Chicken Cacciatore is a delicious, rustic, “hunter-style” dish. It’s fall-off-the-bone chicken that has slow simmered in a rich sauce made up of tomatoes, vegetables, fresh herbs, and (on occasion) – olives!

My husband is crazy about olives. He’ll put them on everything! And – you know how the saying goes: Happy Spouse, Happy House! I’ll cook with olives whenever they compliment the flavours in a meal we’re having.

Following a busy, fun filled weekend – this easy one pot meal was the perfect Sunday dinner. After breaking down a chicken and generously seasoning it with salt and pepper, all it needs is a quick dredge in flour and a sear in the pan before adding it to the slow simmering sauce.

Our neighbour brought us an incredible, full-bodied bottle of Malbec earlier in the Fall after we helped her find her escape artist cat. Tonight, after searing some pancetta, I used the wine to deglaze the pan before adding the rest of the ingredients. We shared the rest of the Malbec over dinner, and it was absolutely delicious!

Rustic Chicken Cacciatore

A super easy, no-fuss stew loaded with flavours


  • 1 Large Whole Chicken
  • 3/4 Cup Diced Pancetta
  • 1 Can 796 mL Diced Tomatoes I used Unico Italian Premium
  • 12-16 Fresh Olives
  • 1 Green Pepper Diced
  • 1 Red Pepper Diced
  • 1-2 TBSP Tomato Paste
  • 1/2 Carrot Diced
  • 2 Shallots Minced
  • Minced Garlic Use to your liking! I use a ton, but some people may just prefer 2 cloves
  • A few healthy glugs of great red wine
  • 6 Sprigs of Fresh Thyme
  • 3-4 Sprigs of Fresh Oregano
  • 1/4 Cup All Purpose Flour
  • Sea Salt
  • Freshly Cracked Peppercorn
  • Red Pepper Flakes To Taste
  • Olive Oil


  • Using a very sharp knife – break down your chicken into 8 pieces (2 breasts, 2 thighs, 2 drumsticks, and 2 wings)
  • Generously season with sea salt and cracked peppercorn (I use Maldon sea salt)
  • Sprinkle your chicken in a thin coat of flour – and toss
  • Drizzle olive oil in a pan, and allow it to heat over medium-high heat. Sear your chicken until golden brown on both sides. Set aside.
  • Add diced pancetta to the pan and brown.
  • Add shallots and garlic, and saute for about 2 minutes
  • Add diced carrot and peppers and saute for an additional 2-3 minutes.
  • Deglaze the pan with red wine, scrapping at the bottom to get the brown bits up from the Pancetta
  • Pour in the can of diced tomatoes and paste, stir. Season with bay leaves, chili flakes, thyme, oregano, and additional peppercorn.
  • Add chicken back to the pot, and allow it to simmer on low for about 45 minutes
  • Add olives
  • Allow to simmer on on low for another 15-20 minutes, or until chicken is falling off the bone
  • Enjoy over rice, potatoes, or pasta!

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