Recipe For Chicken Cacciatore

Want to head to an Italian restaurant (or better yet, an Italian grandmother’s kitchen) for dinner tonight? Try this Chicken Cacciatore!

This easy recipe has the hearty robustness and juicy tenderness of traditional chicken cacciatore, but is far faster to make.

You’ll find as many recipes for chicken cacciatore on the internet these days as there are Italian grandmothers who make them.

What they all share in common, however, is a richly flavored sauce, tender chicken, and copious amounts of love and care cooked into every recipe.

Even if you’ve never made a single chicken recipe before, you can cook this easy recipe with success and transport yourself to Italy!

To make this recipe as streamlined as possible, I skip dredging in flour—it’s really not needed.

Baked Chicken Parmesan and Crock Pot Chicken Marsala are two more excellent easy recipes that offer restaurant-worthy flavor.

Chicken Cacciatore

The BEST Chicken Cacciatore in a rich and rustic sauce with chicken falling off the bone is simple Italian comfort food at its best! Authentic Chicken Cacciatore is an Italian classic, and you’ll never get a more succulent home cooked meal than this recipe! Easy to make and loved by the entire family!

Prep: 10min

Total: 50min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 310 kcal, Carbohydrate 22 g, Protein 27 g, Fat 11 g, Saturated Fat 2 g, Cholesterol 107 mg, Sodium 511 mg, Fiber 5 g, Sugar 11 g, servingSize 1 serving

Ingredients:

• 3 tablespoons olive oil, (divided)
• 6 bone-in skinless chicken thighs
• Salt and pepper, ( to season)
• 1 medium onion, (diced)
• 2 tablespoons minced garlic, ((or 6 cloves))
• 1 small yellow bell pepper (capsicum), (diced)
• 1 small red bell pepper (capsicum), (diced)
• 1 large carrot, (peeled and sliced)
• 10 oz (300g) mushrooms, (sliced)
• 1/2 cup pitted black olives
• 8 sprigs thyme
• 2 tablespoons each freshly chopped parsley and basil (plus more to garnish)
• 1 teaspoon dried oregano
• 150 ml red wine
• 28 oz (820g) crushed tomatoes
• 2 tablespoons tomato paste
• 7 oz (200g) Roma tomatoes, (halved)
• 1/2 teaspoon red pepper flakes

Instruction:

1. {‘@type’: ‘HowToStep’, ‘text’: ‘Season chicken with salt and pepper. ‘, ‘name’: ‘Season chicken with salt and pepper. ‘, ‘url’: ‘https://cafedelites.com/chicken-cacciatore/#wprm-recipe-40527-step-0-0’}
2. {‘@type’: ‘HowToStep’, ‘text’: ‘Heat 2 tablespoons oil in a heavy cast iron skillet. Sear chicken on both sides until golden, about 3-4 minutes each side. Remove from skillet and set aside.’, ‘name’: ‘Heat 2 tablespoons oil in a heavy cast iron skillet. Sear chicken on both sides until golden, about 3-4 minutes each side. Remove from skillet and set aside.’, ‘url’: ‘https://cafedelites.com/chicken-cacciatore/#wprm-recipe-40527-step-0-1’}
3. {‘@type’: ‘HowToStep’, ‘text’: ‘Add remaining oil to the pan. Sauté the onion until transparent, about 3-4 minutes. Add in garlic and cook until fragrant, about 30 seconds.xa0Add the peppers, carrot, mushrooms and herbs; cook for 5 minutes until vegetables begin to soften.’, ‘name’: ‘Add remaining oil to the pan. Sauté the onion until transparent, about 3-4 minutes. Add in garlic and cook until fragrant, about 30 seconds.xa0Add the peppers, carrot, mushrooms and herbs; cook for 5 minutes until vegetables begin to soften.’, ‘url’: ‘https://cafedelites.com/chicken-cacciatore/#wprm-recipe-40527-step-0-2’}
4. {‘@type’: ‘HowToStep’, ‘text’: ‘Pour in the wine, scraping up browned bits from the bottom of the skillet. Cook until wine is reduced, about 2 minutes.’, ‘name’: ‘Pour in the wine, scraping up browned bits from the bottom of the skillet. Cook until wine is reduced, about 2 minutes.’, ‘url’: ‘https://cafedelites.com/chicken-cacciatore/#wprm-recipe-40527-step-0-3’}
5. {‘@type’: ‘HowToStep’, ‘text’: ‘Add crushed tomatoes, tomato paste, Roma tomatoes and chill flakes. Season with salt and pepper to your tastes. Return chicken pieces to the skillet and continue to cook over stove top OR in the oven following the instructions below.’, ‘name’: ‘Add crushed tomatoes, tomato paste, Roma tomatoes and chill flakes. Season with salt and pepper to your tastes. Return chicken pieces to the skillet and continue to cook over stove top OR in the oven following the instructions below.’, ‘url’: ‘https://cafedelites.com/chicken-cacciatore/#wprm-recipe-40527-step-0-4’}
6. {‘@type’: ‘HowToSection’, ‘name’: ‘FOR STOVE TOP:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Mix all of the ingredients together; cover with lid, reduce heat to low and allow to simmer (while stirring occasionally) for 40 minutes or until the meat is falling off the bone. Add in the olives, allow to simmer for a further 10 minutes. Garnish with parsley and serve immediately.’, ‘name’: ‘Mix all of the ingredients together; cover with lid, reduce heat to low and allow to simmer (while stirring occasionally) for 40 minutes or until the meat is falling off the bone. Add in the olives, allow to simmer for a further 10 minutes. Garnish with parsley and serve immediately.’, ‘url’: ‘https://cafedelites.com/chicken-cacciatore/#wprm-recipe-40527-step-1-0’}]}
7. {‘@type’: ‘HowToSection’, ‘name’: ‘FOR THE OVEN:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Transfer the covered skillet to a preheated oven at 375°F (190°C) and cook for 50 minutes. Remove the lid, add in the olives and cook for an additional 20 minutes until the chicken is tender and falling off the bone, and the sauce has reduced.’, ‘name’: ‘Transfer the covered skillet to a preheated oven at 375°F (190°C) and cook for 50 minutes. Remove the lid, add in the olives and cook for an additional 20 minutes until the chicken is tender and falling off the bone, and the sauce has reduced.’, ‘url’: ‘https://cafedelites.com/chicken-cacciatore/#wprm-recipe-40527-step-2-0’}]}

Chicken Cacciatore

This easy chicken cacciatore recipe with boneless chicken thighs, mushrooms, and wine is made on the stovetop and ready in under an hour.

Prep: 5min

Total: 50min

Yield: 6

Serving Size: 1 (of 6)

Nutrition Facts: servingSize 1 (of 6), calories 335 kcal, Carbohydrate 16 g, Protein 33 g, Fat 14 g, Saturated Fat 3 g, Cholesterol 144 mg, Fiber 4 g, Sugar 8 g

Ingredients:

• 3 tablespoons extra-virgin olive oil (divided)
• 2 pounds boneless skinless chicken thighs
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 medium yellow onion (chopped)
• 1 medium green bell pepper (chopped)
• 3 cloves garlic (minced)
• 3/4 cup dry white wine or low sodium chicken broth
• 1 28 ounce can crushed tomatoes
• 8 ounces sliced baby bella (cremini) mushrooms
• 2 teaspoons Italian seasoning
• 1/2 tablespoon balsamic vinegar
• Whole wheat pasta (or brown rice, polenta, rice, zucchini noodles, or baked and shredded spaghetti squash)
• Chopped fresh parsley or basil
• Freshly grated Parmesan cheese

Instruction:

1. Heat 2 tablespoons olive oil in a Dutch oven or similar deep, sturdy pot over medium-high. Season both sides of the chicken with salt and pepper.
2. Once the oil is hot and shimmering (but not so hot it starts smoking), add the chicken in a single layer. Cook on the first side for 3 to 4 minutes, until browned, moving the chicken as little as possible so that it gets a nice sear. Flip and brown on the other side, about 2 additional minutes. Transfer the chicken to a large, clean plate. The chicken does not need to be cooked through.
3. Reduce the heat to medium. Add the remaining 1 tablespoon oil, onion, and bell pepper. Cook until the vegetables begin to soften, about 4 minutes.
4. Add the garlic and cook for 1 minute, or until the garlic is fragrant.
5. Add the white wine. Stir and let simmer until the wine is reduced by approximately half, about 3 minutes.
6. Add the tomatoes with their juices, mushrooms, Italian seasoning, and balsamic vinegar, stirring to combine. Bring to a simmer. Let the sauce simmer, uncovered, for 10 minutes.
7. Nestle the chicken thighs into the tomato sauce, along with any drippings that have collected on the plate. The chicken should be mostly submerged, though some may peek through.
8. Partially cover the pot and let simmer 15 to 20 additional minutes, or until the chicken is cooked through, the sauce is thickened, and the mushrooms are tender.
9. If you’d like to dice or shred the chicken, remove it to a cutting board. When cool enough to handle, dice or shred it, then return it to the pot. You also can serve the chicken thighs whole.
10. Taste and season the sauce with additional salt and pepper as desired. If you’ve chopped or shredded the chicken, return it to the sauce and toss to combine and warm through. Otherwise, serve the chicken pieces whole with a generous amount of sauce on top.
11. Serve hot over pasta, rice, polenta, or veggie noodles, with a big extra spoonful of sauce and a sprinkle of parsley and Parmesan.

Chicken Cacciatore

A rustic, slow-cooked dish of tender chicken and vegetables in a hearty sauce, chicken cacciatore makes a soul-satisfying meal.

Prep: 30min

Total: 2h

Yield: 4

Serving Size: 4

Nutrition Facts: servingSize 4, calories 790, Fat 26 g, Carbohydrate 42 g, Protein 88 g, Saturated Fat 6 g, unSaturated Fat , Sugar 16 g, Fiber 7 g, Sodium 2,026 mg, Cholesterol 377 mg

Ingredients:

• 8 bone-in, skin-on chicken thighs (3½ to 4 pounds), trimmed of excess skin (see note)
• 2½ teaspoons salt, divided
• ½ teaspoon freshly ground black pepper
• ½ cup all-purpose flour
• 2 tablespoons extra virgin olive oil
• 1 large yellow onion, halved and thinly sliced
• 6 cloves garlic, minced
• 8 ounces bella or cremini mushrooms, sliced
• 2 red bell peppers, cut into ¼-inch-wide strips
• ¾ cup dry red wine (see note)
• 2 cups chicken broth
• 1 (14.5 ounce) can fire-roasted or regular diced tomatoes
• ¼ cup tomato paste
• 2 tablespoons chopped fresh sage
• 1 tablespoon chopped fresh rosemary
• 1 teaspoon dried oregano
• 1 tablespoon honey
• Fresh chopped parsley, for garnish (optional)

Instruction:

1. Blot the chicken with a paper towel to remove any excess moisture. Season the chicken all over with 1½ teaspoons salt and the pepper. Place the flour on a large plate. Dredge the chicken pieces in the flour, coating all over.
2. Heat the oil in a large (5 or 6-qt) Dutch oven or heavy-bottomed, high-sided large skillet over medium-high heat. Brown half the chicken in a single layer, skin side down, until golden and crispy, 5 to 7 minutes. Flip and brown on the other side for 1 to 2 minutes more. Using tongs, transfer the chicken to a large plate; set aside. Repeat with the remaining chicken. Pour off all but about 2 tablespoons of the fat.
3. Return the pot to the stove and reduce the heat to medium-low. Add the onions to the pot and cook, stirring occasionally, until they are softened and just starting to brown, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Do not brown. Add the mushrooms and peppers and increase the heat to medium. Cook for 5 minutes, stirring occasionally until the veggies just begin to soften.
4. Add the wine and bring to a boil over high heat. Cook, stirring to scrape the brown bits from the bottom of the pan, until the wine has mostly evaporated, 5 to 6 minutes.
5. Add the chicken broth, diced tomatoes, tomato paste, sage, rosemary, oregano, honey, and the remaining 1 teaspoon salt. Bring to a boil, then reduce the heat to medium-low and gently simmer, uncovered, for 10 minutes.
6. Add the chicken and any accumulated juices from the plate back to the pot and spoon some of the sauce over it. Bring to a simmer, then cover and cook over medium-low heat for about 35 minutes, until the chicken is cooked through or registers 165°F – 170°F on a meat thermometer.
7. Using a slotted spoon, transfer the cooked chicken to a plate. Gently simmer the sauce for a few minutes, or until it is thickened to your liking. Taste and adjust seasoning, if necessary.
8. Using a fork and knife, pull the skin off of the chicken and discard. Add the chicken and any accumulated juices back to the pot and simmer, uncovered, for a few minutes, spooning the thickened sauce over the chicken. Garnish with parsley, if using, and serve.
9. Note: Sometimes chicken thighs have excess skin and/or fat. Before cooking, using kitchen shears, trim any skin that extends farther than the edges of the chicken thigh, and snip off any excess fat.
10. Note: For the wine, use any red (Pinot Noir, Chianti, Merlot, Cabernet Sauvignon, etc.) that is inexpensive but still good enough to drink. Avoid “cooking wines,” which are salty and contain additives.
11. Make-Ahead/Freezer-Friendly Instructions: Let cool to room temperature and then store in the refrigerator for up to 3 days, or freeze in an airtight container for up to 3 months. Before serving, defrost in the refrigerator for 24 hours if necessary, and then reheat on the stovetop over medium-low heat until hot.

How to Make Chicken Cacciatore – The Mediterranean Dish

FAQ

What is Cacciatore sauce made of?

What goes with Chicken Cacciatore?

• Creamy Polenta.
• Risotto milanese– The most traditional side to serve with cacciatore and hands down everyone’s favourite.
• White or Brown rice.
• Crispy roasted potatoes or boiled, buttered potatoes.
• Plain pasta noodles such as tagliatelle egg noodles.

Is white or red wine better for Chicken Cacciatore?

What can I use instead of wine in Chicken Cacciatore?