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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!