This hearty Italian chicken stew is inspired by Jamie Oliver. It’s a delicious dish with tender chicken cooked in a rich red wine sauce, flavored with tomatoes, olives, and herbs. Perfect for gatherings, this recipe takes care of itself in the oven, letting you relax and enjoy your time with guests.
Ingredients Needed:
- 1 whole chicken (2kg), jointed, or 2kg chicken pieces
- Sea salt and freshly ground black pepper
- 8 bay leaves
- 2 fresh rosemary sprigs
- 3 garlic cloves (1 crushed, 2 sliced)
- ½ bottle of Chianti wine
- Flour (for dusting)
- Extra virgin olive oil
- 6 anchovy fillets
- A handful of green or black olives stoned
- 2 x 400g tins of good-quality plum tomatoes
How To Make Jamie Oliver Chicken Cacciatore (Pollo alla Cacciatora):
- Marinate the Chicken: Season the chicken pieces with salt and pepper. Put them in a bowl with bay leaves, rosemary, crushed garlic clove, and wine. Cover and let marinate for at least 1 hour or overnight in the fridge.
- Preheat and Prepare: Preheat the oven to 180ºC/350ºF/gas 4. Drain the chicken, keep the marinade, and pat the pieces dry. Dust the chicken with flour, shaking off any extra.
- Brown the Chicken: Heat a splash of olive oil in an ovenproof pan. Fry the chicken pieces until golden all over, then set them aside.
- Build the Sauce: In the same pan, fry the sliced garlic gently until golden. Add the anchovies, olives, and tomatoes (break them up with a wooden spoon). Pour in the reserved marinade and stir.
- Bake: Add the chicken pieces back to the pan. Bring everything to a boil, then cover with a lid or foil. Bake in the oven for 1½ hours.
- Finish and Serve: Remove any excess oil from the top of the sauce. Stir, taste, and adjust seasoning if needed. Take out the bay leaves and rosemary. Serve with salad, beans, or bread, and enjoy with Chianti.
Recipe Tips
- Marinating Time: For the best flavor, marinate the chicken overnight. This makes the meat more tender and flavorful.
- Use Good Wine: Choose a good Chianti wine, as the flavor will shine in the dish. Don’t use wine you wouldn’t drink!
- Even Browning: When frying the chicken, don’t overcrowd the pan. Fry in batches if needed for an even golden color.
- Anchovies Secret: The anchovies melt into the sauce and add depth of flavor. Don’t skip them—they don’t make the dish taste fishy.
- Leftovers: This dish tastes even better the next day. Store it in the fridge and gently reheat it for deeper flavors.
How To Store & Reheat Leftovers:
Storing in the Fridge: Place leftovers in an airtight container and keep them in the fridge for up to 3 days.
Freezing: Transfer cooled chicken and sauce to a freezer-safe container and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Warm in a pan on low heat until hot, stirring occasionally to prevent sticking.
Nutrition Facts
- Calories: 855 kcal
- Fat: 11.7g
- Saturates: 2.7g
- Carbs: 9.9g
- Sugars: 5g
- Protein: 79.7g
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Jamie Oliver Chicken Cacciatore (Pollo alla Cacciatora)
Description
This hearty Italian chicken stew is inspired by Jamie Oliver. It’s a delicious dish with tender chicken cooked in a rich red wine sauce, flavored with tomatoes, olives, and herbs. Perfect for gatherings, this recipe takes care of itself in the oven, letting you relax and enjoy your time with guests.
Ingredients
Instructions
- Marinate the Chicken: Season the chicken pieces with salt and pepper. Put them in a bowl with bay leaves, rosemary, crushed garlic clove, and wine. Cover and let marinate for at least 1 hour or overnight in the fridge.
- Preheat and Prepare: Preheat the oven to 180ºC/350ºF/gas 4. Drain the chicken, keep the marinade, and pat the pieces dry. Dust the chicken with flour, shaking off any extra.
- Brown the Chicken: Heat a splash of olive oil in an ovenproof pan. Fry the chicken pieces until golden all over, then set them aside.
- Build the Sauce: In the same pan, fry the sliced garlic gently until golden. Add the anchovies, olives, and tomatoes (break them up with a wooden spoon). Pour in the reserved marinade and stir.
- Bake: Add the chicken pieces back to the pan. Bring everything to a boil, then cover with a lid or foil. Bake in the oven for 1½ hours.
- Finish and Serve: Remove any excess oil from the top of the sauce. Stir, taste, and adjust seasoning if needed. Take out the bay leaves and rosemary. Serve with salad, beans, or bread, and enjoy with Chianti.
Notes
- Marinating Time: For the best flavor, marinate the chicken overnight. This makes the meat more tender and flavorful.
- Use Good Wine: Choose a good Chianti wine, as the flavor will shine in the dish. Don’t use wine you wouldn’t drink!
- Even Browning: When frying the chicken, don’t overcrowd the pan. Fry in batches if needed for an even golden color.
- Anchovies Secret: The anchovies melt into the sauce and add depth of flavor. Don’t skip them—they don’t make the dish taste fishy.
- Leftovers: This dish tastes even better the next day. Store it in the fridge and gently reheat it for deeper flavors.
Jamie Oliver Chicken Cacciatore (Pollo alla Cacciatora)