Experience the rich flavors of Italy with this classic chicken cacciatore recipe. Tender chicken braised in a savory sauce filled with vibrant vegetables makes for a comforting and delicious meal that will transport you to a rustic Italian kitchen.
Why This?
This chicken cacciatore recipe is a beloved Italian dish that epitomizes home-cooked comfort food. Originating from the rustic kitchens of Italy, cacciatore translates to 'hunter's style,' reflecting its hearty, robust nature. The combination of chicken, tomatoes, bell peppers, and aromatic herbs creates a dish that's both flavorful and satisfying. The slow cooking process allows the chicken to absorb the rich flavors of the sauce while becoming incredibly tender. This dish is perfect for family gatherings or cozy weeknight dinners, delivering a taste of Italy right to your table.
Whether served over pasta, polenta, or with crusty bread, chicken cacciatore is versatile and can easily become a favorite in your household. Pair it with a crisp salad and a glass of red wine for an authentic Italian dining experience.
Hardware
To prepare this dish, you will need several essential pieces of equipment that will make the cooking process smooth and enjoyable.
- A large, heavy
- bottomed skillet or Dutch oven for browning the chicken and simmering the sauce
- A cutting board and sharp knife for chopping vegetables
- A wooden spoon for stirring
- A meat thermometer to ensure the chicken is cooked to a safe temperature
- Serving dishes for plating the final dish and any sides.
Little Things That Make a Big Difference
For the best results, use bone-in, skin-on chicken pieces for added flavor and moisture. Brown the chicken well to develop a deep flavor in the dish. Make sure to chop the vegetables evenly for uniform cooking. It's important to let the dish simmer gently to avoid toughening the chicken. Always check the internal temperature of the chicken to ensure it reaches at least 165°F before serving. To maintain food safety, be sure to wash hands and surfaces after handling raw chicken. Leftovers should be stored in an airtight container in the refrigerator and consumed within three to four days.
Recipe Card
Ingredients
- four bone-in, skin-on chicken thighs (or a mix of chicken pieces)
- two tablespoons olive oil
- one large onion, chopped
- two garlic cloves, minced
- one red bell pepper, sliced
- one green bell pepper, sliced
- one can diced tomatoes (28 oz)
- one cup chicken broth
- one teaspoon dried oregano
- one teaspoon dried basil
- salt to taste
- pepper to taste
- fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken pieces with salt and pepper, then brown them in the skillet for about 5 minutes on each side until golden brown. Remove the chicken and set it aside. Cook chicken to internal temperature of 165°F (74°C).
- In the same skillet, add the chopped onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute.
- Add the sliced bell peppers and cook until softened, about 4 minutes. Pour in the diced tomatoes with their juices and the chicken broth, stirring to combine. Cook chicken to internal temperature of 165°F (74°C).
- Return the browned chicken to the skillet and add the oregano and basil. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 45 minutes or until the chicken reaches an internal temperature of 165°F.
- Once cooked, remove from heat and let it sit for a few minutes. Serve hot, garnished with fresh parsley.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for three to four days. Reheat thoroughly before serving.
Your Way
For a twist on the traditional chicken cacciatore recipe, consider using different proteins such as rabbit or turkey. Adding olives or mushrooms can also enhance the depth of flavor in the sauce. For a spicier version, incorporate red pepper flakes or sliced jalapeños. If you're looking for a lighter option, substitute chicken thighs with chicken breasts, but be mindful of cooking times as breasts can dry out more quickly. Experimenting with different herbs like thyme or basil can also provide a unique twist to this classic recipe.
Table Ready
Serve the chicken cacciatore over a bed of al dente pasta, polenta, or with slices of rustic bread to soak up the delicious sauce. Garnish with fresh parsley or basil for a pop of color and added flavor. This dish pairs wonderfully with a light green salad tossed in a simple vinaigrette, which balances the richness of the chicken. A glass of Chianti or another Italian red wine will complement the flavors beautifully, making for a delightful dining experience.
Rescuing Recipe Fails
| Problem | Solution |
|---|---|
| The chicken is tough and dry. | Ensure that the chicken is not overcooked by using a meat thermometer to check for doneness. Cooking the chicken at a low simmer helps to retain moisture. |
| The sauce is too thin. | Allow the sauce to simmer uncovered for a longer period to reduce and thicken, or mix a small amount of cornstarch with water and stir it in to thicken it quickly. |
| The flavors are bland. | Taste the sauce and adjust seasoning with salt, pepper, or additional herbs as needed. Adding a splash of red wine can also enhance the flavor profile. |
| The vegetables are not cooked evenly. | Cut the vegetables into uniform sizes and add them to the pan in stages, starting with the ones that take longer to cook, such as carrots and bell peppers. |
Everything You Want to Know
Can I use boneless chicken for this recipe?
Yes, boneless chicken can be used, but adjust cooking times as it cooks faster.
What sides pair well with chicken cacciatore?
Pasta, polenta, or a crusty bread are great choices to serve alongside.
Can I make this dish in advance?
Yes, chicken cacciatore can be made ahead and refrigerated for up to four days.
Is this recipe suitable for freezing?
Yes, you can freeze leftovers in an airtight container for up to three months.
