A rustic Italian chicken stew with tender bone-in chicken braised in a rich tomato sauce with peppers, mushrooms, garlic and herbs. Comforting, full of flavour and perfect with crusty bread or creamy polenta.
Chicken Cacciatore
Description
A rustic Italian chicken stew with tender bone-in chicken braised in a rich tomato sauce with peppers, mushrooms, garlic and herbs. Comforting, full of flavour and perfect with crusty bread or creamy polenta.
Ingredients
Ingredients
Instructions
-
Season the chicken with salt and pepper. Heat the olive oil in a large casserole over a medium-high heat and brown the chicken well on both sides. Remove to a plate.
-
Reduce the heat to medium. Add the onion, pepper and mushrooms and cook for 7–8 minutes until softened and beginning to colour.
-
Stir in the garlic, oregano, thyme and tomato purée and cook for 1 minute.
-
Pour in the white wine and simmer for 2 minutes, scraping any browned bits from the base of the pan.
-
Add the chopped tomatoes and bay leaf. Return the chicken to the casserole, skin-side up, and spoon some sauce around it.
-
Cover loosely and simmer gently for 35–40 minutes, removing the lid for the final 10 minutes, until the chicken is cooked through and the sauce has thickened.
-
Discard the bay leaf, check the seasoning and scatter with parsley before serving.
Note
For an alcohol-free version, replace the wine with chicken stock. The dish can be made a day ahead and reheats well.
chicken cacciatore, Italian chicken stew, hunter's chicken, tomato chicken casserole
