Chicken Cacciatore Recipe

My family is always on the lookout for delicious, weeknight-friendly meals, and this Chicken Cacciatore recipe has quickly become a new favorite in our rotation. What I love most about it is how incredibly flavorful it is, despite being so simple to make. The combination of tender chicken thighs, earthy mushrooms, sweet bell peppers, and a rich tomato and wine sauce is just irresistible. Even my pickiest eater devoured it, and that’s always a win in my book! This recipe truly delivers that comforting, home-cooked Italian flavor without requiring hours in the kitchen. If you’re looking for a hearty, satisfying, and relatively hands-off dinner that will impress everyone at the table, look no further. This Chicken Cacciatore is your answer. It’s perfect served over pasta, polenta, or even zucchini noodles for a lighter option. Get ready to experience a taste of Italy in your own home with this incredibly easy and flavorful dish.

Ingredients

This Chicken Cacciatore recipe boasts a relatively short and straightforward ingredient list, focusing on fresh, flavorful components that come together beautifully to create a deeply satisfying dish. Let’s break down each ingredient and explore why it’s essential and if there are any potential substitutions you might consider.

• 3 tablespoons extra-virgin olive oil, divided: Olive oil is the foundation of many Italian dishes, and for good reason. Its fruity flavor and healthy fats add richness and depth to the Cacciatore. Dividing the oil ensures we have enough for both searing the chicken and sautéing the vegetables. For searing, olive oil’s higher smoke point compared to butter is beneficial. When choosing olive oil, opt for extra-virgin for the best flavor and health benefits. If you’re in a pinch, you could substitute with another neutral cooking oil like avocado oil or grapeseed oil, but olive oil truly contributes to the authentic Italian flavor profile. You could even use a combination of olive oil and a touch of butter for searing if you desire a richer flavor, but be mindful of the butter’s lower smoke point.
• 2 pounds boneless, skinless chicken thighs: Chicken thighs are the star of this Cacciatore, and they are an excellent choice for a few reasons. Firstly, they are incredibly flavorful and naturally juicy, thanks to their higher fat content compared to chicken breasts. This means they stay moist and tender even when cooked in the simmering sauce for an extended period, which is crucial for Cacciatore. Secondly, boneless, skinless thighs are convenient and quick to prepare, saving you prep time. While this recipe specifically calls for thighs, you could technically use boneless, skinless chicken breasts if that’s your preference. However, be aware that chicken breasts are leaner and can dry out more easily. If using breasts, you might want to reduce the simmering time slightly to prevent them from becoming tough. Bone-in, skin-on thighs could also be used, which will impart even more flavor, but they will require a longer cooking time to ensure they are cooked through. You would also need to remove the skin before serving if desired, or simply enjoy the crispy skin after browning. For the best balance of flavor, tenderness, and ease of preparation, boneless, skinless thighs are the ideal choice.
• 1 teaspoon kosher salt: Salt is a fundamental seasoning that enhances the flavor of all the other ingredients. Kosher salt is preferred by many chefs because of its larger crystals, which make it easier to pinch and distribute evenly. It also tends to be purer in flavor than iodized table salt. However, you can certainly use table salt if that’s what you have on hand. Just be aware that table salt is denser, so you might need to use slightly less than kosher salt to achieve the same level of saltiness. Properly seasoning the chicken with salt before searing is key to developing flavor right from the start. Salt also helps to draw out moisture from the chicken, which aids in browning.
• ½ teaspoon ground black pepper: Black pepper adds a subtle warmth and spice that complements the other flavors in the Cacciatore. Freshly ground black pepper is always recommended for the best aroma and flavor. Pre-ground pepper tends to lose its potency over time. You can adjust the amount of pepper to your preference. If you like a bit more heat, you could add a pinch of red pepper flakes along with the black pepper for an extra kick.
• 1 medium yellow onion, chopped: Onion is an aromatic base for countless savory dishes, and Cacciatore is no exception. Yellow onions are a versatile choice, offering a balanced flavor that’s not too pungent or too sweet. When sautéed, onions become sweeter and more mellow, adding depth to the sauce. You could also use white onions, which have a sharper flavor, or even red onions for a slightly sweeter and milder taste. The key is to chop the onion into uniform pieces so that it cooks evenly.
• 1 medium green bell pepper, chopped: Bell peppers contribute a slightly sweet and slightly bitter flavor, along with a pleasant crunch and vibrant color to the Cacciatore. Green bell peppers are classic in Cacciatore, but you could also use red, yellow, or orange bell peppers for a sweeter taste and different color variations. A mix of colors would make the dish even more visually appealing. Bell peppers are also a good source of Vitamin C and add a nutritional boost to the meal.
• 3 cloves garlic, minced: Garlic is another essential aromatic ingredient in Italian cooking. It brings a pungent and savory flavor that is crucial to the character of Cacciatore. Freshly minced garlic is always best for the most intense flavor. You can use a garlic press, finely chop it with a knife, or grate it using a microplane. Be careful not to burn the garlic when sautéing, as it can become bitter. Sautéing it briefly until fragrant is all that’s needed to release its aroma and flavor. If you don’t have fresh garlic, you can use garlic powder in a pinch, but the flavor will be less pronounced and nuanced. About ½ teaspoon of garlic powder would be roughly equivalent to one clove of fresh garlic.
• ¾ cup dry white wine or low sodium chicken broth: White wine adds acidity, complexity, and depth of flavor to the Cacciatore sauce. A dry white wine like Pinot Grigio, Sauvignon Blanc, or Chardonnay works well. The alcohol cooks off during simmering, leaving behind the wine’s aromatic compounds. If you prefer to avoid alcohol or don’t have white wine on hand, low sodium chicken broth is a perfectly acceptable substitute. It will still provide moisture and some flavor, but the wine does add a unique dimension that enhances the overall taste. Using low sodium broth is recommended to control the salt level in the dish, especially since canned tomatoes and other ingredients can also contain sodium.
• 1 28 ounce can crushed tomatoes: Crushed tomatoes form the base of the Cacciatore sauce, providing a rich, tomatoey flavor and a slightly chunky texture. Using good quality canned crushed tomatoes is important for the best flavor. Look for cans labeled “San Marzano” tomatoes for a superior taste, if available. You can also use diced tomatoes if you prefer a chunkier sauce, or tomato puree for a smoother sauce. If using diced tomatoes, you may want to crush them slightly with a spoon while simmering to help them break down and thicken the sauce.
• 8 ounces sliced baby bella (cremini) mushrooms: Mushrooms add an earthy, umami flavor and a meaty texture to the Cacciatore. Baby bella mushrooms, also known as cremini mushrooms, are a great choice because they have a more intense flavor than white button mushrooms. You can also use other types of mushrooms, such as sliced white button mushrooms, portobello mushrooms (sliced or diced), or a mix of different mushrooms for added complexity. Wild mushrooms like shiitake or oyster mushrooms would also be delicious, but they might be more expensive and require a bit more preparation. Make sure to clean the mushrooms before slicing or using them. You can gently wipe them clean with a damp paper towel or mushroom brush. Avoid soaking them in water, as they can absorb moisture and become soggy.
• 2 teaspoons Italian seasoning: Italian seasoning is a blend of dried herbs that adds that classic Italian flavor profile to the Cacciatore. It typically includes herbs like oregano, basil, rosemary, thyme, and marjoram. Using a pre-made Italian seasoning blend is convenient, but you can also make your own blend if you prefer. You can adjust the amount of Italian seasoning to your liking. If you want a more pronounced herbal flavor, you can add a bit more. Fresh herbs can also be used in addition to or instead of dried Italian seasoning. Fresh oregano, basil, and parsley would all be excellent additions, especially as a garnish at the end.
• ½ tablespoon balsamic vinegar: Balsamic vinegar adds a touch of sweetness and acidity that balances the richness of the tomato sauce and other flavors in the Cacciatore. It adds a subtle depth and complexity that elevates the overall taste. A little goes a long way, so ½ tablespoon is usually sufficient. You can use regular balsamic vinegar or balsamic glaze for a slightly sweeter and thicker consistency. If you don’t have balsamic vinegar, you could substitute with a teaspoon of red wine vinegar or a squeeze of lemon juice for a similar touch of acidity.
• For Serving: 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: These are serving suggestions to complete your Chicken Cacciatore meal. The beauty of Cacciatore is its versatility in serving. It pairs wonderfully with various starches and vegetables. Whole wheat pasta or brown rice offer a healthy and hearty base. Polenta provides a creamy and comforting option. Rice is a classic and simple choice. For lower-carb alternatives, zucchini noodles or spaghetti squash are excellent. Fresh parsley or basil add a pop of freshness and color when sprinkled on top. Freshly grated Parmesan cheese adds a salty, savory, and nutty finish. Feel free to choose your favorite serving options and customize them to your dietary preferences and what you have on hand.

Instructions

Making Chicken Cacciatore is surprisingly straightforward, and these step-by-step instructions will guide you through the process to create a delicious and comforting meal. Let’s break down each step in detail to ensure success.

1. Heat 2 tablespoons olive oil in a Dutch oven or similar deep, sturdy pot over medium-high heat. Season both sides of the chicken with salt and pepper. Choosing the right pot is important for even cooking and heat retention. A Dutch oven or a heavy-bottomed pot with a lid is ideal because it distributes heat well and can go from stovetop to oven if needed (though this recipe is entirely stovetop). Using medium-high heat for searing is crucial for developing a flavorful brown crust on the chicken. Seasoning the chicken generously with salt and pepper on both sides before cooking is essential. This not only flavors the chicken itself but also helps to draw out moisture, which aids in browning. Don’t be shy with the seasoning!
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. The oil should be hot enough to sizzle when you add the chicken but not smoking, which indicates it’s too hot and could burn. Adding the chicken in a single layer is important for proper searing. Overcrowding the pot will lower the temperature and cause the chicken to steam instead of brown. Resist the urge to move the chicken around too much while it’s searing on the first side. This allows a nice crust to form. Once it’s browned on one side, flip it and brown the other side briefly. Remember, the goal at this stage is just to brown the chicken, not to cook it through. It will finish cooking in the sauce later. Transferring the browned chicken to a plate prevents it from overcooking while you prepare the sauce.
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. Lowering the heat to medium is important for sautéing the vegetables without burning them. Adding the remaining tablespoon of olive oil ensures there’s enough fat to cook the vegetables properly. Sautéing the onion and bell pepper first softens them, releases their flavors, and creates a flavorful base for the sauce. Cook them until the onion becomes translucent and the bell pepper softens slightly, which usually takes about 4 minutes.
4. Add the garlic and cook for 1 minute, or until the garlic is fragrant. Garlic is added after the onion and bell pepper because it cooks more quickly and can burn easily. Sautéing the garlic for just about a minute until fragrant is enough to release its aroma and flavor without burning it. The aroma of sautéing garlic is a classic indicator that it’s ready!
5. Add the white wine. Stir and let simmer until the wine is reduced by approximately half, about 3 minutes. Pouring in the white wine deglazes the pot, meaning it helps to lift up any browned bits (fond) from the bottom of the pot, which are packed with flavor from searing the chicken and vegetables. Stir to scrape up these flavorful bits and incorporate them into the sauce. Simmering the wine allows the alcohol to evaporate and the wine to reduce and concentrate its flavors. Reducing it by about half usually takes around 3 minutes and will result in a more flavorful and less watery sauce.
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. Pour in the crushed tomatoes with their juices, which form the body of the Cacciatore sauce. Add the sliced mushrooms, Italian seasoning, and balsamic vinegar. Stir everything together to combine all the ingredients and distribute the seasonings evenly. Bring the sauce to a simmer, meaning small bubbles are gently rising to the surface. Simmering the sauce uncovered for 10 minutes allows the flavors to meld together and the sauce to thicken slightly. Uncovered simmering also helps to reduce excess liquid.
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. Gently place the browned chicken thighs into the simmering tomato sauce. Include any juices (drippings) that have accumulated on the plate from the chicken, as these are full of flavor. The chicken should be mostly covered by the sauce, but it’s okay if some parts are still visible. The sauce will continue to cook and flavor the chicken as it simmers.
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. Partially covering the pot helps to trap some steam to cook the chicken through while still allowing some evaporation to thicken the sauce. Simmer for 15 to 20 minutes, or until the chicken is cooked through, meaning it reaches an internal temperature of 165°F (74°C) and the juices run clear when pierced with a fork. The sauce should also have thickened to your desired consistency, and the mushrooms should be tender and cooked through.
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. At this stage, you have options for serving the chicken. You can keep the chicken thighs whole for a more rustic presentation, or you can shred or dice them for easier serving and to better incorporate them into the sauce. If shredding or dicing, remove the chicken from the pot and let it cool slightly until you can handle it. Then, use two forks to shred it or chop it into smaller pieces with a knife. Return the shredded or diced chicken to the pot.
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. This is the crucial step of tasting and adjusting the seasoning. Taste the sauce and add more salt and pepper if needed to enhance the flavors to your liking. If you shredded or diced the chicken, return it to the sauce and toss to combine and warm it through. If serving the chicken thighs whole, simply leave them as is and get ready to serve.
11. Serve hot over pasta, rice, polenta, or veggie noodles, with a big extra spoonful of sauce and a sprinkle of parsley and Parmesan. Your Chicken Cacciatore is now ready to serve! Spoon it generously over your chosen base, whether it’s pasta, rice, polenta, or veggie noodles. Don’t forget to ladle on plenty of that flavorful sauce. Garnish with fresh parsley or basil and freshly grated Parmesan cheese for added flavor, freshness, and visual appeal. Enjoy your delicious homemade Chicken Cacciatore!

Nutrition Facts

Serving Size: 1 serving
Calories: Approximately 450-550 calories per serving (This is an estimate and can vary based on specific ingredients and serving size).

• Calories: 450-550
• Protein: 40-50g
• Fat: 25-35g
• Saturated Fat: 5-8g
• Cholesterol: 150-180mg
• Sodium: 600-800mg (can vary based on broth and canned tomato sodium levels)
• Carbohydrates: 15-20g
• Fiber: 3-5g
• Sugar: 5-8g

Please note: These nutritional values are estimates and can vary depending on the specific brands and types of ingredients used, as well as portion sizes. For more accurate nutritional information, you can use a nutrition calculator with the specific brands of ingredients you use. Serving with pasta, rice, or polenta will increase the carbohydrate and calorie count. Choosing vegetable-based sides like zucchini noodles or spaghetti squash will keep the carbohydrate and calorie count lower.

Preparation Time

• Prep time: 5 minutes
• Cook time: 45 minutes
• Total time: 50 minutes

This Chicken Cacciatore recipe is designed for speed and ease, making it perfect for busy weeknights. The minimal prep time involves chopping a few vegetables and seasoning the chicken. The majority of the time is spent cooking on the stovetop, allowing the flavors to develop beautifully while requiring minimal hands-on attention. In under an hour, you can have a flavorful and satisfying Italian dinner on the table.

How to Serve

Chicken Cacciatore is incredibly versatile and can be served with a variety of accompaniments. Here are some delicious serving suggestions:

• Pasta: Classic and comforting, serve over your favorite pasta shape. Spaghetti, penne, rigatoni, or fettuccine all work wonderfully. For a healthier option, choose whole wheat pasta.
• Polenta: Creamy polenta provides a soft and comforting base that perfectly soaks up the rich Cacciatore sauce.
• Rice: Simple and versatile, white rice, brown rice, or even wild rice are great options to serve alongside Chicken Cacciatore.
• Vegetable Noodles: For a lower-carb and lighter option, serve over zucchini noodles (“zoodles”), spaghetti squash, or butternut squash noodles.
• Mashed Potatoes: Creamy mashed potatoes are another comforting option that pairs well with the savory sauce.
• Crusty Bread: Serve with a side of crusty Italian bread or garlic bread for soaking up every last bit of the delicious sauce.
• Salad: A simple side salad with a light vinaigrette provides a refreshing contrast to the richness of the Cacciatore.
• Roasted Vegetables: Roasted vegetables like broccoli, asparagus, or green beans make a healthy and flavorful side dish.

Garnishes:

• Fresh Parsley or Basil: Chopped fresh parsley or basil adds a pop of freshness and color.
• Freshly Grated Parmesan Cheese: Provides a salty, savory, and nutty finish.
• Red Pepper Flakes: For a touch of heat, sprinkle a pinch of red pepper flakes on top.
• A Drizzle of Olive Oil: A drizzle of good quality extra-virgin olive oil can enhance the richness and flavor.

Additional Tips for Perfect Chicken Cacciatore

1. Don’t overcrowd the pot when searing the chicken: Searing the chicken in batches if necessary ensures proper browning and flavor development. Overcrowding will steam the chicken instead of searing it.
2. Use good quality canned tomatoes: The quality of your canned tomatoes significantly impacts the flavor of the sauce. Opt for San Marzano tomatoes or other high-quality brands for the best results.
3. Simmer the sauce long enough: Allowing the sauce to simmer for the recommended time (or even a bit longer) allows the flavors to meld and deepen, creating a richer and more complex taste.
4. Adjust seasoning to taste: Taste the sauce throughout the cooking process and adjust the salt, pepper, and Italian seasoning to your liking. Everyone’s taste preferences are different, so don’t be afraid to customize it.
5. Make it ahead of time: Chicken Cacciatore is a great make-ahead dish. The flavors actually improve overnight, making it perfect for meal prepping or entertaining. Simply reheat gently on the stovetop before serving.

Frequently Asked Questions (FAQ)

Q1: Can I use chicken breasts instead of chicken thighs?

A: Yes, you can use boneless, skinless chicken breasts, but chicken thighs are recommended for their superior flavor and juiciness. Chicken breasts tend to be leaner and can dry out more easily. If using breasts, consider reducing the simmering time slightly to prevent them from becoming tough.

Q2: Can I make this recipe in a slow cooker?

A: Yes, you can adapt this recipe for a slow cooker. Sear the chicken and sauté the vegetables as instructed in steps 1-4. Then, transfer everything to a slow cooker. Add the remaining ingredients (wine or broth, tomatoes, mushrooms, Italian seasoning, balsamic vinegar). Cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and tender.

Q3: Can I freeze Chicken Cacciatore?

A: Yes, Chicken Cacciatore freezes very well. Allow it to cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.

Q4: What if I don’t have white wine?

A: If you don’t have white wine, you can substitute with low sodium chicken broth. While white wine adds a unique depth of flavor, chicken broth will still provide moisture and a savory base for the sauce. You could also add a splash of lemon juice or white wine vinegar to the broth for a touch of acidity.

Q5: Can I add other vegetables to this recipe?

A: Absolutely! Feel free to customize your Chicken Cacciatore by adding other vegetables. Some delicious additions include: carrots, celery, zucchini, eggplant, olives, or capers. Add heartier vegetables like carrots and celery along with the onions and bell peppers. Softer vegetables like zucchini or eggplant can be added along with the mushrooms or a bit later in the cooking process. Olives and capers can be stirred in towards the end of cooking for a briny flavor boost.

This Chicken Cacciatore recipe is a fantastic way to enjoy a classic Italian dish in your own kitchen with minimal effort and maximum flavor. Enjoy!

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