This dish is so comforting and comes together beautifully in one pot.
“Cacciatore” means “hunter” or “hunter’s style” and it always makes me think of something you would serve a group of hungry souls coming in from a long day’s work and in need of something hearty and comforting. This recipe fits that bill perfectly. Serve with pasta, polenta, rice, or mashed potatoes. Be sure to have plenty of bread to sop up that amazing sauce!
How To Make Classic Chicken Cacciatore
NOTE: If you liked this video, please subscribe to our YouTube channel. Remember to click the little ‘bell’ icon so you’ll never miss a new video. Thank you!
The Ingredients You Will Need
The components of this classic dish are very straight-forward easy to find. Here’s what you’ll need to have on hand:
Chicken – We love making this dish with skin-on, bone-in chicken thighs. However, you can go with an entire cut-up chicken, boneless skinless chicken thighs or breasts. You’ll just need to adjust the cooking time.
Oil – Olive oil is best, but extra-virgin olive oil or vegetable oil will work, too.
Seasonings – Salt, pepper, and red pepper flakes.
Onion – Cut it into slivers. The onion will cook down significantly.
Garlic – Minced.
Mushrooms – Sliced white button mushrooms are perfect, but you could go with any variety. Wild mushrooms, such as shiitake, portabella, or crimini are all excellent options.
White wine – A decent dry variety, such as Chardonnay or Sauvignon Blanc are excellent choices. If you prefer to not cook with wine, simply omit it.
Tomatoes – Whole San Marzano are highly recommended. Look for “Certified” printed on the can. Break the tomatoes up with your hands as you add them to the skillet.
Fresh herbs – Thyme, rosemary, and bay leaves.
EXPERT TIP: A non-stick skillet is ideal for searing the chicken thighs. Don’t worry if some of the skin sticks to the skillet. This is normal. Use your tongs to move the thighs around in the oil often. This will help keep the chicken from sticking to the skillet.
Tips for Making Perfect Chicken Cacciatore
Sear the Chicken – Start by searing the chicken pieces in a hot skillet with some olive oil. This will help to develop a rich, deep flavor and create a delicious golden-brown crust on the chicken.
Sauté the Vegetables Until Reduced and Very Tender – You’ll almost want to caramelize the onions. They should completely cook down and the mushrooms should be extremely tender. This concentrates the flavors and makes a deeply flavorful sauce.
Use Fresh Herbs – Simmering the sauce with fresh thyme, rosemary, and bay leaves will infuse the dish with a robust and earthy flavor. Don’t overdo it with the rosemary, however. One sprig is all that’s needed.
Simmer for Optimal Tenderness – After adding the chicken back to the skillet with the sauce, allow the dish to simmer gently over low heat. This slow cooking process will help the chicken become tender and allow the flavors to meld together.
EXPERT TIP: Once the mushrooms are soft and beginning to release their liquid is the time to add the wine. Use a wooden spatula to scrape up bits stuck to the bottom of the pan. This is called de-glazing the pan and it adds a major depth of flavor to the dish.
How To Serve
We love to serve this dish family-style straight from the skillet. But, for a beautiful presentation, you could place the chicken pieces on a platter and then pour the sauce into a bowl with a serving spoon or gravy bowl.
This dish is wonderful and filling on its own, but it is also spectacular when served over a bed of pasta, polenta, steamed rice, or even mashed potatoes.
And probably the most important addition to this flavorful dish is bread. Soaking up that sauce with homemade bread is truly heavenly.
EXPERT TIP: You won’t fully cook the chicken pieces when searing them. They will finish cooking in the sauce. You’ll want to internal temperature to reach 165°F. An instant-read digital thermometer will make this very easy.
Other Amazing Italian Recipes with Chicken
If you’re like us, you’re always looking a new (and delicious) recipe that includes chicken. Here are some Italian recipes that include that beloved protein that is not only easy to prepare, but also incredibly scrumptious:
Parmesan-Crusted Chicken Breasts with Vodka Sauce
Baked Teriyaki Chicken
Chicken Francese
Classic Chicken Parmesan
Chicken Marsala
Creamy Tuscan Chicken
Caprese-Stuffed Chicken
Tuscan Chicken with White Beans and Spinach
Pesto-Stuffed Chicken with Tomato Relish
Chicken Piccata
Creamy Chicken Florentine
Shells Stuffed with Chicken Sausage
These are all classic in their own way, without a doubt, but, in the meantime, isn’t this dish calling your name? Just look at that sauce!
If you’re looking for a wonderful weeknight meal that will fill the family with good wholesome yumminess, and do it without a lot of fuss, then you need to give this classic recipe a try.
It has become a standard in our house, and because we are constantly developing new recipes and don’t often get the chance to repeat a recipe, that is really saying something.
It is just so good and just so comforting.
Ready to make the best chicken dinner in town? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Brush oil all over the chicken pieces and then with salt and pepper.
2 tbsp olive oil, Kosher salt and black pepper, 6 chicken thighs
Heat the oil (2 tbsp) in a large skillet over medium-high heat.
Add the chicken to the skillet in a single layer, skin side down, and lower the heat to medium and sauté for about 8 minutes, until they have browned nicely on the bottoms. Use a pair of tongs to move the chicken around somewhat in the skillet. This will help to keep the chicken from sticking to the skillet (it's normal that it will stick some).
Flip the chicken pieces and sauté for another 8 minutes.
Transfer the chicken to a rimmed baking sheet, or platter, and set aside.
In the same skillet, add the onions and cook until they have softened, about 5 to 7 minutes.
1 medium onion
Add garlic and mushrooms and cook over medium-high heat, until the mushrooms are releasing their liquid and becoming slightly browned on the edges.
8 oz. white button mushrooms, 6 cloves garlic cloves
Pour in the white wine and bring to a boil. Lower the heat and simmer for about 5 minutes.
1 cup dry white wine
Squeeze the whole tomatoes with your hands into the skillet. Add the liquid from the tomatoes and the chicken broth. Stir in 1¼ tsp salt and ½ tsp black pepper. If desired, stir in ½ tsp red pepper flakes.
1 28 oz. can whole tomatoes, ½ cup chicken broth, ½ tsp crushed red pepper flakes
Nestle the chicken pieces along with any accumulated juices into the simmering sauce and then nestle in the bay leaves, thyme, and rosemary.
2 bay leaves, 3 sprigs fresh thyme, 1 sprig fresh rosemary
Turn the heat to low and simmer for 30 minutes. Remove from heat and let rest for a few minutes.
Plate chicken pieces with sauce poured over the top.
Calories: 514kcal | Carbohydrates: 8g | Protein: 30g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 167mg | Sodium: 247mg | Potassium: 635mg | Fiber: 1g | Sugar: 3g | Vitamin A: 139IU | Vitamin C: 5mg | Calcium: 37mg | Iron: 2mg
POST UPDATE: This was originally published in April 2018, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in March 2024!
Source link
French