Super-tasty Chicken Cacciatore with Sweet Potatoes

cacciatore italian stew

A cacciatore is a traditional Italian “hunter-style” stew made with meat (and veggies) using juicy red tomatoes, garlic and herbs. It packs a ton of flavour and is extremely easy to cook.

While the cacciatore is best prepared using gamey meats like rabbit, here I have tweaked the recipe to make an easy chicken cacciatore which is equally delicious!

When using chicken, only make sure to use chicken thigh fillets on the bone and/or drumsticks, and then this modified recipe will work just fine!

This is my own take on Jamie Oliver’s recipe, but only simpler to make it easier for home-cooks like you & me!

I’ve never really given sweet potatoes a chance before in my diet, but that’s changed tremendously since making this dish. I’m also of the strong opinion that sweet potatoes make better & chunkier wedges swap your spuds for sweet potatoes next time you make tasty wedges with this recipe!

So anyway, here’s what you will need & how you can make your own delicious chicken cacciatore at home.. (click the print button to save this recipe)

Super-tasty Chicken Cacciatore with Sweet Potatoes

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes


  • 2 chicken thigh fillets (on the bone)
  • 2 chicken drumsticks (without skin)
  • 1 medium sweet potato (skin on), cut into 1/2" chunks)
  • 1 large onion, chopped
  • 1 can of diced tomatoes, in juice
  • 1 large portobello mushroom, cut into large quarters
  • 1 big handful of fresh Italian basil leaves
  • 1 jalapeno, seeds in (makes the stew extra spicy, go easy on this if you wish)
  • 2 cloves of garlic, crushed
  • 3 dried or fresh bay leaves
  • 1 cup red wine (Shiraz or Merlot)
  • 1 tbsp olive oil
  • 1/2 tsp black pepper, freshly cracked
  • salt to taste
  • 1 cup water


  1. Cooking on the gas-burner takes about 15-20 mins, so pre-heat the oven to 180 deg C 15 minutes into cooking..
  2. Heat the olive oil in a large oven-proof skillet (else just transfer contents to a oven-proof dish prior to baking), reduce to low heat setting.
  3. Add bay leaves & garlic; allow it to lightly brown
  4. Add onions, salt and saute until translucent
  5. Add jalapeno & mushrooms and stir to lightly coat in oil
  6. Add the chicken, and chunky sweet potato pieces; allow to cook for 10 minutes on medium heat
  7. To this, add in the tomato can, water & basil leaves and stir until well combined
  8. Add cracked black pepper & red wine to richen the sauce.
  9. Remove from heat and place it into the oven.
  10. Bake for 45 minutes or until the sweet potatoes are cooked through and the chicken falls off the bone.
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Recently I gave this recipe a trial using turkey shanks instead and it turned out to be killer too! In this case, remember to leave the shanks in the baking oven or pressure cooker for longer (30-45 mins) so that the meat cooks through and falls off the bone.

I look forward to your comments!



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