Instructions
- Pat the chicken pieces thoroughly dry with paper towels. Season generously all over with salt and freshly ground black pepper.
- Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is shimmering, add the chicken pieces, skin-side down, in batches if necessary to avoid overcrowding the pot. Brown the chicken for 5-7 minutes per side, until deeply golden brown and crispy. Remove the browned chicken to a plate and set aside.
- Reduce the heat to medium. If there’s excessive fat in the pot, carefully spoon some out, leaving about 1 tablespoon. Add the diced onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
- Add the minced garlic and bell pepper strips to the pot. Cook for another 5-7 minutes, stirring occasionally, until the peppers start to soften slightly and the garlic is fragrant.
- If using, pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring to a simmer and cook for 2-3 minutes, allowing the alcohol to cook off and the liquid to reduce slightly.
- Stir in the crushed tomatoes, diced tomatoes (with their juices), chicken broth, fresh parsley, fresh thyme, dried oregano, and bay leaf. Bring the sauce to a gentle simmer.
- Return the browned chicken pieces to the pot, nestling them into the sauce. Make sure the chicken is mostly submerged.
- Reduce the heat to low, cover the pot, and let the Chicken Cacciatore simmer gently for at least 45 minutes to 1 hour, or until the chicken is very tender and cooked through. The longer it simmers, the more the flavors will meld and the chicken will become fall-off-the-bone tender.
- After simmering, stir in the pitted Kalamata and green olives. Continue to simmer, uncovered, for another 10-15 minutes to allow the flavors to deepen and the sauce to thicken slightly.
- Taste the sauce and adjust seasoning with salt and pepper as needed. Remove and discard the bay leaf before serving.
- Garnish with additional fresh chopped parsley, if desired. Serve hot with your choice of crusty bread, creamy polenta, or your favorite pasta.
Cooking Tips and Variations
For the most flavorful Chicken Cacciatore, always start by properly browning your chicken. This crucial step not only renders the skin crispy but also creates a rich fond at the bottom of the pot, which deglazes into the sauce to add incredible depth. Don’t rush this process; a deep golden-brown color is what you’re aiming for. When it comes to tomatoes, using a combination of crushed and diced provides both a smooth base and some textural interest. Opt for high-quality canned tomatoes, as they form the backbone of this dish’s flavor.
If you prefer a richer, more complex flavor profile, consider adding a few sliced mushrooms (cremini or button) along with the bell peppers. They absorb the sauce beautifully and add an earthy dimension. For a touch of heat, a pinch of red pepper flakes can be added with the garlic. While this recipe calls for a mix of Kalamata and green olives, feel free to use your favorite type or omit them if you’re not a fan. A splash of balsamic vinegar towards the end of cooking can also brighten the flavors and add a subtle tang. For a lighter version, boneless, skinless chicken thighs can be used, but reduce the browning time and be mindful that they may not be as moist as bone-in cuts.
To make this dish in a slow cooker, brown the chicken and sauté the vegetables as instructed. Then, transfer everything to the slow cooker, add the remaining ingredients (except olives), and cook on low for 6-8 hours or on high for 3-4 hours, adding the olives for the last 30 minutes. For a pressure cooker, follow the browning and sautéing steps, then add all ingredients (except olives), seal, and cook on high pressure for 15-20 minutes, allowing a natural release before stirring in the olives. These variations offer convenience without sacrificing the incredible flavor of traditional Chicken Cacciatore.
Storage and Reheating
Chicken Cacciatore is one of those wonderful dishes that often tastes even better the next day, as the flavors have more time to meld and deepen. To store leftovers, allow the stew to cool completely at room temperature, then transfer it to an airtight container. It will keep well in the refrigerator for up to 3-4 days. For longer storage, Chicken Cacciatore freezes beautifully. Portion the cooled stew into freezer-safe containers or heavy-duty freezer bags, removing as much air as possible to prevent freezer burn. It can be frozen for up to 3 months.
When reheating from the refrigerator, transfer the desired portion to a saucepan or microwave-safe dish. Heat gently over medium-low heat on the stovetop, stirring occasionally, until heated through. If using a microwave, heat in 1-minute intervals, stirring in between, until hot. If reheating from frozen, it’s best to thaw the stew overnight in the refrigerator first. If you’re short on time, you can reheat it directly from frozen over low heat on the stovetop, stirring frequently and adding a splash of chicken broth or water if the sauce appears too thick, until it’s bubbling and thoroughly heated. The chicken should remain tender and the sauce vibrant.
Frequently Asked Questions
Can I use boneless, skinless chicken for Chicken Cacciatore?
Yes, you can use boneless, skinless chicken thighs or breasts for convenience. However, bone-in, skin-on chicken adds more flavor and moisture to the dish. If using boneless chicken, be careful not to overcook it, as it can dry out more easily. Reduce the simmering time accordingly, typically to about 20-30 minutes, or until the chicken is cooked through and tender.
What kind of wine is best for Chicken Cacciatore?
A dry red wine such as Chianti, Sangiovese, or Merlot is traditionally used and highly recommended for its ability to add depth and acidity to the sauce. If you prefer white wine, a dry white like Pinot Grigio or Sauvignon Blanc would also work. If you prefer not to use alcohol, you can substitute the wine with an equal amount of chicken broth, though the flavor profile will be slightly different.
Can I make Chicken Cacciatore ahead of time?
Absolutely! Chicken Cacciatore is an excellent make-ahead dish. Preparing it a day in advance allows the flavors to meld and deepen, often resulting in an even more delicious meal. Simply follow the recipe instructions, allow it to cool, and store it in the refrigerator. Reheat gently on the stovetop or in the oven when ready to serve.
What are some good side dishes to serve with Chicken Cacciatore?
Chicken Cacciatore is incredibly versatile when it comes to side dishes. Classic Italian accompaniments include creamy polenta, which soaks up the rich sauce beautifully, or a hearty pasta like tagliatelle or pappardelle. For a lighter option, serve it with steamed rice, mashed potatoes, or a simple green salad with a vinaigrette dressing. Don’t forget a crusty loaf of Italian bread for dipping into the delicious sauce!