Chicken Cacciatore
Prep
15m
·
Cook
55m
·
Total
1h 10m
About This Recipe
This Chicken Cacciatore recipe features tender bone-in chicken thighs and drumsticks cooked in a rich tomato and red wine sauce with garlic, onions, mushrooms, and olives. Served over creamy mashed potatoes or polenta, this hearty dish is the perfect comforting meal for any night of the week.
Ingredients
(Servings:
4)
Scale
Convert
Chicken (note 1)
Cacciatore
Serving
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
-
Calories605kcal30%
-
Fat28g43%
-
Saturated Fat8g40%
-
Carbohydrates30g10%
-
Fiber6g24%
-
Sugar15g30%
-
Protein40g80%
-
Cholesterol160mg53%
-
Sodium750mg31%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Chicken – bone-in, skin-on chicken is best here so the flesh is beautifully juicy at the end of the simmering time and the sauce gets flavour from the fat rendered out of the chicken skin. Chicken marylands/quarters would also be ideal (use 4).
Boneless cuts – If you opt to use boneless thighs instead, sear the surface briefly then add into the sauce for the last 10 minutes of simmering time. For chicken breast, use 4 to 6, pound to even 1.5cm / 0.6″ thickness, sear then and return into the sauce for the last 5 to 8 minutes of simmering time until the internal temperature is 67C/153F. Remove chicken from the sauce and rest for 3 minutes before serving with sauce.
2. Anchovies are a well documented provider of extra flavour into dishes, and when used correctly (like here!) you can’t taste any fishiness at all. Trust me! But, if you simply can’t do it, substitute with 2 tsp fish sauce (add with canned tomato) or as a last resort, add an extra 1/2 tsp salt into the sauce.
3.Wine – For non alcoholic, use more chicken stock.
4. The pot you see pictured is 30cm / 12″ wide, this Pyrolux (Australia). If you don’t have a lid, just pop a baking tray on the pan during the simmering phase. It’s ok if the chicken isn’t fully submerged, just do the best you can. Any exposed parts will steam-cook.
Leftovers will keep for 4 days in the fridge or 3 months in the freezer.
Nutritionper serving assuming 6 servings, excludes mashed potato.
Boneless cuts – If you opt to use boneless thighs instead, sear the surface briefly then add into the sauce for the last 10 minutes of simmering time. For chicken breast, use 4 to 6, pound to even 1.5cm / 0.6″ thickness, sear then and return into the sauce for the last 5 to 8 minutes of simmering time until the internal temperature is 67C/153F. Remove chicken from the sauce and rest for 3 minutes before serving with sauce.
2. Anchovies are a well documented provider of extra flavour into dishes, and when used correctly (like here!) you can’t taste any fishiness at all. Trust me! But, if you simply can’t do it, substitute with 2 tsp fish sauce (add with canned tomato) or as a last resort, add an extra 1/2 tsp salt into the sauce.
3.Wine – For non alcoholic, use more chicken stock.
4. The pot you see pictured is 30cm / 12″ wide, this Pyrolux (Australia). If you don’t have a lid, just pop a baking tray on the pan during the simmering phase. It’s ok if the chicken isn’t fully submerged, just do the best you can. Any exposed parts will steam-cook.
Leftovers will keep for 4 days in the fridge or 3 months in the freezer.
Nutritionper serving assuming 6 servings, excludes mashed potato.
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