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Umbrian chicken cacciatore gets it’s great flavor from herbs and olives. It’s easy to make in just one skillet!
Umbrian Chicken Cacciatore: A Change Of Pace
The standard chicken cacciatore we are all used to eating comes from the southern part of Italy.
But here we head north and savor the flavors of Umbria which is in the central part of the country. And Umbria’s version of this classic dish is quite different from what we are all used to eating.
This recipe tastes like it came from an upscale restaurant, but it’s pretty quick and easy too!
No Tomatoes And No Cheese
This delicious chicken doesn’t rely on tomatoes nor gobs of mozzarella cheese for it’s flavor. Simply put, it has neither of those ingredients.
You’ll be surprised to know that this dish gets it’s great flavor from the brined olives that’s in it! Of course the rosemary and sage add to the flavor as does the highly flavorful wine sauce it’s cooked in.
All the lovely herbs and aromatics infuse into the chicken while it braises. This will really spark your taste buds!
Use Fresh Herbs And Fancy Olives
OK, you all know that I’m a major advocate of using what you have in your pantry to prepare great meals, but this time I’m deviating from this mindset a tiny bit.
Since the flavor of the braising liquid is so important for the subtle taste it imparts to the chicken, it’s important to use fresh herbs in this. The ones that are dehydrated and sold in the jar won’t work well here because when they are dehydrated, they intensify in flavor. Especially the varieties used here; rosemary and sage. Fresh herbs produce a lighter and more lilting flavor and that’s what you want here, so bite the bullet and buy fresh. Remember, you can always air dry what’s left so you won’t be at any loss.
The olives you use are extremely important for the flavor. I used Kalamata and Castelvetrano olives–with the pit. Funny enough the flavor does come from the pit so it’s important. Using cocktail, Spanish olives or black olives won’t give this dish any oomph. Again, bite the bullet and buy the varieties I mentioned.
I’m as thrifty as the next guy, but it’s important to have the right ingredients and not to skimp. Trust me, you won’t be sorry!
A Family Pleaser
This is a meal even the kiddos will love. I’ve even heard that small children really liked it made as-is. One thing is that the juice is a bit on the tart side, so before serving, if you find it’s a bit too tart for you, then a tablespoon or two of honey can be added.
The Recipe
Umbrian Chicken Cacciatore
Ingredients
- 1 tbsp plus 1 teaspoon olive oil
- 2-3 lbs bone-in skin-on chicken thighs and drumsticks
- 1 onion sliced
- 2 to 3 cloves garlic very finely minced
- 1 tablespoon capers
- 1/2 cup whole Kalamata olives
- 1/2 cup whole Castelvetrano olives
- 1 sprig rosemary
- 1/4 cup sage leaves
- Salt and black pepper
- 1 cup dry white wine
- Zest and juice of 1/2 lemon
- 1 tbsp balsamic vinegar
Instructions
- Heat 1 tablespoon olive oil in a large non-stick pan. Add chicken pieces and sear over medium heat until well browned on all sides, about 15 minutes. Transfer to a plate and drain off the excess fat (if any) from the bottom of the pan.
- Turn heat to low, add remaining 1 teaspoon oil. Add onions and stir frequently until they just begin to get brown around the edges. Add minced garlic, capers, olives, rosemary sprig and sage leaves. Season with just a sprinkle of salt and black pepper.
- After a couple of minutes, when everything smells fragrant, add wine, lemon zest, lemon juice and balsamic vinegar. Make sure to scrape up all the browned bits on the bottom of the pan. Return the chicken to the pan. Cover and simmer very slowly until the chicken is tender and cooked through, about 30 minutes.
- Discard rosemary sprig.
Nutrition
*Adapted from NYT
claudia says
I cant wait to try this … I love olives this is right up my alley!
Judith Hanneman says
You’ll love this Claudia!!! It’s the olives that give it a great flavor. I liked this SO much, I made it 2 days in a row!!!
Nanci says
Could you use bone on breasts for this or do you not recommend using them.
Thank you
Judith Hanneman says
They would work nicely Nanci–you may have to cook it a few minutes longer though.
Nanci says
thank you
Judith Hanneman says
YW!
Marisa Franca @ All Our Way says
I can’t wait to make this. I do have a cacciatore recipe on my blog but it is the Northern version my mamma made. Looking forward to making this once we get back home and my braiser. I do use olives in my dishes. Hmm — I wonder if our sage is up yet in the garden. Would be great!! Happy Sunday!
Marisa Franca @ All Our Way recently posted…Roasted Zucchini Stuffed with Parmesan Garlic Breadcrumbs
Judith Hanneman says
I love anything northern Italian!!!
Angela says
We’re an Italian family, so I make “Chicken Cachatori” quite often. I usually make my Nona’s old recipe, but your “Umbrian” recipe sounds very interesting to me, …. so I’ll give it a try.
I love the combination of olives and chicken, and I’m also glad that you’re using the very tastiest part of the chicken (legs & thighs) in this dish. I’m not familiar with Castelvetrano Olives, but I’ll ask for them at our local Italian store. I’m sure that this dish will be ‘Delicioso’!
Judith Hanneman says
I LOVE olives so this was a sure hit for me! I can get the Castelvetrano olives in the regular grocery store. I can’t recall offhand the exact brand name, but it begins with an “M” and they’re the same folks who put out the pepperoncini peppers.