Rustic Italian Chicken Cacciatore: A Simple & Delicious Recipe

Chicken Cacciatore, meaning “hunter’s chicken” in Italian, is a hearty and flavorful dish that’s perfect for a comforting weeknight meal or a special occasion. This classic Italian stew features tender chicken simmered in a rich tomato sauce with vegetables, herbs, and often a touch of wine. This recipe focuses on simplicity and authentic flavors, ensuring a delicious and satisfying experience every time you make it.

## What is Chicken Cacciatore?

Chicken Cacciatore is a traditional Italian dish that varies from region to region. The core ingredients include chicken, tomatoes, onions, and often bell peppers and mushrooms. White wine is frequently added for depth of flavor. The dish is typically braised or simmered slowly to allow the flavors to meld and the chicken to become incredibly tender. There are many variations on the recipe but this version aims for a classic home-style preparation.

## Why You’ll Love This Recipe

* **Simple Ingredients:** This recipe uses everyday ingredients that you can easily find in your local grocery store.
* **Easy to Make:** The steps are straightforward and easy to follow, making it a great recipe for beginner cooks.
* **Flavorful and Comforting:** The combination of tender chicken, rich tomato sauce, and aromatic herbs creates a truly comforting and satisfying meal.
* **Versatile:** You can customize this recipe to your liking by adding different vegetables or using different types of mushrooms.
* **Freezable:** Chicken Cacciatore freezes well, making it perfect for meal prepping or leftovers.

## Ingredients You’ll Need

* **Chicken:** 2.5-3 pounds bone-in, skin-on chicken pieces (thighs, drumsticks, and breasts work well).
* **Olive Oil:** 3 tablespoons, extra virgin olive oil for sautéing.
* **Onion:** 1 large, chopped.
* **Bell Pepper:** 1 large, any color, chopped.
* **Mushrooms:** 8 ounces, sliced (cremini, white button, or a mix).
* **Garlic:** 4 cloves, minced.
* **Dry Red or White Wine:** 1/2 cup (optional, but recommended for flavor).
* **Canned Crushed Tomatoes:** 28 ounces.
* **Canned Tomato Paste:** 2 tablespoons.
* **Dried Oregano:** 1 teaspoon.
* **Dried Basil:** 1 teaspoon.
* **Dried Thyme:** 1/2 teaspoon.
* **Bay Leaf:** 1.
* **Chicken Broth:** 1/2 cup (low sodium).
* **Salt and Black Pepper:** To taste.
* **Fresh Parsley:** 2 tablespoons, chopped, for garnish.

## Equipment You’ll Need

* Large Dutch oven or heavy-bottomed pot with a lid
* Cutting board
* Knife
* Measuring cups and spoons

## Step-by-Step Instructions

Here’s how to make this delicious Chicken Cacciatore:

**Step 1: Prepare the Chicken**

* Pat the chicken pieces dry with paper towels. This helps them brown better. Season generously with salt and black pepper on all sides.

**Step 2: Sear the Chicken**

* Heat 2 tablespoons of olive oil in your Dutch oven or pot over medium-high heat. Make sure the pot is hot before adding the chicken. This will help create a good sear.
* Working in batches, add the chicken pieces to the pot, skin-side down (if using skin-on chicken). Sear for 5-7 minutes per side, or until golden brown. Don’t overcrowd the pot, as this will lower the temperature and prevent proper browning. Remove the chicken from the pot and set aside.

**Step 3: Sauté the Vegetables**

* Add the remaining 1 tablespoon of olive oil to the pot. Add the chopped onion and bell pepper and cook over medium heat for 5-7 minutes, or until softened. Stir occasionally to prevent burning.
* Add the sliced mushrooms and cook for another 5 minutes, or until they release their moisture and start to brown. Stir frequently.

**Step 4: Add Garlic and Tomato Paste**

* Add the minced garlic and cook for 1 minute more, until fragrant. Be careful not to burn the garlic, as it can become bitter.
* Stir in the tomato paste and cook for 1-2 minutes, stirring constantly. This will help caramelize the tomato paste and deepen the flavor.

**Step 5: Deglaze with Wine (Optional)**

* Pour in the wine (if using) and scrape the bottom of the pot to loosen any browned bits. This is where much of the flavor comes from, so don’t skip this step! Let the wine simmer for 1-2 minutes to reduce slightly.

**Step 6: Add Tomatoes, Broth, and Herbs**

* Pour in the crushed tomatoes and chicken broth. Stir in the oregano, basil, thyme, and bay leaf. Season with salt and pepper to taste. Remember that the chicken broth might already contain salt, so taste before adding more.

**Step 7: Simmer the Chicken**

* Return the chicken pieces to the pot, nestling them into the sauce. Bring the sauce to a simmer, then reduce the heat to low, cover the pot, 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).

**Step 8: Check for Doneness and Adjust Seasoning**

* After 45 minutes, check the chicken for doneness. If it’s not quite tender, continue to simmer for another 15 minutes. The cooking time will depend on the size of the chicken pieces.
* Remove the bay leaf. Taste the sauce and adjust the seasoning as needed. You may need to add more salt, pepper, or herbs to your liking.

**Step 9: Serve and Garnish**

* Serve the Chicken Cacciatore hot over polenta, mashed potatoes, pasta, or rice. Garnish with fresh chopped parsley.

## Tips for the Best Chicken Cacciatore

* **Use Bone-In, Skin-On Chicken:** Bone-in, skin-on chicken pieces provide the most flavor and help to keep the chicken moist during cooking. If you prefer boneless, skinless chicken, you can use it, but be aware that it may not be as flavorful.
* **Don’t Overcrowd the Pot:** When searing the chicken, work in batches to avoid overcrowding the pot. Overcrowding will lower the temperature and prevent the chicken from browning properly.
* **Deglaze the Pot:** Deglazing the pot with wine (or chicken broth if you prefer not to use wine) is essential for scraping up the flavorful browned bits from the bottom of the pot.
* **Simmer Slowly:** Simmering the Chicken Cacciatore slowly allows the flavors to meld and the chicken to become incredibly tender.
* **Adjust the Seasoning:** Taste the sauce and adjust the seasoning as needed. Don’t be afraid to add more salt, pepper, or herbs to your liking.
* **Don’t Skip the Wine (If You Can Use It):** The wine adds a wonderful depth of flavor to the sauce. If you don’t want to use wine, you can substitute it with chicken broth, but the flavor won’t be quite as rich.
* **Make It Ahead:** Chicken Cacciatore tastes even better the next day, as the flavors have more time to meld. You can make it ahead of time and store it in the refrigerator for up to 3 days.

## Variations and Additions

* **Vegetables:** Feel free to add other vegetables to your Chicken Cacciatore, such as carrots, celery, zucchini, or eggplant.
* **Mushrooms:** Experiment with different types of mushrooms, such as shiitake or oyster mushrooms.
* **Peppers:** Use different types of peppers, such as poblano or Anaheim peppers.
* **Spicy:** Add a pinch of red pepper flakes for a touch of heat.
* **Olives:** Add a handful of Kalamata olives or other olives for a salty, briny flavor.
* **Anchovies:** For a very bold, umami-rich flavor, mash 1-2 anchovy fillets into the sauce while it’s simmering. (Trust me, you won’t taste “fishy”!)

## Serving Suggestions

Chicken Cacciatore is delicious served with:

* **Polenta:** Creamy polenta is a classic accompaniment.
* **Mashed Potatoes:** Buttery mashed potatoes are always a good choice.
* **Pasta:** Serve over your favorite type of pasta, such as spaghetti, penne, or rigatoni.
* **Rice:** White rice or brown rice work well.
* **Crusty Bread:** For soaking up the delicious sauce.
* **Salad:** A simple green salad provides a nice contrast to the richness of the stew.

## Storage and Reheating

* **Storage:** Store leftover Chicken Cacciatore in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** Reheat the Chicken Cacciatore in a saucepan over medium heat, or in the microwave. Add a splash of chicken broth or water if the sauce is too thick.
* **Freezing:** Chicken Cacciatore freezes well. Let it cool completely, then transfer it to a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

## Nutrition Information (Approximate)

*Serving size:* 1 serving (estimated based on dividing the entire recipe into 6 servings)

*Calories:* Approximately 450-550 (This can vary greatly based on specific ingredients and portion sizes).
*Protein:* 40-50g
*Fat:* 20-30g
*Carbohydrates:* 20-30g

*Note:* This is just an estimate. For more accurate nutritional information, use a nutrition calculator and input the specific ingredients you use.

## Frequently Asked Questions (FAQ)

**Q: Can I use boneless, skinless chicken?**

A: Yes, you can use boneless, skinless chicken thighs or breasts. However, bone-in, skin-on chicken provides more flavor and helps keep the chicken moist during cooking.

**Q: Can I make this in a slow cooker?**

A: Yes, you can adapt this recipe for a slow cooker. Sear the chicken as directed, then transfer it to the slow cooker along with the vegetables, sauce, and herbs. Cook on low for 6-8 hours, or on high for 3-4 hours. Make sure the chicken reaches an internal temperature of 165°F (74°C).

**Q: Can I use a different type of wine?**

A: Yes, you can use any dry red or white wine that you enjoy. Chianti, Pinot Grigio, or Sauvignon Blanc are all good choices.

**Q: Can I make this without wine?**

A: Yes, you can substitute the wine with chicken broth. However, the flavor won’t be quite as rich.

**Q: Can I add olives?**

A: Yes, adding olives is a delicious variation! Kalamata olives or other briny olives work well.

**Q: How do I prevent the sauce from being too watery?**

A: To prevent the sauce from being too watery, make sure to cook the vegetables until they release their moisture. You can also simmer the sauce uncovered for the last 15 minutes to allow it to thicken. Alternatively, add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the sauce during the last 10 minutes of cooking.

**Q: What can I serve with Chicken Cacciatore?**

A: Chicken Cacciatore is delicious served over polenta, mashed potatoes, pasta, rice, or with crusty bread. A simple green salad is also a great accompaniment.

**Q: Can I freeze Chicken Cacciatore?**

A: Yes, Chicken Cacciatore freezes well. Let it cool completely, then transfer it to a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

**Q: Is Chicken Cacciatore gluten-free?**

A: This recipe is naturally gluten-free. However, be sure to check the labels of your ingredients to ensure that they are gluten-free.

Enjoy this classic and comforting Italian dish! It’s sure to become a family favorite.