Chicken Cacciatore (Italian chicken stew)
Tender chicken simmered in a rich tomato sauce with peppers, mushrooms and herbs, creating a rustic, colourful Italian stew that looks hearty, glossy and full of comfort
Equipment
- Lidded casserole dish
Ingredients
- 3 chicken breasts, cut into cubes
- 3 tbsp olive oil
- 1 large onion, chopped
- 1 red pepper, deseeded and cut in to thin slices
- 125 g mushrooms, sliced/halved
- 2 garlic cloves, crushed
- 1 red chilli, deseeded and finely chopped
- 150 ml white wine
- 400 g chopped tomatoes
- 250 ml chicken stock
- 2 bay leaves
- 1 tsp Italian seasoning
- large pinch of salt and pepper
Instructions
- Heat 2 tbsp oil on a low to medium heat in a casserole dish and fry the chicken until browned, does not need to be cooked through. Remove from the pan and set aside.
- Add the remaining oil, onions and peppers and fry for a few mins until they begin to soften, then add the mushrooms and fry for another few mins. If you think you need more oil you can add a drizzle or a few tablespoons of water.
- Add the garlic and chilli and fry for another minute, then add the wine and allow to reduce by halve.
- Return the chicken to the pan, and add the stock, tinned tomatoes, bay leaves and Italian seasoning. Season and simmer for around 15mins.
- Add the olives and simmer for a further 10mins, or until the chicken is cooked through.
- Serve with some garlic roasted new potatoes and tenderstem. Alternatively, rice and pasta also goes very well.