This is the best one pot chicken cacciatore recipe that I have. It’s also known as pollo alla cacciatora, which translates to a ‘hunter-style’ stew with chicken (or rabbit), tomatoes, herbs, vegetables, and usually wine or vinegar. The key to this dish lies in the intense tomato and red wine sauce, flavored with fragrant rosemary and herbs. Try to use a nice red wine, something like pinot noir or a merlot would suit best. It doesn’t have to be expensive, but preferably a wine that you enjoy drinking. At least that way you can drink the rest of the bottle with your meal.
This is the perfect dish to help watch your waistline as well. Healthy, hearty and filled to the brim with vegetables, herbs and spices. As a result, I find it best to make a big pot on a Sunday and have lunch prepared for the week. To make it healthier you can remove the skin from the chicken before cooking it. Alternatively, you can use chicken breast which has a lower fat content. The best part about stews is that you can always add your favorite vegetables and make it your own.
What to serve with your one pot chicken cacciatore?
Serve it with mashed potatoes or pasta and a chunky white bread to mop up the juices and sauce. If you are trying to be healthier then you can also serve the chicken cacciatore with lentils, quinoa or sweet potato.
The Best One Pot Chicken Cacciatore
- 200 g Leeks washed and thinly sliced
- 800 g Chicken Thighs and Drumsticks
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 4 tablespoons Olive Oil
- 2 small Shallots finely diced
- 6 cloves Garlic minced
- 1 medium Red Pepper chopped
- 1 medium Yellow Pepper chopped
- 1 large Carrot chopped
- 300 g Mushrooms rubbed clean and sliced
- 8 sprigs Thyme
- 2 tablespoons Parsley roughly chopped
- 2 teaspoons Basil dried
- 2 teaspoons Oregano dried
- 2 fresh Bay Leaves
- 200 ml Red Wine
- 800 g Peeled Plum Tomatoes (2 cans) crushed
- 2 tablespoons Tomato Puree
- 1 teaspoon Chili Flakes
- ½ cup Black Olives with no stones and halved
- 1 tablespoon Parsley (to garnish) roughly chopped
- Serve with mashed potatoes or pasta
- Slice the leek in half lengthwise and thinly slice it across. Put it into a bowl of water and rinse well. Remove and dry with some kitchen paper, making sure all the dirt is gone.
- Season the chicken pieces with salt and pepper.
- Heat your heavy skillet or large pan with 2 tablespoons of olive oil on a medium heat. Brown the chicken on both sides until golden in color, about 4 to 5 minutes on each side.
- Once browned set aside on a plate.
- Add the remaining 2 tablespoons of olive oil to the pan and fry the shallots until soft and transparent for about 3 minutes.
- Add in the leeks, garlic, peppers, carrots and mushrooms and cook for a further 5 minutes until starting to soften.
- Add in the herbs and cook for another minute.
- Pour in the red wine and stir around the pan scraping up any bits stuck to the bottom. These have a lot of flavor in them. Cook for a further 1 to 2 minutes until the red wine is reduced by half.
- Add in the tomatoes, puree and chili flakes and give it a good stir. Taste and see does it need more salt and pepper.
- Return the chicken pieces to the pan. Reduce the heat and simmer for another 50 minutes. Add the olives to the pan in the last 10 minutes to soften.
In The Oven
- If you would prefer to finish it in the oven then transfer the covered heavy pan/ skillet or an oven dish to a preheated oven at 190°C/170°C fan or 375°F and cook for 1 hour.
- Remove the lid and cook for another 20 minutes. Add in the olives and cook until the chicken is tender and falling off the bone. The sauce should be thick, silky and reduced.
- Serve in a large bowl with a spoonful of mashed potato or pasta. Spoon over the chicken cacciatore and sprinkle with parsley. Enjoy.