Imagine tender chicken, simmered in a rich, deeply flavored sauce that sings with the heart of Italy. This is more than just Chicken Cacciatore; it's a generations-old family recipe, bursting with authentic flavors and a secret ingredient that elevates it to something truly special.
Are you ready to discover the taste of real Italian home cooking?
Ingredients
Let's gather our ingredients! For this cozy Chicken Cacciatore, we need chicken – specifically, 4 bone-in thighs (about 2 lb) and 4 drumsticks. Don't forget ½ tsp salt and ¼ tsp pepper for seasoning. To get things started, we will add 1 tbsp olive oil!
Now, for the Cacciatore part! Grab 1 sliced onion, 2 rosemary springs (or 1 tsp dried), 2 bay leaves, and 3 minced garlic cloves. How about 3 anchovy fillets (or 1 tsp paste) – trust me! We will throw in 8 oz sliced mushrooms and 2 sliced red capsicums, too!
For the sauce, you'll need 1/3 cup tomato paste, ¾ cup dry red wine, 2 cups low-sodium chicken broth, 14 oz crushed tomatoes, sixteen kalamata olives, and a pinch of salt, pepper and oregano! Many people enjoy other Italian dishes such as the popular chicken piccata. Did you get all of that?
Chicken Preparation
Now that we've got everything, I think it's time we get started prepping the chicken, but don't worry – it's super simple! We're basically just going to season it up and brown it. First, lay your chicken pieces on a tray – I always use bone-in, skin-on thighs and drumsticks for the best flavor!
Next, it's seasoning time! Grab your salt and pepper, and give both sides of the chicken a good sprinkle. I use about 1/2 tsp of salt and 1/4 tsp of pepper – but feel free to adjust to your taste. Consider using a chicken marinade for even more flavor and juiciness. Once that's done, we're ready for the fun part – browning the chicken!
- Heat olive oil in a large pan over high heat – like, *high* high!
- Place chicken skin-side down and cook for 6 mins.
- Flip, cook 1 min!
- Remove onto tray!
Don't overcrowd the pan; brown in batches! This step is important for developing a nice, crispy skin and adding flavor. Plus, who doesn't love a little bit of crispy chicken?
Cacciatore Sauce
Alright, now we're diving into the heart of this dish— the Cacciatore sauce! It's where all the amazing flavors meld together. First, pour off most of the chicken fat, leaving 2 tablespoons in the pan – don't worry, we're not throwing it away; we don't need it.
Next, lower the heat to medium, and add sliced onions, rosemary, bay leaves, and dried oregano. Cook until the onion's softening – about 3 minutes. Clear a space, throw in minced garlic and anchovies, mashing them – if you're brave! Once golden, stir it all together. Now, crank the heat back up. Toss in sliced mushrooms and capsicum. Stir until softened, around 5 minutes (the mushrooms will get watery, but trust me, it'll be fine!). Add 1/3 cup tomato paste and cook for 2 minutes, don't skip this to get rid of it sourness.
Simmering Instructions
With the sauce base ready, I pour in 3/4 cup of dry red wine—like Pinot Noir—stirring well, and allow it to simmer until it reduces by about 75% (seriously!). This step is essential, so don't skip it! Next, I add the stock, canned tomato, salt, and pepper, stirring, and bringing it to a simmer.
Now, carefully place the chicken into the sauce—skin side up. Remember all those lovely juices on the tray? Pour them in too for extra flavor. When the liquid returns to a simmer, cover, reduce the heat, and simmer for 20 minutes. Then, remove the lid, add olives, and simmer for 10 more minutes—no lid this time! This reduces and thickens the sauce. It's like magic:
- The chicken is cooked through
- The sauce is rich
- The flavors have melded
- Everything is perfection!
Serving Suggestions
You've simmered it just right and that sauce is rich, so let's dish this Chicken Cacciatore up! I always go for a generous serving over creamy mashed potatoes—it's classic comfort food.
Don't skimp on ladling that flavorful sauce; it's basically liquid gold! A sprinkle of fresh parsley not only looks pretty but adds a little brightness.
Polenta offers another fantastic base, if you're feeling fancy. It soaks up all juicy goodness.
Want to get *really* Italian? Serve with crusty bread too. I mean, who can resist something to mop up every last speck of that sauce, am I right?! Enjoy!
Short Recipe Version
Italian Chicken Cacciatore Recipe (Short Version)
Prep Time: 15 minutes
Cook Time: 60 minutes
Servings: 6
Ingredients:
- 2 lbs bone-in, skin-on chicken pieces
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 (28 oz) can crushed tomatoes
- 1 (14.5 oz) can diced tomatoes, undrained
- 1/2 cup dry red wine
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp red pepper flakes
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Season chicken with salt and pepper.
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown chicken in batches and set aside.
- Add onion and bell pepper to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in crushed tomatoes, diced tomatoes, red wine, oregano, basil, and red pepper flakes. Bring to a simmer.
- Return chicken to the pot. Reduce heat to low, cover, and simmer for 45-60 minutes, or until chicken is cooked through.
- Garnish with fresh parsley and serve.
Nutrition Information (Per Serving – Estimated):
- Calories: 350-400
- Protein: 35-40g
- Fat: 15-20g
- Carbohydrates: 15-20g