Recipe By Ita
Rating
Published Jun 19th
Prep 15m Cook 1h 5m Additional - Ready In 1h 20m
Servings 4 servings Calories 520

Chicken cacciatore is a classic Mediterranean chicken dish from Italy. This is my favorite recipe made with chicken thighs, tomatoes, herbs, and olives.

Recipe Ingredients

  • ¼ cup olive oil, divided
  • 1 onion, diced
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 8 chicken thighs
  • ½ cup dry white wine
  • 2 (14.5 ounce) cans diced tomatoes
  • 2 teaspoons tomato paste
  • ¼ teaspoon white sugar, or more to taste
  • salt and ground black pepper to taste
  • ½ cup chicken broth, or more as needed
  • ½ cup black olives, pitted
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon torn basil leaves

Cooking Directions

  1. 1 Heat 2 tablespoons olive oil in a skillet over medium heat and cook onion, stirring often, until soft and translucent, about 5 minutes. Transfer to a pot.
  2. 2 Combine flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Toss chicken thighs in the flour mixture until evenly coated.
  3. 3 Heat remaining 2 tablespoons olive oil in the skillet over medium heat, add chicken thighs, and brown on one side, without turning, for 5 minutes. Turn and cook until browned on the other side, about 5 minutes more. Transfer browned chicken thighs to the pot.
  4. 4 Pour white wine into the skillet; bring to a boil. Stir to loosen all the browned bits of chicken and flavors in the skillet pour into the pot. Add diced tomatoes, tomato paste, and sugar; season with salt and pepper. Add as much chicken stock as needed to cover the chicken. Cover pot and simmer over medium heat, stirring occasionally, until chicken is no longer pink in the center, about 45 minutes.
  5. 5 Stir in olives, parsley, and basil. Stir to heat through.

Nutrition Facts

  • Calories 520
  • Carbohydrate 21 g
  • Cholesterol 116.7 mg
  • Fat 28.9 g
  • Fiber 3.6 g
  • Protein 35.3 g
  • Saturated Fat 5.9 g
  • Sodium 1083.9 mg
  • Sugar 8.5 g

Chef's Notes

You can use both black or green olives in this dish.

Reviews

  1. WOW DELICIOUS!! REALLY IMPRESSED!! WILL MAKE AGAIN!!
  2. Very tasty. I embellished to it, but think the base of this recipe is surprisingly delicious considering how simple it is. I didn't have olives, so used capers (salty meets salty) and added other veggie's to give it more depth (traditional green peppers, garlic). It was yummy!
  3. Made this as written and will make it again with no changes. Everyone enjoyed it. Thank you for sharing your recipe!
  4. It was delicious. All my guests loved it.
  5. Very tasty. Made this in the pandemic. My wife says she spent more time overseeing my cooking but I felt accomplished when all was said and done! I would recommend this tasty meal for occasion.
  6. Excellent as is! I didn't have parsley so I omitted it. Delicious forgot to take the photo.
  7. This was delicious. Chicken was tender and not stringy Sauce thickened nicely and I served it all on a bed of fettuccine noodles. Family loved it. Will make it again.
  8. very good thank you!
  9. loved it:-)
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