Description
Classic Chicken Cacciatore
A hearty Italian favorite loaded with tender chicken, savory vegetables, and rich tomato sauce! Perfect for a cozy dinner.
Ingredients
6 bone-in chicken thighs or breasts
2 tbsp olive oil
1 medium onion, sliced
2 cloves garlic, minced
1 bell pepper, sliced
8 oz mushrooms, sliced
1 can (14 oz) diced tomatoes
1/2 cup chicken broth
1/4 cup dry red wine (optional)
1 tsp dried oregano
1 tsp dried basil
Salt and black pepper to taste
Fresh parsley for garnish
Directions
Brown the chicken: Season the chicken with salt and pepper. In a large pot or skillet, heat olive oil over medium-high heat. Sear the chicken until golden brown on both sides (about 5 minutes per side). Remove and set aside.
Sauté the veggies: In the same pot, add onions, garlic, bell peppers, and mushrooms. Cook until soft and fragrant (about 5 minutes).
Build the sauce: Stir in the diced tomatoes, chicken broth, wine (optional), oregano, and basil. Bring to a simmer.
Simmer with chicken: Return the chicken to the pot, nestling it into the sauce. Cover and simmer on low heat for 30–35 minutes until the chicken is tender.
Garnish and serve: Sprinkle with fresh parsley before serving. Enjoy with pasta, rice, or crusty bread!
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Calories: 350 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for a foolproof Classic Chicken Cacciatore. First, pat your chicken pieces completely dry with paper towels; this is crucial for achieving a proper sear. Season generously with salt and pepper. In a large, heavy-bottomed Dutch oven or deep skillet, heat the olive oil over medium-high heat until shimmering. Add the chicken, skin-side down if using thighs, and sear without moving for 5-7 minutes until a deep golden-brown crust forms. Flip and sear the other side. Remove to a plate. Do not skip this step, as it builds foundational flavor.
Reduce heat to medium. Add the sliced onion and bell pepper to the pot, sautéing for 4-5 minutes until they begin to soften. Add the minced garlic and cook for 30 seconds until fragrant. Add the sliced mushrooms and cook for another 5 minutes, allowing them to release their moisture. Pour in the red wine (if using) to deglaze the pot, scraping up all the browned bits from the bottom. Let it simmer for 1 minute. Then, stir in the diced tomatoes with their juices, chicken broth, oregano, and basil. Bring the sauce to a gentle simmer.
Return the seared chicken and any accumulated juices to the pot, nestling the pieces into the sauce. Cover the pot with a lid, reduce the heat to low, and let it simmer gently for 30-35 minutes. The chicken is done when it is tender and reaches an internal temperature of 165°F.
Serving Suggestions
This rich, saucy dish is incredibly versatile. For a classic Italian presentation, serve it over a bed of pappardelle pasta, polenta, or creamy mashed potatoes to soak up the delicious sauce. It also pairs wonderfully with a simple side of crusty garlic bread or a slice of rustic sourdough. For a lighter option, serve alongside steamed green beans, roasted asparagus, or a crisp arugula salad with a lemon vinaigrette to cut through the richness.
How-to Summary
To make Chicken Cacciatore: 1) Sear seasoned chicken until golden brown. 2) Sauté onions, peppers, garlic, and mushrooms. 3) Deglaze with wine, then add tomatoes, broth, and herbs. 4) Return chicken to the pot, cover, and simmer until tender. 5) Garnish with fresh parsley and serve.
Frequently Asked Questions
Can I use boneless chicken? Yes, boneless, skinless thighs or breasts work. Reduce the simmering time to 20-25 minutes to prevent overcooking.
What can I substitute for red wine? Use an equal amount of additional chicken broth, or a splash of balsamic vinegar for depth. The wine is optional but recommended for authentic flavor.
How can I thicken the sauce? If your sauce is too thin after simmering, remove the chicken and simmer the sauce uncovered for 5-10 minutes to reduce and concentrate it.
Is this dish freezer-friendly? Absolutely. Cool completely and store in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
Can I make this in a slow cooker? Yes. After browning the chicken and sautéing the veggies, transfer everything to a slow cooker and cook on low for 6-7 hours or high for 3-4 hours.
Common Mistakes to Avoid
- Not Browning the Chicken: Skipping the sear results in pale, bland chicken and misses the flavorful fond in the pot.
- Crowding the Pan: Searing too many chicken pieces at once steams them. Cook in batches if necessary.
- Overcooking the Garlic: Add garlic with the softer veggies to prevent it from burning and turning bitter.
- Using High Heat to Simmer: A vigorous boil will make the chicken tough. Maintain a gentle, low simmer.
- Skipping the Fresh Herb Garnish: The fresh parsley adds a necessary bright, fresh note to finish the rich dish.
Conclusion
Classic Chicken Cacciatore is the epitome of comforting, home-cooked Italian cuisine. This one-pot wonder combines simple techniques—searing and simmering—to create a meal that is far greater than the sum of its parts. With tender chicken, a medley of savory vegetables, and a rich, herb-infused tomato sauce, it’s a reliably delicious dish perfect for weeknight dinners or casual entertaining. By following this guide and avoiding common pitfalls, you can master this timeless recipe and bring a taste of rustic Italy to your table.