Chicken Cacciatore Recipe
Chicken Cacciatore, a traditional Italian dish, is a delightful amalgamation of tender chicken, vibrant vegetables, and rich tomato sauce, all simmered to perfection. This rustic recipe, brimming with flavors, transports you to the heart of Italy with each bite. Its simplicity and depth make it a staple in many households.
Why is this recipe a must-try? The combination of aromatic herbs, succulent chicken, and a tangy tomato base makes Chicken Cacciatore a truly comforting meal. It’s versatile, easy to prepare, and perfect for both weeknight dinners and special occasions. Whether you’re an experienced cook or a beginner, this recipe promises to impress.
Ingredients and Preparation
This Chicken Cacciatore recipe calls for an array of fresh and flavorful ingredients, each contributing to its distinctive taste. You will need six bone-in, skinless chicken thighs, three tablespoons of olive oil (divided), and salt and pepper to taste. The aromatic base includes one medium diced onion and two tablespoons of minced garlic (about six cloves). For vibrant color and sweetness, add one small yellow bell pepper and one small red bell pepper, both diced, along with one large peeled and sliced carrot. Ten ounces of sliced mushrooms and half a cup of pitted black olives add depth and earthiness. Aromatic herbs such as eight sprigs of thyme, two tablespoons of fresh parsley (plus extra for garnish), and two tablespoons of chopped fresh basil infuse the dish with fresh, herbal notes. To enhance the flavor further, include one teaspoon of dried oregano. The rich sauce is crafted from 150 ml of red wine, 28 ounces of crushed tomatoes, two tablespoons of tomato paste, seven ounces of halved Roma tomatoes, and half a teaspoon of red pepper flakes for a hint of heat.
To begin, ensure all your vegetables are diced and sliced, the chicken thighs are seasoned with salt and pepper, and all ingredients are within arm’s reach. This preparation is key to a smooth cooking process. Selecting the best ingredients is crucial: opt for fresh herbs, ripe tomatoes, and quality olive oil to enhance the overall flavor of the dish.
Cooking Instructions
Step-by-Step Guide for Stove Top Method
Start by seasoning the chicken thighs with salt and pepper. Heat 2 tablespoons of olive oil in a heavy cast iron skillet over medium-high heat. Sear the chicken thighs on both sides until they achieve a golden-brown crust, which should take about 3-4 minutes per side. This initial searing locks in the juices, ensuring tender, flavorful meat. Remove the chicken from the skillet and set aside.
Add the remaining tablespoon of olive oil to the skillet. Sauté the diced onion until it becomes translucent, roughly 3-4 minutes. Stir in the minced garlic and cook until fragrant, about 30 seconds. Introduce the diced yellow and red bell peppers, sliced carrot, mushrooms, and herbs. Cook this mixture for about 5 minutes, allowing the vegetables to soften slightly while infusing the dish with their robust flavors.
Pour the red wine into the skillet, using a wooden spoon to scrape up any browned bits from the bottom. Let the wine reduce for about 2 minutes, which intensifies its flavor. Add the crushed tomatoes, tomato paste, halved Roma tomatoes, and red pepper flakes. Season with additional salt and pepper according to your taste. Return the seared chicken thighs to the skillet, nestling them into the sauce.
Combine all the ingredients thoroughly, cover the skillet with a lid, and reduce the heat to low. Allow the mixture to simmer, stirring occasionally, for about 40 minutes or until the chicken is tender and nearly falling off the bone. Add the black olives and continue to simmer for an additional 10 minutes. Garnish with fresh parsley and serve immediately.
Step-by-Step Guide for Oven Method
Preheat your oven to 375°F (190°C). Follow the same initial steps of seasoning and searing the chicken thighs, and sautéing the vegetables with herbs. Once you add the wine and let it reduce, add the crushed tomatoes, tomato paste, halved Roma tomatoes, and red pepper flakes to the skillet. Nestle the seared chicken thighs into the sauce.
Transfer the covered skillet to the oven and cook for 50 minutes. After 50 minutes, remove the lid, add the black olives, and continue cooking for an additional 20 minutes. This allows the chicken to become tender and the sauce to reduce. Garnish with fresh parsley before serving.
Recipe Tips & Frequently Asked Questions
- Choosing the Right Skillet: A heavy cast iron skillet retains heat well and provides an even cooking surface, essential for searing chicken and simmering sauces.
- How to Properly Sear Chicken: Ensure the skillet and oil are hot before adding the chicken. Do not overcrowd the pan, as this can cause steaming instead of searing.
- Adjusting Seasonings to Taste: Taste the sauce periodically and adjust salt, pepper, and other seasonings to suit your preference.
- Perfecting the Simmer: Maintain a gentle simmer to allow flavors to meld without overcooking the chicken.
- Common Mistakes and How to Avoid Them: Avoid using too much heat when simmering to prevent burning. Ensure proper seasoning throughout the cooking process.
- Can I Make This Recipe Ahead of Time?: Yes, Chicken Cacciatore can be made ahead and reheated, allowing flavors to develop even further.
- How to Store and Reheat Leftovers: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
- Is This Recipe Freezer-Friendly?: Absolutely. Freeze in portions for easy future meals, ensuring it’s thoroughly cooled before freezing.
What to Serve With This Recipe
Chicken Cacciatore pairs beautifully with a variety of side dishes. For a complete meal, consider these options:
- Perfect Pasta Pairings: Serve over a bed of al dente pasta, such as spaghetti or penne, which absorbs the rich sauce beautifully.
- Best Bread Choices: Crusty Italian bread or garlic bread is perfect for soaking up the delicious sauce.
- Complementary Salads: A fresh green salad with a simple vinaigrette complements the hearty flavors of the dish.
To elevate the dining experience, consider pairing this dish with a robust red wine like Chianti or Barbera, which complements the tomato-based sauce and hearty chicken.
Variations and Substitutions
This versatile recipe allows for numerous variations to suit your taste or dietary needs:
- Alternative Ingredients: Substitute different types of mushrooms, such as cremini or portobello, for a unique twist. You can also use boneless, skinless chicken thighs or breasts if you prefer.
- Flavor Enhancements: Experiment with additional spices or herbs, like rosemary or marjoram, to customize the flavor profile. Adding a splash of balsamic vinegar can provide a delightful tanginess.
Overall, Chicken Cacciatore is a classic, hearty dish that will delight any taste bud. Its rich, savory flavors and tender chicken make it a must-have recipe you’ll want to recreate time and time again. Try this recipe today and bring the warmth and comfort of Italian cuisine into your home. We look forward to hearing about your delicious results and feedback!
Ingredients
- 6 bone-in, skinless chicken thighs
- 3 tablespoons olive oil, divided
- Salt and pepper to taste
- 1 medium onion, diced
- 2 tablespoons minced garlic (about 6 cloves)
- 1 small yellow bell pepper, diced
- 1 small red bell pepper, diced
- 1 large carrot, peeled and sliced
- 10 ounces mushrooms, sliced
- ½ cup pitted black olives
- 8 sprigs thyme
- 2 tablespoons fresh parsley, plus extra for garnish
- 2 tablespoons fresh basil, chopped
- 1 teaspoon dried oregano
- 150 ml red wine
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 7 ounces Roma tomatoes, halved
- ½ teaspoon red pepper flakes
Instructions
Season the chicken thighs generously with salt and pepper. Heat 2 tablespoons of olive oil in a heavy cast iron skillet over medium-high heat. Sear the chicken thighs on both sides until they achieve a golden-brown crust, approximately 3-4 minutes per side. Once seared, remove the chicken from the skillet and set aside.
Add the remaining tablespoon of olive oil to the skillet. Sauté the diced onion until it becomes translucent, about 3-4 minutes. Stir in the minced garlic and cook until fragrant, roughly 30 seconds. Introduce the diced yellow and red bell peppers, sliced carrot, mushrooms, and herbs. Cook the mixture for about 5 minutes, allowing the vegetables to soften slightly.
Pour the red wine into the skillet, using a wooden spoon to scrape up any browned bits from the bottom. Let the wine reduce for about 2 minutes. Add the crushed tomatoes, tomato paste, halved Roma tomatoes, and red pepper flakes. Season with additional salt and pepper according to your taste. Return the seared chicken thighs to the skillet, nestling them into the sauce.
For Stove Top:
Combine all the ingredients thoroughly, cover the skillet with a lid, and reduce the heat to low. Allow the mixture to simmer, stirring occasionally, for about 40 minutes or until the chicken is tender and nearly falling off the bone. Add the black olives and continue to simmer for an additional 10 minutes. Garnish with fresh parsley and serve immediately.
For The Oven:
Preheat your oven to 375°F (190°C). Transfer the covered skillet to the oven and cook for 50 minutes. After 50 minutes, remove the lid, add the black olives, and continue cooking for an additional 20 minutes. This allows the chicken to become tender and the sauce to reduce. Garnish with fresh parsley before serving.
Chicken Cacciatore Recipe
Ingredients
- 6 bone-in skinless chicken thighs
- 3 tablespoons olive oil divided
- Salt and pepper to taste
- 1 medium onion diced
- 2 tablespoons minced garlic about 6 cloves
- 1 small yellow bell pepper diced
- 1 small red bell pepper diced
- 1 large carrot peeled and sliced
- 10 ounces mushrooms sliced
- ½ cup pitted black olives
- 8 sprigs thyme
- 2 tablespoons fresh parsley plus extra for garnish
- 2 tablespoons fresh basil chopped
- 1 teaspoon dried oregano
- 150 ml red wine
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 7 ounces Roma tomatoes halved
- ½ teaspoon red pepper flakes
Instructions
- Season the chicken thighs generously with salt and pepper. Heat 2 tablespoons of olive oil in a heavy cast iron skillet over medium-high heat. Sear the chicken thighs on both sides until they achieve a golden-brown crust, approximately 3-4 minutes per side. Once seared, remove the chicken from the skillet and set aside.
- Add the remaining tablespoon of olive oil to the skillet. Sauté the diced onion until it becomes translucent, about 3-4 minutes. Stir in the minced garlic and cook until fragrant, roughly 30 seconds. Introduce the diced yellow and red bell peppers, sliced carrot, mushrooms, and herbs. Cook the mixture for about 5 minutes, allowing the vegetables to soften slightly.
- Pour the red wine into the skillet, using a wooden spoon to scrape up any browned bits from the bottom. Let the wine reduce for about 2 minutes. Add the crushed tomatoes, tomato paste, halved Roma tomatoes, and red pepper flakes. Season with additional salt and pepper according to your taste. Return the seared chicken thighs to the skillet, nestling them into the sauce.
For Stove Top:
- Combine all the ingredients thoroughly, cover the skillet with a lid, and reduce the heat to low. Allow the mixture to simmer, stirring occasionally, for about 40 minutes or until the chicken is tender and nearly falling off the bone. Add the black olives and continue to simmer for an additional 10 minutes. Garnish with fresh parsley and serve immediately.
For The Oven:
- Preheat your oven to 375°F (190°C). Transfer the covered skillet to the oven and cook for 50 minutes. After 50 minutes, remove the lid, add the black olives, and continue cooking for an additional 20 minutes. This allows the chicken to become tender and the sauce to reduce. Garnish with fresh parsley before serving.