Back then, I’d just returned from a trip to Italy, where I fell head over heels for the rustic, hearty flavors of their traditional cuisine. I wanted to bring a piece of that back home, and Chicken Cacciatore—or Hunter’s Chicken, as they call it—seemed like the perfect choice. I remember rummaging through my pantry, excitedly picking out ingredients, and doing my best not to butcher the Italian names as I explained the dish to my family. They might’ve laughed at my pronunciation, but they couldn’t argue with the results!
What I love most about this dish is how it’s both easy to make and packed with flavor. You don’t need fancy ingredients or complicated techniques; just some good ol’ chicken thighs, a handful of veggies, and a dash of wine. It’s a meal that feels like a special occasion even on a weekday. Plus, it’s versatile enough to serve over pasta, rice, or even with a crusty loaf of bread to soak up every last bit of the delicious sauce.
So why not give it a try? Cook up a pot of Chicken Cacciatore and invite your loved ones to share in its comforting warmth. It’s not just about the food; it’s about the moments we create together. And if you’re anything like me, you’ll relish every single one of them.
How to Make Chicken Cacciatore
Click here to get printable version
Ingredients:
- 1 ½ lbs chicken thighs
- kosher salt, to taste
- freshly ground black pepper, to taste
- 3 tablespoons extra virgin olive oil, divided
- 8 oz baby bella mushrooms, sliced
- ½ medium yellow onion, sliced
- 1 red bell pepper, seeded and sliced
- 2 tablespoons tomato paste
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes
- ½ teaspoon dried rosemary
- ½ cup red wine
- 14 oz diced tomatoes
- 1 cup chicken broth
- ¼ cup finely chopped fresh parsley
Directions:
- Season the chicken thighs well with salt and pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken, cooking each side for about 3-4 minutes until golden. Transfer to a bowl.
- In the same skillet, add another tablespoon of olive oil and the sliced mushrooms. Season with salt and pepper, sautéing for about 5 minutes until they brown. Add them to the bowl with the chicken.
- Add the final tablespoon of olive oil to the skillet, followed by the onions and bell pepper. Cook with a pinch of salt and pepper for 5-7 minutes until softened and slightly browned.
- Clear a spot in the skillet and add the tomato paste, cooking for a minute before mixing it with the onion and pepper.
- Stir in the garlic, oregano, red pepper flakes, and rosemary. Pour in the red wine, scraping the bottom to deglaze. Let it reduce by half.
- Add the diced tomatoes and chicken broth, bringing the mixture to a gentle simmer.
- Return the chicken and mushrooms, along with any juices, to the pan. Sprinkle with parsley.
- Cover and simmer for about 12 minutes, or until the chicken is cooked through.
Creative Substitutions to Suit Your Taste
If you’re out of red wine, white wine or chicken broth can work as a substitute. For a non-alcoholic version, grape juice or apple cider vinegar might do the trick. Swap chicken thighs for breasts if you prefer a leaner cut. Vegetarians can substitute the chicken with hearty vegetables such as zucchini or eggplant.
Best Ways to Store Chicken Cacciatore Leftovers
Store any leftovers in an airtight container in the refrigerator for up to three days. For longer storage, freeze the Chicken Cacciatore in individual portions for easy meal prep. When reheating, add a splash of chicken broth or water to maintain the sauce’s consistency, and warm it gently on the stove.
The Best Accompaniments for Chicken Cacciatore
This dish pairs beautifully with a side of linguine or fettuccine, allowing the sauce to cling to every strand. Alternatively, serve it alongside creamy polenta or rustic mashed potatoes. A simple green salad with a vinaigrette dressing complements the rich flavors, and a glass of your favorite red wine completes the meal perfectly.
Secrets to Perfecting Chicken Cacciatore
For a richer flavor, consider marinating the chicken in herbs and garlic for a few hours before cooking. Searing the chicken properly is key; don’t rush it. Adding the wine allows you to deglaze the pan, capturing all those flavorful bits. Don’t forget to taste and adjust the seasoning towards the end for a perfect balance.
Using What’s in Season for Chicken Cacciatore
In summer, incorporate fresh tomatoes and basil to brighten up the dish. During winter, add root vegetables like carrots or parsnips for extra heartiness. Springtime could see the addition of asparagus, while in fall, consider mushrooms and squash to complement the earthy flavors.
FAQs:
What can I use if I don’t have red wine?
If you’re out of red wine, you can substitute with white wine, chicken broth, or for a non-alcoholic option, grape juice or apple cider vinegar. Each provides a unique taste but will maintain the dish’s flavor integrity.
Can I make this dish vegetarian?
Absolutely! You can replace the chicken with hearty vegetables like zucchini, eggplant, or even tofu. Adjust the cooking time to ensure the vegetables are tender, and consider using vegetable broth instead of chicken broth for depth of flavor.
How can I tell when the chicken is fully cooked?
The chicken is fully cooked when it reaches an internal temperature of 165°F. Using a meat thermometer is the most accurate way to check. Alternatively, slice into a piece to ensure there is no pink meat remaining, and the juices run clear.
What type of pasta goes best with Chicken Cacciatore?
Chicken Cacciatore pairs wonderfully with linguine or fettuccine, but any pasta that you love will work well. The thicker strands help to hold the sauce, ensuring each bite is full of flavor. Feel free to try it with penne or rigatoni for a different texture.
Can I prepare Chicken Cacciatore in advance?
Yes, Chicken Cacciatore is a great make-ahead dish. You can prepare it a day or two in advance and store it in the refrigerator. The flavors actually deepen over time, making it even more delicious. Just reheat gently on the stove before serving.
Does this dish freeze well?
Chicken Cacciatore freezes beautifully. Allow it to cool completely before transferring to freezer-safe containers. It can be stored in the freezer for up to three months. Thaw it in the refrigerator overnight and reheat gently on the stove, adding a bit of broth if needed.
Chicken Cacciatore
Equipment
- large deep skillet
Ingredients
- 1 ½ lbs chicken thighs
- kosher salt to taste
- freshly ground black pepper to taste
- 3 tablespoons extra virgin olive oil divided
- 8 oz baby bella mushrooms sliced
- ½ medium yellow onion sliced
- 1 unit red bell pepper seeded and sliced
- 2 tablespoons tomato paste
- 4 cloves garlic minced
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes
- ½ teaspoon dried rosemary
- ½ cup red wine
- 14 oz diced tomatoes
- 1 cup chicken broth
- ¼ cup fresh parsley finely chopped
Instructions
- Begin by seasoning the chicken thighs evenly with salt and pepper.
For Chicken Preparation:
- In a large deep skillet, heat one tablespoon of olive oil over medium-high heat. Add the seasoned chicken and cook until golden brown on both sides, about 3-4 minutes. Once done, remove and place the chicken in a bowl.
- Add another tablespoon of olive oil to the skillet. Include the sliced mushrooms, lightly salting and peppering them, and sauté for about 5 minutes until browned. Transfer the mushrooms to the bowl with the chicken.
For the Sauce:
- Add the remaining tablespoon of olive oil to the same skillet, then add the sliced onion and red bell pepper, seasoning with a bit of salt and pepper. Sauté for 5-7 minutes until softened and slightly browned.
- Create a well in the center of the pan and add the tomato paste, cooking it for around a minute before combining it with the onions and peppers.
- Stir in minced garlic, oregano, red pepper flakes, and rosemary, then pour in the red wine. Use this to deglaze the pan, scraping any browned bits off the bottom, and allow it to reduce by half.
- Add the diced tomatoes and chicken broth to the mixture and bring everything to a gentle simmer.
- Position the chicken and mushrooms back into the sauce, including any liquids accumulated in the bowl, and top with fresh parsley.
- Cover the skillet and let it cook for about 12 minutes, or until the chicken reaches an internal temperature of 165°F.
- This dish is delightful when served over pasta or alongside a fresh loaf of bread. Enjoy each bite!
