Are you ready to indulge in a classic Italian dish that warms the heart and delights the palate? Chicken Cacciatore, or “hunter’s chicken,” combines tender chicken braised in a savory tomato sauce with bell peppers, onions, and aromatic herbs. This dish is perfect for cozy nights in or when entertaining guests. With its rich flavors and comforting aroma, Chicken Cacciatore is a must-try!
Ingredients
- 4 chicken thighs, skin-on and bone-in
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 bell peppers, sliced (red and green)
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley for garnish
Servings and Cooking Time
This recipe serves 4. Preparation time is approximately 15 minutes, and cooking time is about 40 minutes.
Nutritional Value
Each serving of Chicken Cacciatore (about 1 thigh with sauce) contains approximately 320 calories, 20g protein, 15g fat, 8g carbohydrates, and 2g fiber. This nutritional breakdown is for one person.
Step-by-Step Cooking Process
- Heat olive oil in a large skillet over medium heat.
- Season chicken thighs with salt and pepper.
- Add chicken thighs skin-side down to the skillet and sear until golden brown, about 5-7 minutes.
- Flip chicken and add chopped onion and sliced bell peppers to the skillet.
- Sauté vegetables for 4-5 minutes until softened.
- Add minced garlic and cook for an additional minute.
- Pour in crushed tomatoes and chicken broth, then stir in dried oregano and basil.
- Bring the mixture to a simmer and cover the skillet.
- Let it cook for 30 minutes, or until chicken is cooked through.
- Garnish with fresh parsley before serving.
Alternative Ingredients
You can substitute chicken thighs with chicken breasts for a leaner option. Additionally, feel free to use fresh herbs instead of dried ones, and add mushrooms or olives for extra flavor.
Serving and Pairings
Chicken Cacciatore pairs beautifully with pasta, polenta, or crusty bread. A side salad with a light vinaigrette complements the dish perfectly.
Storage and Reheating
Store leftover Chicken Cacciatore in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a skillet over medium heat or in the microwave until heated through. It can also be frozen for up to 3 months.
Cooking Mistakes
- Don’t rush the searing process; allow the chicken to brown properly.
- Avoid overcrowding the pan; cook in batches if necessary.
- Don’t skip the sautéing of vegetables; it enhances the flavor.
- Ensure to simmer covered to retain moisture.
- Season to taste throughout the cooking process.
Helpful Tips
- Use bone-in chicken for richer flavor.
- Let the dish sit for a few minutes before serving to meld flavors.
- Try adding a splash of red wine for depth.
- Adjust spice levels by adding crushed red pepper flakes.
FAQs
Can I make Chicken Cacciatore in a slow cooker?
Yes, you can prepare Chicken Cacciatore in a slow cooker. Brown the chicken and sauté the vegetables first, then transfer everything to the slow cooker and cook on low for 6-8 hours.
What can I serve with Chicken Cacciatore?
Chicken Cacciatore is fantastic with pasta, rice, or crusty bread. A fresh green salad also makes a great accompaniment.
Can I use boneless chicken for this recipe?
Absolutely! Boneless chicken will cook faster, so adjust the cooking time accordingly to avoid overcooking.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
Is Chicken Cacciatore spicy?
The dish is not inherently spicy, but you can add crushed red pepper flakes for a kick if desired.
Conclusion
Chicken Cacciatore is a delightful dish that brings the warmth of Italian cooking into your home. With its robust flavors and comforting ingredients, this recipe is perfect for any occasion. Whether for a family dinner or a cozy night in, Chicken Cacciatore is sure to satisfy and impress!
Chicken Cacciatore Recipe
Ingredients
- 4 chicken thighs skin-on and bone-in
- 1 tablespoon olive oil
- 1 onion chopped
- 2 bell peppers sliced (red and green)
- 3 cloves garlic minced
- 1 can 14 oz crushed tomatoes
- 1 cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Season chicken thighs with salt and pepper.
- Add chicken thighs skin-side down to the skillet and sear until golden brown, about 5-7 minutes.
- Flip chicken and add chopped onion and sliced bell peppers to the skillet.
- Sauté vegetables for 4-5 minutes until softened.
- Add minced garlic and cook for an additional minute.
- Pour in crushed tomatoes and chicken broth, then stir in dried oregano and basil.
- Bring the mixture to a simmer and cover the skillet.
- Let it cook for 30 minutes, or until chicken is cooked through.
- Garnish with fresh parsley before serving.
