Mom’s Chicken Cacciatore: A Heartwarming Family Recipe
Chicken cacciatore, meaning “hunter’s chicken” in Italian, is a rustic and comforting dish that has been a staple in Italian-American households for generations. It’s a flavorful stew of chicken braised with tomatoes, onions, peppers, mushrooms, and herbs, resulting in a rich and satisfying meal that’s perfect for a cozy weeknight dinner or a special family gathering. This recipe, passed down from my own mother, captures the essence of simple, home-cooked goodness. It’s a dish that evokes memories of Sunday dinners and the warmth of family gatherings. Get ready to bring that same comforting experience to your own table with Mom’s Chicken Cacciatore!
## Why This Recipe Works
This isn’t just any chicken cacciatore recipe; it’s Mom’s Chicken Cacciatore! There are a few key reasons why this recipe stands out:
* **Simple Ingredients, Big Flavor:** This recipe relies on readily available ingredients, emphasizing fresh, high-quality components. The combination of these simple ingredients creates a surprisingly complex and deeply satisfying flavor profile.
* **Tender and Juicy Chicken:** The braising method ensures that the chicken remains incredibly tender and juicy, absorbing all the delicious flavors of the sauce.
* **Rich and Flavorful Sauce:** The slow simmering process allows the flavors of the tomatoes, onions, peppers, and herbs to meld together, creating a rich and intensely flavorful sauce.
* **Versatile and Adaptable:** This recipe is easily adaptable to your personal preferences. You can adjust the vegetables, herbs, and spices to create a dish that perfectly suits your taste.
* **Freezes Well:** Chicken cacciatore freezes exceptionally well, making it a great option for meal prepping or for those busy weeknights when you don’t have time to cook.
## Ingredients You’ll Need
Before you start cooking, gather all your ingredients. This will make the process smoother and more enjoyable. Here’s what you’ll need:
* **Chicken:** 2-3 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, and breasts work well)
* **Olive Oil:** 2 tablespoons
* **Onion:** 1 large, chopped
* **Bell Peppers:** 2 (one red, one green), chopped
* **Mushrooms:** 8 oz, sliced (cremini or button mushrooms)
* **Garlic:** 4 cloves, minced
* **Dry Red Wine:** 1/2 cup (optional, but adds depth of flavor)
* **Canned Crushed Tomatoes:** 28 oz can
* **Canned Tomato Sauce:** 15 oz can
* **Dried Oregano:** 2 teaspoons
* **Dried Basil:** 2 teaspoons
* **Bay Leaf:** 1
* **Chicken Broth:** 1 cup
* **Salt and Black Pepper:** To taste
* **Fresh Parsley:** Chopped, for garnish
**Ingredient Notes and Substitutions:**
* **Chicken:** Bone-in, skin-on chicken pieces are preferred for their flavor and ability to stay moist during braising. However, you can use boneless, skinless chicken thighs if you prefer. Just be aware that they may cook faster, so adjust the cooking time accordingly. You can also use a whole cut-up chicken.
* **Olive Oil:** Extra virgin olive oil is recommended for its flavor and health benefits. However, you can use other types of cooking oil, such as vegetable oil or canola oil, if you prefer.
* **Bell Peppers:** Use any color of bell pepper you like. Red and green peppers are commonly used for their contrasting colors and flavors.
* **Mushrooms:** Cremini or button mushrooms are a good choice for chicken cacciatore. You can also use other types of mushrooms, such as shiitake or portobello, for a more intense flavor.
* **Dry Red Wine:** Red wine adds depth and complexity to the sauce. If you don’t have red wine, you can substitute it with more chicken broth or a tablespoon of red wine vinegar.
* **Canned Tomatoes:** High-quality canned tomatoes are essential for a flavorful sauce. Look for canned tomatoes that are labeled “crushed” or “diced in juice.”
* **Fresh Parsley:** Fresh parsley adds a bright, fresh flavor to the dish. If you don’t have fresh parsley, you can substitute it with dried parsley, but use half the amount.
## Step-by-Step Instructions
Follow these simple steps to recreate Mom’s Chicken Cacciatore in your own kitchen:
**Step 1: Season the Chicken**
* Pat the chicken pieces dry with paper towels. This will help them brown better.
* Season the chicken generously with salt and black pepper on all sides.
**Step 2: Sear the Chicken**
* Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
* Once the oil is hot, add the chicken pieces in a single layer, skin-side down. Do not overcrowd the pot; you may need to work in batches.
* Sear the chicken for 5-7 minutes per side, or until golden brown. This step is crucial for developing flavor.
* Remove the chicken from the pot and set aside.
**Step 3: Sauté the Vegetables**
* Add the chopped onion, bell peppers, and mushrooms to the pot.
* Sauté the vegetables over medium heat for 5-7 minutes, or until softened.
* Add the minced garlic and cook for another minute, or until fragrant. Be careful not to burn the garlic.
**Step 4: Deglaze the Pot (Optional)**
* If using red wine, pour it into the pot and scrape up any browned bits from the bottom of the pot. This will add even more flavor to the sauce.
* Let the wine simmer for a minute or two to reduce slightly.
**Step 5: Add the Tomatoes and Seasonings**
* Stir in the crushed tomatoes, tomato sauce, dried oregano, dried basil, and bay leaf.
* Bring the sauce to a simmer.
**Step 6: Braise the Chicken**
* Return the chicken pieces to the pot, nestling them into the sauce.
* Add the chicken broth.
* Bring the sauce back to a simmer, then reduce the heat to low, cover the pot, and simmer for 1 1/2 to 2 hours, or until the chicken is cooked through and very tender. The internal temperature of the chicken should reach 165°F (74°C).
**Step 7: Thicken the Sauce (If Necessary)**
* If the sauce is too thin, you can remove the chicken pieces from the pot and set them aside.
* Increase the heat to medium and simmer the sauce, uncovered, for 10-15 minutes, or until it has thickened to your desired consistency. Be sure to stir often to prevent burning.
**Step 8: Serve and Enjoy**
* Remove the bay leaf from the sauce.
* Return the chicken pieces to the pot.
* Garnish with fresh parsley.
* Serve the chicken cacciatore hot, over pasta, rice, polenta, or mashed potatoes. It’s also delicious with crusty bread for soaking up the flavorful sauce.
## Tips for the Best Chicken Cacciatore
* **Don’t Overcrowd the Pot:** When searing the chicken, make sure not to overcrowd the pot. Overcrowding will lower the temperature of the oil and prevent the chicken from browning properly. Work in batches if necessary.
* **Use High-Quality Tomatoes:** The quality of your canned tomatoes will have a significant impact on the flavor of your sauce. Look for high-quality canned tomatoes that are labeled “crushed” or “diced in juice.”
* **Don’t Skip the Searing:** Searing the chicken is an important step that helps to develop flavor. The browned bits that form on the bottom of the pot will add depth and complexity to the sauce.
* **Simmer Low and Slow:** Braising the chicken over low heat for a long period of time is essential for tender and juicy chicken and a rich and flavorful sauce.
* **Adjust the Seasoning:** Taste the sauce and adjust the seasoning as needed. You may need to add more salt, pepper, oregano, or basil to suit your taste.
* **Let it Rest:** After cooking, let the chicken cacciatore rest for 10-15 minutes before serving. This will allow the flavors to meld together and the sauce to thicken slightly.
* **Add a Touch of Heat:** For a spicier dish, add a pinch of red pepper flakes to the sauce along with the other seasonings.
* **Make it Ahead:** Chicken cacciatore tastes even better the next day, as the flavors have had time to meld together. You can make it ahead of time and reheat it before serving.
## Serving Suggestions
Chicken cacciatore is a versatile dish that can be served in a variety of ways. Here are some serving suggestions:
* **Over Pasta:** This is the most classic way to serve chicken cacciatore. Choose your favorite type of pasta, such as spaghetti, penne, or rigatoni.
* **With Rice:** Chicken cacciatore is also delicious served over rice. White rice, brown rice, or even wild rice would all be great choices.
* **With Polenta:** Creamy polenta is a perfect accompaniment to chicken cacciatore. The polenta will soak up the flavorful sauce and create a comforting and satisfying meal.
* **With Mashed Potatoes:** Mashed potatoes are another great option for serving with chicken cacciatore. The creamy potatoes will complement the rich and flavorful sauce.
* **With Crusty Bread:** Don’t forget the crusty bread! You’ll want to have something to soak up all that delicious sauce.
* **Side Dishes:** Consider serving a simple salad or roasted vegetables alongside your chicken cacciatore.
## Variations
Chicken cacciatore is a highly adaptable dish, and there are many variations you can try. Here are a few ideas:
* **Chicken Cacciatore with Potatoes:** Add diced potatoes to the pot along with the other vegetables for a heartier dish.
* **Chicken Cacciatore with Olives:** Add Kalamata or other olives to the sauce for a salty and briny flavor.
* **Chicken Cacciatore with Capers:** Add capers to the sauce for a tangy and salty flavor.
* **Chicken Cacciatore with Sausage:** Add Italian sausage to the pot along with the chicken for a meatier dish.
* **Spicy Chicken Cacciatore:** Add red pepper flakes or a chopped chili pepper to the sauce for a spicier dish.
* **Slow Cooker Chicken Cacciatore:** Adapt this recipe for the slow cooker for an even easier weeknight meal. Simply sear the chicken, then combine all the ingredients in the slow cooker and cook on low for 6-8 hours.
* **Instant Pot Chicken Cacciatore:** For a quick and easy version, try making chicken cacciatore in the Instant Pot. Sauté the vegetables, then add the chicken and other ingredients and cook on high pressure for 15 minutes, followed by a natural pressure release.
## Storage and Reheating Instructions
**Storage:**
* **Refrigerator:** Leftover chicken cacciatore can be stored in an airtight container in the refrigerator for up to 3-4 days.
* **Freezer:** Chicken cacciatore freezes exceptionally well. Allow it to cool completely, then transfer it to an airtight container or freezer bag. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
**Reheating:**
* **Stovetop:** Reheat chicken cacciatore in a pot over medium heat, stirring occasionally, until heated through.
* **Microwave:** Reheat chicken cacciatore in the microwave on medium power, stirring occasionally, until heated through.
## Nutrition Information (Approximate)
*Please note that the nutrition information is an estimate and may vary depending on the specific ingredients used.*
* Calories: 450-550 per serving
* Protein: 40-50g
* Fat: 20-30g
* Carbohydrates: 20-30g
## Conclusion
Mom’s Chicken Cacciatore is more than just a recipe; it’s a taste of home, a connection to family, and a celebration of simple, wholesome ingredients. This recipe is a testament to the power of home cooking and the joy of sharing a delicious meal with loved ones. So, gather your ingredients, put on some Italian music, and get ready to create a culinary experience that will warm your heart and fill your belly. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is sure to become a family favorite. Enjoy!