Authentic Chicken Cacciatore

Name: Authentic Chicken Cacciatore
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Cuisine: European, Italian, Mediterranean
Ingredients: 2 lbs Boneless chicken thighs* , skin on (about 1 kg); ▢½ cup pitted mixed olives in oil (about 100g); ▢1 ¼ cup fresh mushrooms (about 100g); ▢2 carrots , medium; ▢1 yellow onion; ▢1 celery stalk; ▢14 oz can whole peeled tomatoes; ▢2 springs fresh rosemary; ▢2 fresh bay leaves; ▢½ cup red wine (about 100ml); ▢1 clove garlic; ▢Chili pepper; ▢salt; ▢freshly ground black pepper; ▢4-5 Tablespoons extra virgin olive oil

8 steps

Prep:20minCook:1h 20min

This Chicken Cacciatore (Pollo Alla Cacciatora) recipe is a straightforward, delicious Italian recipe you will love and appreciate for its simplicity and full flavor, with tender chicken in a sauce made with tomatoes, diced veggies, fresh herbs, and olives.

Updated at: Thu, 17 Aug 2023 09:01:05 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories761.7 kcal (38%)

Total Fat57.4 g (82%)

Carbs13.5 g (5%)

Sugars6.5 g (7%)

Protein40.3 g (81%)

Sodium886.5 mg (44%)

Fiber2.8 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 lbsBoneless chicken thighs

skin on

½ cuppitted mixed olives in oil

1 ¼ cupfresh mushrooms

14 ozcan whole peeled tomatoes

2 springsfresh rosemary

½ cupred wine

freshly ground black pepper

4 Tablespoonsextra virgin olive oil

Instructions

Step 1

Prepare the Vegetable Soffritto: Cut carrots, celery, onion, and garlic into very small (2-3 mm) cubes of the same size so they will cook evenly.

Step 2

Prepare the Mushrooms: Clean them and cut them about the same size as the vegetables.

Step 3

Season the Chicken: Place the thighs on a plate and add a pinch of salt and pepper and a drizzle of oil. Massage the surface of the chicken and repeat the same process on the other side.

Step 4

Brown the Chicken Thighs: Heat a saucepan with oil (just a drop is enough because the chicken skin will release its fat) and add the chicken thighs, skin side down. Cook them over high heat until the skin is nicely browned. At this point, remove the thighs from the pan and let them rest separately.

Step 5

Add the vegetables in the same saucepan and sauté them over high heat.

Step 6

Flavor the vegetables with the seasonings and add salt, pepper, and chili, while stirring them with a wooden spoon until browned.

Step 7

Return the chicken thighs to the pan. Add the olives, then deglaze the pan with the red wine, allowing the alcohol to evaporate.

Step 8

Add the peeled tomatoes. Cover with a lid and cook over medium-low heat for about one hour 20 minutes (or about 80 minutes), until chicken is cooked through and tender. Serve immediately.

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