Scarlett’s Scrumptious Chicken Cacciatore: A Family Favorite Recipe

Chicken Cacciatore, meaning “hunter’s chicken” in Italian, is a rustic and comforting dish that’s been passed down through generations. This particular recipe, affectionately named “Scarlett’s Chicken Cacciatore,” is a cherished family favorite, known for its rich, flavorful sauce and tender, fall-off-the-bone chicken. It’s a dish that’s perfect for a cozy weeknight dinner or a special weekend gathering. What makes this recipe stand out is the secret blend of herbs and spices, coupled with the slow-simmering process that allows the flavors to meld together beautifully. This isn’t just a recipe; it’s an experience, a taste of home, and a warm hug in a bowl.

## Why Scarlett’s Chicken Cacciatore is Special

There are countless variations of Chicken Cacciatore, but Scarlett’s recipe holds a special place in our hearts (and stomachs!) for several reasons:

* **Deep, Complex Flavors:** The combination of fresh herbs, garlic, onions, bell peppers, and a touch of red wine creates a symphony of flavors that dance on your palate.
* **Tender, Juicy Chicken:** The slow-simmering process ensures that the chicken becomes incredibly tender and infused with the delicious sauce.
* **Hearty and Comforting:** This dish is the epitome of comfort food – warm, satisfying, and guaranteed to leave you feeling content.
* **Relatively Easy to Make:** Despite its impressive flavor profile, Scarlett’s Chicken Cacciatore is surprisingly easy to prepare.
* **Versatile:** Serve it over pasta, rice, polenta, or even crusty bread for a complete and satisfying meal.
* **Great for Meal Prep:** It tastes even better the next day, making it perfect for meal prepping.

## Ingredients You’ll Need

Before we dive into the step-by-step instructions, let’s gather all the necessary ingredients. This recipe is designed to serve approximately 6-8 people.

* **Chicken:** 8 bone-in, skin-on chicken pieces (thighs and drumsticks are recommended for their flavor and tenderness).
* **Olive Oil:** 3 tablespoons, for browning the chicken and sautéing the vegetables.
* **All-Purpose Flour:** 1/4 cup, for dredging the chicken (optional, but helps with browning).
* **Salt and Black Pepper:** To taste, for seasoning the chicken and sauce.
* **Onion:** 1 large, chopped.
* **Bell Peppers:** 2 (1 red and 1 yellow), seeded and chopped.
* **Garlic:** 4 cloves, minced.
* **Mushrooms:** 8 ounces, sliced (cremini or button mushrooms work well).
* **Dry Red Wine:** 1 cup (such as Chianti or Merlot).
* **Canned Crushed Tomatoes:** 28 ounces.
* **Tomato Paste:** 2 tablespoons.
* **Chicken Broth:** 1 cup (low sodium).
* **Dried Oregano:** 1 teaspoon.
* **Dried Basil:** 1 teaspoon.
* **Dried Thyme:** 1/2 teaspoon.
* **Bay Leaf:** 1.
* **Fresh Parsley:** 1/4 cup, chopped (for garnish).
* **Optional:** 1/4 cup Kalamata olives, pitted and halved.
* **Optional:** Pinch of red pepper flakes, for a touch of heat.

**Ingredient Notes:**

* **Chicken:** While thighs and drumsticks are preferred, you can use other chicken pieces as well. Just be mindful of cooking times, as breast meat will cook faster. If using chicken breasts, consider pounding them slightly to ensure even cooking.
* **Red Wine:** The alcohol will cook off during the simmering process, leaving behind a rich flavor. If you prefer not to use wine, you can substitute it with an equal amount of chicken broth with a tablespoon of red wine vinegar.
* **Mushrooms:** Feel free to experiment with different types of mushrooms. Shiitake or portobello mushrooms would also be delicious.
* **Fresh Herbs:** If you have access to fresh herbs, feel free to use them instead of dried. Use about 1 tablespoon of fresh herbs for every teaspoon of dried herbs.
* **Olives:** Kalamata olives add a salty and briny flavor to the dish. If you’re not a fan of olives, you can omit them.
* **Tomato Paste:** Tomato paste adds richness and depth of flavor to the sauce. Don’t skip it!

## Step-by-Step Instructions: Bringing Scarlett’s Chicken Cacciatore to Life

Now that we have all the ingredients ready, let’s get cooking! Follow these detailed steps to create your own batch of Scarlett’s Chicken Cacciatore.

**Step 1: Prepare the Chicken**

1. **Pat the chicken dry:** Use paper towels to pat the chicken pieces dry. This will help them brown better.
2. **Season the chicken:** In a shallow dish, combine the flour (if using), salt, and pepper. Dredge each chicken piece in the flour mixture, making sure to coat all sides. Shake off any excess flour.

**Step 2: Brown the Chicken**

1. **Heat the olive oil:** In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
2. **Brown the chicken:** Working in batches, add the chicken pieces to the pot, skin-side down. Brown on all sides until golden brown, about 5-7 minutes per side. This step is crucial for developing flavor. Don’t overcrowd the pot, as this will lower the temperature and prevent the chicken from browning properly. Remove the browned chicken from the pot and set aside.

**Step 3: Sauté the Vegetables**

1. **Add the onion and bell peppers:** In the same pot, add the chopped onion and bell peppers. Sauté over medium heat until softened, about 5-7 minutes.
2. **Add the garlic:** Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
3. **Add the mushrooms:** Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes.

**Step 4: Deglaze the Pot**

1. **Pour in the red wine:** Pour the red wine into the pot and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This is called deglazing and it adds a ton of flavor to the sauce. Let the wine simmer for a few minutes, allowing the alcohol to evaporate.

**Step 5: Add the Remaining Ingredients**

1. **Stir in the tomatoes and tomato paste:** Add the crushed tomatoes, tomato paste, chicken broth, oregano, basil, thyme, and bay leaf to the pot. Stir to combine.
2. **Season with salt and pepper:** Season the sauce with salt and pepper to taste. Remember to start with a little and add more as needed.
3. **Add the optional ingredients:** If using, add the Kalamata olives and red pepper flakes.

**Step 6: Simmer the Chicken**

1. **Return the chicken to the pot:** Return the browned chicken pieces to the pot, nestling them into the sauce.
2. **Bring to a simmer:** Bring the sauce to a gentle simmer over medium heat. Reduce the heat to low, cover the pot, and simmer for at least 1 hour, or up to 1.5 hours, or until the chicken is cooked through and the meat is falling off the bone. The longer it simmers, the more flavorful the sauce will become.

**Step 7: Shred Chicken (Optional)**

1. **Remove chicken and shred.** Remove the chicken carefully from the pot. If desired, shred the chicken with two forks, and then add the shredded chicken back into the sauce. This is optional, but some people prefer the texture of shredded chicken in cacciatore.

**Step 8: Serve and Enjoy!**

1. **Remove the bay leaf:** Before serving, remove the bay leaf from the sauce.
2. **Garnish and serve:** Garnish with fresh parsley and serve hot over your favorite base – pasta, rice, polenta, or crusty bread. A side of steamed vegetables or a simple salad would also be a great addition.

## Tips and Tricks for the Perfect Chicken Cacciatore

* **Don’t skip the browning step:** Browning the chicken is essential for developing flavor. It creates a beautiful crust and adds depth to the sauce.
* **Use a heavy-bottomed pot or Dutch oven:** This will help to distribute the heat evenly and prevent the sauce from burning.
* **Simmer low and slow:** Slow simmering is key to tenderizing the chicken and allowing the flavors to meld together.
* **Taste and adjust seasonings:** Be sure to taste the sauce throughout the cooking process and adjust the seasonings as needed.
* **Add a splash of balsamic vinegar:** A splash of balsamic vinegar at the end of cooking can add a touch of sweetness and acidity to balance the flavors.
* **Make it ahead of time:** Chicken Cacciatore tastes even better the next day, so feel free to make it ahead of time and reheat it before serving.
* **Freeze for later:** This dish freezes well. Allow it to cool completely before transferring it to a freezer-safe container. It will keep in the freezer for up to 3 months.
* **Add vegetables** Consider adding other vegetables such as carrots, celery, or zucchini.
* **Adjust for spices.** Add red pepper flakes or even a dash of hot sauce to add a kick.

## Serving Suggestions

Scarlett’s Chicken Cacciatore is incredibly versatile and can be served in a variety of ways.

* **Over Pasta:** Toss with your favorite pasta shape, such as spaghetti, penne, or rigatoni.
* **With Rice:** Serve over a bed of fluffy white rice or brown rice.
* **On Polenta:** Creamy polenta is a perfect accompaniment to the rich sauce.
* **With Crusty Bread:** Serve with a side of crusty bread for soaking up all the delicious sauce.
* **Alongside Mashed Potatoes:** This is a comforting, classic combination.
* **Paired with Vegetables** Roasted or steamed green beans, asparagus, or broccoli are great pairings.

## Variations on Scarlett’s Chicken Cacciatore

While Scarlett’s recipe is perfect as is, feel free to experiment and make it your own.

* **Spicy Chicken Cacciatore:** Add more red pepper flakes or a pinch of cayenne pepper to the sauce for a spicy kick.
* **Chicken Cacciatore with Sausage:** Add Italian sausage to the pot along with the chicken for a heartier meal.
* **Vegetarian Cacciatore:** Substitute the chicken with hearty vegetables like eggplant, zucchini, and bell peppers. Use vegetable broth instead of chicken broth.
* **Slow Cooker Chicken Cacciatore:** Adapt the recipe for a slow cooker by browning the chicken and sautéing the vegetables first, then transferring everything to the slow cooker and cooking on low for 6-8 hours.
* **Instant Pot Chicken Cacciatore:** Use an Instant Pot for a quicker version. Brown the chicken and sauté the vegetables using the sauté function, then add the remaining ingredients and cook on high pressure for 15 minutes, followed by a natural pressure release.

## Storage and Reheating Instructions

* **Storage:** Store leftover Chicken Cacciatore in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** Reheat in a saucepan over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave.
* **Freezing:** Allow the Chicken Cacciatore to cool completely before transferring it to a freezer-safe container. It will keep in the freezer for up to 3 months. Thaw it overnight in the refrigerator before reheating.

## Nutritional Information (Approximate, per serving)

* Calories: 450-550
* Protein: 40-50g
* Fat: 25-35g
* Carbohydrates: 20-30g

*Please note: Nutritional information is approximate and may vary depending on the specific ingredients used.*

## Conclusion: A Timeless Recipe for Generations to Come

Scarlett’s Chicken Cacciatore is more than just a recipe; it’s a piece of family history, a symbol of comfort, and a celebration of simple, wholesome ingredients. It’s a dish that brings people together and creates lasting memories. We hope you enjoy making this recipe as much as we do and that it becomes a cherished favorite in your own family for years to come. So, gather your ingredients, put on some music, and get ready to create a culinary masterpiece that will warm your heart and soul. Buon appetito!

## FAQs

**Q: Can I use boneless, skinless chicken breasts instead of bone-in chicken?**
A: Yes, you can, but be mindful that boneless, skinless chicken breasts cook faster and can dry out easily. Reduce the simmering time accordingly, and consider pounding the breasts slightly to ensure even cooking.

**Q: Can I use white wine instead of red wine?**
A: While red wine is traditionally used in Chicken Cacciatore, you can substitute it with white wine if you prefer. Use a dry white wine like Sauvignon Blanc or Pinot Grigio.

**Q: I don’t have chicken broth. Can I use water?**
A: While you can use water, chicken broth adds more flavor to the sauce. If you don’t have chicken broth, consider using vegetable broth or adding a bouillon cube to the water.

**Q: Can I add other vegetables to the recipe?**
A: Absolutely! Feel free to add other vegetables like carrots, celery, zucchini, or potatoes. Add them to the pot along with the onions and bell peppers.

**Q: The sauce is too thick. How can I thin it out?**
A: Add a little more chicken broth or water to thin out the sauce.

**Q: The sauce is too thin. How can I thicken it?**
A: You can thicken the sauce by simmering it uncovered for a longer period of time, allowing the liquid to evaporate. Alternatively, you can mix a tablespoon of cornstarch with two tablespoons of cold water and stir it into the sauce. Bring to a simmer until thickened.

**Q: Can I make this recipe in a slow cooker?**
A: Yes, you can! Brown the chicken and sauté the vegetables first, then transfer everything to the slow cooker. Cook on low for 6-8 hours.

**Q: Can I make this recipe in an Instant Pot?**
A: Yes, you can! Brown the chicken and sauté the vegetables using the sauté function, then add the remaining ingredients and cook on high pressure for 15 minutes, followed by a natural pressure release.

**Q: How long does Chicken Cacciatore last in the refrigerator?**
A: Chicken Cacciatore will last for up to 3-4 days in the refrigerator.

**Q: Can I freeze Chicken Cacciatore?**
A: Yes, you can freeze Chicken Cacciatore for up to 3 months. Allow it to cool completely before transferring it to a freezer-safe container. Thaw it overnight in the refrigerator before reheating.

**Q: What kind of pasta goes best with Chicken Cacciatore?**
A: Spaghetti, penne, rigatoni, and fettuccine are all great choices.

**Q: Can I use different types of mushrooms?**
A: Yes, you can use any type of mushroom you like. Cremini, button, shiitake, and portobello mushrooms all work well.

Enjoy making this delicious and comforting dish! We hope it becomes a family favorite for you, just like it is for us.