Step 1

Gather all your fresh ingredients for the dish: chicken, potatoes, pumpkin, onions, carrots, leeks, and bay leaves. Don’t forget your baguette or bread for serving!

Step 2

Rinse the chicken thoroughly under cold water. Pat it completely dry with paper towels to ensure a good sear. Season the chicken generously with salt, freshly ground black pepper, and a drizzle of olive oil. Let it marinate for about 10-15 minutes while you prepare the vegetables.

Step 3

Wash the leeks well to remove any dirt. Cut them into approximately 5-6 cm lengths. Keep them whole rather than slicing them in half; this will help them maintain their shape during cooking and infuse a subtle, sweet flavor into the stew.

Step 4

Peel and wash the onions, then cut them into large quarters. These chunks will soften and add a lovely sweetness to the sauce.

Step 5

Peel and wash the carrots, then slice them into roughly 2 cm thick rounds. Carrots contribute a natural sweetness and vibrant color to the dish.

Step 6

Prepare the pumpkin or squash by scooping out the seeds and stringy bits. Peel it and then cut it into generous, bite-sized pieces. The pumpkin will become tender and add a delightful creamy sweetness.

Step 7

Scrub the potatoes clean. Cut them into thick wedges, similar to steak fries. This size and shape will hold up well during cooking, absorbing the sauce beautifully.

Step 8

For the sauce, we’re using a good quality store-bought tomato sauce. About 1.5 kg should be sufficient. If you have homemade tomato sauce, feel free to use that instead, ensuring you have the same quantity.

Step 9

Oven Method: In a large, oven-safe pot or Dutch oven, combine the marinated chicken, all the prepared vegetables (potatoes, pumpkin, onions, carrots, leeks), and the bay leaves. Pour in about 200 ml of water. Cover and bake in a preheated oven at 180°C (350°F) for approximately 70 minutes, or until the chicken is cooked through and the vegetables are tender.

Stovetop Method: If you don’t have an oven, start by blanching the chicken in a pot with 200 ml of water for a few minutes to remove impurities. Drain the chicken. In the same pot, add the blanched chicken, all the prepared vegetables, and the tomato sauce. Bring to a simmer over medium-low heat, then cover and cook gently for about 45-60 minutes, or until the chicken is fully cooked and tender. To check for doneness, pierce the chicken with a fork; the juices should run clear.

Step 10

Toast your baguette slices or bread until golden brown. This will provide a lovely texture contrast and the perfect vehicle for scooping up the delicious Cacciatore sauce.

Step 11

Your delicious Italian Chicken Cacciatore is ready! Serve generously and enjoy this hearty, flavorful dish with your toasted bread. We hope you have a wonderful time creating and savoring this special taste of Italy in your home.