italian chicken stew
Print Pin

Chicken Cacciatore

Traditional Italian Chicken Stew
Course Main Course
Cuisine Italian
Keyword chicken cacciatore
Prep Time 15 minutes
Cook Time 45 minutes
0 minutes
Total Time 1 hour
Servings 6 people
Calories 310kcal
Author Authentic Italian Cuisine
Cost $ 15



  • 1 kg. Chicken Thighs or Whole Chicken cut into pieces
  • 400 gr. Canned Peeled Tomatoes Blended
  • 1 White Onion
  • 1 Carrot
  • 1 Celery Stalk
  • 1 Clove Garlic
  • 100 ml. Red Wine
  • 3 Tbsp Extra Virgin Olive Oil
  • 1 Sprig Rosemary
  • 2 Bay Leaves
  • 2 Sprig Fresh Parsley Chopped
  • Salt & Pepper


  • Peel onion and carrots and cut them into small cubes, do the same with the celery.
  • With a hand blender or food processor blend the canned peeled tomatoes.
  • In a skillet heat three tablespoons of extra virgin olive oil over medium heat.
  • Add the diced vegetables, the whole clove of garlic and brown for about 4-5 minutes.
  • Add the chicken and sear on both sides until golden.
  • Add rosemary, bay leaves.
  • Occasionally stir the vegetables around the chicken to avoid them to stick in the skillet.
  • Pour in the red wine and over high heat let it evaporate.
  • Then add the tomato sauce, season with salt and fresh ground black pepper to your taste.
  • Mix all of the ingredients together and cover with a lid.
  • Reduce heat to low and simmer stirring occasionally for 40-45 minutes or until the meat is falling off the bone.
  • Garnish with chopped parsley and serve.