Chicken Cacciatore… What is this, pls? Cacciatore means ‘Hunter’ in Italian, and alla cacciatore translates to ‘hunter-style’ – with similarities to the widely known Hunter’s Chicken, but has its differences.
Packed full of delicious vegetables, tender chicken and flavour-punching seasoning, this Chicken Cacciatore recipe will have your home bursting with beautiful aromas as the mouth-watering stew simmers in the pan.
If you’re WFH and sick of the same-old grub, or need a healthy warming dinner to welcome you home after a tough day, we’ve got you covered with our Chicken Cacciatore recipe.
This one is just as suitable for meal prep as it is eating fresh out of the pan.
How do you make chicken cacciatore?
Obviously you saw the photo above, and this question has popped to the forefront of your mind. Well, you’ve come to the right place.
Healthy cooking doesn’t need to take hours in the kitchen, eating into our Netflix time. Below, we’ve outlined the ingredients you'll need alongside an easy to follow method for making your very own healthy, Chicken Cacciatore.
How many calories are in a Chicken Cacciatore? Well, that depends on your serving size... (sorry).
This Chicken Cacciatore recipe is relatively low in calories and packed full of nutrients to keep your body and mind fueled, from vitamins and minerals to muscle-repairing protein.
We've broken this Chicken Cacciatore recipe down into 6 servings, here are the macros per serving:
220kcal Protein: 28g Fat: 7g Carbohydrate: 13g
Grab your apron, and let's get cooking!
INGREDIENTS FOR THIS CHICKEN CACCIATORE RECIPE
6 (about 1.1kg) chicken breasts (or thigh), skin removed
1 tbsp olive oil
200g mushrooms, sliced
1 red onion, thinly sliced
1 punnet (200g), cherry tomatoes
4 garlic cloves, chopped
3 cups of vegetables, chopped (carrots, capsicum, broccoli)
125ml (1/2 cup) white wine
250ml (1 cup) chicken liquid stock
1 can (340g/12 ounce) tomato paste or passata
60g (1/4 cup) kalamata olives, pitted
2 tbsp fresh oregano leaves, chopped plus extra sprigs, to serve
Optional ideas to serve: roast potatoes, crusty sourdough bread, pasta, rice, salad, grated parmesan cheese, fresh parsley
HOW TO MAKE CHICKEN CACCIATORE
Heat a large non-stick pan over medium-high heat, and cook the chicken for 2-3 minutes on each side or until golden brown. Transfer to a plate.
Add the mushroom to the pan and cook, stirring regularly over medium heat for 3-4 minutes or until softened. Transfer to the plate with the chicken.
Add 1 tbsp of oil to the pan, then add the onion and cook, stirring for 2-3 minutes or until it starts to soften.
Add the tomatoes and garlic, stirring for 3-4 minutes until softened. Add the vegetables and cook for 2 minutes.
Add wine and simmer for 5 minutes or until liquid has reduced by half.
Return the chicken and mushroom to the pan. Add the stock, tomato paste and olives - bring to the boil. Reduce the heat, cover and simmer for 20 minutes.
Uncover and simmer for another 20 minutes or until the liquid has reduced and thickened. Stir in the chopped oregano and season.
Divide the chicken cacciatore among plates (or containers) and top with extra oregano sprigs.
Serve with your choice of carbs (or switch out for a low-carb alternative).
Sprinkle grated parmesan cheese and garnish with parsley, if desired.
For an even thicker sauce, remove the chicken meat, and let the sauce simmer, uncovered on high, where it will thicken and the flavours will develop nicely.
You can also whisk together 1 tablespoon of corn starch with 1 tablespoon water and 1 tablespoon of your sauce to increase the thickness of the stew.
You can replace the wine with more chicken stock if desired.
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Recipe provided by Amy Lee.