- Prep
- 25 min
- Cook
- 300 min
- Total time
- 325 min
- Yield
- 6 servings
- Difficulty
- Easy
- Calories
- 480 kcal
Quick summary
“This classic Italian chicken cacciatore is slow-cooked with peeled tomatoes, bell peppers, olives, and red wine. The method results in tender, fall-off-the-bone pieces of meat, wrapped in a thick and aromatic sauce.”
What you need to know
- Pre-searing the chicken pieces in the skillet develops concentrated flavor through the browning of the meat.
- Deglazing with dry red wine recovers the caramelized bottom of the pan, enriching the sauce.
- Long cooking over low heat softens the muscle fibers and reduces the natural acidity of the tomatoes.
Ingredients
Main
- kg (with or without bone, skinless) Chicken thighs and drumsticks
- tablespoons Extra virgin olive oil
- (chopped) Cebola média
- dentes (picados) Garlic
- (diced in large cubes) Red bell pepper
- (diced in large cubes) Green bell pepper
- g (with the juice, coarsely crushed) Canned peeled tomato
- ml Tomato passata
- ml (optional, or chicken broth) Vinho tinto seco
- ml Chicken broth
- teaspoon Dry oregano
- teaspoon Dried basil
- unit Bay leaf
- cup (pitted, coarsely chopped) Black or green olives
- Salt
- Ground black pepper
- tablespoons (chopped, for finishing) Fresh parsley
Instructions
Principal
- Season the chicken: Dry the chicken pieces well with paper towels and season generously with salt and freshly ground black pepper. The short answer is to season the chicken well to optimize the final flavor.
- Brown the chicken (optional, but recommended): In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Brown the chicken in batches for 2-3 minutes on each side until well browned. This step creates depth of flavor. Transfer the browned chicken to the slow cooker.
- Refogue os aromáticos: In the same skillet, add the remaining tablespoon of olive oil. Sauté the onion for 3-4 minutes until softened. Add the minced garlic and sauté for another 1 minute until aromatic. The professional technique is not to burn the garlic.
- Add the bell peppers: Add the chopped bell peppers to the skillet and sauté for 3-5 minutes, just until they begin to soften slightly. Transfer the vegetable mixture to the slow cooker, over the chicken.
- Prepare the sauce: In the skillet, add the red wine (if using) and scrape the bottom of the pan to release any residue. Let boil for 1-2 minutes to evaporate the alcohol. Add the crushed peeled tomatoes, tomato passata, chicken broth, oregano, dried basil, and the bay leaf. Season with salt and pepper to taste.
- Cook slowly: Pour the sauce over the chicken and vegetables in the slow cooker. Mix gently. Cover and cook on low heat for 5-6 hours or on high heat for 2-3 hours, or until the chicken is extremely tender and falling apart. The secret to this recipe is patience for slow cooking.
- Finish: In the last 30 minutes of cooking, add the olives to the pot. If the sauce seems too thin, you can thicken it by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water and adding it to the pan, stirring until thickened. Prove e ajuste os temperos, se necessário.
- Sirva: Remove the bay leaf before serving. Sprinkle generously with chopped fresh parsley. Serve the Cacciatore hot with your favorite side dish. The most important tip is to savor every bite of this comforting dish.
Chef's tips
- Dry the chicken thighs and drumsticks with paper towels before browning to obtain a quick sear without releasing water.
- Scrape the bottom of the cast-iron skillet well with a wooden spoon when pouring the red wine to extract the browned bits.
- Add the chopped olives only at the final moment of cooking to maintain the salty freshness of the fruit.
Variations
- Add 200 grams of sliced fresh mushrooms (button or cremini) sautéed along with the onion.
- Add a pinch of red pepper flakes to introduce moderate spicy heat to the sauce.
- Incorporate thick slices of carrot into the vegetable base to add natural sweetness to the composition.
Substitutions
- The dry red wine can be replaced by dry white wine or chicken broth with 1 tablespoon of vinegar.
- Bone-in chicken thighs and drumsticks can be swapped for boneless cuts or chicken breast pieces.
- The tomato passata can be replaced by concentrated tomato paste dissolved in a little water.
How to store
Store in an airtight container in the refrigerator for up to 4 days. The sauce and the meat gain more aromatic complexity the next day; reheat in a covered pan over low heat until gently bubbling.
Can it be frozen?
Freeze in a freezer-safe container for up to 3 months. Thaw slowly under refrigeration overnight and reheat directly on the stove over medium-low heat, stirring carefully.
What to serve with
Serve with creamy corn polenta, al dente short pasta (penne or rigatoni), or fresh white rice.
Frequently asked questions
Can I prepare the cacciatore in a conventional pot instead of a pressure cooker or slow cooker?
Yes. Use a deep, heavy-bottomed pot, cover tightly, and keep on very low heat for about 50 to 60 minutes, stirring occasionally so the bottom doesn't burn until the meat is completely tender.
How to prevent bell peppers from falling apart during slow cooking?
Cut the bell peppers into large, uniform cubes of about 3 cm and sauté for only 3 minutes. This wide cut ensures the pieces maintain texture and color in the finished dish.
Is it mandatory to remove the chicken skin before cooking in the sauce?
Yes, it is recommended to remove the skin. In long, moist cooking, the skin loses its crispiness and releases excess fat into the tomato broth, leaving the sauce with an oily and heavy appearance.
What is the reason for using red wine in this classic chicken recipe?
The red wine brings rustic notes, tannins, and fruity acidity that cut through the richness of the chicken thigh and balance the sweetness of the sautéed peppers, creating a full-bodied and balanced broth.
