Chicken Cacciatore Stew with Rosemary and Olives

A hearty and flavorful Italian stew with tender chicken, rich tomato sauce, earthy mushrooms, and aromatic rosemary and olives. Perfect served with crusty bread or creamy polenta.

Prep Time

15 minutes

Total Time

1 hour

Calories

635 kcal

Difficulty

Medium

Equipment

4 items

Cost

£3.20/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Dinner•Bread

Cuisine:

Italian•Mediterranean

Main Ingredient:

Chicken

Mood:

Comfort Food

Ingredients

Servings

1.5lbsChicken thighs(Bone-in, skin-on or boneless, skinless)

£4.50

2tablespoonsOlive oil

£0.30

1mediumOnion(chopped)

£0.50

1mediumBell pepper(chopped (any color))

£0.70

3clovesGarlic(minced)

£0.20

8ozCremini mushrooms(sliced)

£1.20

0.5cupDry red wine(such as Chianti or Merlot)

£1.00

28ozCrushed tomatoes

£1.50

2tablespoonsTomato paste

£0.30

0.5cupChicken broth(low sodium)

£0.25

0.5cupKalamata olives(pitted and halved)

£1.50

2teaspoonsFresh rosemary(chopped)

£0.40

1teaspoonDried oregano

£0.10

0.5teaspoonSalt(or to taste)

0.3teaspoonBlack pepper(or to taste)

2tablespoonsFresh parsley(chopped, for garnish)

£0.35

Total Cost

£12.80

£3.20 per serving

Instructions

1.
Season chicken thighs with salt and pepper.
2.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. If using bone-in, skin-on chicken, brown the chicken on all sides (about 3-4 minutes per side). Remove chicken from the pot and set aside. If using boneless, skinless chicken, brown for 2-3 minutes per side.
3.
Add onion and bell pepper to the pot and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more, until fragrant.
4.
Add sliced mushrooms to the pot and cook until they release their moisture and brown slightly, about 5-7 minutes.
5.
Pour in red wine and deglaze the pot, scraping up any browned bits from the bottom. Cook until the wine is almost evaporated, about 2-3 minutes.
6.
Stir in crushed tomatoes, tomato paste, chicken broth, rosemary, and oregano. Bring to a simmer.
7.
Return the chicken to the pot. Reduce heat to low, cover, and simmer for 30-40 minutes, or until the chicken is cooked through and tender. If using bone-in chicken, ensure the internal temperature reaches 165°F (74°C).
8.
Stir in the Kalamata olives during the last 10 minutes of cooking.
9.
Taste and adjust seasonings as needed. Garnish with fresh parsley before serving. Serve hot with crusty bread or creamy polenta.

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My Notes

Nutrition Information

Nutrition per serving (450g)

635 kcal / 2657 kJ

Carbs

22g

8% of RDA

Fat

35g

50% of RDA

Protein

54g

108% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

11 g

12% of RDA

Sodium

870 mg

38% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

For a richer flavor, use bone-in, skin-on chicken thighs. You can also remove the skin after browning, if desired.

If you don't have red wine, you can substitute with more chicken broth.

For a thicker sauce, remove the chicken after cooking and simmer the sauce uncovered for 5-10 minutes, or until thickened to your liking.

Cacciatore tastes even better the next day, as the flavors have time to meld together. This makes it a great dish to make ahead of time.

You can add other vegetables to the stew, such as carrots or zucchini.

Cooking Equipment

Large Dutch oven or heavy-bottomed pot

Cutting board

Knife

Measuring spoons and cups

Wine Pairings

No wine pairing suggestions available for this recipe.

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