Braised Chicken Cacciatore with Tomatoes and Olives
This rustic Italian hunter's stew braises chicken pieces in a rich tomato sauce with mushrooms, peppers, and olives. The long, gentle cooking melds flavors while keeping meat tender and juicy. Serve over rice or pasta for a comforting weeknight dinner that tastes even better the next day. This version uses fresh mushrooms and optional olives for authentic depth, balancing acidity with herbaceous thyme and oregano.
Ingredients
- ¼ cup all-purpose flourcornstarch or rice flour1:1gluten-freegluten-free
high
- 1 teaspoon kosher salt, divided
- 1 teaspoon freshly cracked black pepper, divided
- 2 tablespoon extra virgin olive oil
- 1 whole chicken fryer, cut up, 3-4 pound
- 1 large onion, chopped
- 1 cup sweet bell pepper, chopped
- 2 clove garlic, minced
- 1 cup fresh mushrooms, sliced or coarsely chopped
- ½ cup olives(optional)sun-dried tomatoes0.25 cuptangy alternative
medium
- 3 15 ounce can stewed tomatoes, undrained
- 2 whole bay leaves
- ¾ cup chicken stock or broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- rice or thin spaghetti noodles, hot cooked
Instructions
- 1
Combine flour with half the salt and pepper in a bag.
- 2
Heat olive oil in a heavy skillet over medium-high heat.
- 3
Coat chicken pieces in seasoned flour and brown on both sides in batches.
- 4
Remove chicken and set aside on paper towels to drain.
- 5
Reduce heat to medium, add onion and bell pepper to drippings, cook until tender.
- 6
Stir in garlic and cook one minute.
- 7
Add mushrooms, stewed tomatoes, bay leaves, stock, thyme, and oregano, and bring to a boil.
- 8
Reduce heat to low, return chicken to pan, cover, and simmer until internal temperature reaches 165F, turning occasionally.
- 9
Remove chicken and discard bay leaves.
- 10
Taste sauce and adjust seasonings with remaining salt and pepper.
- 11
Toss cooked pasta or rice into sauce, plate, and top with chicken.
Tips
Brown chicken thoroughly in batches to develop fond; this caramelized layer adds depth to the braising liquid.
Simmer gently with the lid on to keep chicken moist; violent boiling toughens meat and breaks down texture.
Make ahead and refrigerate overnight; flavors deepen and fat solidifies for easy skimming.
Good to Know
Refrigerate in airtight container up to 4 days. Cool to room temperature before storing. Fat layer on surface protects sauce.
Braise chicken through step 8 one day ahead. Refrigerate. Reheat gently over medium-low, covered, about 20 minutes. Prepare pasta fresh before serving.
Spoon pasta or rice into shallow bowls, ladle sauce over top, place chicken piece on side. Garnish with fresh parsley if desired. Serve with crusty bread to soak up sauce.
Common Mistakes
Skip browning to avoid pale, bland sauce lacking caramelized depth.
Don't boil vigorously to avoid tough, stringy chicken meat.
Remove bay leaves to avoid bitter, overpowering flavor and choking hazard.
Substitutions
Gluten-Free Swaps
high
General Alternatives
medium
FAQ
Can I use boneless chicken breasts instead of a whole bird?
Yes, use 2-2.5 pounds boneless, skinless breasts. Reduce cooking time to 20-25 minutes after returning to pan, checking temperature at 20 minutes to avoid overcooking and drying out.
Can I make this in a slow cooker?
Brown chicken in skillet as directed, then layer all ingredients in slow cooker. Cook on low 6-7 hours or high 3-4 hours. Skip bay leaves if cooking longer than 8 hours, as they become overly strong.
How long does chicken cacciatore keep and can I freeze it?
Refrigerate up to 4 days in airtight container. Freeze up to 3 months; thaw overnight in refrigerator and reheat gently on stovetop over medium-low, covered, about 25 minutes. Pasta best added fresh before serving.