As the sun sets and the golden hues of dusk fill my kitchen, the comforting aroma of Chicken Cacciatore begins to weave its magic. This dish isn’t just a meal; it’s a heartfelt connection to my Italian roots and cherished memories spent around the dinner table with family. Growing up, Sunday dinners were sacred—an occasion where we gathered, laughed, and shared stories. My grandmother would lead the charge, her apron dusted with flour, her hands deftly working through recipes that had been passed down through generations. It was during these times that I learned that food is much more than sustenance; it’s a love language.
I fondly recall one particular autumn evening, the air crisp with the promise of winter. My grandmother decided to teach me her signature Chicken Cacciatore, a dish rich with flavor and a history that spanned decades. As we chopped vegetables and seasoned the chicken, she shared tales of her childhood in a small Italian village, where every ingredient was picked fresh from the garden and every meal was a celebration. I watched in awe as she effortlessly combined vibrant red bell peppers, earthy cremini mushrooms, and aromatic herbs, transforming simple ingredients into something extraordinary.
The beauty of Chicken Cacciatore lies not only in its robust flavors but also in its adaptability. Each family may add their own twist, whether it’s an extra sprinkle of fresh herbs or a dash of their favorite spice. The dish has a warmth that wraps around you like a cozy blanket, inviting you to savor each bite. Over the years, I’ve made it a point to carry on this tradition, often inviting friends to join me in the kitchen. Together, we chop, stir, and create memories, relishing in the laughter and the delightful aromas that fill the air.
This Chicken Cacciatore recipe is my homage to those cherished moments. It is a dish that encourages connection—be it with family, friends, or even yourself. It reminds us to slow down, enjoy the process, and relish the flavors of life. I invite you to recreate this heartwarming dish in your own kitchen, and I hope it brings you the same joy it has brought me. Let the simmering sauce and tender chicken transport you to a time of laughter, love, and the irreplaceable bonds that come from sharing a meal.
How to Make Chicken Cacciatore
Ingredients
- 8 bone-in, skin-on chicken thighs, trimmed of excess skin
- 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, sliced thinly
- 6 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 2 red bell peppers, cut into ¼-inch strips
- 2 cups chicken stock
- 1 can (14.5 ounces) diced tomatoes, either fire-roasted or regular
- ¼ cup tomato paste
- 2 tablespoons fresh sage, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon dried oregano
- 1 tablespoon honey
- Chopped fresh parsley for garnish (optional)
Directions
- Start by patting the chicken dry using paper towels. Season the chicken with 1½ teaspoons of salt and black pepper, then dredge each piece in flour, ensuring an even coat.
- In a large Dutch oven, heat the olive oil over medium-high heat. Place half of the chicken in the pot, skin-side down, and cook for about 5 to 7 minutes until golden brown and crispy. Flip the chicken to the other side and continue cooking for another 2 minutes. Transfer to a plate and repeat with the remaining chicken.
- Lower the heat to medium-low and add the sliced onions to the pot. Sauté for about 5 minutes until they become soft and begin to brown. Add the minced garlic and stir for approximately 1 minute, being careful not to let it burn.
- Introduce the mushrooms and bell peppers into the pot and sauté for an additional 5 minutes, stirring occasionally.
- Pour in the chicken broth, scraping the bottom of the pot to release any browned bits. Add the diced tomatoes, tomato paste, fresh herbs, honey, and the remaining teaspoon of salt. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
- Return the chicken along with any juices to the pot. Spoon some sauce over the chicken, cover, and let it simmer on low heat for about 35 minutes, or until the chicken’s internal temperature reaches 165°F to 170°F.
- Remove the chicken from the pot and let the sauce simmer until it thickens to your liking. Taste the sauce and adjust seasoning if necessary.
- Discard the chicken skin, then return the chicken to the pot, spooning the thickened sauce over it. If desired, garnish with fresh parsley before serving.
Storing Suggestion
Allow the chicken cacciatore to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat thoroughly before serving.
Cooking Tips
For a richer flavor, consider marinating the chicken in olive oil, garlic, and herbs a few hours before cooking. You can also use skinless chicken for a lighter option. If you want to enhance the flavors, add a splash of red wine to the sauce.
Serving Suggestions
Serve the chicken cacciatore over a bed of pasta or with crusty bread to soak up the delicious sauce. A side salad and a glass of red wine pair wonderfully with this dish.
Ingredient Substitutions
You can substitute chicken thighs with chicken breasts for a leaner option. Use vegetable stock instead of chicken stock for a vegetarian version. Fresh herbs can be replaced with dried herbs, adjusting the quantities accordingly.
Seasonal Variations
In the fall, incorporate seasonal vegetables like butternut squash or pumpkin. In the summer, fresh zucchini and eggplant make excellent additions to this hearty dish.
Allergen Information
This recipe contains allergens such as gluten (from the flour) and can include soy if using certain brands of chicken broth. For gluten-free options, use a gluten-free flour blend.
FAQ:
What is the best way to serve Chicken Cacciatore?
Chicken Cacciatore is best served over pasta, rice, or with crusty bread to soak up the sauce.
Can I make Chicken Cacciatore ahead of time?
Yes, you can prepare Chicken Cacciatore a day in advance. Just reheat it on the stove before serving.
Is it possible to freeze Chicken Cacciatore?
Absolutely! Allow it to cool and store it in an airtight container. It can be frozen for up to three months.
Can I use different types of chicken?
Yes, you can use chicken breasts or even drumsticks, but the cooking time may vary.
What can I do with leftover Chicken Cacciatore?
Leftovers can be enjoyed as is, or shredded and used in sandwiches, wraps, or salads for a quick meal.
Can I make this dish spicier?
For a spicier version, add red pepper flakes or sliced jalapeños to the sauce while cooking.
Chicken Cacciatore
Ingredients
- 8 pieces chicken thighs, bone-in, skin-on, trimmed of extra skin
- 2½ teaspoons salt divided
- ½ teaspoon black pepper ground fresh
- ½ cup flour all-purpose
- 2 tablespoons olive oil extra virgin
- 1 large onion yellow, thinly sliced
- 6 cloves garlic minced
- 8 ounces cremini mushrooms sliced
- 2 pieces red bell peppers sliced into ¼-inch strips
- 2 cups chicken stock
- 1 can diced tomatoes 14.5 ounces, fire-roasted or regular
- ¼ cup tomato paste
- 2 tablespoons fresh sage chopped
- 1 tablespoon fresh rosemary chopped
- 1 teaspoon dried oregano
- 1 tablespoon honey
- Fresh parsley chopped (optional)
Instructions
- Pat the chicken dry with a paper towel. Sprinkle the chicken with 1½ teaspoons salt and black pepper. Coat each piece in flour, making sure to cover all sides.
- In a large Dutch oven, heat olive oil over medium-high heat. Add half of the chicken, skin side down, and cook until golden and crispy, about 5-7 minutes. Flip the chicken and cook for an additional 2 minutes. Transfer the chicken to a plate and repeat with the remaining pieces.
- Reduce the heat to medium-low. Add the onions to the pot and cook for 5 minutes, stirring occasionally, until they soften and start to brown. Add garlic and stir for about a minute, making sure not to brown it. Toss in the mushrooms and bell peppers, and cook for another 5 minutes, stirring occasionally.
- Pour in the chicken broth and stir to deglaze the pot, making sure to scrape up any browned bits from the bottom. Add diced tomatoes, tomato paste, fresh sage, rosemary, oregano, honey, and the remaining 1 teaspoon of salt. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10 minutes.
- Return the chicken and its juices to the pot. Spoon some of the sauce over the chicken, then cover and let it simmer on low heat for 35 minutes, until the chicken reaches an internal temperature of 165°F - 170°F.
- Remove the chicken from the pot and simmer the sauce until it thickens to your desired consistency. Taste and adjust seasoning if needed.
- Remove the chicken skin and discard. Place the chicken back in the pot, spooning the thickened sauce over it. Garnish with fresh parsley, if desired, and serve.
