Easy Chicken Cacciatore | Video
Simple, hearty, healthy, and crazy delicious braised chicken in flavorful sauce that makes for a beautiful side dish. Perfect dinner for any day of the week!
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Servings
Ingredients
- 3 tablespoon oil
- 500 g boneless chicken cut into large pieces (I used 4 chicken thigh fillets)
- 1 teaspoon Italian seasoning
- 2 garlic cloves sliced
- 1 cup sliced mushrooms
- 1 small bell pepper capsicum, diced
- 2 carrots peeled and diced
- 100 ml dry red wine
- 2 x 400 g canned tomatoes
- 1 cup pitted black olives kalamatta olives
- 150 ml chicken broth chicken stock
- 1 bay leaf
- 1 teaspoon red chili flakes
- 2 sprigs rosemary
- Salt and pepper to taste
- Chopped parsley or rosemary to garnish
Instructions
- Heat 2 tablespoon oil in a large frypan over medium heat. Add chicken in a single layer. Sprinkle with Italian seasoning. Season with salt and pepper. Cook for 4-5 minutes or until browned. Remove from pan.
- Heat 1 tablespoon oil in the same pan over medium heat. Add garlic and sauté, stirring, for a minute. Add mushrooms, bell peppers (capsicum), and carrots. Cook, stirring occasionally, for 5 minutes.
- Add chicken back to the pan. Pour in red wine. Simmer for 2 minutes. Add tomatoes, olives, chicken stock, bay leaf, red chili flakes and rosemary. Season with salt.
- Stir to combine. Bring to a boil. Reduce heat to low. Simmer for 20 minutes. Stir occasionally. Garnish with chopped parsley or rosemary. Remove bay leaf and rosemary sprigs before serving.
Video
Notes
- To make this chicken cacciatore in oven, preheat oven to 180C / 350F / gas 4. Follow the recipe up to step 3. Then cover with lid and place in oven. Cook for 1 ½ hours.
- To make this in slow cooker, brown chicken and place it in the slow cooker along with all the other ingredients. Cook on low for 8 hours.
- To make this in instant pot, follow the recipe instructions. With the instant pot in saute mode, follow the recipe instructions up to step 3. Close and lock the lid. Select high pressure and cook for 25 minutes. Release pressure, unlock and remove lid.
-You can use fresh or dried (2tbsp) rosemary in this recipe
- Add chopped pancetta for more flavor.
- To make this in slow cooker, brown chicken and place it in the slow cooker along with all the other ingredients. Cook on low for 8 hours.
- To make this in instant pot, follow the recipe instructions. With the instant pot in saute mode, follow the recipe instructions up to step 3. Close and lock the lid. Select high pressure and cook for 25 minutes. Release pressure, unlock and remove lid.
-You can use fresh or dried (2tbsp) rosemary in this recipe
- Add chopped pancetta for more flavor.
Nutrition
Serving: 1g | Calories: 321kcal | Carbohydrates: 15g | Protein: 40g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 15g | Cholesterol: 112mg | Sodium: 575mg | Fiber: 6g | Sugar: 8g