Chicken Cacciatore: The Ultimate Classic Chicken Cacciatore Recipe
Introduction to Chicken Cacciatore
Chicken Cacciatore, also known as hunter’s chicken, is a delightful dish that brings the warmth and flavors of Italy right into your kitchen. This rustic recipe combines tender chicken with a rich tomato sauce, fragrant herbs, and vibrant vegetables, making it a perfect meal for family gatherings or a cozy night in. With its comforting aroma and hearty ingredients, Chicken Cacciatore is not just a dish; it’s an experience that evokes the charm of Italian home cooking.
A Personal Story Behind My Chicken Cacciatore Journey
As a child, I remember sitting at my grandmother’s kitchen table, eagerly waiting for her Chicken Cacciatore to simmer on the stove. The mouthwatering scent of garlic and tomatoes would fill the air, and I knew a delicious meal was on its way. It was more than just food; it was a moment of togetherness with my family. Now, I carry on that tradition, sharing this recipe with you, hoping to create similar memories in your home.
What Makes This Chicken Cacciatore Recipe Special?
This Chicken Cacciatore recipe stands out because of its blend of flavors and textures. The combination of tender chicken, earthy mushrooms, and sweet bell peppers melds beautifully in a savory sauce enriched with red wine and aromatic herbs. Each bite offers a delightful balance of taste, making it a wholesome meal that is both comforting and satisfying. Plus, it’s adaptable; you can serve it over mashed potatoes or polenta, catering to your personal preference.
The Full Chicken Cacciatore Recipe
Ingredients
- 4 large bone-in chicken thighs
- 4 chicken drumsticks
- 1/2 tsp cooking salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1 onion, finely sliced
- 2 rosemary sprigs
- 2 bay leaves
- 3 garlic cloves, minced
- 3 anchovy fillets
- 8 oz mushrooms, sliced
- 2 red bell peppers, sliced
- 1/3 cup tomato paste
- 3/4 cup dry red wine
- 2 cups low-sodium chicken broth
- 14 oz canned crushed tomatoes
- 16 pitted kalamata olives
- 1/4 tsp cooking salt
- 1/4 tsp black pepper
- 1 tsp dried oregano
- Mashed potatoes or polenta for serving
- Finely chopped parsley for garnish
Instructions
- Season the chicken thighs and drumsticks with salt and pepper to enhance the flavor.
- In a large pan, heat the olive oil over high heat. Brown the chicken thighs on both sides until golden brown, which should take about 5-7 minutes. Then, set them aside. Brown the drumsticks on all sides and set aside as well. (Tip: Ensure the oil is hot enough to get a nice sear on the chicken.)
- In the same pan, leave about 2 tablespoons of fat. Add the onions, rosemary, bay leaves, and oregano. Cook until the onions soften, around 3-4 minutes.
- Make a space in the pan, add the anchovies and minced garlic, and cook until the garlic is golden, approximately 1-2 minutes. Mix this with the onions to combine the flavors.
- Increase the heat to high, add the mushrooms and bell peppers, and cook until softened, about 5 minutes. Then add the tomato paste and cook for an additional 2 minutes to deepen the flavors.
- Pour in the wine and let it simmer, reducing by 75%, which should take about 5 minutes. Then add the chicken broth, crushed tomatoes, salt, and pepper. Bring to a simmer.
- Place the chicken back into the sauce, skin side up. Cover and simmer for 20 minutes. (Tip: Keep the lid slightly ajar to allow steam to escape.)
- Uncover the pan, add the olives, and simmer for another 10 minutes, allowing the flavors to meld.
- Serve the chicken and sauce over mashed potatoes or polenta, and garnish with finely chopped parsley for a fresh touch.
Serving Suggestions and Variations for Chicken Cacciatore
Chicken Cacciatore is versatile and pairs beautifully with various sides. For a hearty meal, serve it over creamy mashed potatoes or soft polenta, allowing the sauce to soak in. You can also add a side salad for a refreshing crunch or some crusty bread to soak up the delicious sauce. For variations, consider adding seasonal vegetables like zucchini or eggplant, or spice it up with a sprinkle of red pepper flakes for an extra kick.
Frequently Asked Questions About Chicken Cacciatore
Can I use boneless chicken instead of bone-in?
Yes, boneless chicken can be used, but adjust the cooking time as boneless cuts cook faster.
Is Chicken Cacciatore suitable for freezing?
Absolutely! This dish freezes well. Just ensure it’s cooled completely before transferring it to an airtight container.
Can I make this recipe in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Brown the chicken and sauté the vegetables first, then transfer everything to the slow cooker and cook on low for 6-8 hours.
What wine should I use for Chicken Cacciatore?
A dry red wine is ideal, but if you prefer not to use alcohol, a good quality non-alcoholic red wine or grape juice can work well too.
Classic Chicken Cacciatore
Equipment
- Large Pan For browning chicken and cooking sauce.
Ingredients
Main Ingredients
- 4 large bone-in chicken thighs
- 4 large chicken drumsticks
- 0.5 tsp cooking salt
- 0.25 tsp black pepper
- 1 tbsp olive oil
- 1 large onion, finely sliced
- 2 sprigs rosemary
- 2 leaves bay leaves
- 3 cloves garlic, minced
- 3 fillets anchovy fillets
- 8 oz mushrooms, sliced
- 2 red bell peppers, sliced
- 0.33 cup tomato paste
- 0.75 cup dry red wine (No alcoholic drinks allowed, please substitute with a non-alcoholic option.)
- 2 cups low-sodium chicken broth
- 14 oz canned crushed tomatoes
- 16 pitted kalamata olives
- 0.25 tsp cooking salt
- 0.25 tsp black pepper
- 1 tsp dried oregano
- mashed potatoes or polenta for serving
- finely chopped parsley for garnish
Instructions
- Season the chicken thighs and drumsticks with salt and pepper to enhance the flavor.
- In a large pan, heat the olive oil over high heat. Brown the chicken thighs on both sides until golden brown. Then, set them aside. Brown the drumsticks on all sides and set aside as well. (Tip: Ensure the oil is hot enough to get a nice sear on the chicken.)
- In the same pan, leave about 2 tablespoons of fat. Add the onions, rosemary, bay leaves, and oregano. Cook until the onions soften, around 3-4 minutes.
- Make a space in the pan, add the anchovies and minced garlic, and cook until the garlic is golden, approximately 1-2 minutes. Mix this with the onions to combine the flavors.
- Increase the heat to high, add the mushrooms and bell peppers, and cook until softened, about 5 minutes. Then add the tomato paste and cook for an additional 2 minutes to deepen the flavors.
- Pour in the wine and let it simmer, reducing by 75%, which should take about 5 minutes. Then add the chicken broth, crushed tomatoes, salt, and pepper. Bring to a simmer.
- Place the chicken back into the sauce, skin side up. Cover and simmer for 20 minutes. (Tip: Keep the lid slightly ajar to allow steam to escape.)
- Uncover the pan, add the olives, and simmer for another 10 minutes, allowing the flavors to meld.
- Serve the chicken and sauce over mashed potatoes or polenta, and garnish with finely chopped parsley for a fresh touch.