This chicken cacciatore recipe is a rustic Italian dish of golden brown chicken thighs in a well-seasoned tomato sauce with bell peppers, onions, mushrooms, and garlic. Learn how to make a delicious and hearty chicken cacciatore dish on your stovetop with this easy recipe.
Impress your friends and family with this classic Italian dish. “Cacciatore” translates to hunter, and this dish has all the rich and hearty flavors of a country meal. Serve over rice, pasta, or polenta with an arugula salad
WHAT IS CHICKEN CACCIATORE?
In Italian, the word “cacciatore” means hunter. Chicken or rabbit is prepared “hunter” style using onions, herbs, tomatoes, bell peppers, and sometimes red wine. You can prepare this dish on the stovetop or use the stovetop and the oven for super tender chicken. The stovetop version is a little faster and leaves your peppers less soft. The chicken is unbelievably tender with the stove top/oven version, but it takes longer.
WHAT YOU’LL NEED
Chicken: traditionally bone-in chicken thighs or breasts
Seasonings and herbs: salt, freshly ground black pepper, dried oregano, fresh thyme, fresh parsley, and red pepper flakes
Olive oil: extra virgin
Vegetables: yellow onion, carrots, bell peppers (any color), Baby Bella mushrooms, garlic, and crushed tomatoes
Dry red wine: choose a dry, bold red wine like Cabernet Sauvignon or Merlot. Make sure it is a good quality wine that you would enjoy drinking.
Tomato paste: just a touch to thicken the sauce. You can freeze the rest.
HOW TO MAKE CHICKEN CACCIATORE
Heat a little oil in a large ovenproof skillet or Dutch oven. Brown the chicken and place it on a plate.
Heat a little more oil in the pan and add the onions, carrots, bell peppers, and mushrooms. Cook until the onions are tender and the mushrooms are browned. Reduce the heat to low, and add the garlic and dried oregano, cooking for one minute while stirring. Add the red wine and reduce by half.
Stir in the crushed tomatoes, tomato paste, thyme sprigs, chopped parsley, and red pepper flakes. Simmer for about 10 minutes to let the flavors meld. Add the chicken back to the skillet, cover, and place it in the oven for about 45 minutes or until the meat is very tender. You can also cover it and simmer it on the stovetop.
PREPARATION TIPS AND STORAGE
Use a quality dry red wine that you would enjoy a glass of. Some suggestions are Merlot, Cabernet Sauvignon, and Pinot Noir.
If you prefer, substitute chicken broth for the red wine.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat or in the microwave at reduced power.
SERVING SUGGESTIONS
The possibilities are endless. Pasta, rice, polenta, garlic mashed potatoes, and rosemary-roasted potatoes are all excellent side dish choices. Or serve with an Italian salad or rocket salad. French baguettes or garlic knots are a yummy bread choice.