Cacciatore Chicken (Hunter’s Chicken Stew)

Prep Time: 15 min
Cook Time: 20 min
Serves: 4

This dish is packed full of Mediterranean flavours and uses tender juicy chicken thighs making it the perfect comfort food to enjoy on cold winter days.


0.5 oz (0 g) dried mushrooms (porcinis or chanterelles)
1 cup (250 mL) red wine
1/3 cup (75 mL) all-purpose flour
8 boneless chicken thighs, cut in half
3 tbsp (45 mL) olive oil
1 onion(s), minced
2 red pepper(s), (or other colours)
3 cloves garlic, chopped
10-13 Italian-style tomatoes, peeled, seeded and diced
1 can canned diced tomatoes
1/3 cup (75 mL) parsley, fresh, chopped
2 tbsp (30 mL) rosemary, fresh, chopped
2 tbsp (30 mL) thyme, fresh, chopped
1 cup (250 mL) mixed olives
1/4 cup (60 mL) capers, rinsed
salt, to taste
pepper, freshly ground, to taste


1 Soak dried mushrooms in red wine to rehydrate. Coat chicken with flour.
2 In a large frying pan, heat 2 tablespoons (30 mL) oil and brown chicken on each side for 2 to 3 minutes. Set aside.
3 In the same pan, add the rest of the oil and sauté onion and peppers for 3 to 4 minutes.
4 Place wine-soaked mushrooms, chicken, onions, peppers, garlic, tomatoes, parsley, rosemary and thyme in a large pot and bring to a boil.
5 Cover and simmer on low heat for 20 minutes, until juices run clear or the internal temperature reaches 77ºC (170ºF).
6 Before serving, add olives and capers and adjust seasoning. Serve on hot polenta.