The Best Chicken Cacciatore Recipe
I have a comforting recipe for you today that’s perfect for this time of year. It’s filling, full of awesome flavor, and loaded with veggies. This is one of those recipes that you can use up pretty much any of the leftover veggies that are hanging around in your fridge. Did I mention it’s also all done in one pot? Score! Chicken Cacciatore is a classic Italian dish. Cacciatore actually translates to hunter in Italian. Alla cacciatora refers to a meal prepared “hunter-style” with tomatoes, onions, lots of herbs, bell peppers and wine. So there you have it, Chicken Cacciatore, hunter-style chicken.
Olive Oil – I find that a good Italian extra virgin olive oil adds the best flavor, but you can use any type of vegetable oil you like. Butter – Always use unsalted butter to control the level of saltiness. Chicken – I used wings and drumsticks, but you can also use skin-on chicken thighs or breasts. Seasonings – Salt and black pepper are needed to season the chicken and the dish. Garlic – Always mince your own fresh garlic if you can. Store-bought already chopped garlic will work, but it just isn’t the same. Onion – Any type of onion will work, but I prefer to use brown onions in this dish. Mushrooms – I used white mushrooms, but baby bellas are super yummy too in cacciatore. Bell Peppers – Any color of bell peppers will do. Herbs and Spices – A bit of dried oregano, bay leaves, and turmeric are added to give the sauce layers of flavor. Red Wine – You can use any type of red wine. It doesn’t need to be expensive. Tomato Paste – Used to thicken the sauce and add some concentrated tomato flavor. Diced Tomatoes – You’ll need canned diced tomatoes for this dish. If all you have is whole tomatoes on hand, just chop them up. Kalamata Olives – Used to finish the cacciatore, the olives add yummy bites of savory salty goodness to the dish. You can also use capers if you don’t have any Kalamata olives. Parsley – Always use fresh parsley to garnish your food. Fresh basil is another option.
This is a super easy recipe with just a few simple steps! After about 25 minutes of effort, you just pop this dish into the oven and dinner is on the table 45 minutes later! To begin, you need to preheat your oven temperature to 400°F (204°C) so that it is hot and ready once the cacciatore starts cooking. You’ll also need a large oven-safe skillet with a lid for this recipe. A Dutch oven works too. Now you can start cooking! First, heat the olive oil and butter in the large oven-safe skillet on the stovetop over medium heat just until the butter is melted. Next, add the chicken and generously season it with salt and black pepper. Now, fry the chicken for about 4 minutes on each side or until it’s golden in color. At this point, the chicken doesn’t need to be fully cooked. It will continue to cook once it’s in the oven. Now, transfer the chicken to a plate and set it aside for now. You’ll use the same pan that you just cooked the chicken in to saute the veggies. Start by adding the garlic and onions to the skillet and saute them for 2 minutes or until the onion is translucent. Next, add the mushrooms and cook them for about 5 minutes until they cook down. Then add the bell peppers and cook for a few more minutes until they soften up a bit. Once the veggies are sautéed, add the turmeric, dried oregano, bay leaves, red wine, tomato paste, and diced tomatoes to the skillet. Now, stir everything together and bring the mixture to a boil. After the sauce comes to a boil, add the chicken back into the skillet. Then cover it with a lid and place the skillet into the oven. Now, bake the cacciatore for 45 minutes to an hour or until the chicken is done. When the chicken is done, top the dish with the Kalamata olives and garnish with fresh parsley to finish. Then serve the chicken cacciatore over spaghetti, rice, creamy polenta or buttered noodles.
What Type of Wine Should I Use for Chicken Cacciatore
There is a lot of flavor that comes from the red wine in this dish. I like to use drier wines like Cabernet Sauvignon, Shiraz, Pinot Noir, or Zinfandel. White wine would also work, again I would go with a dry wine here like Sauvignon Blanc, Pinot Grigio, or Chardonnay. But wait, I don’t want to use any wine! Well, that’s totally okay. Use a cup of chicken broth with a tablespoon of vinegar. Any type of vinegar will work, however I prefer to use a red wine vinegar or white wine vinegar.
What Can I Serve With Chicken Cacciatore
This chicken cacciatore is actually perfect over noodles/pasta, rice, mashed potatoes, or even some nice creamy polenta. Looking for a low carb option? Try it over zucchini noodles, cauliflower rice, or mashed cauliflower.
Storage
Transfer any leftovers to an airtight container and store in the fridge for 3-4 days. If you plan on freezing this dish, I would suggest that you freeze it in individual servings. This is such a great way to have lunch or dinner prepped! Pop it in the microwave, and it will taste just as good as it was fresh out of the oven. Leftovers will last in the freezer for 3 months.
Other Delicious Chicken Recipes To Try
Lemon Chicken Piccata Coq au Vin Arroz con Pollo Chicken Stew One Pot Greek Chicken Orzo Chicken Cordon Bleu Chicken Kiev Slow Cooker Chicken Cacciatore
