🍗 Chicken cacciatore

Name: Chicken cacciatore
Total time: 70 min
Yield: 4
Cuisine: Italy
Ingredients: 1.2 kg chicken pieces, skin on; 2 tbsp olive oil; 1 onion, sliced; 2 bell peppers, sliced; 3 garlic cloves; 150 ml dry white wine; 400 g chopped tomatoes; 80 g olives; 2 sprigs rosemary, 1 tsp dried oregano, salt and pepper

Origin: Italy

630kcal

per serving · 350 g

180kcal

per 100 g

60 gProtein17 g / 100 g

32 gFat9 g / 100 g

18 gCarbs5 g / 100 g

Chicken cacciatore, 'hunter's-style chicken', is a rustic Italian braise of chicken pieces browned and simmered with tomatoes, bell peppers, onion, olives, a splash of white wine and herbs such as rosemary and oregano. The chicken turns tender and the sauce is chunky, savoury and slightly briny from the olives. It is served with polenta or potatoes.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Keto-friendly5 g carbs per 100 g

✓

High protein17 g protein per 100 g — 38% of the calories

Not vegetarianbecause of: chicken

Not veganbecause of: chicken

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

chickentomatobell pepperonionoliveswhite wineherbs

Recipe

4 servings70 min

Ingredients

1.2 kg chicken pieces, skin on
2 tbsp olive oil
1 onion, sliced
2 bell peppers, sliced
3 garlic cloves
150 ml dry white wine
400 g chopped tomatoes
80 g olives
2 sprigs rosemary, 1 tsp dried oregano, salt and pepper

Method

Season the chicken and brown it in the oil on all sides; set aside.
In the same pan, soften the onion, peppers and garlic for 6–8 minutes.
Pour in the wine and let it bubble for 2 minutes.
Add tomatoes, herbs and the chicken; cover and simmer 35–40 minutes.
Stir in the olives for the last 5 minutes and adjust the seasoning.

How to make it lighter

Remove the chicken skin before braising to cut a large share of the fat.
Use 1 tbsp oil instead of 2; 1 tbsp olive oil ≈ 120 kcal.
Serve over extra peppers or greens rather than a large plate of polenta.

History

Alla cacciatora dishes are found across central and southern Italy, and the name is usually explained by the idea of a simple stew a hunter or his family could make with what was at hand. Recipes vary widely by region — some use red wine or no tomato at all — and the tomato and pepper version became especially popular in Italian-American cooking.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →