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Chicken Cacciatore
This Chicken Cacciatore is a traditional Italian meal made with fall-off-the-bone tender chicken, vegetables, and a creamy red wine sauce.
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If you are looking for a traditional Italian meal, then this is definitely one to try! Chicken cacciatore is made with chicken cooked until it’s fall-of-the-bone tender and covered in a tomato wine sauce. It’s full of flavor and will leave your home smelling absolutely delicious!
While this recipe is normally served over pasta such as spaghetti noodles or polenta, you can cover rice or even potatoes with this delicious dish. If you’re looking for a healthier option, try serving this with lentils, quinoa, or some braised greens.
Crusty Italian bread would go perfectly with this dish and allow you to soak up the last of the delicious white wine tomato sauce. Biscuits and plain white bread would also pair well with this recipe, and you can even serve this recipe over bread as a sandwich instead of over pasta.
While this dish typically uses chicken thighs, some people are not fond of the bone in chicken and would prefer to use chicken breasts. Luckily, you can use any type of chicken and still get the same flavor, and some people will even put all parts of the chicken in this dish!
Chicken Cacciatore Ingredients
- Chicken Thighs
- Olive Oil
- Butter
- Salt and Pepper
- Basil
- Oregano
- Shallots or Yellow Onion
- Garlic
- All-Purpose Flour
- Sherry or Dry White Wine
- Red Bell Pepper
- Parsley
Adding mushrooms to this recipe will make it even heartier and more fulfilling. If you’re wanting to add a bit more of a kick, try throwing in a pinch of chili powder or more red pepper flakes.
To really infuse the sauce into the chicken, make this chicken cacciatore in a slow cooker. Doing so will really allow the flavors to soak in and it will taste even better the next day! A crock pot chicken cacciatore also allows you to make other dishes and not worry about prepping and cooking if you are having guests over to share this with.
This dish is full of classic Italian flavors, and to add even more, throw in a pinch of some typical Italian seasonings such as oregano, basil, rosemary, thyme, and even sage. You can add whatever spices you like to customize this dish to your liking.
How to Make Chicken Cacciatore
FIRST STEP: In a large skillet or Dutch oven, heat olive oil and butter over medium-high heat.
SECOND STEP: Pat chicken thighs with paper towels to remove as much moisture as possible. Add to a heated skillet.
THIRD STEP: Brown chicken thighs, adding salt and pepper while cooking.
FOURTH STEP: When chicken thighs are browned on each side, add basil and oregano to pan and saute 30 seconds longer.
FIFTH STEP: Remove chicken from pan and set aside. Add shallots and minced garlic to the pan and cook over medium heat for 1-2 minutes or until soft and fragrant. Add mushrooms to the pan and saute an additional 1-2 minutes until soft.
SIXTH STEP: Sprinkle flour over the mushroom/shallot mixture and saute 1-2 minutes.
SEVENTH STEP: Add sherry (or chicken broth) and scrape the browned bits from the bottom of the pan, simmering for 2-3 minutes.
EIGHTH STEP: Return the chicken to the pan. Add canned tomatoes, including juice, and diced bell pepper.
NINTH STEP: Bring the mixture to a simmer. Reduce heat to low, cover with a lid, and cook for 20 minutes, stirring occasionally. If you would like your dish a bit saucier or if there is not much moisture from the canned tomatoes, you can add a bit of water or chicken broth.
TENTH STEP: Add additional salt and pepper to taste and serve hot over spaghetti noodles.
Cooking Tips
If you are making more chicken than what is called for in the recipe, batch cook the chicken. This will allow the chicken to brown quickly without overcrowding the pan.
Add a tablespoon of tomato paste or even a second can of tomatoes for a heavier tomato sauce.
If you don’t like bone in chicken, you can use chicken breasts or any part of the chicken for this recipe. Bone in chicken thighs will result in the most tender meat, and you can even use the whole chicken for this recipe.
Storing this Recipe
IN THE FRIDGE: Store in an airtight container for up to 3 days in the fridge.
IN THE FREEZER: Store in an airtight container for up to 3 months in the freezer.
Chicken Cacciatore
This Chicken Cacciatore is a traditional Italian meal made with fall-off-the-bone tender chicken, vegetables, and a creamy red wine sauce.
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Ingredients
- 2 tbsp olive oil
- 2 tbsp salted butter
- 6 chicken thighs (boneless and skinless used here but bone-in and with or without skin are all great options)
- salt and pepper ( as needed)
- 1 to 2 tsp dried basil
- 1 to 2 tsp dried oregano
- 1 to 2 thinly sliced shallots or ½ small yellow onion ( sliced)
- 3 to 4 cloves cloves garlic (minced)
- 1 cup sliced mushrooms
- 1 tbsp all-purpose flour
- ½ cup sherry or dry white wine (can substitute chicken broth)
- 1 can diced tomatoes
- ½ red bell pepper (diced)
DIRECTIONS
- In a large skillet or Dutch oven, heat olive oil and butter over medium-high heat.
- Pat chicken thighs with paper towels to remove as much moisture as possible. Add to heated skillet.
- Brown chicken thighs, adding salt and pepper while cooking.
- When chicken thighs are browned on each side, add basil and oregano to the pan and saute 30 seconds longer.
- Remove chicken from pan and set aside. Add shallots and minced garlic to the pan and cook over medium heat for 1 to 2 minutes or until soft and fragrant. Add mushrooms to the pan and saute an additional 1 to 2 minutes until soft.
- Sprinkle flour over the mushroom/shallot mixture and saute for 1 to 2 minutes.
- Add sherry or chicken broth and scrape the browned bits from the bottom of the pan, simmering for 2 to 3 minutes.
- Return the chicken to the pan. Add canned tomatoes, including juice, and diced bell pepper.
- Bring the mixture to a simmer. Reduce heat to low, cover with a lid, and cook for 20 minutes stirring occasionally. If you would like your dish a bit saucier or if there is not much moisture from the canned tomatoes, you can add a bit of water or chicken broth.
- Add additional salt and pepper to taste and serve hot over spaghetti noodles.
Notes
If you are making more chicken than what is called for in the recipe, batch cook the chicken. This will allow the chicken to brown quickly without overcrowding the pan.
Add a tablespoon of tomato paste or even a second can of tomatoes for a heavier tomato sauce.
If you don’t like bone in chicken, you can use chicken breasts or any part of the chicken for this recipe. Bone in chicken thighs will result in the most tender meat, and you can even use the whole chicken for this recipe.
Nutrition
Serving: 1g | Calories: 552kcal | Carbohydrates: 11g | Protein: 30g | Fat: 41g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 181mg | Sodium: 332mg | Potassium: 716mg | Fiber: 2g | Sugar: 4g | Vitamin A: 904IU | Vitamin C: 30mg | Calcium: 72mg | Iron: 3mg
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