Chicken Cacciatore is an Italian classic that combines tender chicken pieces with vibrant vegetables and a luscious tomato-based sauce. This flavor-packed dish is perfect for family dinners and impressing guests with little effort!
Why You’ll Love This Recipe
- Rich Flavor: The combination of herbs, wine, and tomatoes creates a deeply aromatic and satisfying sauce.
- Versatile Ingredients: Use your favorite chicken cuts and mix up the veggies based on what you have on hand.
- Comforting and Hearty: Served over pasta or noodles, this dish is a hearty meal that warms the soul.
- Easy to Make: Despite its luxurious taste, it’s simple enough to whip up on a weeknight.
Ingredients You’ll Need
Gather these simple yet essential ingredients to make your Chicken Cacciatore unforgettable. Each component adds its own special touch, creating a symphony of flavors in every bite.
- Pasta or Egg Noodles: These provide the perfect base, soaking up the delicious sauce and offering a satisfying texture.
- Chicken Thighs: Using skin-on thighs ensures the meat stays juicy and flavorful.
- Olive Oil and Butter: A combination that offers the best of both worlds—rich depth from the butter and the robust flavor of good olive oil.
- Bell Peppers: They add a pop of color and sweetness that balances the savory flavors.
- Dry White Wine: This adds a subtle complexity that elevates the sauce.
- Tomatoes: Whether whole or diced, they form the foundation of the classic sauce, packed with umami goodness.
- Parmesan Cheese: For a touch of salty richness to finish the dish beautifully.
Variations
Feel free to customize this Chicken Cacciatore to your heart’s content! This dish is wonderfully adaptable, allowing you to experiment based on the ingredients you have, your dietary needs, or simply what you’re craving at the moment.
- Vegetarian Version: Omit the chicken and add a mix of your favorite mushrooms for a delicious vegetarian take.
- Spicy Kick: Increase the crushed red pepper flakes for an extra dash of heat.
- Herb Swap: Try substituting the thyme with rosemary for a different aromatic profile.
How to Make Chicken Cacciatore
Step 1: Prepare the Ingredients
Begin by prepping your vegetables and chicken. Slice your onions and peppers, and dice the garlic. This ensures a smooth cooking process later on.
Step 2: Brown the Chicken
Season the chicken parts with salt and pepper, then dredge them in flour. Heat the oil and butter in your skillet and brown the chicken on all sides, which will seal in the flavor.
Step 3: Build the Sauce
With the chicken set aside, sauté the onions, peppers, and garlic in the remaining fat. Add the mushrooms, herbs, and spices, then deglaze the pan with white wine, letting it bubble to absorb all those wonderful flavors.
Step 4: Simmer and Bake
Stir in the canned tomatoes, return the chicken to the pan, and let it all simmer before transferring to the oven. Bake with the lid on to get that chicken meltingly tender.
Pro Tips for Making Chicken Cacciatore
- Golden Sear: Ensure that the chicken is perfectly dry before dredging it in flour for the best golden-brown sear.
- Deglazing Secret: Use the wine to deglaze the pan, scraping up all those tasty browned bits left by the chicken.
- Herb Choice: Fresh thyme can elevate the dish’s aroma, or swap with basil for a different herbaceous note.
- Juicy Tomatoes: Use plump, canned tomatoes for the richest sauce base. Whole tomatoes are especially juicy!
How to Serve Chicken Cacciatore
Garnishes
A sprinkle of freshly chopped parsley and a generous grating of Parmesan cheese add a final layer of flavor and a pop of color to this Chicken Cacciatore dish.
Side Dishes
Serve this hearty Chicken Cacciatore over pasta or egg noodles. A side of crusty bread is perfect for extra sauce scooping, while a simple green salad complements the rich flavors nicely.
Creative Ways to Present
Plate the pasta first, layer with rich, colorful vegetables, and then nestle the chicken atop. Drizzle with sauce, garnish, and serve directly in the skillet for a rustic, inviting presentation.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chicken Cacciatore in an airtight container in the refrigerator for up to three days. The flavors only get better as they meld over time.
Freezing
This dish freezes beautifully. Portion into airtight containers and freeze for up to three months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat on the stovetop over medium heat until warmed through. Add a splash of chicken broth or water if needed to loosen up the sauce.
FAQs
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Can I use boneless chicken?
Yes, boneless chicken works well too, though it may cook a little quicker, so adjust the baking time accordingly.
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What other sides pair well with Chicken Cacciatore?
Polenta, mashed potatoes, or even a creamy risotto are wonderful companions to this dish.
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Do I have to use wine in the recipe?
No, you can substitute chicken broth if you prefer to avoid alcohol.
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Are there vegetarian alternatives to chicken?
Absolutely, sautéed tofu or tempeh can make for a delicious plant-based option.
Final Thoughts
Bring a taste of Italy’s rustic kitchens to your table with this Chicken Cacciatore. It’s a cozy, heartwarming dish that’s sure to win a spot on your regular menu. I can’t wait for you to try it and fall in love with its comforting flavors!
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Chicken Cacciatore Recipe
- Prep Time: 10 mins
- Cook Time: 1 hr 15 mins
- Total Time: 1 hr 25 mins
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
Chicken Cacciatore is a hearty Italian-inspired dish featuring tender chicken thighs simmered in a flavorful tomato-based sauce with peppers, mushrooms, and aromatic herbs. Served over pasta, it’s a comforting meal packed with rich flavors and vibrant vegetables, perfect for a satisfying dinner.
Ingredients
For the Chicken and Coating
1 lb. pasta or egg noodles8 whole chicken thighs, skin on
Salt and freshly ground black pepper, to taste
1/2 cup all-purpose flour
4 Tbsp. olive oil
2 Tbsp. butter
For the Sauce and Vegetables
1 whole medium onion, halved and sliced2 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)
Chopped flat leaf parsley
Parmesan cheese, for sprinkling
Instructions
- Preheat the oven: Set the oven to 350°F to prepare for baking the chicken and finishing the sauce.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente, then drain and set aside.
- Season and dredge chicken: Season both sides of each chicken thigh with salt and pepper. Dredge the seasoned chicken in the flour, ensuring an even coating.
- Brown the chicken: In a heavy skillet or Dutch oven, heat olive oil and butter over medium-high heat. Brown the chicken skin side down, four pieces at a time, until golden, then turn and brown the other side. Remove browned chicken to a plate. Repeat with remaining chicken. Discard excess fat or leave a little in the pan.
- Sauté vegetables: Add sliced onion, red and green peppers, and garlic to the pan. Stir and cook for 1 minute. Add sliced mushrooms and cook for another minute. Stir in thyme, turmeric, and salt. Add crushed red pepper flakes if desired.
- Deglaze and cook: Pour in white wine, scraping up any browned bits from the bottom of the pan. Let it bubble for a minute. Add the tomatoes and stir to combine. Return the chicken thighs to the pan, placing skin side up. Cover with a lid and transfer to the oven to bake for 45 minutes.
- Finish cooking: Remove the lid, increase oven temperature to 375°F, and cook for an additional 15 minutes to allow the sauce to thicken. Remove the pan from the oven.
- Prepare pasta and serve: Remove chicken and vegetables to plates. Place cooked noodles on a large platter or bowl, top with vegetables and chicken. Spoon sauce over the dish, then sprinkle with chopped parsley and Parmesan cheese. Serve hot.
Notes
- Ensure not to overcook the pasta to prevent it from becoming mushy.
- For extra flavor, marinate the chicken in some herbs and lemon juice beforehand.
- You can use chicken breasts, but thighs provide a more tender and flavorful result.
- Red pepper flakes are optional but add a nice spicy kick if desired.
- A good quality dry white wine enhances the sauce’s flavor—use a wine you enjoy drinking.
Nutrition
- Serving Size: 1 plate (about 1/6th of total)
- Calories: 560 kcal
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 66 g
- Fiber: 7 g
- Protein: 35 g
- Cholesterol: 125 mg
