Chicken Cacciatora

Chicken Cacciatora

This cacciatora is packed with chicken and vegetables. It's a tomato based slow-cooked dish that everybody loves.

Ingredients: 4 servings

Chicken wing drumettes and thigh (combined)
500 g
Onion (large)
Mixed mushrooms
1 packet
Green bell peppers
*Diced canned tomato
1 cup
*Soup stock cubes
*Balsamic vinegar
1 tablespoon
*Cane sugar
1~2 teaspoons
*Salt and pepper
a small amount
*Dried basil leaves
to taste
*Dried oregano
to taste
Garlic (minced)
1 clove
Olive oil
2 tablespoons
For the chicken
All-purpose flour
2 tablespoons
Salt and pepper
a small amount
Olive oil
1 tablespoon
Garlic (crushed)
1 clove
White wine (or sake)
2 tablespoons
Bay leaf
Heavy cream
as needed


1. Cut the vegetables into even bite-sized pieces.
2. Season the chicken with salt and pepper, and coat with flour.
3. Place the olive oil and minced garlic in a thick-bottomed pot and fry over low heat. When it's fragrant, add the onion from Step 1.
4. While the vegetables are cooking, put the olive oil and garlic in a frying pan and sauté over low heat. When it's fragrant, turn up the heat and start frying the chicken skin side down.
5. When both sides are brown, sprinkle with white wine, cover the frying pan with a lid to steam-fry.
6. When the onion from Step 3 is translucent and cooked through, add the rest of the vegetables and fry.
7. Add the chicken with the juices into Step 6, and stir well to blend all the ingredients.
8. Add all the * ingredients except the balsamic vinegar and cane sugar, simmer for about 30 minutes over medium-low heat. Add the bay leaf at this stage.
9. After simmering for 30 minutes while stirring occasionally, add the balsamic vinegar and cane sugar, and simmer for another 10 minutes.
10. Give it a taste and season it with salt and pepper to adjust the flavors. Pour the heavy cream into it and it's done.
11. Plate next to rice in a serving dish, add heavy cream on top to taste, and enjoy.

Story Behind this Recipe

I wanted to eat a slow-cooked dish.