Prepare Chicken: Wash and dry chicken pieces. Heat 2 teaspoons of oil in a high-sided pan. Season chicken with salt and pepper on both sides. Fry until golden brown on both sides. Remove and set aside.
2 teaspoons Olive Oil, 30 oz Chicken thighs and drumsticks, Salt, Black Pepper
Sauté Vegetables: In the same pan, add onion and garlic. Fry over medium heat until soft. Pour in wine and simmer until evaporated.
2 pieces onion, 3 cloves Garlic, ¼ cup White wine
Add Sauce: Stir in tomato sauce and ½ cup of water. Season with salt and pepper to taste.
14 ½ oz Tomato Sauce
Cook Chicken: Return chicken to the pan. Add olives. Cover and simmer on low heat for about 30 minutes, or until chicken is tender.
⅓ cup Canned Olives
Serve: Enjoy your chicken Cacciatore with a slice of crispy bread.
Quick Note
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Notes
Adjusting Salt: Depending on the saltiness of your olives and the type of chicken broth you use, you may need to adjust the amount of salt in the recipe. Always taste and season accordingly before serving.
Herb Variations: While traditional cacciatore often uses herbs like oregano or basil, feel free to experiment with thyme, rosemary, or marjoram for different flavor profiles.
Using Fresh Tomatoes: If you have a surplus of fresh tomatoes, you can make your own passata. Simply blend the fresh tomatoes until smooth and use in place of store-bought passata.
Cooking Time Flexibility: If you prefer a thicker sauce, let the dish simmer uncovered for a longer period. For a thinner sauce, reduce the simmering time.
Adding a Sweet Element: If your sauce is too acidic, a small amount of sugar or a spoonful of honey can balance the flavors.
Lemon Zest for Freshness: For a burst of freshness, consider adding a bit of lemon zest towards the end of cooking. This adds a bright, citrusy note that can elevate the dish.
Crushed Red Pepper for Heat: If you like a bit of spice, add a pinch of crushed red pepper flakes while cooking.