Chicken Cacciatore Recipe

Looking for a hearty, flavorful meal that’s sure to impress? Chicken Cacciatore is the answer! This classic Italian dish features tender chicken simmered in a rich tomato sauce with aromatic herbs, vegetables, and a splash of wine, making it a comforting, satisfying dish perfect for any night of the week. What makes Chicken Cacciatore so special is its balance of savory flavors and versatility. In this article, you’ll learn how to make this traditional dish from start to finish, including tips for enhancing the sauce and customizing the recipe to your taste.

Why You’ll Love This Recipe

Chicken Cacciatore is a perfect example of Italian comfort food at its finest. The chicken is braised in a sauce made with tomatoes, garlic, onions, bell peppers, and herbs, creating a rich, flavorful base that infuses the meat with savory goodness. The addition of red wine brings a deep, complex flavor, while the vegetables add texture and sweetness.

What makes this recipe so beloved is its simplicity and the depth of flavor it offers. You don’t need any fancy ingredients—just a few pantry staples—and the slow braising process allows the chicken to become incredibly tender while absorbing the bold flavors of the sauce. Chicken Cacciatore is perfect for family dinners, special occasions, or meal prepping, and it pairs wonderfully with pasta, rice, or crusty bread to soak up the delicious sauce.

This dish is customizable too—you can adjust the seasoning, add more vegetables, or substitute the chicken with other proteins like turkey or rabbit for a unique twist. The possibilities are endless, making Chicken Cacciatore a versatile and beloved recipe.

Recipe Details

Ingredients

To make Chicken Cacciatore, gather the following ingredients:

• For the Chicken:
  • 4 bone-in, skinless chicken thighs (about 1.5 pounds or 680g)
  • Salt and pepper, to taste
  • 2 tablespoons olive oil (30ml)
• For the Sauce:
  • 1 large onion, sliced (about 150g)
  • 2 cloves garlic, minced
  • 1 red bell pepper, sliced (about 150g)
  • 1 yellow bell pepper, sliced (about 150g)
  • 1 can (14.5 ounces or 410g) diced tomatoes
  • 1/2 cup dry red wine (120ml) (optional, but recommended)
  • 1/2 cup chicken broth (120ml)
  • 1 tablespoon tomato paste (15g)
  • 1 teaspoon dried oregano (1g)
  • 1 teaspoon dried basil (1g)
  • 1/2 teaspoon dried thyme (0.5g)
  • 1/4 teaspoon crushed red pepper flakes (optional, for heat)
  • 2 tablespoons chopped fresh parsley (for garnish)
  • 1/4 cup Kalamata olives, pitted (optional)

Time Requirements

• Prep time: 15 minutes
• Cook time: 45-50 minutes
• Total time: 1 hour 5 minutes

Serving Size

This recipe serves 4 people.

Possible Substitutions:

• Chicken: If you prefer boneless chicken, you can substitute chicken breasts or boneless thighs. If you prefer dark meat, use chicken drumsticks for a different texture and flavor.
• Wine: If you don’t have dry red wine, you can substitute with more chicken broth or use a splash of balsamic vinegar for depth.
• Olives: If you’re not a fan of olives, feel free to leave them out or substitute with capers for a similar briny punch.

Instructions

Step 1: Prepare the Chicken

1. Season the Chicken: Pat the chicken thighs dry with paper towels to ensure a good sear. Season both sides of the chicken with salt and pepper.
2. Sear the Chicken: In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the chicken thighs, skin-side down, and cook for 5-6 minutes per side, or until golden brown. Remove the chicken from the pan and set it aside.

Step 2: Sauté the Vegetables

1. Cook the Vegetables: In the same skillet, add the sliced onions, garlic, and bell peppers. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften and the onions become translucent.
2. Add the Tomato Paste: Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly, which will deepen the flavor of the sauce.

Step 3: Deglaze the Pan

1. Add Wine and Broth: Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan. These bits are full of flavor and will help build the sauce.
2. Simmer: Let the wine cook down for 3-4 minutes, allowing the alcohol to evaporate. Then, add the chicken broth, diced tomatoes, oregano, basil, thyme, and crushed red pepper flakes (if using). Stir to combine.

Step 4: Braise the Chicken

1. Return the Chicken: Place the seared chicken thighs back into the skillet, skin-side up. Spoon some of the sauce over the chicken to ensure it’s covered with the flavorful tomato mixture.
2. Simmer: Reduce the heat to low, cover the skillet, and simmer for 30-40 minutes, or until the chicken is fully cooked and tender. The internal temperature should reach 165°F (75°C).

Step 5: Garnish and Serve

1. Add Olives (Optional): If using olives, add them to the skillet during the last 5 minutes of cooking to allow them to heat through and infuse the sauce with their briny flavor.
2. Garnish: Sprinkle the Chicken Cacciatore with freshly chopped parsley before serving for a burst of color and freshness.
3. Serve: Serve the Chicken Cacciatore over pasta, polenta, rice, or crusty bread to soak up the sauce. Enjoy!

Pro Tips For Success

1. Sear the Chicken Well: Don’t rush the searing step! It’s essential for developing deep, caramelized flavors. Make sure the oil is hot and don’t overcrowd the pan. Sear the chicken in batches if needed.
2. Use Bone-In Chicken: Bone-in chicken adds more flavor and moisture during the cooking process. If using boneless chicken, adjust the cooking time accordingly.
3. Simmer, Don’t Boil: Chicken Cacciatore is best when it’s simmered slowly. Allow the chicken to gently braise in the sauce, ensuring it becomes tender and flavorful.
4. Customize the Sauce: You can add more vegetables like mushrooms, carrots, or zucchini to the sauce for extra nutrition and flavor. Feel free to adjust the herbs based on what you have on hand.
5. Serve with Sides: Serve this dish with a side of pasta, risotto, or even a salad. For a low-carb option, cauliflower rice works great too.

Nutritional Information

Here’s an approximate breakdown of the nutritional content per serving (1/4 of the recipe):

• Calories: 370 kcal
• Protein: 32g
• Fat: 20g
• Carbohydrates: 15g
• Fiber: 3g
• Sugar: 8g
• Sodium: 740mg

This dish is rich in protein, thanks to the chicken, and provides a good balance of fats and carbohydrates. The tomatoes and vegetables provide fiber and antioxidants, making it a nutritious and satisfying meal.

Storage and Reheating Instructions

Storage: Leftover Chicken Cacciatore can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.

Reheating: To reheat, place the chicken and sauce in a saucepan over low heat, stirring occasionally, until heated through. Alternatively, you can microwave individual servings for 1-2 minutes.

Freezing: This dish freezes well for up to 3 months. To freeze, let the chicken cool completely, then transfer it to a freezer-safe container. To reheat, thaw overnight in the fridge and heat gently on the stove.

Recipe Variations

• Vegetarian Version: Replace the chicken with portobello mushrooms or eggplant for a hearty, vegetarian alternative. The mushrooms will absorb the flavors of the sauce beautifully.
• Spicy Version: Add a chopped jalapeño or a pinch of cayenne pepper to the sauce for a spicy kick. Adjust the heat level to your liking.
• Low-Carb Version: Serve the Chicken Cacciatore over zucchini noodles, cauliflower rice, or even spaghetti squash for a low-carb option.
• Herb Variations: Experiment with different herbs such as rosemary, sage, or marjoram to give the dish a unique twist.

Storage & Serving Suggestions

Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid overcooking the chicken.

Serving Suggestions: Chicken Cacciatore pairs wonderfully with pasta, mashed potatoes, or rice. For a Mediterranean-inspired twist, serve it with couscous or a fresh Greek salad. Crusty bread is also perfect for soaking up the flavorful sauce.

FAQs

1. Can I use boneless chicken for this recipe? Yes, you can use boneless chicken, but it may cook faster. Be sure to adjust the cooking time so the chicken doesn’t dry out.
2. Can I make Chicken Cacciatore ahead of time? Yes, Chicken Cacciatore can be made a day ahead. It actually improves in flavor as it sits in the fridge. Reheat gently before serving.
3. Can I freeze Chicken Cacciatore? Yes, you can freeze the dish for up to 3 months. Let it cool before transferring it to a freezer-safe container.
4. Can I use other vegetables in the sauce? Absolutely! Mushrooms, carrots, zucchini, or even olives can be added to the sauce for extra flavor and nutrition.
5. Can I use white wine instead of red? Yes, you can substitute white wine for red wine. Just keep in mind that the flavor profile of the sauce will be slightly different.

Conclusion

Chicken Cacciatore is a classic Italian dish that’s perfect for any occasion. The tender chicken, rich tomato sauce, and aromatic herbs come together to create a hearty, flavorful meal that everyone will love. Whether you’re cooking for a family dinner, a special gathering, or just because you want a comforting meal, this recipe is sure to impress. Try it today and experience the rich flavors of this timeless dish!

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