Chicken Cacciatore: Bake or Simmer!

Popular Cuisine
plated Chicken Cacciatore

Chicken Cacciatore is a rustic dish that transforms simple ingredients into a fabulous meal.

In this simple skillet recipe, chicken is cooked in a tasty tomato sauce with peppers, onions and mushrooms. Perfect on pasta or with a loaf of bread.

simple plated chicken Cacciatore
  • The e method the ingredients are simple but the flavor is rich and delicious.
  • Braising chicken (browning and then cooking in liquid) makes it really tender.
  • The sauce has a robust roast flavor with lots of veggies and sauce.
  • Chicken Cacciatore can be served alone or placed on buttered tagliatelle, rice, polenta or even courgette tagliatelle.
wine, pepper, tomatoes, mushrooms, chicken, oil, sauce, garlic, onion and seasonings with labels to prepare chicken Cacciatore

Chicken Cacciatore is a classic Italian dish and the ultimate comfort food. Soccer player means “alla cacciatora” in Italian, from the hunters who procured the meat for the dish. This dish can also be prepared with rabbit, lamb or even potatoes.

Ingredients for Chicken Cacciatora

Chicken: Use bone-in skin on chicken for best results. I prefer dark meat (thighs and thighs) but split chicken breasts can also be used. If you use breast, make sure it doesn't overcook.

Vegetables: Hardy vegetables like onions, peppers, and mushrooms add earthy flavor and are great in this sauce. If you wish, you can add more vegetables to the container.

Sauce: Chicken Cacciatore has a rich tomato sauce with aromatic herbs and spicy capers. If desired, Kalamata olives can replace capers.

Wine: Cooking with red wine adds depth of flavor to the sauce. Use any red wine or inexpensive wine you want to drink. We do not recommend cooking wine and if wine cannot be used, beef broth can be used instead.

Variations

How to Prepare Chicken Cacciatora

  1. Season and brown the chicken for recipe below. Transfer the chicken to a plate.
  2. Saute the vegetables, add the remaining sauce ingredients and bring to the boil.
  3. Return the chicken to the pan, cover and simmer until the sauce thickens.
  4. Remove the bay leaf and add the capers.
Chicken Cacciatore on tagliatelle

Preserving Chicken Cacciatora

  • Chicken Cacciatore can also be prepared the day before and reheated in a Crockpot for busy weeknight dinners.
  • Store leftover chicken Cacciatore covered in the refrigerator for up to 4 days and reheat on the stovetop or in the microwave.
  • Freeze the chicken and sauce together in zip-top bags for up to a month. Thaw overnight in the refrigerator before reheating.

Serving Tips

Serve this Chicken Cacciatore recipe with spaghetti, a bowl of creamy polenta, or even extra veggies. Don't forget the crusty bread for the sauce in the bowl!

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plated chicken Cacciatore

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Chicken Hunter

Tender pieces of chicken with fresh vegetables are simmered in a rich tomato sauce and served over pasta.

Preparation time 20 minutes

Time to cook 1 Now 15 minutes

Total time 1 Now 35 minutes

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  • Season the chicken generously with salt and pepper.

  • In a deep 12-inch skillet or Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Brown the chicken for about 4-5 minutes per side. Transfer the chicken to a plate.

  • In the same pan, add the remaining tablespoon of olive oil. Add the diced peppers, onion and mushrooms. Cook over medium heat until the vegetables begin to soften, about 5 minutes. Add the minced garlic and cook until fragrant, about 1 minute more.

  • Add the red wine and cook for 2 minutes. Stir in the diced tomatoes with their juices, tomato sauce, bay leaf, rosemary, oregano and chili flakes.

  • Bring mixture to a boil over medium-high heat. Reduce heat to low and simmer for 20 minutes.

  • Add the browned chicken, skin side up, on top of the sauce. Cover and simmer for another 40 minutes.

  • Remove the lid and if the sauce is not thick enough, let it simmer for a few minutes without the lid, until it thickens.

  • Remove the bay leaf, add the capers and serve the chicken passatelli with the pasta. Garnish with parmesan to taste.

To bake:

  • Prepare the recipe until step 4.
  • Preheat oven to 375°F. Combine all ingredients in a saucepan and cook covered for one hour.

Kalamata olives can be replaced with capers.
The sauce will thicken as it sits.
Store leftovers in the refrigerator in an airtight container for up to 3-4 days. Reheat on the stovetop, in the oven, or in the microwave until thoroughly heated.

Calories: 584 | Carbohydrates: 22G | Protein: 33G | Fat: 40G | Saturated fats: 9G | Cholesterol: 166mg | Sodium: 625mg | Potassium: 1268mg | Fiber: 6G | Sugar: 11G | Vitamin A: 1743UI | C vitamin: 89mg | Soccer: 113mg | Iron: 5mg

The nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, dinner, main course
Kitchen Italian
Chicken Cacciatore with title
tasty Chicken Cacciatora with tagliatelle and writing
Chicken Cacciatore with peppers and mushrooms with writing
plated chicken Cacciatore and close-up photo with title

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