Nestled in a savory, aromatic tomato sauce, Chicken Cacciatore brings the taste of Italy to your dinner table—make enough for seconds!
I’ll never forget the first time I made chicken cacciatore. It was for a training I was staffing, and I volunteered to bring food for everyone. Back then, I had no computer or internet access (almost as far back as the dinosaurs, ha-ha), and I essentially recreated a dish from an old cookbook of mine using a slow cooker. While the cacciatore turned out great, this chicken cacciatore recipe rivals it in every way.
When I think back to how far I’ve come in my culinary endeavors, I smile at all my newfound knowledge. Yes, there was a lot of trial and error along my culinary journey, and more than a few meals wound up in the garbage. Hopefully, a few of you can commiserate with me. But now, I’m able to make classic chicken cacciatore with a smile on my face, and I count that as a win.
From the earthiness of the mushrooms, the sweetness of the mirepoix (diced veggies cooked in fat), the vibrant tomatoes, and savory herbs, this dish bursts with flavor. There’s a lot of chopping involved in making chicken cacciatore, but all in all, it’s a fairly approachable recipe. For starters, you don’t need to use chicken thighs—chicken legs, breasts, or a combination of both work just as well. Just remember that dark and white meats have different cooking times.
When it comes to the mushrooms, I don’t get fancy for this recipe. Sticking with baby bella (cremini) or white button mushrooms is fine. Additionally, if you prefer not to cook with wine, you can substitute 100% grape juice for a similar flavor profile. Vegetable or chicken stock is another acceptable option. Whatever you use, your chicken cacciatore will be a sure success with your friends and family!
Uncovering the history of chicken cacciatore
We travel back in time to the Renaissance period in central Italy, where hunters returning with their fresh game of rabbit or fowl would provide the ingredients for this dish. Foraged herbs and wild mushrooms often accompanied the day’s gathering. The word cacciatore is the Italian translation of “hunter,” reflecting the recipe’s roots. Hunters created this stew with whatever ingredients they caught.
Today, you can find variations of cacciatore featured throughout Italy. For example, Southern Italians are more likely to use red wine, while Northern Italians traditionally use white wine. There are practically as many cacciatore recipes as there are chefs making them, but in all cases, one thing is for sure—you enjoy a tasty, comforting meal.
How do I store leftovers?
Allow the chicken cacciatore to cool to room temperature, then store it in an airtight container in the refrigerator for up to 4 days. Once chilled, you can freeze it in freezer-safe containers or zippered bags for up to 3 months. Defrost the frozen chicken in the refrigerator overnight. Reheat it on the stove at medium-low temperature in a covered pan, with a small amount of broth or water added, or in a 325°F oven for 10 to 20 minutes. Cover the baking pan with foil to preserve moisture.
Serving suggestions
Chicken cacciatore is perfect for serving with a starch to soak up the flavorful sauce. It pairs well with whole grains like Rice Cooker Brown Rice, but if you want to keep it traditional, Homemade Pasta. While we’re at it, add some Potato Rolls or this Gluten-Free Focaccia Recipe on the side for dipping! With all these carbs, we probably should serve some greens—Sautéed Vegetables or Roasted Brussels Sprouts And Asparagus complement the cacciatore. Even if you just Microwave Broccoli, there’s more than enough sauce to spruce up your veggies. Add some Panna Cotta for dessert, and you have the perfect Italian feast.
Chicken Cacciatore
Ingredients
- 6 bone-in, skin-on chicken thighs (about 3 pounds)
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 1 small yellow onion chopped
- 1 medium carrot peeled and diced
- 1 celery rib chopped
- 1 red bell pepper chopped
- 8 ounces mushrooms white or cremini, sliced
- 4 garlic cloves minced
- 3/4 teaspoon dried oregano
- 2 sprigs fresh thyme or 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes optional
- 1 cup dry white wine
- 1 28-ounce can crushed tomatoes
- Fresh Italian parsley chopped (for garnish)
Instructions
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Pat the chicken dry and season all sides with salt and pepper.
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Heat the olive oil in a large pan over medium-high heat. Brown the chicken on both sides until golden, about 5-7 minutes per side. Remove chicken and set aside.
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In the same pan, add the chopped onion, carrots, celery, red bell pepper, and mushrooms. Sauté until the vegetables are soft, about 5 minutes.
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Stir in the minced garlic, dried oregano, thyme, and red pepper flakes. Cook for about 1 minute until fragrant.
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Pour in the dry white wine and bring to a boil. Let the wine reduce for about 2 minutes, stirring to scrape up any brown bits from the pan.
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Add the crushed tomatoes and return the browned chicken to the pan. Bring to a gentle simmer, cover, and cook for 30 to 40 minutes until the chicken is cooked through and tender.
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Taste and adjust the seasoning with additional salt and pepper if needed.
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Plate the chicken with plenty of sauce. Serve warm over pasta, rice, or with a side of crusty bread. Garnish with parsley.
Nutrition
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