Chicken Cacciatore is a rich, wholesome, satisfying chicken dish cooked in wine, with onions, herbs, and tomatoes. Cacciatore in Italian means ‘hunter’ and this mix of chicken with a spread of vegetables combine to make a hunter-style stew that you could imagine Romans of old making on a campfire.
This is a quick and easy take on cacciatore, which is baked in the oven so it needs very little attention and frees you up to get on with other things. Like making a divine dessert, perhaps, or sipping on a martini while you put your feet up and let the oven do the work.
- 8 chicken pieces of your choice – thighs, and drumsticks works best
- 250g brown mushrooms sliced or if small then whole
- 350g little Roma tomatoes
- 2 leeks, sliced
- 1 red pepper, sliced
- 1 sprig thyme
- 1 sprig rosemary
- 1 head of garlic, halved through the middle
- ½ cup white wine
- 50g tomato paste
- Salt and ground black pepper to taste
- Preheat oven to 180 degrees Celsius
- Season chicken pieces and place in a roasting dish or casserole dish
- Scatter the tomatoes, mushrooms, peppers, leeks, herbs, and garlic among the chicken pieces
- In a jug whisk together the tomato paste and wine and pour around the chicken pieces
- Roast the chicken uncovered for 45 to 60 minutes or until chicken is very tender
- Serve together with mashed potato, rice, or pasta, with some crusty bread to soak up that delicious sauce
Le Creuset's trademark enamel cast iron is quality you can see from a mile away. It just works as it should and lasts as long as you expect.
This versatile 3.5 quart size is perfect for soups and casseroles or one-pot meals, with a wide base for browning, frying, slow braising and roasting. The sloping sides are ideal for simmering and reduction and the domed lid keeps flavours locked in by circulating heat and moisture. A must-have in every kitchen.