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Tuscan Chicken Cacciatore with Olives and Capers
80% authentic · Italian
A flavorful variation of Chicken Cacciatore from the Tuscany region, featuring the addition of briny olives and capers for a zesty kick.
Ingredients
- Chicken pieces (bone-in, skin-on)8
- Olive oil3
- Yellow onion, chopped1
- Garlic cloves, minced3
- Fennel bulb, thinly sliced1/2
- Canned whole peeled tomatoes28
- Dry red wine1/2
- Chicken broth1/4
- Kalamata olives, pitted1/2
- Capers, drained2
- Dried rosemary1
- Dried thyme1
- Saltto taste
- Black pepperto taste
- Fresh rosemary sprigs (for garnish)2
Steps
- 1
Season chicken pieces with salt and pepper.
- 2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown chicken pieces on all sides, then remove and set aside.
- 3
Add chopped onion and sliced fennel to the pot and cook until softened, about 7-8 minutes.
- 4
Add minced garlic and cook for 1 minute until fragrant.
- 5
Add whole peeled tomatoes, crushing them with a spoon. Pour in red wine and chicken broth. Stir in rosemary and thyme.
- 6
Return chicken to the pot. Add olives and capers. Bring to a simmer.
- 7
Reduce heat to low, cover, and cook for 45-60 minutes, or until chicken is cooked through and tender.
- 8
Remove rosemary and thyme sprigs if used. Taste and adjust seasoning with salt and pepper.
- 9
Garnish with fresh rosemary sprigs before serving.
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