Chicken Cacciatore, or “hunter’s chicken,” is a beloved Italian dish renowned for its rich, comforting flavors. This recipe features succulent chicken thighs simmered in a savory tomato and bell pepper sauce, infused with aromatic garlic, oregano, and basil. Perfect for a satisfying dinner, this one-pot meal is as delicious as it is easy to prepare.
Ingredients:
4 chicken thighs, skin-on and bone-in
1 tablespoon olive oil
1 onion, chopped
3 garlic cloves, minced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1/2 cup chicken broth
1 (14.5 oz) can diced tomatoes
1 tablespoon tomato paste
1/4 cup red wine (optional)
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Directions:
Brown the Chicken: Heat the olive oil in a large skillet over medium heat. Add the chicken thighs and brown them on all sides. Remove the chicken from the skillet and set aside.
Sauté Vegetables: In the same skillet, add the chopped onion, minced garlic, and sliced bell peppers. Sauté until the vegetables are softened, about 5-7 minutes.
Add Tomatoes and Seasonings: Stir in the diced tomatoes, chicken broth, red wine (if using), tomato paste, oregano, basil, salt, and black pepper. Mix well to combine.
Simmer the Chicken: Return the browned chicken thighs to the skillet, submerging them in the sauce. Cover the skillet and simmer on low heat for 30-40 minutes, or until the chicken is fully cooked and tender.
Serve: Garnish with freshly chopped parsley before serving. Enjoy this delicious dish with pasta, rice, or crusty bread.
Serving Tips:
Accompaniments: Chicken Cacciatore pairs beautifully with a variety of sides. Consider serving it over pasta, rice, or with a slice of crusty bread to soak up the rich sauce. For a lighter option, pair it with a side salad or steamed vegetables.
Garnishes: Enhance the presentation and flavor by garnishing with freshly chopped parsley. You can also sprinkle some freshly grated Parmesan cheese on top for an extra touch of flavor.
Temperature: Serve the Chicken Cacciatore hot. The flavors are at their best when the dish is freshly made, but it can also be enjoyed reheated.
Storage Tips:
Refrigeration: Allow the Chicken Cacciatore to cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days.
Freezing: Chicken Cacciatore can be frozen for longer storage. Place the cooled dish in a freezer-safe container or resealable bag. It can be frozen for up to 2-3 months. To prevent freezer burn, ensure that the container is sealed tightly.
Reheating: Reheat leftovers gently to preserve the flavor and texture. You can reheat Chicken Cacciatore on the stovetop over low heat, stirring occasionally, until it is heated through. Alternatively, you can use a microwave, reheating in short intervals and stirring between each interval to ensure even heating.
Thawing: If frozen, thaw the Chicken Cacciatore in the refrigerator overnight before reheating. For a quicker method, you can use the defrost setting on your microwave, but be cautious not to start cooking the edges.
Related Recipes:
- Double Crunch Honey Garlic Chicken Breasts
- Creamy Italian Chicken Pasta
- Creamy Garlic Butter Chicken
FAQs:
Can I use boneless, skinless chicken instead of bone-in, skin-on thighs?
Yes, you can use boneless, skinless chicken thighs or breasts if you prefer. However, bone-in, skin-on chicken thighs provide more flavor and tenderness due to the fat and bones. If using boneless, skinless chicken, adjust the cooking time accordingly as it will cook faster than bone-in chicken.
What can I use as a substitute for red wine in this recipe?
If you prefer not to use red wine, you can substitute it with additional chicken broth or a splash of balsamic vinegar. The balsamic vinegar adds a bit of acidity and depth, similar to the red wine. If using balsamic vinegar, reduce the amount to about 1 tablespoon to avoid overpowering the dish.
Can I make Chicken Cacciatore ahead of time?
Yes, Chicken Cacciatore can be made ahead of time. It actually benefits from sitting for a day as the flavors continue to meld together. Prepare the dish as instructed, let it cool, and store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently before serving.
How can I make this dish spicier?
To add a spicy kick to your Chicken Cacciatore, you can include a pinch of red pepper flakes or a chopped jalapeño pepper when sautéing the vegetables. Adjust the amount to your taste preference, and be cautious of the heat level, especially if serving to others who may have different spice tolerances.
Conclusion:
Chicken Cacciatore is a timeless Italian classic that delivers comforting, savory flavors in every bite. Perfect for a hearty meal, its rich tomato and bell pepper sauce makes it a versatile dish that pairs well with pasta, rice, or crusty bread. Enjoy the depth of this one-pot wonder that’s both easy to make and deliciously satisfying.
📖 Recipe:
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Chicken Cacciatore
- Total Time: 50 minutes
- Yield: 4 servings
Description
Chicken Cacciatore is a classic Italian dish featuring tender chicken thighs simmered in a rich tomato and bell pepper sauce. This comforting one-pot meal, bursting with garlic, oregano, and basil flavors, is perfect for a hearty dinner. With its savory sauce and succulent chicken, Chicken Cacciatore is a true comfort food favorite that pairs wonderfully with pasta, rice, or crusty bread.
Ingredients
4 chicken thighs, skin-on and bone-in
1 tablespoon olive oil
1 onion, chopped
3 garlic cloves, minced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 (14.5 oz) can diced tomatoes
1/2 cup chicken broth
1/4 cup red wine (optional)
1 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
- Brown the Chicken: Heat the olive oil in a large skillet over medium heat. Add the chicken thighs and brown them on all sides. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the chopped onion, minced garlic, and sliced bell peppers. Sauté until the vegetables are softened, about 5-7 minutes.
- Add Tomatoes and Seasonings: Stir in the diced tomatoes, chicken broth, red wine (if using), tomato paste, oregano, basil, salt, and black pepper. Mix well to combine.
- Simmer the Chicken: Return the browned chicken thighs to the skillet, submerging them in the sauce. Cover the skillet and simmer on low heat for 30-40 minutes, or until the chicken is fully cooked and tender.
- Serve: Garnish with freshly chopped parsley before serving. Enjoy with pasta, rice, or crusty bread.
Notes
Substitutes: Boneless, skinless chicken thighs or breasts can be used if preferred. Adjust cooking times accordingly.
Spice it Up: Add red pepper flakes or a chopped jalapeño to the sautéed vegetables for extra heat.
Red Wine: Optional; can be replaced with additional chicken broth or balsamic vinegar.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 4 servings
- Calories: 350 kcal per serving
