Name: Chicken Cacciatore: A Delicious & Easy Recipe You'll Love
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6-8 servings
Ingredients: 2-2.5 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, and breasts work well); 1/4 cup olive oil, extra virgin; 1 large yellow onion, chopped; 2 cloves garlic, minced; 1 red bell pepper, seeded and chopped; 1 green bell pepper, seeded and chopped; 8 oz cremini mushrooms, sliced; 1 (28 oz) can crushed tomatoes; 1 (14.5 oz) can diced tomatoes, undrained; 1/2 cup dry red wine (such as Chianti or Merlot); 1/4 cup chicken broth; 2 tablespoons tomato paste; 1 tablespoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon dried thyme; 1/4 teaspoon red pepper flakes (optional, for heat); 1 bay leaf; Salt and freshly ground black pepper to taste; Fresh parsley, chopped, for garnish; Cooked pasta, polenta, or crusty bread, for serving

Chicken Cacciatore, or "hunter's chicken," is more than just a meal; it's a rustic Italian hug on a plate. Imagine tender chicken, braised to perfection in a rich, flavorful tomato sauce, infused with the earthy aroma of herbs and the subtle sweetness of bell peppers. Are you ready to transport your kitchen to the heart of Italy?

This classic dish boasts a history as rich as its flavor. Originating in the Italian countryside, Chicken Cacciatore was traditionally prepared by hunters using foraged ingredients – a true testament to resourcefulness and the beauty of simple, fresh flavors. It's a dish that speaks of family gatherings, shared stories, and the comforting warmth of home-cooked goodness.

But what is it about Chicken Cacciatore that makes it so universally loved? Perhaps it's the melt-in-your-mouth tenderness of the chicken, or the vibrant, savory sauce that begs to be soaked up with crusty bread. Maybe it's the ease of preparation, making it a perfect weeknight dinner option that doesn't compromise on flavor. Whatever the reason, Chicken Cacciatore is a dish that consistently delivers comfort, satisfaction, and a taste of authentic Italian tradition. So, let's get cooking!

Ingredients:

2-2.5 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, and breasts work well)
1/4 cup olive oil, extra virgin
1 large yellow onion, chopped
2 cloves garlic, minced
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
8 oz cremini mushrooms, sliced
1 (28 oz) can crushed tomatoes
1 (14.5 oz) can diced tomatoes, undrained
1/2 cup dry red wine (such as Chianti or Merlot)
1/4 cup chicken broth
2 tablespoons tomato paste
1 tablespoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes (optional, for heat)
1 bay leaf
Salt and freshly ground black pepper to taste
Fresh parsley, chopped, for garnish
Cooked pasta, polenta, or crusty bread, for serving

Preparing the Chicken and Vegetables:

Prepare the Chicken: Pat the chicken pieces dry with paper towels. This is crucial for getting a good sear. Season generously with salt and freshly ground black pepper. Don't be shy with the seasoning; it's the foundation of the flavor.
Sear the Chicken: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. You want the oil to shimmer, but not smoke. Add the chicken pieces in batches, being careful not to overcrowd the pot. Overcrowding will lower the temperature of the oil and cause the chicken to steam instead of sear. Sear each piece for about 5-7 minutes per side, until golden brown and crispy. The goal here isn't to cook the chicken through, but to develop a rich, flavorful crust. Remove the seared chicken from the pot and set aside.
Sauté the Aromatics: Reduce the heat to medium. Add the chopped onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Scrape up any browned bits from the bottom of the pot; these are called fond and are packed with flavor.
Add Garlic and Peppers: Add the minced garlic, chopped red bell pepper, and chopped green bell pepper to the pot. Cook, stirring frequently, until the peppers are slightly softened and the garlic is fragrant, about 3-5 minutes. Be careful not to burn the garlic, as it can become bitter.
Sauté the Mushrooms: Add the sliced cremini mushrooms to the pot. Cook, stirring occasionally, until the mushrooms have released their moisture and are browned, about 5-7 minutes. Don't be tempted to stir them too often; allowing them to sit undisturbed in the pot will help them brown properly.

Creating the Sauce:

Deglaze the Pot: Pour in the dry red wine and bring to a simmer, scraping up any remaining browned bits from the bottom of the pot. This process, called deglazing, is essential for adding depth of flavor to the sauce. Let the wine simmer for a few minutes, allowing the alcohol to evaporate slightly.
Add Tomatoes and Broth: Stir in the crushed tomatoes, diced tomatoes (with their juice), chicken broth, and tomato paste. Mix well to combine.
Incorporate Herbs and Spices: Add the dried oregano, dried basil, dried thyme, red pepper flakes (if using), and bay leaf to the pot. Season with salt and freshly ground black pepper to taste. Remember that the flavors will intensify as the sauce simmers, so start with a moderate amount of seasoning and adjust as needed.

Simmering and Finishing:

Return the Chicken: Return the seared chicken pieces to the pot, nestling them into the sauce. Make sure the chicken is mostly submerged in the sauce.
Simmer: Bring the sauce to a simmer, then reduce the heat to low, cover the pot, and simmer for at least 1 hour, or up to 1.5 hours, or until the chicken is cooked through and very tender. The longer it simmers, the more the flavors will meld together. The internal temperature of the chicken should reach 165°F (74°C).
Check for Doneness: After an hour, check the chicken for doneness. The meat should be easily pulled away from the bone with a fork. If the sauce has become too thick, you can add a little more chicken broth to thin it out.
Remove Bay Leaf: Before serving, remove the bay leaf from the pot.
Adjust Seasoning: Taste the sauce and adjust the seasoning as needed. You may want to add more salt, pepper, or red pepper flakes to suit your taste.
Serve: Serve the Chicken Cacciatore hot over cooked pasta (such as spaghetti, linguine, or penne), creamy polenta, or with crusty bread for soaking up the delicious sauce. Garnish with fresh chopped parsley.

Tips for the Best Chicken Cacciatore:

Use High-Quality Ingredients: The better the quality of your ingredients, the better your Chicken Cacciatore will taste. Use good-quality olive oil, fresh vegetables, and flavorful canned tomatoes.
Don't Overcrowd the Pot: When searing the chicken, make sure not to overcrowd the pot. This will lower the temperature of the oil and prevent the chicken from browning properly. Work in batches if necessary.
Don't Skip the Searing: Searing the chicken is crucial for developing a rich, flavorful crust. It also adds depth of flavor to the sauce.
Simmer Low and Slow: Simmering the Chicken Cacciatore low and slow allows the flavors to meld together and the chicken to become incredibly tender.
Adjust the Seasoning: Taste the sauce frequently and adjust the seasoning as needed. Remember that the flavors will intensify as the sauce simmers.
Add Vegetables You Like: Feel free to add other vegetables to your Chicken Cacciatore, such as carrots, celery, or zucchini.
Make it Spicy: If you like a little heat, add more red pepper flakes to the sauce.
Use Different Herbs: Experiment with different herbs, such as rosemary or sage.
Add Olives or Capers: For a briny flavor, add some Kalamata olives or capers to the sauce during the last 30 minutes of simmering.
Make it Ahead: Chicken Cacciatore is even better the next day, as the flavors have had time to meld together even more. You can make it ahead of time and reheat it before serving.

Variations:

Slow Cooker Chicken Cacciatore: You can easily adapt this recipe for the slow cooker. Sear the chicken as directed, then transfer it to the slow cooker along with the vegetables, tomatoes, wine, broth, tomato paste, herbs, and spices. Cook on low for 6-8 hours, or on high for 3-4 hours.
Instant Pot Chicken Cacciatore: You can also make this recipe in the Instant Pot. Sear the chicken using the sauté function, then add the vegetables, tomatoes, wine, broth, tomato paste, herbs, and spices. Cook on high pressure for 15 minutes, followed by a natural pressure release for 10 minutes.
Chicken Cacciatore with Sausage: Add Italian sausage to the pot along with the chicken for extra flavor. Brown the sausage before adding the vegetables.
Vegetarian Cacciatore: Substitute the chicken with hearty vegetables like eggplant, zucchini, and mushrooms for a delicious vegetarian version.

Conclusion:

This Chicken Cacciatore isn't just another recipe; it's a culinary journey to the heart of Italy, right in your own kitchen. The rich, savory sauce, the tender chicken, and the aromatic herbs combine to create a symphony of flavors that will tantalize your taste buds and leave you craving more. I truly believe this is a must-try dish for anyone who appreciates authentic, comforting Italian cuisine. What makes this recipe so special? It's the simplicity of the ingredients combined with the depth of flavor achieved through slow simmering. The combination of tomatoes, onions, peppers, and mushrooms creates a robust base, while the herbs and wine add layers of complexity that elevate the dish to something truly extraordinary. And let's not forget the chicken – browned to perfection and then simmered in the sauce until it's fall-off-the-bone tender. It's a dish that's both satisfying and impressive, perfect for a weeknight dinner or a special occasion. But the best part about this Chicken Cacciatore is its versatility. While I've provided a classic recipe, feel free to experiment and make it your own. For a spicier kick, add a pinch of red pepper flakes to the sauce. If you prefer a sweeter flavor, try using a can of diced tomatoes with basil and oregano. And for a richer, more decadent dish, stir in a dollop of mascarpone cheese at the end of cooking. Serving suggestions are endless! I love to serve this Chicken Cacciatore over a bed of creamy polenta, allowing the sauce to soak into every nook and cranny. It's also fantastic with a side of crusty bread for soaking up all that delicious sauce. For a lighter option, serve it over zucchini noodles or cauliflower rice. And if you have any leftovers (which is unlikely!), they're even better the next day. Use them to make sandwiches, stuff them into peppers, or add them to pasta for a quick and easy meal.

Serving Suggestions and Variations:

Polenta Perfection: Serve over creamy polenta for a comforting and satisfying meal.
Crusty Bread Companion: Enjoy with crusty bread to soak up the delicious sauce.
Pasta Power: Toss with your favorite pasta for a quick and easy weeknight dinner.
Spicy Kick: Add a pinch of red pepper flakes for a fiery twist.
Sweet Sensation: Use diced tomatoes with basil and oregano for a sweeter flavor.
Creamy Indulgence: Stir in a dollop of mascarpone cheese for a richer, more decadent dish.

I'm so confident that you'll love this Chicken Cacciatore that I urge you to try it as soon as possible. Don't be intimidated by the seemingly long list of ingredients – most of them are pantry staples, and the process is actually quite simple. Just follow the instructions carefully, and you'll be rewarded with a truly unforgettable meal. Once you've made this recipe, I'd love to hear about your experience. Did you make any variations? What did you serve it with? What did your family and friends think? Share your photos and comments on social media using #MyChickenCacciatoreAdventure. I can't wait to see your creations and hear your stories! Happy cooking! This Chicken Cacciatore is waiting for you to make it your own!