Chicken Cacciatore

5 from 1 vote

A very easy Chicken Cacciatore recipe made with a whole chicken cut into pieces, veggies and black olives, a delicious and filling chicken dinner that the whole family will love. It's a rustic dish that never fails to deliver, and can be tweaked to one's liking without compromising on taste. My recipe is made without wine, but it's as good as can be.

Prep Time20

Cook Time30

Total Time50

Course: Main Course

Cuisine: Italian

Servings: people

Calories: 655kcal

Author: Daniela Apostol

Ingredients

1 whole chicken, cut into pieces
2 cups white mushrooms (140 g)
1 red pepper
1 large carrot
2 celery stalks
1 cup pitted black olives (150 g)
¼ cup olive oil (65 ml)
1 tin chopped tomatoes ( 400 g, 13 oz)
1 cup chicken stock (broth, 250 ml)
1 onion
3 cloves of garlic
1 teaspoon dried oregano
2 tablespoon chopped fresh parsley
½ teaspoon salt
¼ teaspoon black pepper

Instructions

In a large pot, heat up the oil on a medium heat, add the chicken pieces, season them with salt and pepper, and brown on both sides.
Remove them from the heat, and set aside.
In the same pot, add the peeled and chopped onion, and fry until golden.
Add the peeled and chopped garlic, chopped red pepper, carrots, celery stalks, and mushrooms and let them cook for 3-4 minutes until the mushrooms release their liquid.
Return the chicken to the pot, add the olives, stock, chopped tomatoes and oregano, give everything a good mix, and place a lid on the pot.
Leave to cook until the chicken and veggies are cooked through, and the liquid is reduces into a sauce.
Check if it needs any more seasoning, and garnish with freshly chopped parsley.

Video

Notes

Cooking time depends entirely on the heat of the cooker and ingredients used, veggies are known to have a high water content.
Cook everything on a medium heat, a high one will make the liquid evaporate too quickly before the veggies and chicken had a chance to cook.

Nutrition