Classic Chicken Cacciatore: A Hunter's Style Stew
A truly satisfying, rustic Italian stew made with tender chicken, peppers, and tomatoes. This is one-pot cooking at its most rewarding, and my recipe will guide you through it perfectly.
There is something deeply satisfying about a one-pot dish that bubbles away gently on the stove, filling the kitchen with the most wonderful aromas. Chicken Cacciatore, which translates as 'hunter's style', is precisely that. It's a rustic, hearty dish from the heart of the Italian countryside, born from the simple idea of cooking a chicken with whatever vegetables and herbs were readily available – peppers, onions, tomatoes, and mushrooms.
Don't let the foreign name intimidate you; this is simply a classic braise, a method of cooking that rewards a little patience with incredible depth of flavour and meltingly tender meat. It is the sort of dish that can be served for a simple family supper with some crusty bread, yet is impressive enough for a dinner party, perhaps served over a bed of soft, creamy polenta. It’s a recipe that every home cook should have in their repertoire.
My method is, as always, designed to be foolproof. We will build the flavour in layers, beginning with the crucial step of browning the chicken, then sautéing the vegetables, and finally allowing everything to simmer together slowly. By following the steps carefully, you will achieve a rich, flavourful sauce and perfectly cooked chicken every single time.
Why You'll Love This Recipe
- Browning the chicken first creates the 'fond' – those lovely browned bits in the pan which form the flavour base of the entire sauce.
- Using bone-in, skin-on chicken thighs is key. They ensure the meat remains incredibly moist and tender during the long, slow simmer and contribute immense flavour.
- A gentle simmer in a heavy-based casserole dish, rather than a rolling boil, allows the flavours to meld together beautifully without the chicken becoming tough or the sauce catching.
- Deglazing the pan with red wine lifts all the caramelised flavours from the base, incorporating them into the sauce for an unrivalled depth.
Ingredients
- 8 large bone-in, skin-on chicken thighs
- 50g plain flour
- 1 tsp salt
- 1 tsp freshly milled black pepper
- 3 tbsp olive oil
- 1 large onion, peeled and finely chopped
- 2 cloves garlic, peeled and crushed
- 1 red bell pepper, deseeded and sliced
- 1 yellow bell pepper, deseeded and sliced
- 250g chestnut mushrooms, wiped and halved or quartered
- 150ml robust red wine, like a Chianti or Merlot
- 2 x 400g tins of chopped tomatoes
- 150ml chicken stock
- 1 tbsp tomato purée
- 1 tsp dried oregano
- 1 sprig of fresh rosemary
- 100g pitted black olives (Kalamata are good)
- A small handful of fresh flat-leaf parsley, chopped, to serve
Equipment Needed
A large, heavy-based flameproof casserole dish with a tight-fitting lid (about 26-28cm) · A large plate or tray · Wooden spoon · Tongs · Kitchen paper
Step-by-Step Instructions
- First, prepare the chicken. Pat the chicken thighs dry with kitchen paper – this is essential for getting a crisp, brown skin. In a shallow bowl, mix together the plain flour, salt, and pepper. Dredge each chicken thigh in the seasoned flour, shaking off any excess.
- Next, place a large, heavy-based flameproof casserole dish over a medium-high heat and add 2 tablespoons of the olive oil. Once the oil is shimmering, add the chicken thighs, skin-side down. Do this in two batches to avoid overcrowding the pan. Brown them for about 4-5 minutes on each side until golden and crisp. You are not cooking them through, just browning them. Remove the chicken to a plate and set aside.
- Reduce the heat to medium, add the remaining tablespoon of olive oil to the same pan. Add the chopped onion and sliced peppers and cook for about 8-10 minutes, stirring occasionally, until softened and lightly coloured. Add the mushrooms and cook for another 5 minutes until they have released their liquid and started to brown. Finally, add the crushed garlic and cook for one minute more until fragrant.
- Now, pour in the red wine to deglaze the pan. Use a wooden spoon to scrape up all the flavourful browned bits from the bottom of the casserole. Let the wine bubble and reduce by about half.
- Add the tinned tomatoes, chicken stock, tomato purée, dried oregano, and the sprig of rosemary. Stir everything together well and bring the sauce to a gentle simmer.
- Return the browned chicken pieces to the pan, nestling them into the sauce. Make sure the skin side is facing up as much as possible. Season with a little more salt and pepper.
- Once the sauce returns to a simmer, reduce the heat to its lowest setting, cover the casserole with a tight-fitting lid, and let it cook very gently for 1 hour. The sauce should be barely ticking over.
- After an hour, remove the lid. The chicken should be very tender. Stir in the pitted black olives and let it simmer without the lid for a final 10-15 minutes to allow the sauce to thicken slightly. Remove the rosemary sprig before serving.
- Check the seasoning and adjust if necessary. Serve the cacciatore hot, sprinkled with the chopped fresh parsley.
Delia's Notes from the Kitchen
The real secret to a cacciatore with deep, resonant flavour lies in not rushing the initial browning of the chicken. It is not a step to be hurried. Do not crowd the pan; work in batches if you must. Those caramelised, browned deposits left behind in the pan are pure gold and form the very soul of the sauce. Scrape them all up when you add the wine – that's where the magic is.
How to Store & Reheat
Allow the cacciatore to cool completely before storing in an airtight container in the refrigerator for up to 3 days. The flavour actually improves overnight as the ingredients meld. To reheat, place in a saucepan over a gentle heat, stirring occasionally, until piping hot throughout. You may need to add a splash of water or stock if the sauce has thickened too much upon chilling.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
You can, but I would strongly recommend thighs for this dish as they have more flavour and don't dry out. If you must use breasts, cut them into large chunks and reduce the final simmering time to 25-30 minutes to prevent them from becoming tough.
My sauce seems too thin. How can I thicken it?
The simplest way is to remove the cooked chicken pieces onto a warm plate. Then, increase the heat under the casserole and allow the sauce to bubble and reduce for 5-10 minutes until it reaches your desired consistency. Then return the chicken to the pot.
Can this recipe be frozen?
Yes, it freezes beautifully. Cool it completely, then transfer to a freezer-safe container or bag. It will keep for up to 3 months. Defrost thoroughly in the refrigerator overnight before reheating gently on the hob until piping hot.
What if I don't want to use wine in the recipe?
That's perfectly fine. Simply omit the wine and replace it with the same quantity of good-quality chicken stock. To replicate the acidity the wine provides, you might want to add a teaspoon of red wine vinegar at the end of cooking.
Is it necessary to dredge the chicken in flour?
I do recommend it. The flour not only helps to create a lovely brown crust on the chicken skin, but it also helps to thicken the sauce ever so slightly as it cooks, giving it a wonderful consistency.