Ellen’s Chicken Cacciatore: A Heartwarming Italian Classic
Chicken Cacciatore, meaning “hunter’s chicken” in Italian, is a rustic and deeply flavorful stew that evokes the warmth and comfort of Italian home cooking. This recipe, adapted and lovingly shared as “Ellen’s Chicken Cacciatore,” is a cherished rendition, passed down through generations and perfected over time. It’s a dish that’s both incredibly satisfying and surprisingly simple to make, requiring minimal effort for maximum flavor payoff. Prepare to be transported to the Italian countryside with every bite!
## Why Ellen’s Chicken Cacciatore is Special
While countless variations of Chicken Cacciatore exist, Ellen’s recipe stands out for its emphasis on fresh, high-quality ingredients and its slow-cooking method. This allows the flavors to meld together beautifully, creating a rich, complex sauce that coats the tender chicken perfectly. It’s not just a meal; it’s an experience.
Here’s what makes it so good:
* **Simple, Honest Ingredients:** No fancy techniques or hard-to-find ingredients are required. The focus is on fresh vegetables, herbs, and good-quality chicken.
* **Slow-Cooked Flavor:** The magic happens during the slow simmering process. This allows the sauce to deepen in flavor and the chicken to become incredibly tender.
* **Versatile and Adaptable:** While this recipe provides a solid foundation, it’s easily adaptable to your preferences. Feel free to experiment with different vegetables, herbs, or even a touch of chili flakes for a little heat.
* **Perfect for a Crowd:** This recipe is easily scaled up to feed a large group, making it ideal for family gatherings or dinner parties.
* **Freezes Well:** Leftovers (if there are any!) freeze beautifully, making it a great make-ahead meal.
## Ingredients You’ll Need
Before you begin, gather these ingredients. The quality of your ingredients will directly impact the final flavor of your dish, so choose the best you can find.
* **Chicken:** 2-3 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, and breasts work well) – *Bone-in, skin-on chicken provides the most flavor and helps keep the chicken moist during cooking.*
* **Olive Oil:** 3 tablespoons extra virgin olive oil – *Use good quality olive oil for the best flavor.*
* **Onion:** 1 large yellow onion, chopped
* **Bell Peppers:** 2 bell peppers (any color), chopped – *A combination of colors adds visual appeal and complexity to the flavor.*
* **Mushrooms:** 8 oz cremini mushrooms, sliced – *Cremini mushrooms add an earthy, savory note. White button mushrooms can be substituted.*
* **Garlic:** 4 cloves garlic, minced
* **Canned Tomatoes:** 28 oz crushed tomatoes – *Use good quality crushed tomatoes for a richer sauce.*
* **Tomato Paste:** 2 tablespoons tomato paste – *Tomato paste adds depth and richness to the sauce.*
* **Dry Red Wine:** 1 cup dry red wine (such as Chianti or Merlot) – *The wine adds acidity and complexity. If you prefer not to use wine, substitute chicken broth.*
* **Chicken Broth:** 1 cup chicken broth (low sodium preferred) – *Use low sodium broth to control the saltiness of the dish.*
* **Dried Herbs:** 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon dried thyme – *Use fresh herbs if you have them; increase the amounts to 1 tablespoon each.*
* **Bay Leaf:** 1 bay leaf – *Don’t forget to remove the bay leaf before serving!*
* **Salt and Pepper:** To taste
* **Fresh Parsley:** Chopped, for garnish
## Equipment You’ll Need
* Large Dutch oven or heavy-bottomed pot with a lid
* Cutting board
* Chef’s knife
* Measuring cups and spoons
* Wooden spoon or spatula
## Step-by-Step Instructions
Now, let’s get cooking! Follow these detailed instructions to recreate Ellen’s Chicken Cacciatore in your own kitchen.
**Step 1: Prepare the Chicken**
* Pat the chicken pieces dry with paper towels. This helps them brown better.
* Season the chicken generously with salt and pepper on all sides. Don’t be shy with the seasoning, as it’s crucial for flavor.
**Step 2: Brown the Chicken**
* Heat the olive oil in the Dutch oven over medium-high heat. Make sure the oil is hot before adding the chicken.
* Working in batches, brown the chicken on all sides until golden brown. This usually takes about 5-7 minutes per side. Avoid overcrowding 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**
* Add the chopped onion and bell peppers to the Dutch oven. Cook over medium heat, stirring occasionally, until softened, about 5-7 minutes.
* Add the sliced mushrooms and continue to cook until they release their moisture and begin to brown, about 5-7 minutes.
* Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
**Step 4: Build the Sauce**
* Stir in the tomato paste and cook for 1-2 minutes, stirring constantly. This will help to caramelize the tomato paste and deepen the flavor of the sauce.
* Pour in the dry red wine and scrape up any browned bits from the bottom of the pot. This is called deglazing and adds a lot of flavor to the sauce.
* Bring the wine to a simmer and let it reduce slightly, about 2-3 minutes. This will help to concentrate the flavor.
* Stir in the crushed tomatoes, chicken broth, dried oregano, dried basil, dried thyme, and bay leaf.
* Season with salt and pepper to taste. Remember to taste and adjust the seasoning as needed.
**Step 5: Simmer the Chicken Cacciatore**
* Return the browned chicken to the Dutch oven, nestling it 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 pot, and simmer for at least 1 hour, or up to 2 hours, until the chicken is very tender and easily pulls away from the bone. The longer it simmers, the more flavorful it will be.
**Step 6: Finish and Serve**
* Remove the bay leaf from the pot.
* Taste the sauce and adjust the seasoning as needed.
* Shred some of the chicken (optional) to thicken the sauce further.
* Serve hot, garnished with fresh parsley. Ellen’s Chicken Cacciatore is delicious served over pasta, polenta, rice, or mashed potatoes. Crusty bread for soaking up the sauce is also a must!
## Tips for Success
* **Don’t overcrowd the pot:** When browning the chicken, work in batches to ensure even browning.
* **Use good quality ingredients:** The better the ingredients, the better the flavor.
* **Don’t rush the simmering process:** The longer the cacciatore simmers, the more flavorful it will be.
* **Taste and adjust the seasoning:** Seasoning is crucial for bringing out the flavors of the dish.
* **Deglaze the pot:** Deglazing with wine is an essential step for adding depth of flavor to the sauce. Be sure to scrape up all the browned bits from the bottom of the pot.
* **Remove the Bay Leaf:** Don’t forget to remove the bay leaf before serving as it is not meant to be eaten.
## Variations and Adaptations
* **Vegetables:** Feel free to add other vegetables, such as carrots, celery, or zucchini.
* **Herbs:** Experiment with different herbs, such as rosemary, sage, or marjoram.
* **Spice:** Add a pinch of red pepper flakes for a little heat.
* **Wine:** If you prefer not to use wine, substitute chicken broth or a mixture of chicken broth and tomato juice.
* **Slow Cooker:** This recipe can easily be adapted for a 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.
* **Instant Pot:** This recipe can also be made in an Instant Pot. Brown the chicken using the sauté function, then add the remaining ingredients. Cook on high pressure for 15 minutes, followed by a natural pressure release for 10 minutes. Release any remaining pressure manually.
## Serving Suggestions
Ellen’s Chicken Cacciatore is incredibly versatile and pairs well with a variety of side dishes. Here are a few suggestions:
* **Pasta:** Serve over your favorite pasta shape, such as spaghetti, fettuccine, or penne.
* **Polenta:** Creamy polenta is a classic accompaniment to cacciatore.
* **Rice:** Steamed white rice or brown rice are both great options.
* **Mashed Potatoes:** Creamy mashed potatoes are another comforting choice.
* **Crusty Bread:** Don’t forget the crusty bread for soaking up the delicious sauce!
* **Green Salad:** A simple green salad provides a refreshing contrast to the rich stew.
* **Roasted Vegetables:** Roasted asparagus, broccoli, or Brussels sprouts are all excellent choices.
## Storage and Reheating
* **Storage:** Leftover Chicken Cacciatore can be stored in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** Reheat gently in a saucepan over medium heat, or in the microwave. Add a splash of broth or water if needed to prevent the sauce from drying out.
* **Freezing:** Chicken Cacciatore freezes well. Allow it to cool completely, then transfer to a freezer-safe container and freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
## Nutritional Information (Approximate)
*Note: Nutritional information can vary depending on the specific ingredients used.* (Per serving, based on 6 servings)
* Calories: Approximately 400-500
* Protein: 30-40g
* Fat: 20-30g
* Carbohydrates: 20-30g
## Ellen’s Story
This recipe isn’t just a collection of ingredients and steps; it’s a piece of Ellen’s history. Ellen, a warm and generous woman with a passion for cooking, learned this recipe from her grandmother. The aroma of simmering cacciatore always filled her kitchen, a constant reminder of family, love, and shared meals. She passed it down to her children and grandchildren, always emphasizing the importance of using fresh ingredients and cooking with love. Now, you too can share in the tradition of Ellen’s Chicken Cacciatore and create your own memories around this heartwarming dish.
## Final Thoughts
Ellen’s Chicken Cacciatore is more than just a recipe; it’s a taste of home, a connection to family, and a celebration of simple, honest cooking. So gather your ingredients, put on some Italian music, and get ready to create a dish that will warm your heart and soul. Buon appetito!
## Recipe Card
**Ellen’s Chicken Cacciatore**
**Prep Time:** 20 minutes
**Cook Time:** 1 hour 30 minutes
**Servings:** 6
**Ingredients:**
* 2-3 lbs bone-in, skin-on chicken pieces
* 3 tablespoons extra virgin olive oil
* 1 large yellow onion, chopped
* 2 bell peppers (any color), chopped
* 8 oz cremini mushrooms, sliced
* 4 cloves garlic, minced
* 28 oz crushed tomatoes
* 2 tablespoons tomato paste
* 1 cup dry red wine
* 1 cup chicken broth
* 1 teaspoon dried oregano
* 1 teaspoon dried basil
* 1/2 teaspoon dried thyme
* 1 bay leaf
* Salt and pepper to taste
* Fresh parsley, chopped, for garnish
**Instructions:**
1. Pat the chicken dry and season with salt and pepper.
2. Heat olive oil in a Dutch oven over medium-high heat. Brown chicken in batches and set aside.
3. Add onion and bell peppers to the pot and cook until softened. Add mushrooms and cook until browned. Add garlic and cook until fragrant.
4. Stir in tomato paste and cook for 1-2 minutes.
5. Pour in red wine and scrape up browned bits. Simmer for 2-3 minutes.
6. Stir in crushed tomatoes, chicken broth, oregano, basil, thyme, and bay leaf. Season with salt and pepper.
7. Return chicken to the pot, nestling it into the sauce. Bring to a simmer, then reduce heat to low, cover, and simmer for 1-2 hours, or until chicken is very tender.
8. Remove bay leaf. Taste and adjust seasoning.
9. Serve hot, garnished with parsley. Enjoy over pasta, polenta, rice, or mashed potatoes.
**Enjoy!**