Chicken Cacciatore

• Preparation Time: 20 minutes

• Cooking Time: 1 hour

• Total Time: 1 hour 20 minutes

• Difficulty: Medium

• Servings: 4–6 servings

• Cuisine: Italian

• Meal Type: Dinner, Main Course

Ingredients

Main Ingredients:

• 1 whole chicken (about 3–4 lbs), cut into 8 pieces, or 6–8 bone-in, skin-on chicken thighs

• 2 tablespoons olive oil

• Salt and freshly ground black pepper, to taste

• 1 medium yellow onion, thinly sliced

• 1 red bell pepper, sliced into strips

• 1 green bell pepper, sliced into strips

• 3 cloves garlic, minced

• 1 carrot, peeled and diced

• 1 celery stalk, diced

• 1 (28 oz) can of crushed tomatoes

• 1/2 cup dry red wine (Chianti or Merlot preferred)

• 1/2 cup chicken broth (low sodium)

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 1/2 teaspoon crushed red pepper flakes (optional)

• 1 bay leaf

• 1/4 cup capers, drained

• 1/2 cup pitted black olives or Kalamata olives

• 2 tablespoons fresh chopped parsley (for garnish)

• Fresh basil leaves (optional)

Equipment Needed

• Large Dutch oven or heavy-bottomed skillet with a lid

• Tongs

• Wooden spoon or spatula

• Chef’s knife and cutting board

• Measuring cups and spoons

Preparation Steps

Step 1: Prep the Chicken

Start by patting the chicken dry with paper towels. Season generously with salt and black pepper. This helps to build flavor right from the beginning and also aids in browning the skin.

Step 2: Brown the Chicken

In a large Dutch oven, heat the olive oil over medium-high heat. Once hot, add the chicken skin-side down in batches to avoid overcrowding. Sear for 4–5 minutes per side until golden brown. Remove the chicken pieces and set them aside on a plate.

Tip: Don’t rush the browning process. A good sear locks in juices and adds a deep, rich flavor to the final dish.

Step 3: Sauté Vegetables

In the same pot, add the sliced onion, bell peppers, carrots, and celery. Sauté for about 5–7 minutes, or until the vegetables are softened and lightly browned. Stir frequently, scraping up the browned bits from the bottom of the pot.

Add the minced garlic and cook for another 30 seconds until fragrant.

Step 4: Deglaze and Build the Sauce

Pour in the red wine to deglaze the pan. Use your spoon to scrape up all those flavorful bits stuck at the bottom. Let it simmer for 2–3 minutes to reduce slightly.

Add the crushed tomatoes, chicken broth, oregano, basil, bay leaf, and crushed red pepper flakes if using. Stir to combine well.

Step 5: Return Chicken to the Pot

Nestle the browned chicken pieces back into the sauce, skin-side up. The sauce should mostly cover the chicken but leave some of the crispy skin exposed. Cover the pot partially and reduce the heat to low. Simmer gently for about 40–45 minutes, until the chicken is fully cooked and tender.

Step 6: Add Final Touches

In the last 10 minutes of cooking, add the olives and capers. Stir gently and continue to simmer uncovered, allowing the sauce to thicken and the flavors to meld.

Step 7: Garnish and Serve

Remove the bay leaf. Taste and adjust seasoning with additional salt or pepper as needed. Garnish with freshly chopped parsley and basil if desired.

Serving Suggestions

Chicken Cacciatore is incredibly versatile. Here are a few classic ways to enjoy it:

• Over pasta: Serve it over al dente spaghetti or tagliatelle.

• With polenta: Creamy polenta makes an excellent bed for soaking up the sauce.

• With crusty bread: Rustic Italian bread is perfect for mopping up the tomato-rich sauce.

• Low-carb option: Serve with sautéed greens or cauliflower mash for a low-carb alternative.

Pair this dish with a glass of the same red wine you used for cooking to bring the meal full circle.

Storage and Reheating

This dish tastes even better the next day!

• Refrigerate: Store leftovers in an airtight container for up to 4 days.

• Freeze: Freeze in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating.

• Reheat: Warm gently on the stove over low heat or in the microwave in 1-minute intervals until hot throughout.

Cooking Tips & Variations

• Skin-on vs. Skinless: Skin-on chicken provides extra flavor, but you can use skinless if you prefer a lighter dish.

• White wine version: Substitute red wine with dry white wine and use tomatoes sparingly for a lighter variation.

• Vegetable add-ins: Mushrooms, zucchini, or peas can add extra body and flavor to the dish.

• Spicy twist: Add more crushed red pepper or a chopped chili for some heat.

Nutrition Information (Per serving, based on 6 servings)

Please note: These are approximate values and may vary based on the specific ingredients used.

• Calories: 420 kcal

• Protein: 34g

• Fat: 24g

• Saturated Fat: 6g

• Carbohydrates: 14g

• Fiber: 4g

• Sugar: 8g

• Sodium: 680mg

• Cholesterol: 110mg

Conclusion

Italian Chicken Cacciatore is a meal that blends tradition, flavor, and heartwarming comfort. With rich, savory tomato sauce, tender chicken, and herbs that recall the rolling hills of Tuscany, it’s a perfect dish for those seeking a soul-satisfying meal. Whether you’re cooking for your family or entertaining guests, this dish brings the taste of Italy straight to your table.

Don’t be intimidated by the list of ingredients or steps—this dish is all about letting the ingredients simmer and speak for themselves. It’s forgiving, adaptable, and well worth the time it takes to make. Once you master it, Chicken Cacciatore will become a staple in your kitchen.

Buon appetito!