A rustic classic, this Chicken Cacciatore is a deeply satisfying Italian braise of fork-tender chicken and vegetables in a rich tomato sauce with pops of briny olives throughout. The perfect dish for a family meal or for entertaining friends.
Prep Time20 minutesmins
Cook Time40 minutesmins
Total Time1 hourhr
Servings: 5to 6
Ingredients
1chickenabout 1.2 kg (2.6 lb), cut into 8 pieces
Kosher salt and freshly ground black pepper
5tablespoonsextra virgin olive oil,divided
1medium yellow or red onionfinely minced
1celery stalkdiced
1carrotdiced
1clove garlicfinely minced
2small red chilis, finely choppedor 1/2 tsp red pepper flakes (optional)
1bay leaf
1sprig rosemary
5sage leaves
1cupred wine
2cupscrushed tomatoes (I use Mutti) or whole tomatoes crushed by hand
a handful of black olives (preferably unpitted)
Instructions
Pat dry the chicken pieces then season all over with 1 teaspoon salt and 1/2 teaspoon pepper. Heat olive oil in a large, heavy-bottomed pan with a lid over medium-hight heat. Brown the chicken, 3 minutes a side or until the chicken releases easily to flip. Transfer to a plate and set aside.
Reduce heat to medium, add the onions, celery, carrots, garlic, and red chili, and season with a pinch of salt and pepper. Cook, stirring occasionally and scraping any meaty residue from the bottom of the pan, until vegetables soft and tender, about 8 to 10 minutes. Stir in the bay leaf, rosemary sprig, and sage, then place the chicken pieces with all their juices back in the pan.
Pour in the red wine and simmer over medium heat until wine is slightly reduced, about 3 to 4 minutes. Stir in the tomatoes and reduce the heat to low. Cover, and simmer gently, stirring occasionally until sauce has thickened and chicken is cooked through and tender, about 30 to 35 minutes. If at any time the sauce seems too thick, add 1/2 cup of water.
Uncover, add the olives (if using) and cook, uncovered, for 3 to 5 minutes longer. Taste and adjust seasoning, if necessary. Serve immediately garnished with chopped parsley, if using.
Notes
TO MAKE AHEAD: This chicken cacciatore is great the day you make it and even better the next day. If making ahead, let cool, cover and refrigerate for up to 2 days. Reheat gently on the stovetop over medium-low heat until warmed through.
TO FREEZE: Transfer the cooled cacciatore into an air tight container and freeze for up to 2 months. Thaw overnight in the refrigerator then reheat o the stovetop over medium-low heat until warmed through.