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Tastes Better From Scratch
By Tastes Better From Scratch

Authentic Chicken Cacciatore

8 steps
Prep:20minCook:1h 20min
This Chicken Cacciatore (Pollo Alla Cacciatora) recipe is a straightforward, delicious Italian recipe you will love and appreciate for its simplicity and full flavor, with tender chicken in a sauce made with tomatoes, diced veggies, fresh herbs, and olives.
Updated at: Thu, 17 Aug 2023 09:01:05 GMT

Nutrition balance score

Good
Glycemic Index
31
Low
Glycemic Load
4
Low

Nutrition per serving

Calories761.8 kcal (38%)
Total Fat57.4 g (82%)
Carbs13.5 g (5%)
Sugars6.5 g (7%)
Protein40.3 g (81%)
Sodium886.5 mg (44%)
Fiber2.8 g (10%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Prepare the Vegetable Soffritto: Cut carrots, celery, onion, and garlic into very small (2-3 mm) cubes of the same size so they will cook evenly.
Prepare the Vegetable Soffritto: Cut carrots, celery, onion, and garlic into very small (2-3 mm) cubes of the same size so they will cook evenly.
Step 2
Prepare the Mushrooms: Clean them and cut them about the same size as the vegetables.
Prepare the Mushrooms: Clean them and cut them about the same size as the vegetables.
Step 3
Season the Chicken: Place the thighs on a plate and add a pinch of salt and pepper and a drizzle of oil. Massage the surface of the chicken and repeat the same process on the other side.
Step 4
Brown the Chicken Thighs: Heat a saucepan with oil (just a drop is enough because the chicken skin will release its fat) and add the chicken thighs, skin side down. Cook them over high heat until the skin is nicely browned. At this point, remove the thighs from the pan and let them rest separately.
Brown the Chicken Thighs: Heat a saucepan with oil (just a drop is enough because the chicken skin will release its fat) and add the chicken thighs, skin side down. Cook them over high heat until the skin is nicely browned. At this point, remove the thighs from the pan and let them rest separately.
Step 5
Add the vegetables in the same saucepan and sauté them over high heat.
Step 6
Flavor the vegetables with the seasonings and add salt, pepper, and chili, while stirring them with a wooden spoon until browned.
Step 7
Return the chicken thighs to the pan. Add the olives, then deglaze the pan with the red wine, allowing the alcohol to evaporate.
Return the chicken thighs to the pan. Add the olives, then deglaze the pan with the red wine, allowing the alcohol to evaporate.
Step 8
Add the peeled tomatoes. Cover with a lid and cook over medium-low heat for about one hour 20 minutes (or about 80 minutes), until chicken is cooked through and tender. Serve immediately.
Add the peeled tomatoes. Cover with a lid and cook over medium-low heat for about one hour 20 minutes (or about 80 minutes), until chicken is cooked through and tender. Serve immediately.
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