Classic Chicken Cacciatore with Mushrooms and Olives

Name: Classic Chicken Cacciatore with Mushrooms and Olives
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 4
Ingredients: 4 large bone-in chicken thighs; 4 chicken drumsticks; 1 onion; 250 g mushrooms; 2 red bell peppers; 3 clove garlic; 2 rosemary sprigs; 2 bay leaves; 1 tsp dried oregano; 3 anchovy fillets; 1 tbsp olive oil; 1/3 cup tomato paste; 3/4 cup Pinot Noir; 2 cup chicken stock; 400 g crushed tomatoes; 16 Kalamata olives; 3/4 tsp cooking salt or kosher salt; 1/4 tsp black pepper; 4 servings mashed potatoes; 2 tbsp finely chopped parsley

This hearty chicken cacciatore brings together golden-browned chicken, a rich tomato and red wine sauce, tender mushrooms, peppers, and briny olives. Serve it over creamy mashed potatoes or polenta for a comforting Italian-style dinner with deep savory flavor.

Servings4 Portions

Prep Time15 Mins

Cook Time55 Mins

Difficulty

Intermediate

Ingredients

large bone-in chicken thighs
4
chicken drumsticks
4
onion
1
mushrooms
250 g
red bell peppers
2
garlic
3 clove
rosemary sprigs
2
bay leaves
2
dried oregano
1 tsp
anchovy fillets
3
olive oil
1 tbsp
tomato paste
0.3 cup
Pinot Noir
0.8 cup
chicken stock
2 cup
crushed tomatoes
400 g
Kalamata olives
16
cooking salt or kosher salt
0.8 tsp
black pepper
0.3 tsp
mashed potatoes
4 servings
finely chopped parsley
2 tbsp

Step-by-Step Instructions

Pat the chicken thighs and drumsticks dry, then season all over with the salt and black pepper.

Heat the olive oil in a large deep skillet or Dutch oven over high heat. Add the chicken thighs skin-side down and sear until the skin is deeply golden, about 6 minutes. Turn and cook the other side for 1 minute, then transfer to a plate. Brown the drumsticks on as many sides as possible, about 1 to 2 minutes per side, and remove them as well.

Pour off excess fat, leaving about 2 tbsp in the pan. Reduce the heat to medium, add the onion, rosemary, bay leaves, and oregano, and cook for about 3 minutes until the onion begins to soften.

Stir in the garlic and anchovy fillets. Cook for 1 to 2 minutes, mashing the anchovies into the pan until they dissolve and the garlic smells fragrant.