce naturally and thicken.

Can this be made ahead of time?

Yes, flavours often improve when made a day ahead and reheated gently.

Can I freeze Chicken Cacciatore?

Yes, freeze in an airtight container for up to 3 months. Reheat thoroughly before serving.

Conclusion

This Chicken Cacciatore recipe delivers classic Italian comfort with tender chicken, rich tomato sauce, and flavorful herbs. It’s versatile and satisfying, perfect for family dinners or entertaining guests. With its simple technique and bold flavours, it’s sure to become a favourite in your meal rotation.