Classic Chicken Cacciatore Recipe: Rustic Italian Hunter’s Chicken

For frying the chicken:

• 1 tbsp olive oil
• 4 chicken bone-in thighs
• 4 chicken drumsticks
• ½ tsp salt
• ½ tsp black pepper

For the sauce:

• 2 tbsp olive oil
• 1 onion, peeled and finely diced
• 1 stick of celery, finely diced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 3 cloves garlic, peeled and minced
• ¼ tsp salt
• ¼ tsp black pepper
• 1 tsp dried oregano
• ½ tsp dried rosemary
• 2 tsp sweet paprika (or regular)
• ½ tsp chilli flakes
• 2 bay leaves
• 120 ml (½ cup) red wine
• 2 x 400 g tins finely chopped tomatoes
• 2 tbsp tomato purée
• 1 tsp sugar
• 45 g (¼ cup) black or green olives, pitted and halved

To Serve:

• 1 tbsp freshly chopped parsley
• Freshly ground black pepper

• Heat 1 tbsp olive oil in a frying pan over medium-high heat.
• Season the chicken with ½ tsp salt and ½ tsp black pepper and add to the pan skin-side down. Fry for 3–4 minutes until browned, turn and brown the other side for 3–4 minutes. Remove to a plate (it won’t be fully cooked).
• Add 2 tbsp olive oil to the same pan. Cook the onion and celery for about 3 minutes until softened.
• Add the sliced peppers, garlic, ¼ tsp salt, ¼ tsp black pepper, oregano, rosemary, paprika, chilli flakes and bay leaves. Cook, stirring, for 3 minutes.
• Pour in the red wine and bubble for 2 minutes to reduce slightly.
• Stir in the tinned tomatoes, tomato purée and sugar, then bring to the boil.
• Return the chicken to the pan, skin-side up. Reduce the heat so the sauce is at a gentle simmer, cover and cook for 15 minutes, stirring occasionally.
• Remove the lid, add the olives and cook for another 5 minutes until the chicken is cooked through and the sauce has thickened a little.
• Turn off the heat, sprinkle with chopped parsley and a little black pepper, then serve.

Serving suggestions:

• Potatoes — roasted, mashed, sautéed or baked all work well.
• Toasted buttered bread or garlic bread is perfect for mopping up the sauce.
• Rice or pasta are also good options.
• Serve with green beans, asparagus or kale for freshness.

Additions / swaps

• Add sliced mushrooms with the onions for a more traditional cacciatore.
• Stir in halved cherry tomatoes with the olives for extra freshness.
• Use boneless chicken thighs instead of bone-in pieces if you prefer.

Wine substitute: If you’d rather skip the wine, use 120 ml chicken stock plus 1 tbsp Worcestershire sauce for added depth.

Make-ahead & storage: Cool, cover and refrigerate for up to a day. Reheat covered in a 160°C/320°F oven for 20–25 minutes or on the hob until piping hot. You may need a splash of stock to loosen the sauce.

Freezing: Cook, cool and freeze. Defrost overnight in the fridge and bring to room temperature for an hour before reheating. Add a splash of stock if the sauce has thickened. Olives can be reheated with the dish, or added near the end for best texture.

Nutritional information is approximate, per serving — based on four servings with a thigh and drumstick each.

Nutrition