Caper Chicken Cacciatore: A Flavorful Italian Classic

Chicken Cacciatore, meaning “hunter’s chicken” in Italian, is a rustic and hearty dish traditionally prepared with braised chicken, vegetables, herbs, and often wine. This recipe elevates the classic with the bright, briny addition of capers, adding a delightful burst of flavor that complements the rich tomato sauce and tender chicken. This Caper Chicken Cacciatore is a delightful twist on a beloved Italian comfort food.

## Why You’ll Love This Recipe

* **Flavorful and Aromatic:** The combination of herbs, garlic, tomatoes, and capers creates a complex and delicious flavor profile that will tantalize your taste buds.
* **Easy to Make:** While it tastes like it took hours, this recipe is surprisingly simple to prepare, making it perfect for weeknight dinners or special occasions.
* **Versatile:** Serve it over pasta, polenta, rice, or creamy mashed potatoes for a complete and satisfying meal.
* **Comfort Food at Its Finest:** There’s something undeniably comforting about a warm, hearty bowl of Cacciatore.

## Ingredients You’ll Need

* **Chicken:** About 2.5 pounds bone-in, skin-on chicken pieces (thighs, drumsticks, and breasts). You can also use boneless, skinless chicken thighs or breasts, but bone-in chicken provides more flavor.
* **All-Purpose Flour:** For dredging the chicken, which helps it brown and creates a slight thickening for the sauce.
* **Olive Oil:** Essential for sautéing the vegetables and browning the chicken. Use a good quality extra virgin olive oil.
* **Vegetables:**
* 1 large onion, chopped
* 2 bell peppers (any color), seeded and chopped
* 8 ounces cremini mushrooms, sliced
* 4 cloves garlic, minced
* **Capers:** ¼ cup, drained. These are the star of our variation, adding a salty, tangy flavor.
* **Tomato Sauce:** 28 ounces, preferably crushed tomatoes or a combination of crushed tomatoes and tomato puree.
* **Dry Red Wine:** ½ cup (optional, but highly recommended). A dry red wine like Chianti, Merlot, or Cabernet Sauvignon adds depth and complexity to the sauce. You can substitute with chicken broth if you prefer a non-alcoholic version.
* **Chicken Broth:** ½ cup. Adds moisture and flavor to the sauce.
* **Herbs:**
* 1 teaspoon dried oregano
* 1 teaspoon dried basil
* ½ teaspoon dried thyme
* Fresh parsley, chopped (for garnish)
* **Bay Leaf:** 1 bay leaf. Adds subtle flavor and aroma; remember to remove it before serving.
* **Salt and Black Pepper:** To taste.
* **Red Pepper Flakes:** ¼ teaspoon (optional, for a touch of heat).
* **Optional additions:**
* Olives: Kalamata or Castelvetrano olives are excellent
* Artichoke Hearts: Quartered
* Anchovies: Two anchovy fillets minced for extra umami

## Equipment

* Large skillet or Dutch oven
* Cutting board
* Knife
* Measuring cups and spoons
* Tongs

## Step-by-Step Instructions

### 1. Prepare the Chicken

* Pat the chicken pieces dry with paper towels. This helps them brown properly.
* In a shallow dish, combine the all-purpose flour, salt, and pepper.
* Dredge each chicken piece in the flour mixture, ensuring it’s evenly coated. Shake off any excess flour.

### 2. Brown the Chicken

* Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat.
* Carefully place the dredged chicken pieces in the hot oil, skin-side down if using skin-on chicken, and brown on all sides until golden brown (about 5-7 minutes per side). Don’t overcrowd the pan; work in batches if necessary. Overcrowding will steam the chicken instead of browning it.
* Remove the browned chicken from the skillet and set aside.

### 3. Sauté the Vegetables

* Add another tablespoon of olive oil to the skillet. Reduce the heat to medium.
* Add the chopped onion and bell peppers and cook until softened, about 5-7 minutes.
* Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
* Add the minced garlic and red pepper flakes (if using) and cook for 1 minute more, until fragrant.

### 4. Deglaze and Build the Sauce

* Pour in the dry red wine (if using) and scrape the bottom of the skillet to loosen any browned bits. This adds a lot of flavor to the sauce.
* Let the wine simmer for 2-3 minutes, allowing the alcohol to evaporate.
* Add the crushed tomatoes, chicken broth, dried oregano, dried basil, dried thyme, bay leaf, capers, salt, and pepper.
* Stir to combine all the ingredients.

### 5. Braise the Chicken

* Return the browned chicken pieces to the skillet, nestling them into the sauce. Make sure the chicken is mostly submerged in the sauce.
* Bring the sauce to a simmer, then reduce the heat to low, cover the skillet, and simmer for 45-60 minutes, or until the chicken is cooked through and very tender. The internal temperature of the chicken should reach 165°F (74°C).

### 6. Finish and Serve

* Remove the bay leaf from the skillet.
* Taste the sauce and adjust the seasoning as needed (add more salt, pepper, or red pepper flakes to your liking).
* Stir in fresh parsley.
* Serve the Caper Chicken Cacciatore hot over your choice of pasta, polenta, rice, or mashed potatoes. Garnish with extra parsley if desired.

## Tips for Success

* **Use good quality chicken:** The better the chicken, the better the flavor of the dish.
* **Don’t overcrowd the pan when browning the chicken:** Brown the chicken in batches to ensure even browning.
* **Deglaze the pan properly:** Scraping up the browned bits from the bottom of the pan adds a lot of flavor to the sauce.
* **Simmer the sauce gently:** Simmering the sauce slowly allows the flavors to meld together and the chicken to become more tender.
* **Adjust the seasoning to your taste:** Don’t be afraid to adjust the amount of salt, pepper, or red pepper flakes to suit your preferences.
* **Let it rest:** Allow the Cacciatore to sit for 10-15 minutes after cooking before serving. This allows the flavors to meld further.
* **Make it ahead:** Cacciatore is a great make-ahead dish. The flavors develop even more overnight.

## Variations

* **Spicy Cacciatore:** Add more red pepper flakes or a pinch of cayenne pepper to the sauce for extra heat.
* **Mushroom Lovers’ Cacciatore:** Use a variety of mushrooms, such as shiitake, oyster, or portobello, for a more complex mushroom flavor.
* **Vegetarian Cacciatore:** Substitute the chicken with hearty vegetables like eggplant, zucchini, and butternut squash. You can also add lentils or beans for protein.
* **Slow Cooker Cacciatore:** Brown the chicken and sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
* **Instant Pot Cacciatore:** Use the sauté function to brown the chicken and sauté the vegetables. Then add the remaining ingredients and cook on high pressure for 12-15 minutes, followed by a natural pressure release for 10 minutes.

## Serving Suggestions

* **Pasta:** Serve over your favorite pasta, such as spaghetti, penne, or rigatoni.
* **Polenta:** Creamy polenta is a classic accompaniment to Cacciatore.
* **Rice:** Serve over white rice, brown rice, or risotto.
* **Mashed Potatoes:** Creamy mashed potatoes are another great option.
* **Crusty Bread:** Serve with crusty bread for soaking up the delicious sauce.
* **Side Salad:** A simple green salad or a Caprese salad pairs well with Cacciatore.

## Storage and Reheating

* **Storage:** Store leftover Caper Chicken Cacciatore in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** Reheat the Cacciatore in a saucepan over medium heat until heated through. You can also reheat it in the microwave.
* **Freezing:** Cacciatore can be frozen for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.

## Nutritional Information (approximate, per serving)

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

*Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*

## Conclusion

This Caper Chicken Cacciatore is a flavorful and easy-to-make dish that is sure to become a family favorite. The addition of capers adds a unique and delicious twist to the classic recipe. Whether you’re looking for a comforting weeknight meal or a special occasion dish, this recipe is a winner. Enjoy!