Jamie Oliver Italian Chicken Cacciatore

This easy Italian Chicken Cacciatore by Jamie Oliver is a hearty and flavorful stew perfect for a comforting family meal. Packed with tender chicken, sweet squash, and rich tomatoes, it’s simple to make with common ingredients. A splash of red wine and savory olives brings extra depth, making it a delicious and fuss-free dinner option.

Ingredients Needed

• 1 onion, peeled and cut into eighths
• 1 leek, trimmed, washed, and sliced
• 4 cloves of garlic, peeled and sliced
• 2 rashers of smoked pancetta (higher-welfare) / 2 slices smoked bacon, finely sliced
• 2 sprigs fresh rosemary, leaves picked and finely chopped
• 1 tablespoon olive oil
• 2 fresh bay leaves
• ½ butternut squash (600g) / 1.3 lbs butternut squash or 2 medium sweet potatoes
• 100g chestnut mushrooms / 3.5 oz cremini mushrooms, whole with stalks trimmed
• 2 x 400g tins plum tomatoes / 2 x 14 oz cans whole peeled tomatoes
• 250ml Chianti or good red wine / 1 cup red wine
• 4 free-range chicken thighs, bone-in, skin removed
• 8 black olives, stone in (destone before cooking)
• 200g seeded wholemeal bread / 7 oz seeded whole grain bread (for serving)

How To Make Italian Chicken Cacciatore

1. Preheat the oven: Set it to 190°C/375°F/gas 5.
2. Prepare the pancetta and veg: Place a large ovenproof casserole pan on medium heat. Add 1 tablespoon of olive oil, the sliced pancetta (or bacon), chopped rosemary, and bay leaves. Stir for 2 minutes. Add the sliced garlic, onion, and leek, then cook for 10 minutes, stirring regularly.
3. Add the squash and mushrooms: Wash the butternut squash or sweet potatoes and chop them into bite-sized chunks, leaving the skin on. Add the whole mushrooms (with stalks trimmed) and their trimmings to the pan. Stir everything together.
4. Brown the chicken and add liquids: Remove the skin from the chicken thighs and add them to the pan. Pour in the red wine and let it reduce slightly for 2 to 3 minutes. Add the plum tomatoes and break them up with a wooden spoon. Half-fill the empty tomato tins with water, swirl, and pour the water into the pan.
5. Add olives and bake: Destone the olives, poke them into the stew, and bring everything to a gentle simmer. Transfer the pan to the oven and bake for 1 hour or until the chicken falls off the bone and the squash or sweet potatoes are tender.
6. Season and serve: Season to taste with salt and pepper, then serve with seeded wholemeal or whole grain bread to mop up the delicious sauce.

Recipe Tips

• Use bone-in chicken thighs: Bone-in chicken adds more flavor and keeps the meat tender as it cooks. Removing the skin before cooking prevents excess grease in the stew.
• Don’t skip the wine: The red wine adds richness and depth to the dish. If you don’t want to use alcohol, substitute it with chicken stock for a similar result.
• Cut vegetables evenly: Chop the squash or sweet potatoes into equal-sized chunks so they cook evenly and become tender without turning mushy.
• Break up the tomatoes well: Use a wooden spoon to crush the plum tomatoes in the pan. This gives a thick, rustic sauce with great texture.

How To Store And Reheat Leftovers?

• Refrigerate: First, let the leftover Italian Chicken Cacciatore cool to room temperature. Transfer it to an airtight container and store it in the fridge for 3 days.
• Freeze: Once cooled, place the cacciatore in a freezer-safe container or bag. Freeze for up to 3 months. To thaw, move it to the fridge overnight before reheating.
• Reheat: Place the cacciatore in a pan over medium heat. Add a splash of water if the sauce has thickened. Stir occasionally and heat for 10-15 minutes until piping hot.

Nutrition Facts

Serving Size: 1 cup (244g)

• Calories: 265
• Total Fat: 13g
• Saturated Fat: 3g
• Cholesterol: 85mg
• Sodium: 800mg
• Potassium: 600mg
• Total Carbohydrate: 10g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 28g

Try More Jamie Oliver Recipes:

• Jamie Oliver Chicken Curry With Coconut Milk
• Jamie Oliver Chicken Curry Recipe
• Jamie Oliver Chicken Rogan Josh
• Jamie Oliver Chicken Milanese