There’s just something so comforting about it. It’s rustic and full of flavor, and it feels like a restaurant-quality meal, right from my own kitchen! Something magical happens when chicken braises for a long time. It becomes tender and succulent, while absorbing the surrounding flavors. In the past, I’ve posted our Mediterranean Braised Chicken, Chicken Provençal, and Southern Braised Chicken with Black Eyed Peas. I’ve been cooking this Cacciatore for years and perfected it, and decided it was finally time to share it with you.
What is Chicken Cacciatore
Cacciatore translates to “hunter” in Italian. Alla Cacciatore means “hunter-style”, so this dish is hunter-style chicken. A rustic, homestyle recipe, Chicken Cacciatore is made of chicken braised with tomatoes, onions, garlic, herbs and vegetables, usually bell peppers and mushrooms. Wine is usually added in. In southern Italy, red wine is typically used, while white wine is more common in the north. It is a very customizable dish with plenty of variations. So if you’re missing an ingredient here or there, you can still make a great Cacciatore.
Ingredients Needed
Chicken – I prefer whole thighs for this recipe. They turn out great when braised for a long time. Whole cut up chicken is another good option. Tomato – Crushed and paste. Other veggies – Onion, mushrooms, bell peppers, carrot, and black olives. Herbs and Spices – Thyme, parsley, basil, oregano, red chili flakes, salt and pepper. Garlic Red wine
Chicken Cacciatore Recipe
I start by generously seasoning the chicken with salt and pepper. Then, I heat some oil in a large Dutch oven over medium-high heat and sear the chicken on both sides until it’s nicely browned. Once it’s ready, I set it aside on a plate. In the same pot, I add the onion and sauté it for about 5 minutes. Next, I add the bell peppers, carrots, mushrooms, garlic, and herbs, cooking everything together for 7-8 minutes until it starts to smell amazing. After that, I pour in the wine to deglaze the pot, scraping up any flavorful bits on the bottom, and let it cook for about 5 minutes. Then, I mix in the crushed tomatoes, tomato paste, and a pinch of red chili flakes, giving it all another 5 minutes to blend together. Finally, I return the chicken to the pot and add in some olives. I cover the pot, lower the heat to medium-low, and let it cook for 45 minutes to an hour until the chicken is tender and fall off the bone. Tip: Although chicken thighs they are safe to eat at 165°F, I prefer them at 185-190°F. This is when they become fall off the bone tender.
Variations
A common Cacciatore variation in Italy is to make it with rabbit. Use whatever veggies are in season. Zucchini, celery or eggplant would go well in Cacciatore. Try substituting the red wine for white. Or, use red or balsamic vinegar. For added brininess, some days I add in some capers.
Serving Suggestions
This can go well with a variety of starchy sides, such as pasta, rice, mashed potatoes or polenta. Sometimes we eat it more as a stew with a side of our crusty No Knead Bread. Give my classic homestyle Chicken Cacciatore a try the next time you crave some great Italian flavors. It takes a little time, but the end result is so worth it. Pin or bookmark this great recipe so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking great new recipes for you!
Chicken Cacciatore, on our Gypsy Plate… enjoy!
Try these other great Italian Recipes!Steak PizzaiolaClam LinguineMarinara SauceRibollita SoupShrimp fra DiavoloEggplant CaponataHomemade Pesto
