Chicken Cacciatore is a delicious Italian dish that’s perfect for any occasion. It’s fresh, flavorful, and easy to make—and it will have you coming back for more!
Simple Chicken Cacciatore Recipe
Experience the flavors of Italy with every bite of our succulent Chicken Cacciatore. It is an easy and delicious dinner dish to make for your family. You will get an incredible taste when you cook with flavorful herbs, juicy tomatoes, and tender vegetables.
What is Chicken Cacciatore?
Chicken Cacciatore is a classic Italian dish made by braising or stewing chicken in a tomato-based sauce with vegetables such as onions, bell peppers, and mushrooms. This rustic dish is known for its hearty and rich flavors, making it a popular comfort food.
This one-pot masterpiece has stood the test of time as it dates back to the renaissance period in Italy. You will enjoy making it because of the pantry-stale ingredients that result in a satisfying dish to satisfy your carvings. That said, you should miss other Italian cuisines like Creamy Tuscan Chicken, Creamy Mushroom Chicken, Dirty rice, Shrimp scampi, and Lemon Chicken Piccata. You will enjoy every bite.
A brief history of the dish
Interestingly, the Italian background of this cuisine makes the pronunciation distinct. Chicken Cacciatore is pronounced (Kah-Chuh-Taw-Ree). As a traditional Italian dish, it has roots in the countryside cuisine of central and southern Italy. From history, this recipe originated in hunting communities. So “Cacciatore” is literally translated to “hunter” in Italian. After a successful gaming and hunting trip, the hunter’s way of preserving chicken and other game meat makes it into a flavourful Cacciatore.
As a result of the convenience of making this chicken recipe and the flavourful result, it became a staple of Italian cuisine. Today, Chicken Cacciatore is widely popular and enjoyed worldwide as a comforting and delicious meal.
Chicken cacciatore ingredients – what is in chicken cacciatore
Chicken thighs: I used bone-in skinless chicken thighs for this version. It is a lean protein that results in a tender and juicy result.
Salt and freshly ground black pepper: used for seasoning the chicken and sauce. They add more flavor.
All-purpose flour: for dredging the chicken
Olive oil: to sauce the vegetable, brown the chicken, and add to the dish’s richness.
Vegetables: red bell pepper, black olives, mushrooms, and carrot make the dish flavourful.
Garlic and onion: add to the sweetness of the dish.
Dry white wine: Adds a slightly acidic and flavorful taste and helps to deglaze the pan and enhance the sauce’s flavor.
Tomato paste and a can of diced tomatoes with juice: make a flavourful base for the dish, add fresh taste and make the sauce thick.
Chicken broth: Since you have added salt, use reduced-sodium broth to balance the taste.
Sprigs thyme: helps to season the sauce.
Crushed red pepper flakes: This is optional, but you can add it for a bit of heat.
Parsley or basil: for garnish
How to cook Chicken Cacciatore
Season the chicken pieces.
Dredge the chicken pieces in flour.
Sear both sides of the chicken piece in oil over medium-high heat.
Remove from the skillet, transfer to a plate, and set aside.
Saute the vegetables and aromatics over medium heat until tender.
Add the white wine and deglaze the pan.
Cook until the wine is reduced.
Add the tomato-based ingredients with broth, olives, and thyme sprigs.
Season with salt and pepper; if desired, add crushed red pepper flakes.
Return the chicken pieces to the skillet over low heat and cover with the lid.
Bring the sauce to a simmer. Cook until the chicken falls off the bone and the sauce thickens to your liking.
Add the olives and simmer more.
Garnish with parsley or basil and serve immediately.
Frequently Asked Questions
Is chicken cacciatore healthy?
Yes, this dish is healthy. The Chicken Cacciatore recipe is a good source of protein, fiber, vitamins, and minerals. Avoid using too much oil to get a balanced and moderate dish. Enjoy it with whole grains, nuts, fruits, and vegetables in a balanced and healthy proportion.
What is a good wine to use in Chicken Cacciatore?
A good wine to use in chicken cacciatore is a dry White wine, such as Sautereau, Moscato, or riesling. These wines have medium to high acidity, moderate tannins, and a medium to full body, complementing the dish’s flavors and balancing its richness.
How long does chicken cacciatore last in the refrigerator?
This simple chicken cacciatore recipe lasts up to 4 days in the fridge and up to 3 months in the freezer.
What is the best way to reheat chicken cacciatore?
You can reheat this chicken cacciatore over a stovetop or microwave. Both methods are great for reheating the boneless chicken cacciatore recipe. Reheat the medium-low heat over the stovetop and microwave until it is well steamed. In addition, you can reheat it in the oven at about 350 degrees F. Of all the options, the stovetop is my go-to option for reheating this recipe because it doesn’t dry it out.
Can chicken cacciatore be made ahead?
Yes, you can make it ahead and store it accordingly, as I have stated above.
What is a cacciatore sauce made of?
The cacciatore sauce is a versatile sauce made with tomato sauce as a base. It features aromatics and healthy vegetables to create a robust and savory masterpiece. If the sauce isn’t thick enough, add more vegetables to make a hearty dish, or add a bit of cornstarch to thicken the sauce.
Can Chicken Cacciatore be made in a slow cooker or Instant Pot?
Even though I made this recipe over a stovetop, you can still make a perfect traditional chicken cacciatore recipe in a slow cooker. You will get a delicious dish as well.
Storage tips for leftovers
Store the chicken recipe in an airtight or freezer-safe container if you are freezing it for a long time. If you store it in the freezer, let it thaw well in the refrigerator before reheating it.
Experience the flavors of Italy with every bite of our succulent Chicken Cacciatore. It is an easy and delicious dinner dish to make for your family. You will get an incredible taste when you cook with flavorful herbs, juicy tomatoes, and tender vegetables.
Season the chicken pieces with 1 teaspoon of each salt and pepper. Lightly coat the chicken pieces in flour.
Heat the oil over medium-high heat in a large skillet.
Place the chicken pieces in the pan and sear both sides for 4 to 5 minutes. Remove from the skillet, transfer to a plate and set aside. Do not overcrowd. Cook in batches if necessary.
Add the onion, bell pepper, mushroom, carrot, and garlic to the same pan. Saute over medium heat until the onion is tender, about 5 minutes.
Add the white wine and deglaze the pan by scraping off any bits stuck to the bottom of the pan. Cook until the wine is reduced. About 2 to 3 minutes.
Add the tomato paste, diced tomato (with their juice), broth, olives, and thyme sprigs. Season with salt and pepper; if desired, add crushed red pepper flakes.
Return the chicken pieces to the skillet, cover with the lid, reduce the heat to low, and bring the sauce to a simmer.
Cook for 40 minutes or until the chicken falls off the bone and the sauce thickens to your liking. Add the olives and simmer for 10 more minutes.
Garnish with parsley or basil and serve immediately.
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