Chicken Cacciatore
The BEST Chicken Cacciatore in a rich and rustic sauce with chicken falling off the bone, is simple Italian comfort food at its best! Authentic Chicken Cacciatore is an Italian classic, and you'll never get a more succulent home cooked meal than this! Easy to make and loved by the entire family!
Nutrition Facts
Ingredients
Instructions
Season chicken with salt and pepper.
Heat 2 tablespoons oil in a heavy cast iron skillet. Sear chicken on both sides until golden, about 3-4 minutes each side. Remove from skillet and set aside.
Add remaining oil to the pan. Sauté the onion until transparent, about 3-4 minutes. Add in garlic and cook until fragrant, about 30 seconds. Add the peppers, carrot, mushrooms and herbs; cook for 5 minutes until vegetables begin to soften.
Pour in the wine, scraping up browned bits from the bottom of the skillet. Cook until wine is reduced, about 2 minutes.
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Continue Reading at Cafedelites →Chef's Notes
Tips: If the sauce is too thin for your liking, add 2 tablespoons of extra tomato paste while it’s simmering to thicken.
TO MAKE AHEAD:This chicken cacciatore can be made up to 1 day ahead, cooled, covered and refrigerated. Rewarm over low-medium heat.
TO FREEZE:Transfer the cooled cacciatore into an air tight container and transfer to the freezer. The day of serving, thaw it out in the morning and bring to room temperature. Transfer to a skillet / pan and reheat over low-medium heat until warmed through.
SELECT THE RIGHT CHICKENUse bone-in, skinless chicken thighs for deeper flavor and juiciness. If using other cuts like breasts, keep an eye on cooking times to avoid dryness, as breast meat can cook faster than thighs.
FOR THE PERFECT SEAREnsure the skillet and oil are hot before adding the chicken so you achieve a good sear. This step is crucial for developing flavor, so don’t overcrowd the pan, as this can cause steaming instead of browning.
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Reviews from the Original Source
Very good! Certainly will be making this again.
I love anything about food, it looks delicious I'm going to make some of recipe for my family 🤩👍💫💫💫💫💫💫💫 I loved 😋😋
We have this for dinner at least once a month. It’s very easy to make and delicious!
I love this Rustic version of Cacciatore! It is Amazing! The flavors are robust & can’t really find the right word , I substituted Chianti with the juice from the Kalamata pitted black olives . Wow ! Sooo Good ! Thank you for this recipe!
I love this recipe I made this several times and I use bone in skin on chicken thighs also I put it in the oven at 300 degrees for 2 hours. Tastes wonderful, we eat it over spaghetti noodles.
This recipe came out delicious!! Huge hit! My husband was raving about it. Definitely saving this, and adding it to my recipe book.
Followed recipe exactly. )But did forget to add the red pepper flakes).
High rotation!!
I took it to mean what would have been the skin side. If you’ve ever made chicken cacciatore, you’ll find that the skin gets rubbery and very un appetizing as it stews. I bought skin on, took the skin off and are making tasty chicken chicharones right now. PS, This bar far the best chicken cacciatore recipe I’ve found!
Delicious and recipe easy to follow.
Very delicious. I used an iron skillet through the step where I added in the crushed tomatoes, paste and Roma tomatoes, then poured everything into a larger metal casserole dish tha has a lid. I added the chicken, cooked it in the oven, and served it with vermicilli. By the way, I haven't had chicken cacciatore since I was a kid when Mom made it many Sundays. I make so many of her dishes, but why cacciatore fell by the wayside, I don't know. It was so good to enjoy that aroma and those flavors again.
This was a fabulous recipe! Definitely goes on my rotation for our dinner. Thanks so much!
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