Main Page
Second course
Chicken cacciatore

Chicken Cacciatore

Very filling, tasty, and out of the ordinary — a great addition to any side. Chicken cacciatore is a delicious, budget-friendly dish of Italian cuisine. It works as a main course for lunch or dinner, and most often it's served alongside Italian pasta.

The Patricks channel

Recipe author

Watch the video

Composition / ingredients

Servings:

Chicken

2.5

Olive oil

Mushrooms

300

Garlic

Tomatoes

600

Onion

700

Bell pepper

300

Tomato juice

150

Dry spices

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 44 % 11 g

Fats 44 % 11 g

Carbohydrates 12 % 3 g

152 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Before you start, prep the ingredients. Cut the chicken into large pieces.
Step 2:

Cut the mushrooms into medium pieces.
Step 3:

Core the bell peppers and cut them into long strips.
Step 4:

Cut the onion into half-rings.
Step 5:

Cut the tomatoes into small wedges after removing the cores. It's best to peel them first using boiling water.
Step 6:

Finely chop the herbs.
Step 7:

Cut the garlic into small pieces.
Step 8:

Pour olive oil into the bottom of a Dutch oven.
Step 9:

Brown the chicken on all sides until it's partly cooked and lightly seared, then remove it from the pot to a separate dish.
Step 10:

Next add the onion and mushrooms together and stir to combine. Add the spices. Fry the mushrooms and onion until lightly browned.
Step 11:

Then add the peppers, again stirring them in with the rest and adding a bit more spice. Cook the peppers until soft.
Step 12:

Add 150 ml of tomato juice, the garlic, the tomatoes, and more spices. Stir everything together and simmer for about 15 minutes over low heat.
Step 13:

Add hot pepper to taste.
Step 14:

Nestle the chicken into the sauce, sinking the pieces slightly into the liquid in the pot. Leave to simmer for about thirty minutes over low heat.
Step 15:

Five minutes before the end, add the herbs and stir. Once the time is up, the dish is ready.

You can make chicken cacciatore not only in your home kitchen but also outdoors in a Dutch oven over a fire. It's very close to the popular Georgian dish chakhokhbili, differing mainly in the use of olive oil and its seasonings — though I actually used a French blend of Provençal herbs. Farm chicken is best here: for one, it's healthier, and for another, it doesn't fall apart and holds its firm texture. Instead of tomato juice, you can use puréed tomatoes. For an attractive presentation, I recommend removing the skin from the bird — it tends to pull away from the meat and make the dish look less appealing. That tip is for those cooking for guests. The finished dish works as an accompaniment to a side, and Italians especially love to serve it with pasta. Enjoy!