Chicken Cacciatore Recipe

Introduction

Chicken Cacciatore is a comforting Italian classic featuring tender chicken simmered in a rich tomato and herb sauce. This hearty dish pairs perfectly with pasta, making it a satisfying meal for any night of the week.

Ingredients

• 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
• 1/4 cup all-purpose flour
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 large onion, chopped
• 2 celery ribs, sliced
• 1 large green pepper, cut into strips
• 1/2 pound sliced fresh mushrooms
• 1 can (28 ounces) tomatoes, drained and chopped
• 1 can (8 ounces) tomato sauce
• 1 can (6 ounces) tomato paste
• 1 cup dry red wine or water
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 3 garlic cloves, minced
• 1 tablespoon sugar
• Hot cooked pasta
• Grated Parmesan cheese

Instructions

1. Step 1: Dust the chicken pieces with flour and season with salt and pepper. Heat the olive oil and butter in a large skillet over medium-high heat. Brown the chicken on all sides, then remove it to a platter.
2. Step 2: In the same skillet, sauté the chopped onion, sliced celery, green pepper strips, and mushrooms for about 5 minutes, stirring frequently.
3. Step 3: Add the chopped tomatoes, tomato sauce, tomato paste, red wine (or water), dried thyme, rosemary, oregano, basil, minced garlic, and sugar to the skillet. Bring the mixture to a boil.
4. Step 4: Reduce the heat to low, cover the skillet, and simmer the sauce for 30 minutes to allow the flavors to meld.
5. Step 5: Return the browned chicken to the skillet with the sauce. Cover and continue to simmer for 45 to 60 minutes, or until the chicken is tender and fully cooked.
6. Step 6: Serve the chicken and sauce hot over cooked pasta and sprinkle generously with grated Parmesan cheese.

Tips & Variations

• Use bone-in, skin-on chicken for more flavor and moistness.
• If you prefer, substitute the green pepper with red or yellow bell peppers for a sweeter taste.
• For a deeper flavor, use dry red wine instead of water.
• Add sliced olives or capers to the sauce for a briny twist.
• Serve with polenta or crusty bread instead of pasta for variety.

Storage

Store leftover Chicken Cacciatore in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave until warmed through. You can also freeze the cooked dish for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken for this recipe?

Yes, you can use boneless chicken pieces, but cooking times may be shorter. Keep an eye on the chicken to avoid overcooking and dry meat.

What type of pasta works best with Chicken Cacciatore?

Traditional pasta shapes like spaghetti, fettuccine, or pappardelle work well, as they hold the rich sauce nicely. Feel free to choose your favorite pasta variety.

Chicken Cacciatore Recipe

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★★★★★

4.9 from 121 reviews

• Author: Rafael
• Total Time: 1 hour 45 minutes
• Yield: 4 to 6 servings 1x

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Description

Chicken Cacciatore is a classic Italian stew featuring tender chicken simmered in a rich tomato sauce with aromatic herbs, fresh vegetables, and a splash of red wine. This comforting dish is perfect served over hot pasta and topped with grated Parmesan cheese for an authentic Italian meal.

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Ingredients

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Chicken and Coating

• 1 broiler/fryer chicken (3–1/2 to 4 pounds), cut up
• 1/4 cup all-purpose flour
• Salt and pepper to taste

Cooking Fats

• 2 tablespoons olive oil
• 2 tablespoons butter

Vegetables

• 1 large onion, chopped
• 2 celery ribs, sliced
• 1 large green pepper, cut into strips
• 1/2 pound sliced fresh mushrooms

Tomato Base

• 1 can (28 ounces) tomatoes, drained and chopped
• 1 can (8 ounces) tomato sauce
• 1 can (6 ounces) tomato paste

Liquids and Seasoning

• 1 cup dry red wine or water
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 3 garlic cloves, minced
• 1 tablespoon sugar

Serving

• Hot cooked pasta
• Grated Parmesan cheese

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Instructions

1. Prepare Chicken: Dust the cut-up chicken pieces lightly with all-purpose flour, then season them evenly with salt and pepper to taste.
2. Brown Chicken: Heat olive oil and butter in a large skillet over medium-high heat. Brown the chicken pieces on all sides until golden brown. Remove the browned chicken and set aside on a platter.
3. Sauté Vegetables: In the same skillet, add the chopped onion, sliced celery, green pepper strips, and sliced mushrooms. Cook and stir for about 5 minutes until the vegetables start to soften.
4. Add Tomato Mixture: Stir in the chopped tomatoes, tomato sauce, tomato paste, dry red wine (or water), dried thyme, crushed rosemary, oregano, basil, minced garlic, and sugar. Bring this mixture to a boil.
5. Simmer Sauce: Reduce the heat to low, cover the skillet, and let the sauce simmer for 30 minutes to meld the flavors.
6. Add Chicken to Sauce: Return the browned chicken pieces to the skillet with the sauce. Cover and simmer gently for 45 to 60 minutes, or until the chicken is tender and cooked through.
7. Serve: Serve the chicken and sauce hot over cooked pasta. Sprinkle generously with grated Parmesan cheese before serving for added flavor.

Notes

• For a richer flavor, dry red wine is preferred over water; however, water works as a substitute.
• Adjust the seasoning with salt, pepper, or additional herbs according to taste before serving.
• Use fresh herbs if available to enhance the aroma and freshness of the dish.
• Allow the chicken to rest a few minutes after cooking for juicier meat.
• This dish pairs well with any type of pasta such as spaghetti, fettuccine, or penne.

• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Keywords: Chicken Cacciatore, Italian chicken recipe, chicken stew, tomato chicken, classic Italian dish, chicken over pasta