If you’re yearning for a taste of Italy without leaving the comfort of your own kitchen, then Chicken Cacciatore is the dish for you! This classic Italian stew is a tantalizing medley of sautéed chicken and vegetables, simmered to perfection in a rich, savory sauce.
Why You’ll Love This Recipe
- Rich Flavor: The combination of herbs, wine, and tomatoes infuses the chicken with deep, satisfying notes.
- Versatile: Easily adapt the recipe to suit what’s fresh in your pantry or customize based on your dietary needs.
- Comfort Food: The hearty stew is perfect for a family gathering or a cozy night at home.
- Make-Ahead: The flavors intensify when made a day in advance, making it ideal for busy schedules.
Ingredients You’ll Need
The charm of Chicken Cacciatore comes from its simple yet flavorful ingredients. Each ingredient plays a crucial role, crafting a symphony of taste, texture, and color that results in a dish you won’t easily forget.
- Chicken Thighs: Their natural juiciness shines in this dish, staying tender and flavorful throughout cooking.
- Olive Oil and Butter: This blend provides a luscious richness and helps achieve the perfect golden brown on the chicken.
- Bell Peppers: These add a sweet, vibrant contrast to the savory sauce, enhancing both flavor and visual appeal. Use a mix of colors for the best presentation.
- Garlic and Onion: The aromatic base that sets the stage for the rest of the ingredients, offering depth and complexity.
- Dry White Wine: Adds a subtle acidity that helps balance the dish and elevate the flavors.
- Canned Tomatoes: Whether whole or diced, these give the sauce its body and a sweet, tangy finish.
- Parmesan Cheese: A hint of umami, it’s the perfect finishing touch to complement the savory stew.
Variations
The beauty of Chicken Cacciatore lies in its flexibility. Don’t hesitate to modify it according to your preferences or what’s on hand, making it a versatile dinner choice for any occasion.
- Vegetarian Option: Swap the chicken with hearty vegetables like zucchini or eggplant for a delicious meatless version.
- Spicy Twist: Add extra red pepper flakes or a dash of cayenne for a kicked-up version that warms the palate.
- Wine Substitute: If wine isn’t your preference, use chicken broth with a splash of lemon juice for a similar depth without the alcohol.
How to Make Chicken Cacciatore
Step 1: Prepare the Chicken
Start by seasoning both sides of the chicken thighs generously with salt and pepper. Dredging them in flour assists in achieving a golden crust as they sear, which not only locks in moisture but becomes the cornerstone of the sauce’s richness.
Step 2: Searing and Building Flavor
Heat a mix of olive oil and butter in a heavy skillet. Brown the chicken on all sides in batches, ensuring even cooking. Once all pieces are nicely golden, pour out excess fat and throw in onions and peppers. The vegetables are essential, adding depth and sweetness to our sauce, before you add garlic and mushrooms, then sprinkle with thyme, turmeric, and red pepper flakes for that aromatic lift.
Step 3: Into the Oven
Deglaze the pan with the dry white wine, allowing the alcohol to cook off while using a spoon to scrape up any browned bits. This step introduces a tart balance that enriches the sauce. Add the tomatoes and return the chicken to the pan; ensure they’re nestled in the sauce, skin-side up, allowing the oven to do its magic for 45 minutes before increasing the heat to perfect everything.
Step 4: Serve and Enjoy
Remove the chicken and let it rest while you reduce the sauce. Set your preferred pasta as a base in a bowl, piling the vegetables and chicken atop, then drizzle the rich sauce generously. Finish with a sprinkle of parsley and Parmesan for a complete Italian masterpiece.
Pro Tips for Making Chicken Cacciatore
- Golden Chicken: Be patient when browning the chicken. A deep, golden crust adds incredible flavor and texture.
- Wine Reduction: Allow the wine to reduce sufficiently; it intensifies the sauce’s flavor profile and tenderizes the chicken.
- Herb Addition: If fresh herbs like rosemary or basil are handy, toss them in towards the end for a fresh, vibrant flavor boost.
- Vegetable Choice: Feel free to add seasonal veggies like squash or carrots, which can easily blend into this adaptable dish.
How to Serve Chicken Cacciatore
Garnishes
Brighten your Chicken Cacciatore with fresh chopped basil or parsley for an aromatic touch. A sprinkle of grated Parmesan adds a savory, umami depth that pairs brilliantly with the tangy sauce.
Side Dishes
Serve alongside a crusty loaf of garlic bread or a simple green salad tossed in vinaigrette. Mashed potatoes or polenta are excellent choices if you’re leaning towards heartier sides.
Creative Ways to Present
For an elegant touch, serve Chicken Cacciatore in a wide, shallow bowl layered carefully with the pasta at the base, followed by a generous helping of sauce, vegetables, and chicken, topped with a garnish of your choice.
Make Ahead and Storage
Storing Leftovers
Store leftover Chicken Cacciatore in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld, making it even more delicious when reheated.
Freezing
Freeze individual portions in freezer-safe containers, and they’ll keep well for up to 3 months. Be sure to label with a date to keep track of freshness.
Reheating
To reheat, let it thaw overnight in the fridge if frozen. Warm gently on the stovetop over medium heat, stirring occasionally, or microwave until hot, adding a splash of water if needed to loosen the sauce.
FAQs
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Can I use boneless chicken for Chicken Cacciatore?
Yes, you can use boneless, skinless chicken breasts or thighs if preferred. Adjust the cooking time as they will cook faster than bone-in pieces.
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What can I substitute for dry white wine?
You can substitute with chicken broth mixed with a splash of lemon juice to maintain a similar depth of flavor.
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How do I make it gluten-free?
Use a gluten-free flour blend to dredge the chicken and serve with gluten-free pasta to enjoy a gluten-free Chicken Cacciatore.
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Can I prepare Chicken Cacciatore in advance?
Absolutely! This dish tastes even better the next day, allowing the flavors to meld beautifully. Make it ahead and store it in the refrigerator until ready to reheat and serve.
Final Thoughts
There’s nothing quite like the comforting embrace of a homemade Chicken Cacciatore. I encourage you to give it a try and see how such simple ingredients come together to create an unforgettable dish. Gather your loved ones around the table and enjoy every bite!
Print
Chicken Cacciatore Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Oven
- Cuisine: Italian
Description
Chicken Cacciatore is a hearty Italian-inspired dish featuring tender chicken thighs simmered with vibrant bell peppers, mushrooms, garlic, and tomatoes, finished with a splash of white wine and herbs. Served over pasta, it offers a flavorful and comforting meal perfect for weeknights or special occasions.
Ingredients
For the Pasta
- 1 lb. pasta or egg noodles
For the Chicken
- 8 whole chicken thighs, skin on
- Salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour
For the Sauce
- 4 Tbsp. olive oil
- 2 Tbsp. butter
- 1 whole medium onion, halved and sliced
- 2 whole red bell peppers, cored and sliced
- 2 whole green bell peppers, cored and sliced
- 5 cloves garlic, diced
- 12 oz. mushrooms (white or cremini), sliced
- 1/2 tsp. ground thyme
- 1/4 tsp. turmeric
- 1/2 tsp. kosher salt
- Red pepper flakes, crushed, to taste (optional)
- 3/4 cup dry white wine
- 1 28–oz. can whole or diced tomatoes (with their juice)
For Garnish
- Chopped flat leaf parsley
- Parmesan cheese, for sprinkling
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C).
- Cook the pasta: Cook pasta according to package directions, do not overcook. Drain and set aside.
- Season and dredge chicken: Season chicken thighs with salt and pepper on both sides. Dredge each piece in flour, shaking off excess.
- Brown the chicken: In a heavy skillet or Dutch oven, heat olive oil and butter over medium-high heat. Brown the chicken thighs skin side down, four at a time, about 5 minutes per side. Remove browned chicken to a plate. Repeat with remaining chicken, then discard or set aside excess fat.
- Sauté vegetables: Add onion, bell peppers, and garlic to the pan. Stir for 1 minute. Add mushrooms and cook for another minute. Stir in thyme, turmeric, and salt. Add red pepper flakes if using.
- Add liquids and simmer: Pour in white wine, letting it bubble and reduce slightly, about 2 minutes. Add canned tomatoes and stir to combine. Return chicken to the pan, skin side up, without fully submerging. Cover with a lid and transfer to the oven. Cook for 45 minutes.
- Finish cooking: Remove lid, increase oven temperature to 375°F (190°C), and cook uncovered for an additional 15 minutes. Remove from oven. Take out the chicken and vegetables, set aside.
- Reduce sauce: Place the pan back on the stove over medium-high heat and let the sauce simmer for a few minutes until slightly thickened.
- Serve: Place drained pasta on a large platter or in a bowl. Arrange vegetables and chicken over the pasta. Spoon sauce over the top. Garnish with chopped parsley and Parmesan before serving.
Notes
- For extra flavor, marinate the chicken in herbs and spices overnight.
- Use fresh herbs whenever possible for a more vibrant taste.
- Feel free to substitute turkey or chicken breasts, but adjust cooking times accordingly.
- This dish pairs well with a side of crusty bread or a simple green salad.
Nutrition
- Serving Size: 1 plate (about 1.5 cups)
- Calories: 620 kcal
- Sugar: 10 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 74 g
- Fiber: 8 g
- Protein: 39 g
- Cholesterol: 160 mg
