Name: Chicken Cacciatore
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 500 g Chicken, bone-in pieces preferred; 1 tsp Salt, divided; ½ tsp Ground Black Pepper, divided; 2 tbsp Olive Oil; ¾ cup Brown Onion, sliced; ½ cup Carrot, diced; ⅓ cup Celery, finely chopped; 3 clove Garlic, finely chopped; 1 cup Mushroom, sliced; ½ cup White Wine, dry white wine; 1 cup Tomato Puree, smooth; ½ cup Water, for simmering; 1 tsp Rosemary, chopped fresh rosemary or lightly crushed dried rosemary

1 hr 5 mintotal

45 min hands-on20 min hands-off

Prep 15 min · Cook 50 min

Serves: 3
Difficulty: Medium
Spice: Mild

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Method

Season the chicken with part of the measured salt and black pepper powder.
Heat olive oil in a heavy pan. Brown the chicken pieces on both sides, then remove them to a plate.
In the same pan, add onion, carrot, and celery. Cook until the vegetables soften.
Add garlic and mushrooms. Cook until the mushrooms release moisture and start to brown.
Pour in the white wine and simmer briefly, scraping the bottom of the pan.
Add tomato puree, water, rosemary, remaining salt, and remaining black pepper powder.
Return the chicken to the pan. Cover and simmer until the chicken is cooked through and tender.
Uncover and simmer for a few more minutes if the sauce needs to thicken.

How to tell it's done

The chicken should be tender, and the sauce should be rustic, thick, and tomato-rich.

Getting it right

Tip

Browning the chicken first gives the sauce a deeper flavor and better color.

What to serve it with

Serve with bread, polenta, pasta, or a simple salad.

Common mistakes

The chicken is cooked but the sauce is thin.: Brown the chicken first, then uncover near the end and simmer until the tomato sauce thickens.

Substitutions

Use boneless chicken only if needed; bone-in pieces give a richer stew.
If avoiding wine, use water as a practical fallback, but the flavor will be less traditional.
Use less rosemary if using dried rosemary because it can taste stronger.

Storing and reheating

Refrigerate chicken cacciatore for up to 4 days. Reheat gently with a splash of water if needed; freeze for up to 2 months.

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Ingredients