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Cacciatore Stew Recipe

Cacciatore Stew

Course Main Course
Cuisine Italian
Servings 6 servings


  • Instant Pot


  • 6 x Free range chicken thighs and drumsticks
  • 100 g Free range pancetta
  • 1 red onion
  • 3 garlic cloves roughly chopped
  • 1 glass of white wine - optional
  • 1 jar Seggiano Organic Tomato Passata
  • 300 g mini Portobello mushrooms
  • 15 Seggiano Organic Bella Di Cerignola Olives
  • ½ jar of Seggiano Grilled Peppers
  • 2 tsp Seggiano Semi-fresh rosemary


  • Select sauté on your Instant Pot and add a little bit of oil.
  • Add the chicken to the inner pot and brown on all sides, then set aside.
  • Then add the pancetta and onion, and continue sauteing until the pancetta is crispy and the onions are caramelised and soft.
  • Add the roughly chopped garlic and sauté for 1 more minute making sure the garlic doesn't burn, then add the wine and saute for a further few minutes to cook off the alcohol.
  • Add the chicken back to the inner pot with the passata and mushrooms on top.
  • Cancel Saute, and select Slow Cook. Set to high and the time for 4 hours.
  • When there is 1 hour remaining, add the olives and roughly chopped grilled peppers and slow cook for the final hour.
  • Stir through the Semi-fresh rosemary & serve with creamy mashed potatoes.
Keyword Chicken
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