There’s something incredibly comforting about chicken cacciatore. Not just the rich, tomatoey sauce or the way the wine-soaked chicken just falls apart on your fork — though, yeah, those help — but the whole ritual of it. The marinating, the browning, the slow bubbling in the oven while the house fills with the smell of rosemary and garlic. It’s the kind of recipe that makes people think you really know what you’re doing, even if all you’ve actually done is follow the vibe and opened a bottle of Chianti.
I first made this for a group of friends on one of those “we’ll just do something casual” nights that accidentally turned into a full-blown dinner party. I panicked and made this cacciatore — because it honestly just looks after itself in the oven. And when it came out? Silence. The kind of silence only good food can bring. Heads down, wine glasses clinked, sauce wiped clean with the last bit of crusty bread. Magic.
Why You’ll Love It
- It’s proper rustic Italian — full of depth but no stress.
- Chicken gets unbelievably tender after its wine bath and long bake.
- The sauce? Ridiculously rich, thanks to anchovies and slow roasting.
- Great for feeding a crowd — looks fancy, but it’s secretly lazy.
- Leftovers taste even better the next day, straight from the fridge (I won’t judge).
- Goes with everything — beans, bread, salad, pasta… even rice if you’re chaotic.
Ingredients
- 1 x 2kg whole chicken, jointed (or about the same weight in thighs/drumsticks)
- Sea salt and freshly ground black pepper
- 8 bay leaves
- 2 sprigs fresh rosemary
- 3 cloves garlic — 1 crushed, 2 sliced
- ½ bottle Chianti (or another dry red you’d drink)
- Plain flour, for dusting
- Extra virgin olive oil
- 6 anchovy fillets
- A handful of green or black olives, pitted
- 2 x 400g tins of good plum tomatoes
How to Make It
Let the chicken soak up some love:
Toss your chicken pieces in a big bowl with salt, pepper, bay, rosemary, the crushed garlic, and the wine. Cover and let it sit in the fridge for at least an hour — overnight if you’re ahead of the game. It’s like a spa retreat for poultry.
Sear the chicken till golden-ish:
Preheat your oven to 180ºC (350ºF). Drain the chicken (save the wine!), pat it dry with kitchen paper, and dust it lightly with flour. Get a big ovenproof pan hot, splash in some olive oil, and brown the chicken pieces all over. Not dark — just a nice golden kiss. Set them aside.
Build that saucey base:
In the same pan, throw in the sliced garlic and let it gently sizzle till golden (but not burned, please). Add anchovies and stir them into a melty mess — they disappear, don’t worry. Add in the olives, the tomatoes (break them up with a spoon), and pour in that glorious red wine marinade.
Tuck everything in and let it stew:
Slide the browned chicken back into the pan — get everyone comfy. Bring the sauce to a boil, then cover the pan (with a lid or double foil) and bake for about 1½ hours. Go read a book, or sip the other half of that wine. You’ve earned it.
Skim, taste, and make it sing:
Once it’s done, skim off any excess oil floating on top. Stir gently, taste it, and adjust salt and pepper if it needs a nudge. Fish out the bay and rosemary — they’ve done their job.
Serve it up (with something to mop it up):
Big bowl, big spoon. Ladle over creamy cannellini beans, a peppery salad, or — honestly — just good bread. Don’t forget a glass of wine.
Common Mistakes and How to Dodge Them
Why is my chicken dry?
You either didn’t marinate long enough or baked it uncovered too soon. Always keep it covered for the full hour and a half.
Sauce too watery?
Let it simmer uncovered on the stove for 5–10 mins after baking — it’ll reduce and thicken right up.
Anchovies scare me — can I skip them?
I get it! But they melt into the sauce and add insane umami. You won’t taste “fish.” Just trust me.
I forgot to dry the chicken. Now it’s pale.
Been there. Damp chicken won’t brown properly — always pat it dry before flouring.
I only have boneless breasts — will they work?
Technically yes, but you’ll miss the depth of bone-in cuts. Plus, breasts dry out faster. If you must, reduce oven time a bit.
Storage and Reheating
Fridge: Keeps 3–4 days. Better on day two, honestly.
Freezer: Freeze in portions. Sauce and meat hold up well.
Microwave: Fine, but cover it. Splash of water helps loosen the sauce.
Oven: Reheat covered at 170ºC until hot.
Stovetop: Medium heat, gently bubbling till warm through. Stir occasionally.
Frequently Asked Questions
Can I make it ahead?
Absolutely. In fact, I encourage it. Flavours deepen beautifully overnight.
Can I use thighs only?
Yes, and honestly I often do. More forgiving, more flavourful.
Do I need the olives?
They add a nice salty bite, but skip if you’re not a fan. Capers could be a good stand-in.
What wine works best?
Chianti’s traditional, but any dry red works. Don’t use the fancy stuff — but don’t use cooking wine either. If you’d drink it, it’s fine.
Nutrition Facts (Per Serving):
- Calories: ~540
- Fat: 26g
- Carbs: 14g
- Protein: 48g
- Sodium: ~620mg
- Sugar: 5g
Jamie Oliver Italian Chicken Cacciatore
Description
Rustic, slow-baked chicken soaked in Chianti with rosemary, olives, and a rich tomato-anchovy sauce that practically makes itself.
Ingredients
Instructions
- Marinate chicken in wine, herbs, garlic, salt & pepper for at least 1 hour.
- Preheat oven to 180°C. Drain and dry chicken. Dust with flour.
- Brown chicken in olive oil. Set aside.
- Fry sliced garlic, then add anchovies, olives, tomatoes, and reserved marinade.
- Return chicken to pan. Bring to boil, cover, and bake for 1½ hours.
- Skim excess oil, season to taste, and remove herbs.
- Serve hot with beans, salad, or crusty bread.
Notes
- Marinate overnight if you can — deeper flavour payoff.
- Don’t skip drying the chicken before flouring. Key for browning.
- Anchovies melt into the sauce — don’t fear them.
- Reduce sauce slightly on the stove after baking if it’s too loose.