This Chicken Cacciatore is a delicious meal that has a tremendous depth of flavor. A classic recipe that is perfect for Sunday dinner.
A CLASSY CHICKEN DINNER
I used to think Chicken Cacciatore was really hard to make just by looking at the list of ingredients. So I honestly never really tried to make it at home. But Chicken Cacciatore has been one of my favorites since childhood so I was resolved to give it a try! You never know how much you come to appreciate a recipe until you become an adult and realize the actual flavors and methods of things. This recipe has various vegetables, spices and chicken and I think I got the combination of flavors just right! If you really want to wow your family and guest, you really should try this amazing Chicken Cacciatore recipe!
FREQUENTLY ASKED QUESTIONS:
The Italian word "cacciatore" translates to "hunter" in Italian. It is made with vegetables, tomato sauce, herbs and chicken (sometimes rabbit). So my guess is this is like many hunter-style meals that every culture has a version of. It was created to use up the meat from that days catch. I also could see that these flavors would've helped cover up any "gamey" flavors from the meat.
This is great served over pasta, mashed potatoes or rice. All of which can soak up the sauce from this recipe. It also goes great with a side salad.
This is usually simmered for around 30 minutes or until the chicken reaches a temperature of 165F degrees. You can simmer it longer where the chicken will fall off the bone. If you do this, make sure you remove the bones before serving. Some folks swear by the "simmer for longer" method and I think if you have time, let it simmer away.
I used to hate capers. Or at least the idea of them. But now I realize how much flavor they bring to a dish like this. My suggestion is to add them to the sauce and let them cook with the sauce. You don't necessarily have to eat them but they really bring so much depth of flavor here.
Chicken stock can be substituted. I will tell you that you do not taste the wine in this at all. This is another layer of flavor that really makes this dish shine to its fullest potential.
Chicken thighs are what is usually used in this recipe. I think the bone-in gives it a little more flavor but boneless chicken thighs will work here as well. You could also use chicken breasts but I feel you'd be sacrificing the overall flavor of this dish.
Yes. You would basically prepare this as given below. Then put it all in the slow cooker and allow it to simmer. This is one of those recipes that I don't think would be any easier or save you any time by using the slow cooker. I would only use a slow cooker if you wanted it to simmer for a long time without worrying about keeping your stove on the entire time.
This recipe can be stored in an airtight container in the refrigerator for up to 3-4 days. This can also be frozen. Place in a freezer bag and it should keep in the freezer for up to 3 months. Let defrost in the refrigerator overnight then reheat on the stovetop or microwave.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- chicken thighs
- salt and pepper
- all-purpose flour
- vegetable oil
- unsalted butter
- green bell pepper
- dry white wine
- crushed tomatoes with basil
- chicken stock
- tomato paste
- black pitted olives
- Italian seasoning
- parsley, optional
- parmesan cheese, optional
HOW TO MAKE CHICKEN CACCIATORE:
Season the chicken on both sides with salt and pepper.
Sprinkle the flour on both sides of the chicken, patting it on to make sure it sticks.
Heat the oil and butter over medium heat in a dutch oven. Sear the chicken on both sides until lightly golden brown. Do not crowd the pan, you will need to sear in batches. Place the chicken on a plate and set aside.
Add the onion, bell pepper, and mushrooms, cook for 5-8 minutes until softened, stirring occasionally. Add the garlic and cook for an additional 30 seconds until fragrant.
Deglaze the pan with the wine, scrape the bottom of the pan to release any browned bits.
Add the crushed tomatoes, chicken stock, tomato paste, olives, capers, and Italian seasoning, stir it until combined.
Add the chicken back into the dutch oven and cover in the sauce.
Cover, reduce the heat to low, and simmer for 30 minutes, until tender and an internal temperature reaches at least 165°F. Stir occasionally to make sure nothing sticks to the bottom of the pan. You can simmer this for longer until the chicken starts to fall off the bone.
Serve with a garnish of parsley and parmesan cheese, optional.
WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!
- 6 chicken thighs skinless, bone-in
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1 small onion thinly sliced
- 1 green bell pepper sliced
- 8 ounces sliced mushrooms
- 3 cloves garlic minced
- ¾ cup dry white wine
- 28 ounce can crushed tomatoes with basil
- ½ cup chicken stock
- ¼ cup tomato paste
- ½ cup black pitted olives
- 2 tablespoons capers drained
- 1 tablespoon Italian seasoning
- fresh chopped parsley for garnish optional
- parmesan cheese for garnish optional
- Season the chicken on both sides with salt and pepper.
- Sprinkle the flour on both sides of the chicken, patting it on to make sure it sticks.
- Heat the oil and butter over medium heat in a dutch oven. Sear the chicken on both sides until lightly golden brown. Do not crowd the pan, you will need to sear in batches. Place the chicken on a plate and set aside.
- Add the onion, bell pepper, and mushrooms, cook for 5-8 minutes until softened, stirring occasionally. Add the garlic and cook for an additional 30 seconds until fragrant.
- Deglaze the pan with the wine, scrape the bottom of the pan to release any browned bits.
- Add the crushed tomatoes, chicken stock, tomato paste, olives, capers, and Italian seasoning, stir it until combined.
- Add the chicken back into the dutch oven and cover in the sauce.
- Cover, reduce the heat to low, and simmer for 30 minutes, until tender and an internal temperature reaches at least 165°F. Stir occasionally to make sure nothing sticks to the bottom of the pan.
- Serve with a garnish of parsley and parmesan cheese, optional.
- Nutritional value is for chicken only, not what it is served over.
- This can be frozen, see my tips above.
- You can use bone-in or boneless chicken thighs.
- This recipe can simmer for longer until the chicken falls off the bone. Just don't forget to remove the bones before serving.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.