Description
Classic Chicken Cacciatore Recipe
Ingredients
For the Chicken:
4 bone-in, skin-on chicken thighs
2 tbsp olive oil
Salt and black pepper, to taste
For the Sauce:
1 medium onion, sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
3 cloves garlic, minced
1 cup mushrooms, sliced
1/2 cup dry white wine or chicken broth
1 can (14 oz) crushed tomatoes
1/2 cup chicken broth
1 tsp dried oregano
1 tsp dried basil
1/4 tsp red pepper flakes (optional)
1/4 cup fresh parsley, chopped (for garnish)
Instructions
Prepare the Chicken:
Heat olive oil in a large skillet over medium-high heat.
Season chicken thighs with salt and black pepper. Sear them for 3–4 minutes per side, until golden brown. Remove and set aside.
Sauté the Vegetables:
In the same skillet, sauté the onions, bell peppers, and mushrooms for 4–5 minutes until softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Deglaze the Pan:
Pour in the white wine (or chicken broth) and scrape up the browned bits from the bottom of the pan. Let it simmer for 2–3 minutes to reduce slightly.
Add the Sauce Ingredients:
Stir in the crushed tomatoes, chicken broth, oregano, basil, and red pepper flakes (if using).
Simmer the Chicken:
Return the chicken thighs to the skillet, nestling them into the sauce.
Cover and let the dish simmer over low heat for 25–30 minutes, until the chicken is cooked through and tender.
Serve:
Garnish with fresh parsley. Serve hot over pasta, rice, or alongside crusty bread.
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 4
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Step-by-Step Guide
Follow this detailed guide for perfect Chicken Cacciatore every time. First, pat the chicken thighs completely dry with paper towels; this is crucial for a good sear. Heat the oil in a large, heavy-bottomed skillet or Dutch oven until shimmering. Sear the chicken, skin-side down first, without moving it for a full 4-5 minutes to develop a deep golden crust. After sautéing the vegetables and deglazing, taste the sauce before adding the chicken back in. Adjust seasoning with salt and pepper. During the simmering stage, keep the heat low so the sauce bubbles gently. The chicken is done when it reaches an internal temperature of 165°F and the meat easily pulls away from the bone.
Serving Suggestions
While traditionally served over pasta, this hearty stew is versatile. For a classic pairing, spoon it over a bed of pappardelle or polenta to soak up the rich sauce. It’s equally delicious with mashed potatoes, crusty garlic bread, or a simple side of risotto. For a lighter option, serve alongside roasted vegetables or a crisp green salad with a tangy vinaigrette to cut through the richness. Don’t forget a final sprinkle of fresh parsley or basil and a grating of Parmesan cheese.
How-to Summary
In summary: Dry and sear chicken until golden. Remove. Sauté onions, peppers, and mushrooms, then add garlic. Deglaze the pan with wine. Add tomatoes, broth, and herbs. Return chicken to the pan, cover, and simmer on low for 25-30 minutes until cooked through. Garnish and serve over your chosen starch.
Frequently Asked Questions
Can I use boneless, skinless chicken breasts? Yes, but reduce the simmering time to 15-20 minutes to prevent dryness. You may sacrifice some flavor from the skin and bones.
How can I thicken the sauce if it’s too thin? After removing the cooked chicken, simmer the uncovered sauce for an extra 5-10 minutes to reduce and concentrate it. A slurry of 1 tbsp cornstarch mixed with 2 tbsp cold water can also be stirred in.
What’s the best way to store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered saucepan over low heat, adding a splash of broth if needed.
Can I make this in a slow cooker? Absolutely. After searing the chicken and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6-7 hours or high for 3-4 hours.
Is there a substitute for white wine? Use an equal amount of chicken broth with a teaspoon of white wine vinegar or lemon juice to mimic the acidity.
Common Mistakes to Avoid
- Crowding the pan when searing chicken: This steams the meat instead of browning it. Cook in batches if necessary.
- Not deglazing the pan properly: Those browned bits (fond) are packed with flavor. Use your liquid to scrape them all up.
- Boiling the sauce during simmering: A vigorous boil will toughen the chicken. Maintain a gentle, low simmer.
- Using canned diced tomatoes instead of crushed: Crushed tomatoes create a smoother, more cohesive sauce texture.
- Skipping the fresh herb garnish: The fresh parsley adds a necessary bright, fresh note to finish the rich dish.
Conclusion
This Classic Chicken Cacciatore is more than just a recipe; it’s a journey into hearty, rustic Italian cooking. The process of building layers of flavor—from the deeply seared chicken to the savory vegetables and rich, herb-infused tomato sauce—results in a comforting and impressive one-pan meal. By following the detailed steps and avoiding common pitfalls, you can consistently create a restaurant-quality dish perfect for weeknight dinners or special gatherings. Its versatility in serving and reliable deliciousness ensures it will become a cherished staple in your culinary repertoire.