Chicken Cacciatore -made with onions, herbs, wine and tomatoes. This warming, family friendly-one pot meal, uses chicken thighs and drumsticks, keeping it in budget.
2tspsweet paprika(use regular if you can't find sweet)
½tspchilli flakes
2bay leaves
120ml(1/2 cup) red wine
2 x400 g(2 x 14 oz) tins finely chopped tomatoes
2tbsptomato puree (paste in USA)
1tspsugar
45g(1/4 cup) black or green olivespitted and sliced in half (I like to leave a few whole)
To Serve:
1tbspfreshly chopped parsley
black pepper
Instructions
Heat the oil in a frying pan over a medium-high heat.
1 tbsp olive oil
Season the chicken thighs and drumsticks with the salt and pepper and add to the pan, skin-side down.
4 chicken bone-in thighs, 4 chicken drumsticks, ½ tsp salt, ½ tsp black pepper
Fry the chicken for 3-4 minutes, until browned, then turn over and fry for a further 3-4 minutes. Remove from the pan and place on a plate (it won’t be fully cooked at this point).
Add the olive oil to the pan you fried the chicken in. Add the onion and celery, and cook for 3 minutes, stirring often, until softened.
2 tbsp olive oil, 1 onion, 1 stick of celery
Add the red and yellow sliced peppers, garlic, salt, pepper, oregano, rosemary, paprika, chilli flakes, and bay leaves and cook for 3 minutes, stirring often.
1 red bell pepper, 1 yellow bell pepper, 3 cloves garlic, ¼ tsp salt, ¼ tsp black pepper, 1 tsp dried oregano, ½ tsp dried rosemary, 2 tsp sweet paprika, ½ tsp chilli flakes, 2 bay leaves
Add the wine and let it bubble for 2 minutes.
120 ml (1/2 cup) red wine
Add in the tinned tomatoes, tomato puree, and sugar and stir together.
2 x 400 g (2 x 14 oz) tins finely chopped tomatoes, 2 tbsp tomato puree, 1 tsp sugar
Bring to the boil, then add the chicken pieces back to the pan, skin-side up.
Turn down the heat, so the sauce is simmering. Place a lid or some foil on the pan and allow the sauce to simmer for 15 minutes, stirring occasionally.
Add in the olives and cook for a further 5 minutes (without the lid), until the chicken is completely cooked through, and the sauce has thickened slightly.
45 g (1/4 cup) black or green olives
Turn off the heat and sprinkle on the fresh parsley and a little black pepper before serving.
1 tbsp freshly chopped parsley, black pepper
Notes
Serving suggestions:
Potatoes - roasted, sautéed, mashed, baked - all work great!
Slices of butter bread or even better, toasted buttered bread or garlic bread.
Rice or pasta
Green beans, asparagus or sliced kale.
Additions/Swaps
Add in whole or sliced mushrooms (at the same time you add the onions). This is a common addition to an authentic chicken cacciatore.
Add in halved cherry tomatoes (at the same time as the olives) for a fresh burst of flavour.
Swap the bone-in chicken for boneless chicken thighs.
Can I leave out the wine?The wine adds a little extra richness to the dish. You can leave it out if you prefer, or you could replace with ½ cup (120ml) chicken stock and a tablespoon of Worcestershire sauce.Can I make it ahead?Yes, make the dish, then cool, cover and refrigerate for up to a day.Reheat, covered in the oven at 160C/320F for 20-25 minutes or on the hob until the chicken is piping hot throughout. You may need a splash of stock to loosen as it will be a little thicker. Can I freeze it?Yes, cook the dish then, cool, cover and freeze.Defrost thoroughly in the refrigerator overnight, then take out of the refrigerator an hour before cooking to take the chill off the chicken pieces.Reheat, covered in the oven at 160C/320F for 20-25 minutes or on the hob until the chicken is piping hot throughout. You may need to add a splash of stock to loosen up the sauce a little.You can freeze and reheat with the olives in, but I prefer to add the olives in for the last few minutes of it reheating.Nutritional information is approximate, per serving - based on this recipe serving 4 people, with a chicken thigh and drumstick each.