Chicken Cacciatore (Italian Chicken Stew)
Chicken Cacciatore is a rustic Italian chicken stew cooked in one pot with tender chicken, mushrooms, bell peppers, and herbs simmered in a rich tomato sauce. This easy hunter-style dish is ready in under an hour and tastes amazing with bread, rice, or pasta.
Servings: 6
Calories: 278kcal
Equipment
- Heavy bottom skillet
Ingredients
For the chicken
- 700 gram bone-in chicken (cut into bog pieces) or 6 chicken thighs also works
- salt to taste
- ½ teaspoon black pepper powder
For Cacciatore sauce
- 1 onion diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 200 gram white button mushroom, diced (8 ounces)
- 4 garlic cloves finely chopped
- ½ teaspoon black pepper powder (add as per taste)
- salt to taste
- ¼ teaspoon red pepper flakes optional
- 1 teaspoon Italian seasoning (substitute: add 1 teaspoon dried oregano, ½ teaspoon dried thyme and ¼ teaspoon rosemary.)
- ¾ cup red wine or low sodium chicken broth or vegetable broth or use white wine
- 2 cups crushed tomatoes Or use 14 oz can of pureed/crushed tomatoes.
Instructions
- Season the chicken with salt & pepper. Set this aside.700 gram bone-in chicken (cut into bog pieces), salt to taste, ½ teaspoon black pepper powder
- Heat 2 tablespoon of oil in a skillet/deep bottom pan over high heat.
- Sear the chicken until golden (2-3 minutes) on each side. Remove and set this aside. Cover to keep it warm.
- In the same pan, add onions, and bell peppers. Saute for 2-3 minutes.1 onion, 1 green bell pepper, 1 red bell pepper
- Add mushroom and garlic. Cook for 2 more minutes.200 gram white button mushroom, diced, 4 garlic cloves
- Add black pepper powder, salt, red pepper flakes and Italian seasoning. Saute it for a minute.½ teaspoon black pepper powder (add as per taste), salt to taste, ¼ teaspoon red pepper flakes, 1 teaspoon Italian seasoning
- Next, add red wine and cook it until it is reduced by more than half.¾ cup red wine or low sodium chicken broth
- Add crushed tomatoes. Stir to combine. Let it come to a boil. Taste and add salt, if required.2 cups crushed tomatoes
- Return the chicken to the sauce. Add fresh parsley. Reduce the heat, partially cover, and cook it for 20 minutes on low heat until reduced and chicken is cooked. Stir it in between, if required. Garnish with some fresh parsley and serve.
Notes
- Sear the chicken until some brown spots appear on them. You do not need to cook them. They will get cooked later while simmering in the sauce.
- Simmer the sauce for a minimum of 15-30 minutes until it thickens. Cooking on low heat enhances the flavor of the dish.
- This dish tastes even better the next day as the flavors get enough time to mingle.
- For this recipe, you can use either diced tomatoes, crushed tomatoes or tomato paste.
- Add some olives for more authentic Italian flavors.
Nutrition
Calories: 278kcal | Carbohydrates: 12g | Protein: 13g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 42mg | Sodium: 345mg | Potassium: 600mg | Fiber: 3g | Sugar: 7g | Vitamin A: 977IU | Vitamin C: 52mg | Calcium: 59mg | Iron: 2mg