Traditionally prepared in a terracotta pot with caramelized onions, capers, olives, tomatoes, and herbs, chicken cacciatore is a characteristic Tuscan dish. Fried potatoes are often added to the stew as a finishing touch.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 54 mins |
| Total Time: | 2 hrs 24 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 12 green olives, pitted
- 1 stalk celery, chopped
- 2 onions, sliced
- ½ cup water
- 2 teaspoons white sugar
- 1 tablespoon extra-virgin olive oil
- 1 (2 pound) whole chicken, cut into pieces
- 4 ripe tomatoes, diced
- 1 bunch fresh basil, chopped
- 1 lemon, juiced
- 2 tablespoons capers
- salt and ground black pepper to taste
- ¼ cup extra-virgin olive oil, or to taste
- 5 potatoes, peeled and cubed
Instructions
- Bring a small pot of water to a boil. Add olives and celery; simmer until celery is bright green, about 30 seconds. Drain well.
- Combine onions, water, and sugar in a saucepan over medium heat. Cover and cook, stirring occasionally, until onions are soft and caramelized, about 30 minutes.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook chicken pieces until browned, about 4 minutes per side.
- Transfer chicken pieces to a large saucepan; add olives, celery, caramelized onions, tomatoes, basil, lemon juice, capers, salt, and pepper. Cover and cook over medium heat until chicken is no longer pink in the center, about 1 hour.
- Heat 1/4 cup olive oil in a deep skillet. Add potatoes; cook and stir until crisp and golden brown, about 10 minutes. Stir potatoes into the saucepan shortly before removing from the heat.
Nutrition Facts
| Calories | 342 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 6 g |
| Protein | 15 g |
| Saturated Fat | 3 g |
| Sodium | 271 mg |
| Sugars | 7 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |