Baked Chicken Cacciatore: A Simple and Delicious Recipe
Chicken Cacciatore, meaning “hunter’s chicken” in Italian, is a rustic and flavorful dish traditionally made with braised chicken, vegetables, herbs, and wine. This baked version simplifies the process while retaining all the delicious flavors. It’s a comforting and hearty meal that’s perfect for a weeknight dinner or a weekend gathering. The beauty of this recipe lies in its adaptability; feel free to adjust the vegetables and herbs to your liking. This Baked Chicken Cacciatore recipe provides a healthier, hands-off approach to a timeless classic. You can easily customize the ingredients to your taste preferences and dietary needs.
## Why Bake Chicken Cacciatore?
While traditionally cooked on the stovetop, baking Chicken Cacciatore offers several advantages:
* **Ease and Convenience:** Baking is largely hands-off. Simply prep the ingredients, assemble them in a baking dish, and let the oven do the work. This frees you up to focus on other tasks or simply relax while dinner cooks.
* **Even Cooking:** The oven provides consistent heat, ensuring that the chicken cooks evenly and stays moist.
* **Reduced Splattering:** Unlike stovetop cooking, baking minimizes splattering, keeping your kitchen cleaner.
* **Healthier Option:** Baking often requires less oil than braising on the stovetop, resulting in a slightly healthier dish.
## Ingredients:
Here’s what you’ll need to create this flavorful Baked Chicken Cacciatore:
* **Chicken:** 6-8 bone-in, skin-on chicken pieces (thighs, drumsticks, or a mix). Bone-in, skin-on chicken provides the most flavor and moisture. You can use boneless, skinless chicken breasts if you prefer, but be mindful of cooking time as they can dry out quickly. Reduce the cooking time accordingly.
* **Olive Oil:** 2 tablespoons, divided. Extra virgin olive oil is preferred for its flavor.
* **Vegetables:**
* 1 large onion, chopped. Yellow or white onion works well.
* 2 bell peppers (any color), sliced. Using a mix of colors adds visual appeal.
* 8 ounces mushrooms, sliced. Cremini (baby bella) or white button mushrooms are great options. Other mushroom varieties like shiitake or oyster mushrooms can also be used.
* 2 cloves garlic, minced. Freshly minced garlic provides the best flavor. You can also use garlic powder if needed, but it won’t be quite the same.
* **Canned Tomatoes:** 28 ounces crushed tomatoes. Use good-quality crushed tomatoes for the best flavor. Diced tomatoes can be used, but the sauce will be chunkier.
* **Tomato Paste:** 2 tablespoons. Tomato paste adds richness and depth of flavor to the sauce.
* **Dry Red Wine:** 1/2 cup. A dry red wine like Chianti, Merlot, or Cabernet Sauvignon adds complexity to the sauce. If you don’t want to use wine, you can substitute chicken broth.
* **Chicken Broth:** 1/2 cup. Low-sodium chicken broth is recommended to control the saltiness of the dish.
* **Herbs:**
* 1 teaspoon dried oregano. Dried oregano is a classic Italian herb.
* 1 teaspoon dried basil. Dried basil complements the oregano perfectly.
* 1/2 teaspoon dried thyme. Dried thyme adds a subtle earthy flavor.
* 1/4 cup fresh parsley, chopped (for garnish). Fresh parsley adds a bright, fresh flavor and visual appeal.
* **Other:**
* Salt and pepper to taste. Adjust the seasoning to your liking.
* Red pepper flakes (optional), for a touch of heat.
* Grated Parmesan cheese (for serving). Parmesan cheese adds a salty, savory flavor.
## Equipment:
* Large baking dish (9×13 inch or similar)
* Large skillet or Dutch oven (optional, for browning the chicken)
* Cutting board
* Knife
* Measuring cups and spoons
* Mixing bowl
## Instructions:
Follow these step-by-step instructions to create your own Baked Chicken Cacciatore:
**1. Preheat the Oven:**
* Preheat your oven to 375°F (190°C). This ensures that the oven is hot enough to cook the chicken evenly.
**2. Prepare the Chicken:**
* Pat the chicken pieces dry with paper towels. This helps the chicken brown better.
* Season the chicken generously with salt and pepper. Don’t be shy with the seasoning, as it will flavor the entire dish.
**3. Brown the Chicken (Optional):**
* This step is optional but highly recommended for added flavor and visual appeal.
* Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.
* Working in batches, brown the chicken on all sides until golden brown. This should take about 3-4 minutes per side. Be careful not to overcrowd the pan, as this will lower the temperature and prevent the chicken from browning properly.
* Remove the chicken from the skillet and set aside.
**4. Sauté the Vegetables:**
* Add the remaining 1 tablespoon of olive oil to the skillet (if using) or directly to the baking dish.
* Add the chopped onion and cook until softened, about 5 minutes.
* Add the sliced bell peppers and mushrooms and cook until softened, about 5-7 minutes.
* Add the minced garlic and cook until fragrant, about 1 minute. Be careful not to burn the garlic.
**5. Make the Sauce:**
* Stir in the crushed tomatoes, tomato paste, red wine (or chicken broth), chicken broth, oregano, basil, thyme, and red pepper flakes (if using).
* Bring the sauce to a simmer and cook for 5 minutes, allowing the flavors to meld together.
* Season with salt and pepper to taste.
**6. Assemble the Cacciatore:**
* Pour the sauce into the prepared baking dish.
* Arrange the browned chicken pieces (or unbrowned chicken pieces) on top of the sauce.
* Make sure the chicken is partially submerged in the sauce.
**7. Bake the Cacciatore:**
* Cover the baking dish with aluminum foil. This will help keep the chicken moist.
* Bake for 45 minutes.
* Remove the foil and bake for another 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
* If the sauce is too thin, you can bake it uncovered for a longer period to allow it to reduce.
**8. Rest and Serve:**
* Let the Chicken Cacciatore rest for 10 minutes before serving.
* Garnish with fresh parsley and grated Parmesan cheese.
* Serve hot over pasta, rice, polenta, or mashed potatoes.
## Tips for Success:
* **Don’t overcrowd the baking dish:** If necessary, use two baking dishes to ensure that the chicken cooks evenly.
* **Use good-quality ingredients:** The quality of the ingredients will directly impact the flavor of the dish.
* **Adjust the seasoning to your liking:** Taste the sauce and adjust the salt, pepper, and other seasonings as needed.
* **Don’t overcook the chicken:** Overcooked chicken will be dry and tough.
* **Let the Cacciatore rest before serving:** This allows the juices to redistribute, resulting in more tender and flavorful chicken.
## Variations:
* **Add Olives:** Kalamata or black olives can be added to the sauce for a briny flavor.
* **Add Capers:** Capers add a salty, tangy flavor to the dish.
* **Add Potatoes:** Diced potatoes can be added to the baking dish along with the other vegetables for a heartier meal. Ensure that the potatoes are cut into small enough pieces to cook through.
* **Use Different Vegetables:** Feel free to experiment with other vegetables such as zucchini, eggplant, or carrots.
* **Make it Spicy:** Add more red pepper flakes or a pinch of cayenne pepper to the sauce for a spicier dish.
* **Slow Cooker Version:** This recipe can also be adapted for the slow cooker. Brown the chicken and sauté the vegetables as directed, then transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
## Serving Suggestions:
Baked Chicken Cacciatore is a versatile dish that can be served with a variety of sides:
* **Pasta:** Serve over your favorite pasta, such as spaghetti, penne, or rigatoni.
* **Rice:** Fluffy white rice or brown rice makes a great accompaniment.
* **Polenta:** Creamy polenta is a classic Italian side dish that pairs perfectly with Chicken Cacciatore.
* **Mashed Potatoes:** Creamy mashed potatoes are another comforting option.
* **Crusty Bread:** Serve with crusty bread for soaking up the delicious sauce.
* **Side Salad:** A simple side salad with a vinaigrette dressing provides a refreshing contrast to the rich flavors of the Cacciatore.
## Storage Instructions:
* **Refrigerate:** Leftover Chicken Cacciatore can be stored in an airtight container in the refrigerator for up to 3-4 days.
* **Freeze:** For longer storage, freeze the Chicken Cacciatore in an airtight container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
## Reheating Instructions:
* **Oven:** Reheat the Chicken Cacciatore in a preheated oven at 350°F (175°C) until heated through, about 15-20 minutes.
* **Microwave:** Reheat individual portions in the microwave on medium power until heated through.
* **Stovetop:** Reheat the Chicken Cacciatore in a saucepan over medium heat, stirring occasionally, until heated through.
## Nutritional Information (Approximate):
Nutritional information will vary depending on the specific ingredients and serving size. Here’s an approximate breakdown per serving:
* Calories: 400-500
* Protein: 35-45g
* Fat: 20-30g
* Carbohydrates: 20-30g
## Conclusion:
This Baked Chicken Cacciatore recipe is a simple and delicious way to enjoy a classic Italian dish. It’s easy to make, requires minimal effort, and is packed with flavor. Whether you’re looking for a comforting weeknight meal or a crowd-pleasing dish for a gathering, this recipe is sure to be a hit. So, gather your ingredients, preheat your oven, and get ready to enjoy a taste of Italy!
## Enjoy!
This hearty and flavorful Baked Chicken Cacciatore is sure to become a family favorite. The combination of tender chicken, savory vegetables, and rich tomato sauce is simply irresistible. Don’t be afraid to experiment with different variations to create your own signature version of this classic dish. Buon appetito!