Italian · Lunch · Dinner
Chicken Cacciatore
Pollo alla cacciatora
Tender chicken thighs simmered in a rustic tomato sauce with sweet peppers, mushrooms, olives, rosemary and a splash of white wine. A comforting one-pan Italian classic made lighter with lean skinless meat, plenty of vegetables and just a spoonful of olive oil.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 70 min
- Serves
- 4
Calories come from: Carbs 20% · Fat 32% · Protein 48%
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Ingredients
For 4 servings- 8 thighs (about 700 g)boneless skinless chicken thighs, trimmed of visible fat
- 1/2 tspsalt
- 1/4 tspblack pepper, ground
- 1 tbsp14 gextra virgin olive oil
- 1 medium150 gonion, sliced
- 1 large160 gred bell pepper, sliced
- 1 medium150 ggreen bell pepper, sliced
- 3 cups200 gcremini mushrooms, quartered
- 3 cloves9 ggarlic, minced
- 1 tbspfresh rosemary, finely chopped
- 1 tspdried oregano
- 1 tbsp16 gtomato paste
- 1/2 cup120 gdry white wine
- 1 can (400 g)canned diced tomatoes
- 1/2 cup120 gwater
- 1 leafbay leaf
- 1/3 cup40 gpitted black olives, halved (optional)
- 2 tbsp8 gfresh flat-leaf parsley, chopped
Steps
- 1
Pat the chicken thighs dry and season both sides with the salt and black pepper.
- 2
Heat the olive oil in a large deep skillet or casserole over medium-high heat.
- 3
Brown the chicken for about 4 minutes per side until golden, then move it to a plate.
- 4
Lower the heat to medium and add the onion and both bell peppers to the pan.
- 5
Cook the vegetables for 5 minutes, stirring, until they start to soften.
- 6
Add the mushrooms and cook for 3 minutes more until they release their liquid.
- 7
Stir in the garlic, rosemary and oregano and cook for 1 minute until fragrant.
- 8
Stir in the tomato paste and cook for 1 minute.
- 9
Pour in the white wine and let it bubble for 2 minutes, scraping up the browned bits from the bottom.
- 10
Add the diced tomatoes, water and bay leaf and bring to a simmer.
- 11
Return the chicken and any juices to the pan, nestling the pieces into the sauce.
- 12
Cover and simmer gently for 25 minutes, stirring once or twice.
- 13
Add the olives, if using, and simmer uncovered for 5 minutes to thicken the sauce slightly.
- 14
Check that the chicken is cooked through to 74 °C / 165 °F in the thickest part.
- 15
Remove the bay leaf, taste and adjust the seasoning, and scatter with parsley before serving.
Swaps, storage and make-ahead
Swaps
- Use boneless skinless chicken breasts instead of thighs, simmering only until they reach 74 °C / 165 °F so they stay juicy.
- Replace the white wine with an equal amount of low-sodium chicken broth plus a teaspoon of red wine vinegar for an alcohol-free sauce.
- Swap the fresh rosemary for 1 teaspoon of dried rosemary if fresh is hard to find.
- Leave out the olives if you prefer a milder, less salty sauce.
Storage
Refrigerate leftovers in a covered container within 2 hours and eat within 3 to 4 days, reheating until steaming hot throughout. The stew also freezes well for up to 3 months; thaw it in the fridge before reheating.
Make ahead
Slice the onion, peppers and mushrooms and mince the garlic up to a day ahead and keep them covered in the fridge. You can also cook the whole dish a day in advance, since the flavours deepen overnight, and reheat gently until steaming hot.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Sulphites
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (513 g) | Per 100 g | |
|---|---|---|
| Calories | 336 kcal | 65 kcal |
| Protein | 38.1 g | 7.4 g |
| Carbohydrates | 16.1 g | 3.1 g |
| of which sugars | 8.4 g | 1.6 g |
| Fiber | 4.8 g | 0.9 g |
| Fat | 11.3 g | 2.2 g |
| of which saturated | 2.5 g | 0.5 g |
| Sodium | 586 mg | 114 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
