Incredibly Simple Chicken Cacciatore.

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The incredibly delicious Chicken Cacciatore, also known as hunters stew is comfort food at its best. Requiring only a few basic ingredients, this easy to make Italian classic is a dish you will want to make time and time again.

Why I love Chicken Cacciatore

That gorgeous smell of sweet tomatoes and herbs filling your kitchen as the sauce simmers away. One of the things I love about this dish is that you show it some love at the start and then the hard work is done. You leave it to gently simmer on the stove for 90 minutes and you can make yourself a cup of tea and put your feet up! Or maybe fold some laundry. After the 90 minutes you are left with the most tender chicken that is falling apart. #droolworthy!!

Its the perfect dish to make ahead so then you have dinner practically ready the next day. I love making this on a Sunday so then its ready for Monday nights dinner. My favourite thing to serve with the chicken cacciatore is creamy garlic polenta. This is the bomb!! I could eat bowls of this on its own Its that good! its perfect for soaking up the lovely juices.

The kids love this dish!! There is lots of finger licking and requests for second serves. Life is so much easier when you don’t have to plead with your kids to eat their dinner. Who’s with me!!

If you are lucky enough to have any of the chicken and the juices left over it also makes the perfect stock for a risotto!! Talk about versatile!!

What goes into Chicken Cacciatore?

its hard to believe that such simple, everyday ingredients can create such a robust and flavoursome dish. Here is what your going to need!!

• chicken duh!! I use a mixture of thighs and drumsticks because its the more tender parts of the chicken.
• Onion and garlic a staple in Italian cooking
• Tomatoes, I actually use cherry tomatoes as it gives such a nice sweetness to the dish but you can use vine ripe tomatoes also.
• white wine: traditionally a dry white wine is used but you could get away with whatever white wine you have in your cupboard.
• fresh herbs; rosemary, sage, thyme and parsley are all used to give loads of flavour to the chicken and the sauce
• chilli is optional and a little bit goes a long way to add a subtle flavour hit but you don’t want to overpower the dish. If your cooking for the family I would omit the chilli
• Chicken stock is also used to deglaze the pan and to give the chicken a broth to simmer in.

So whats required to make the best Chicken Cacciatore?

• Start by seasoning the chicken well with salt and pepper and searing it all over in a heavy based pan. I love using my cast iron casserole dish from Le creuset Its perfect for slow cooking and its easily transferable from stovetop to oven.
• Why do you need to sear the meat? Do not skip this step!! searing the meat gives you golden caramelisation which adds that beautiful rich flavour. Work in batches so you don’t overcrowd the pan. You want an even colour all around.
• Set the chicken aside and using the same pan sauté onion, garlic, herbs and chilli (if using).
• Add the wine and cook until Its reduced by about half. This picks up all the lovely crusty bits left behind from searing the chicken and deglazes the pan.
• Return the chicken back to the pan and add tomato paste and cherry tomatoes.
• Now the hard work is done! reduce the heat to low, put the lid on and cook for 90 minutes or until the chicken is super tender and starting to fall apart.
• Serve with mashed potatoes, rice or my favourite, creamy garlic polenta!

This recipe can also be cooked in a slow cooker. Still sear the meat as above and then transfer all the ingredients to your sow cooker. Cook on low for 6-8 hours or until the chicken is falling apart.

Print Recipe

Chicken Cacciatore

This delicious hearty Italian classic uses simple ingredients that are transformed to make a rustic, flavoursome dish the whole family will love.

Prep Time15 mins

Cook Time1 hr 30 mins

Ingredients

• 1 kg chicken thighs and drumsticks
• 2 tbs olive oil
• 1 onion diced
• 4 cloves garlic peeled and left whole
• 1 small red chilli deseeded and sliced (optional)
• 1 spring fresh rosemary
• 6 springs fresh thyme
• small bunch fresh parsley chopped finely
• 4 sage leaves
• 250 ml dry white wine
• 1 cup chicken stock
• 2 tablespoons tomato paste
• 1 punnet cherry tomatoes halved

Instructions

• Rub the chicken pieces with salt and pepper.
• Heat oil in a heavy based saucepan or casserole dish. Add the chicken and seal all over.
• Add onion, garlic, chilli (if using) and cook on medium heat until the onions are soft.
• Add herbs and the wine and cook until the wine has evaporated by half.
• Add the stock, tomato paste and stir through. return chicken to the pan with the cherry tomatoes. Cover with a lid, reduce heat to low and cook for 90 minutes, stirring now and then to ensure the chicken doesnt stick to the bottom. Its ready when the chicken breaks apart easily.

Notes

Have you made this? Don’t forget to tag me on Instagram @mrsfoodiemumma and use the hashtag #mrsfoodiemumma 

*The chicken cacciatore goes perfectly with my Creamy Garlic polenta!!

**This recipe can also be cooked in a slow cooker. Still sear the meat as above and then transfer all the ingredients to your sow cooker. Cook on low for 6-8 hours or until the chicken is falling apart.

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