ItalianChicken Cacciatore (Italian Braised Chicken with Tomatoes and Olives)
Bone-in chicken thighs browned in olive oil, then braised with onion, celery, carrot, pepper, garlic and thyme in tomatoes with black and green olives until falling off the bone. The hunter's stew of central Italy.
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Heavy skillet, Tongs and thermometer, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Browning
17 minutesHigh heatPat the chicken thighs dry and season them with the salt and black pepper. Heat the olive oil in a wide, deep pan on medium-high heat and brown the chicken skin side down for 8 to 10 minutes, then turn and cook for 5 to 7 minutes more. Lift onto a plate.
Success cueDeep golden, crisp skin.
Watch outHot fat spits; use a splatter screen.
- 02
Vegetables
8 minutesMedium heatIn the same pan, cook the chopped onion, celery, carrots and bell pepper for 5 minutes. Add the sliced garlic and thyme for 1 minute, then the tomato paste for 1 to 2 minutes.
Success cueSoft vegetables and paste darkened slightly.
- 03
Braising
30 minutesGentle simmerPour in the chicken broth and scrape up the browned bits, then add the tomatoes. Return the chicken skin side up, cover and simmer for 30 minutes.
Success cueTender chicken in a bubbling sauce.
- 04
Olives
10 minutesGentle simmerUncover, add the kalamata olives and green olives and simmer for 10 minutes until the sauce thickens.
Success cueA thick sauce and meat pulling from the bone.
Watch outChicken must reach 74°C at the bone.
PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.
Cooking tips
Cooking the tomato paste until it darkens takes away its raw edge and deepens the sauce.
- • Keep the skin above the sauce while it braises so it stays crisp.
- • A pinch of chilli flakes with the garlic adds gentle heat.
Common mistakes
- • Crowding the pan, so the chicken steams instead of browning.
- • Adding the olives at the start, which turns them soft and bitter.
Substitutions
- • Instead of chicken broth: vegetable stock or water
- • Instead of green olives: 2 tablespoons of capers
Serving ideasServe hot over soft polenta or with crusty bread.
Estimated nutrition per serving
Calculated estimate per serving from the listed quantities. Product choice and retained cooking fat affect the result; this is not a laboratory analysis.
- Calories
- ≈ 670
- Protein
- 38.5g
- Carbs
- 22.4g
- Fat
- 48.5g
Calculation source and assumptions
Values use USDA data and linked product labels, adjusted for edible quantities and base servings. Brands, ingredient varieties, and cooking methods can change the result.
Celery
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
What does cacciatore mean?
It means hunter in Italian. The stew was first made with game or rabbit and the herbs and vegetables a hunter could find, and chicken took over later.
Can I use boneless chicken?
Yes, boneless thighs work; brown them for 4 minutes per side and braise for 20 minutes instead of 30.
What do you serve with cacciatore?
Soft polenta, crusty bread or pasta to catch the sauce.
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