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Chicken Cacciatore

Updated February 23, 2016

This Italian dish translates as "hunter-style chicken," and is traditionally served with polenta to soak up the delicious juices. Good with soft polenta or pasta and a mixed green salad.

Nutritional Benefits: low fat.

4 servings

Preparation Time20 min

Preparation Time - Text20 mins

Cooking Time35 min

Cooking Time - Text40

Cooking Methodslow cooking

CostModerate

Total Timeunder 1 hour

One Pot MealYes

OccasionFamily Get-together

Recipe Coursemain course

Mealdinner

Taste and Texturejuicy, savory, winey

Ingredients

  • 4 chicken legs, about 3lb 3oz (1.5kg) total weight
  • Salt and freshly ground black pepper
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, sliced
  • ¾ cup dry white wine
  • One 14.5oz (411g) can chopped tomatoes
  • 2/3 cup chicken stock
  • 7 oz (200g) white mushrooms, sliced
  • 1 celery stalk, chopped
  • 1 tbsp tomato paste
  • 2 tsp chopped rosemary
  • 2 tsp chopped sage
  • 8 pitted Kalamata olives, halved
  • Flameproof casserole

Instructions

  1. Trim any excess fat from the chicken and season them with salt and pepper. Heat 1 tbsp of the oil in a large flameproof casserole over medium-high heat. In batches, add the chicken and cook, turning once, for about 4 minutes, until browned. Transfer to a plate. Pour the fat out of the pan.

  2. Add the remaining 1 tbsp oil and heat over medium-low heat. Add the onion and garlic and cook, stirring often, about 3 minutes, until softened. Stir in the wine and boil for 1 minute, scraping up the browned bits in the pan. Stir in the tomatoes, stock, mushrooms, celery, tomato paste, rosemary, and sage and bring to a simmer.

  3. Return the chicken to the pan and cover. Simmer for 40 minutes, or until the chicken shows no sign of pink when pierced at the bone. During the last 10 minutes, add the olives. Serve hot.

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I have not made this yet so I cannot rate it.

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This was great! We made it tonight. It was relatively easy. The sauce was mellow and tasty.

It would be nice if people like vadrake would make CONSTRUCTIVE comments, that might add to someone's appreciation of a dish. Comments like his/hers lend nothing to the site. I've flagged it.

if you call this chicken cacciatore you might want to call your website fake receipies that' get by. Molto Mario would kiss the bottom of his foot if he saw this!

A flameproof casserole is unnecessary. I'm quite sure Italian hunter's don't use them. A heavy bottomed pan or cast iron dutch oven works just fine.

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