I’ve always liked the idea of chicken cacciatore. It always smells good and of course looks tasty bubbling away on a stove top. But inevitably I am disappointed by the end result. I always find it lacking in flavour, a little watery and the chicken just a bit meh. You know what I mean?
I felt this way until I went to my dad and step-mum’s place for dinner one night and I was served up a version of chicken cacciatore PACKED with flavour. It smelt delicious and there was not a watery piece of tomato in sight!
This recipe is a great variation of a traditional cacciatore. Without any tomatoes, it is perfect for people with nightshade allergies. I love the Italian flavours that are at the heart of this dish: salty pancetta chunks, rosemary and olives with lashings of white wine. This is enjoyed by my kids too, so it gets an extra tick for being a meal for all members of the family. And it will get you in the mood for the slow cooking that comes in the winter months… a perfect dish for autumn.
White chicken cacciatore
Prep time: 15 mins
Cooking time: 25 mins
Total time: 40 mins
- 1 tbsp extra virgin olive oil
- 8 chicken thighs
- 2 cloves garlic, crushed
- 1 onion, diced
- 100 g pancetta or bacon, finely chopped
- 3 sprigs fresh rosemary, leaves chopped
- 1 cup white wine
- ½ cup prepared chicken stock
- 2 tbsp red wine vinegar
- 2 thin lemon slices, finely chopped
- ¼ tsp dried chilli flakes
- ½ cup pitted green olives, chopped
- Heat oil in large stock pot and cook chicken thighs, turning until browned. Remove from the pan and set aside.
- Add pancetta, onion, rosemary and garlic to the same pot chicken was in. Fry for 5 minutes, scraping as much of that browned goodness from the bottom of the pot as you can.
- Add wine, stock, vinegar, lemon and chilli and simmer for a 2-3 minutes before adding in olives and the browned chicken thighs. Turn the heat to low and simmer gently for 25 minutes until tender. Serve
- Although we used plain chicken fillets, bone-in chicken thighs can also be used.
- I serve up with some roasted potatoes and wilted spinach (that I throw into the hot roasting pan at the very end for 1 minute or so because I am lazy), but you could use pasta/rice/greens or anything that takes your fancy!
Beth of Baby Mac has been blogging since 2006 and made the move from the city to the country in 2010. On Baby Mac she writes about her family, life in the country, entertaining and recipes, interiors – with a good dose of humour on the side.