Savory Chicken Cacciatore with Olives and Artichokes

🕒 Prep: 15 min
🔥 Cook: 1 hour
🍽 Serves: 4
★★★★★
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Chicken Cacciatore is a classic Italian dish that brings comfort with every bite. This version is elevated with the addition of olives and artichokes, offering a delightful tanginess and savory depth that makes it perfect for any gathering or a cozy night in.

Ingredients for Savory Chicken Cacciatore with Olives and Artichokes

The star of the show is, of course, the chicken. Using a whole chicken cut into pieces ensures a variety of textures and flavors. The olive oil helps in browning the chicken, adding a rich base flavor to the dish. Onion and garlic are aromatic staples that build the foundation of the sauce. Red and yellow bell peppers bring sweetness and color, contrasting beautifully with the briny green olives and tender artichoke hearts. Crushed tomatoes and white wine form the juicy, savory sauce, enriched with oregano and black pepper for a fragrant, herbal note. Finally, fresh basil and parsley brighten the finished dish, adding freshness and a pop of color.

Tips & Tricks

  • If you’re short on time, use pre-cut chicken pieces to speed up prep.
  • Deglaze the pan with a bit of wine after browning the chicken to lift all those flavorful bits!
  • For a richer flavor, try using bone-in, skin-on chicken pieces.

Serving Suggestions

This Chicken Cacciatore pairs wonderfully with crusty bread or creamy polenta to soak up the savory sauce. A side of lightly dressed arugula salad can add a refreshing contrast to the rich dish.

Frequently Asked Questions

Can I use chicken breasts instead of a whole chicken?
Yes, you can use chicken breasts, but keep in mind they may cook faster and could become dry if overcooked.
Is there a substitute for white wine?
If you prefer not to use wine, chicken broth is a great substitute that will still add depth of flavor.
Can this dish be made ahead of time?
Absolutely! In fact, the flavors deepen overnight, making it an excellent make-ahead meal.

Savory Chicken Cacciatore with Olives and Artichokes Recipe Walkthrough

Start by heating some olive oil in a large skillet over medium heat. As the oil warms, cut your whole chicken into pieces if you haven't already. Once the oil shimmers, add the chicken pieces and let them brown on all sides. This should take about 8-10 minutes. Once browned, remove the chicken and set it aside on a plate.

In the same skillet, add the sliced onion and minced garlic. Sauté them until they become soft and golden, which usually takes about 5 minutes. Stir in the sliced red and yellow bell peppers, along with the pitted green olives and artichoke hearts. Let them cook for about 3 minutes, allowing the flavors to meld together.

Next, pour in the crushed tomatoes and white wine, stirring them into the mix. Add the dried oregano, black pepper, and a pinch of salt to taste. Bring the mixture to a gentle simmer.

Carefully nestle the browned chicken pieces back into the skillet, ensuring they're covered with the sauce. Cover the skillet with a lid and reduce the heat to low. Let the chicken simmer for about 45 minutes, or until it's cooked through and tender.

Finally, just before serving, stir in the chopped fresh basil and parsley to add a burst of freshness. Serve hot, and enjoy!

Why You'll Love This Recipe

  • Rich, hearty flavors that make every bite a delight.
  • Aromatic herbs and spices create a mouth-watering aroma.
  • Simple, straightforward steps make it weeknight-friendly.
  • The dish is versatile and works well with various side dishes.

Ingredients

1 whole chicken (about 3 lbs), cut into pieces
2 tbsp olive oil
1 large onion, sliced
3 cloves garlic, minced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup pitted green olives, halved
1 can (14 oz) artichoke hearts, drained and quartered
2 cups crushed tomatoes
1/2 cup white wine
1 tsp dried oregano
1/2 tsp black pepper
Salt to taste
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped

Step-by-step Instructions

1. Heat olive oil in a large skillet over medium heat. Add chicken pieces and brown on all sides. Remove and set aside.
2. In the same skillet, add onion and garlic; sauté until soft.
3. Stir in bell peppers, olives, and artichokes. Cook for 3 minutes.
4. Pour in crushed tomatoes and white wine. Add oregano, black pepper, and salt to taste.
5. Return chicken to the skillet. Cover and simmer on low heat for 45 minutes until chicken is cooked through.
6. Stir in fresh basil and parsley before serving.

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