Black olive recipe: Chicken cacciatore with black olives

This cacciatore is a classic Italian dish with tender chicken thighs, tomatoes, red wine, garlic and black olives.

Chicken cacciatore, alla cacciatora in Italian, meaning “hunter’s-style chicken”. Marcella Hazan explains that “there has always been a hunter in nearly every Italian household, every Italian cook prepares a dish with a claim to that description”.

Chicken cacciatore can be prepared in a number of ways. In this recipe, we use tomatoes, red wine, garlic and some black olives.


  • 6 Bone-in skin-on chicken thighs, fat edges trimmed off 
  • 1 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 3 tbsp Hanoli Extra Virgin Olive Oil, divided
  • 1 (6 oz) can Olympias Kalamon black olives, drained
  • ⅓ cup Flour (optional)
  • 1 Red bell pepper, thinly sliced
  • 2 Shallots, ½” sliced
  • 8 oz Crimini mushrooms, ends removed, sliced
  • 6 Cloves garlic, thinly sliced or roughly chopped
  • 1 cup Chicken stock
  • 1 cup Red wine (like pinot noir)
  • 2 tsp Italian seasoning
  • 1 (14 oz) can Crushed tomatoes
  • 1/2 tsp Red pepper flakes, optional
  • Fresh basil, optional
  • Parmesan, optional

ingredients for homemade chicken cacciatore, bone-in chicken thighs, crushed tomatoes, black olives, sliced mushrooms, garlic


  1. Pat the chicken dry with a paper towel. Season it with salt and pepper on both sides.
  2. Heat the oil in a braiser pan set over medium-high heat.
  3. Place the flour on a plate. Gently dredge the chicken in the flour on both sides. This is optional. If you skip this step, the chicken will brown a little less quickly and the sauce will be slightly less thick

bone in skin on chicken thighs on parchment paper next to a plate of flour for chicken cacciatore

4. Place the chicken into the hot oil skin side down for 5 minutes, without disturbing (adjust heat if browning too quickly) flip and repeat on the other side. Remove the chicken from the pan onto a plate.

browned chicken thighs in a braiser

5. Toss the bell pepper, shallots and mushrooms into the pan and sauté for 4 minutes until the onions begin to soften, add the garlic for the last minute or two of this step.

thinly slice shallots and bell peppers with mushrooms and garlic in a braiser pan

6. Add the chicken stock, wine, Italian seasoning and stir to combine. Nestle the chicken thighs back into the liquid. Bring the liquid to a boil then turn the heat down to medium-low and simmer until the liquid reduces by half, about 7 minutes.

thinly slice shallots and bell peppers with mushrooms and garlic in a braiser pan with red wine and broth

7. Stir in the crushed tomatoes and olives and simmer for 20-25 minutes longer until sauce has thickened and the internal temperature of the chicken thighs registers 165°F on an instant read thermometer.

the best chicken cacciatore in a braiser with shallots, olives and bell peppers

8. Top with fresh basil and optional parmesan for serving.

the best chicken cacciatore in a braiser with shallots, olives, bell peppers, basil and parmesan

Source: The Modern Proper

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