When the cold weather rolls in, nothing beats a comforting, hearty dish to warm you from the inside out. That’s exactly how I feel every time I make Nigella Lawson’s Chicken Cacciatore. There’s something about the combination of tender chicken, tomatoes, olives, and a deep, rich broth that just feels like home. For me, food is all about memories, and this dish brings me back to cozy evenings spent in the kitchen, cooking for friends and family while the world outside grows quieter with the evening.
Chicken Cacciatore, or ’hunter”s chicken”, is an Italian classic that has made its way into countless kitchens. The way Nigella does it, though, takes it to a whole new level. There’s an elegance to the simplicity of the recipe that only someone like Nigella can pull off. Her approach doesn’t make you feel overwhelmed with complexity, yet the final dish feels completely satisfying and sophisticated.
I was first introduced to this recipe during a rainy weekend, when I was craving something rich and comforting but didn’t want to spend hours in the kitchen. It’s funny how certain dishes stick with you, isn’t it? Now, every time I make this, it’s like I’m reliving that perfect rainy afternoon in the kitchen. So, let’s dive into how to recreate this cozy, flavorful meal for yourself.
Nigella Lawson’s Chicken Cacciatore Recipe
Nigella has this brilliant way of taking a dish that could be so easily complicated and making it feel effortless. Her Chicken Cacciatore recipe is the perfect example of this. It doesn’t require any fancy techniques or hard-to-find ingredients, yet the flavors come together in such a way that makes it taste like you’ve spent hours making it.
The magic of this recipe lies in the balance of the ingredients. The chicken is seared to golden perfection, then braised in a sauce of tomatoes, red wine, and aromatic herbs. What makes this dish stand out, though, are the bursts of flavor from the olives and capers, which add a salty, tangy edge that elevates the dish to something special. It’s simple, but it packs a punch.
Ingredient List
Here’s the breakdown of what you’ll need for Nigella’s Chicken Cacciatore:
- 4 chicken thighs, bone-in and skin-on: The skin-on, bone-in thighs are key here. They offer more flavor and stay tender and juicy when cooked. You could use boneless thighs if you prefer, but trust me, the bone-in ones create a deeper, richer flavor.
- 1 onion, sliced: This adds a subtle sweetness that will cook down to form part of the sauce base.
- 2 cloves garlic, minced: Garlic makes everything better, doesn’t it?
- 2 tablespoons olive oil: A good quality olive oil is a must for this one. It’ll coat the chicken and create a lovely, rich base for the sauce.
- 1 red pepper, sliced: Red bell peppers add a bit of sweetness and color, brightening up the dish.
- 2 tablespoons tomato paste: Tomato paste adds depth to the sauce, making it thicker and richer.
- 1 can (400g) chopped tomatoes: This is the heart of the sauce. It provides the body and richness that the chicken soaks up.
- 1 cup red wine: The red wine is essential. It adds complexity and helps tenderize the chicken. Use a wine you’d enjoy drinking-don’t go for the cheapest option here, as it impacts the flavor.
- 1/2 cup pitted black olives: The olives lend that perfect salty tang that contrasts with the sweetness of the peppers and onions.
- 2 tablespoons capers: The capers bring an extra layer of briny sharpness that plays beautifully against the rich sauce.
- 1 teaspoon dried oregano: This gives a herbaceous undertone that ties everything together.
- 1/2 teaspoon chili flakes: Just a little heat to balance everything out-don’t worry, it’s not going to make you sweat!
- Salt and pepper, to taste: Seasoning is everything in this dish. Adjust as you go along, especially with the olives and capers already bringing some saltiness.
How To Make Nigella Lawson’s Chicken Cacciatore?
Making Chicken Cacciatore is all about patience, letting the ingredients meld together into something wonderful. But the good news? It’s not at all labor-intensive. The steps are pretty straightforward, and each part brings something essential to the dish. Here’s how you’ll put it all together:
- Prep the chicken: Start by seasoning your chicken thighs generously with salt and pepper. Then, heat the olive oil in a large pan over medium-high heat. When it’s hot and shimmering, add the chicken thighs skin-side down. Sear them for about 5-7 minutes until the skin gets nice and crispy. Flip them over and sear the other side for a couple of minutes, just to get a little color on the chicken. Once done, remove the chicken from the pan and set it aside.
- Cook the aromatics: In the same pan, toss in the sliced onion and red pepper. Sauté them in the leftover chicken fat until they soften, about 5 minutes. You’ll want the onions to start caramelizing just a bit-they add sweetness and depth to the sauce.
- Add garlic and spices: Stir in the garlic, oregano, and chili flakes, letting the garlic cook for about a minute, just until it becomes fragrant.
- Tomato paste and wine: Now, you can add the tomato paste to the pan, stirring it in with the onions and peppers to coat everything. Then pour in the red wine, scraping up any bits stuck to the pan-those bits are packed with flavor. Let the wine simmer for 2-3 minutes to reduce slightly.
- The sauce comes together: Add the chopped tomatoes, olives, and capers, giving everything a good stir. Place the chicken back into the pan, skin-side up, making sure the chicken is nestled into the sauce. You’ll want the sauce to come halfway up the sides of the chicken, so add a little water or broth if needed.
- Simmer and cook: Bring everything to a gentle simmer. Cover the pan with a lid, leaving a slight crack for steam to escape, and let it cook for 35-40 minutes. The chicken should be cooked through and tender, and the sauce should thicken up nicely. If the sauce reduces too much, just add a splash of water.
- Finish and serve: Once the chicken is tender and the sauce is thick, taste and adjust the seasoning. Maybe a little more salt or pepper, depending on your taste. Serve the Chicken Cacciatore with something to soak up that delicious sauce-crusty bread, mashed potatoes, or pasta works wonderfully.
Things I Learned
Making Nigella’s Chicken Cacciatore was one of those cooking experiences that taught me a lot about the importance of balance in flavors. First, I learned that the right cooking fat is essential. I had always used olive oil for most of my cooking, but when I seared the chicken in the oil it imparted this subtle richness that really set the tone for the entire dish.
Another thing I realized was the power of simmering. When I let the chicken cook slowly in the sauce, the flavors all deepened and mingled in a way that rushed cooking never could’ve achieved. I used to think that dishes with so many components were hard to balance, but this one proved that with a little time and patience, everything comes together beautifully.
Finally, the red wine isn’t just an ingredient; it’s a key element in the depth of the sauce. I never used wine in cooking before this dish, and I was blown away by how much it added to the overall flavor. It’s not just about alcohol-it’s about complexity. So, I make sure I have a good bottle of red on hand now whenever I’m cooking.