Hearty Homemade Chicken Cacciatore (Italian Stew!)
Chicken Cacciatore is a beloved Italian dish known for its rich, savory flavors and tender, juicy chicken. Think of it as a hearty vegetable-packed Italian chicken stew that, bonus, is naturally gluten-free and dairy-free. You'll want to use bone-in chicken for the best flavor, then serve over mashed potatoes, pasta, polenta, or rice.
Servings: 6 servings
Calories: 498kcal
Equipment
Ingredients
- 1 whole chicken, cut into pieces
- 2½ tsp Kosher salt, divided
- ¼ tsp freshly ground black pepper
- ¼ cup extra virgin olive oil
- 1 medium sweet onion, cut into ¼-inch pieces
- 8 oz shiitake or white mushrooms, about 2 cups, thinly sliced
- 1 red bell pepper, cut into ½-inch pieces
- 1 yellow bell pepper, cut into ½-inch pieces
- 4 oz pancetta, cubed
- 3 cloves of garlic, finely chopped
- 2 sprigs fresh sage, about 6-8 leaves
- 2 sprigs fresh rosemary
- ½ cup dry white wine or red wine – either works here!
- 1 (28oz) can whole peeled San Marzano tomatoes or crushed tomatoes
- Pinch of granulated sugar
- ⅓ cup pitted black olives
- Fresh basil, for serving
- Flaky sea salt
Instructions
- Season the chicken. Pat the chicken pieces dry with paper towels, then season on all sides with 2 tsp Kosher salt and ¼ tsp black pepper.
- Brown the chicken. Heat ¼ cup of olive oil in a large skillet over medium-high heat. When hot, and working in batches, add the chicken pieces and cook until browned on all sides, about 10-12 minutes. Rotate the chicken every few minutes so that it’s evenly browned. Transfer the chicken to a plate. If the pot looks a little dry, add 1-2 Tbsp more olive oil (it should be fine, but you don’t want the veggies to stick!).
- Sauté the aromatics. To the same pot, add 1 chopped onion, 2 cups thinly sliced mushrooms, diced red and yellow bell peppers, and 4 oz diced pancetta. Cook, stirring often, until the onions are softened and the pancetta is beginning to crisp, about 6-8 minutes. Season with remaining ½ tsp Kosher salt, then add 3 cloves chopped garlic, fresh sage leaves and rosemary sprigs. Cook until fragrant, about 1 minute more.
- Make the sauce. Pour in ½ cup dry white or red wine, then bring to a boil. Allow the mixture to reduce by half, about 5-6 minutes, then pour in 1 (28oz) can of whole peeled San Marzano tomatoes (or crushed tomatoes). You can either break them up with your hand as you add them to the pot or use a spatula. Add a pinch of sugar, then return the chicken, along with any juices on the plate, to the pot.
- Simmer. Cover with a lid, reduce the temperature to medium-low, then simmer for 25 minutes, stirring once or twice.
- Finish, then serve! Once the chicken is fully cooked and the sauce has reduced substantially, remove the lid. Stir in ⅓ cup black olives, then taste the sauce and adjust seasoning. Transfer to a serving platter, then garnish with fresh basil and a pinch of flaky sea salt. Enjoy!
Notes
- Pancetta is not traditional, but I love the flavor (and texture) it adds. Feel free to omit.
Nutrition
Calories: 498kcal | Carbohydrates: 10g | Protein: 28g | Fat: 37g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 108mg | Sodium: 1309mg | Potassium: 575mg | Fiber: 2g | Sugar: 5g | Vitamin A: 886IU | Vitamin C: 68mg | Calcium: 41mg | Iron: 2mg
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