Chicken cacciatore is an Italian dish consisting of chicken parts braised in onions, garlic, peppers, oregano, diced tomatoes and chicken broth. Red or white wine may be used to add flavor to the dish. Other vegetables like mushrooms, olives and capers may also be added according to one’s preference. This dish reminds me of Chicken Afritada, a popular Filipino dish. Both dishes have chicken braised in tomatoes, pepper, garlic and onions. The only difference is that chicken cacciatore does not have potatoes.
Cooking Tips for Perfect Chicken Cacciatore
For a truly flavorful chicken cacciatore, sear the chicken thighs first. This step adds depth to the dish by creating a nice brown crust. Use a heavy skillet or Dutch oven to achieve even browning. After searing, remove the chicken and sauté the onions, garlic, and peppers in the same pot, scraping up any browned bits for extra flavor. Adding the tomatoes and broth after this will help build a rich sauce. Letting the dish simmer allows the flavors to meld beautifully. If you prefer, use a slow cooker for a hands-off approach. Just sear the chicken first, then transfer everything to the slow cooker and let it work its magic for several hours on low. This way, the chicken becomes incredibly tender and absorbs all those delicious flavors.
Serving Suggestions and Pairings
Chicken cacciatore pairs well with a variety of sides. A simple bed of rice is great for soaking up the delicious sauce, but consider serving it over creamy polenta or even pasta for a heartier meal. A fresh green salad on the side adds a nice contrast to the rich flavors of the cacciatore. For drinks, a light red wine complements the dish beautifully. If you’re looking for a non-alcoholic option, sparkling water with a splash of lemon can be refreshing. For those who enjoy a bit of heat, sprinkle some red pepper flakes on top before serving. Don’t forget some crusty bread for dipping into that flavorful sauce; it’s a must-have!
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts if you prefer. Just keep in mind that they may cook a bit faster, so adjust the cooking time accordingly to avoid drying them out.
What can I substitute for white wine?
If you don’t have white wine on hand, chicken broth works great as a substitute. It adds moisture and flavor without changing the overall taste of the dish.
How should I store leftovers?
Store any leftovers in an airtight container in the fridge for up to three days. You can also freeze them for up to three months, just make sure to thaw in the fridge before reheating.
Can I add other vegetables?
Absolutely, you can throw in other veggies like zucchini, carrots, or even olives if you like. Just make sure to adjust cooking times so everything is cooked through and tender.
What should I serve with chicken cacciatore?
Chicken cacciatore pairs wonderfully with pasta, rice, or even a crusty piece of bread to soak up that delicious sauce. A simple green salad on the side adds a nice freshness too.
Chicken Cacciatore
Ingredients
- 8 skinned chicken thighs or any chicken parts of your choice
- Salt and pepper to taste
- Flour for coating
- 3 tbsp vegetable oil plus more if needed
- 1 large red bell pepper chopped
- 2 cups fresh mushrooms halved or quartered, depending on the size
- 1 onion chopped
- 3 cloves garlic minced
- ¾ cup dry white wine or chicken broth
- 1 28-ounce can diced tomatoes with juice
- ¾ cup chicken broth
- 3 tbsp drained capers
- 1 ½ tsp dried oregano leaves
- ¼ cup coarsely chopped fresh basil leaves
Instructions
- Sprinkle the chicken pieces with salt and pepper and then coat each piece lightly with flour.
- In a Dutch oven, heat oil over medium heat. Add chicken pieces and cook just until brown, about 4 minutes per side. Remove chicken and set aside. Cook in 2 batches, if needed.
- Using the same pan and adding more oil as needed, sauté the onion, garlic and bell pepper for 3 minutes or until onion is soft. Season mixture with salt and pepper. Add the wine and simmer until reduced in half, about 3 minutes. (Skip the last step if not using white wine)
- Add the tomatoes with juice, broth, capers, mushrooms and oregano. Return chicken pieces to the pan and turn them to coat in the sauce. Bring to a boil and continue to simmer over medium-low heat for 30 minutes or until the meat is tender. Constantly stir the mixture to avoid meat sticking at the bottom of pan.
- Using a tong, transfer chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 to 5 minutes. Spoon the sauce over the chicken and sprinkle with basil.
- Serve on pasta or rice.
- Enjoy!
Notes
Nutrition
Yum! Capers are my favorite! And my mom absolutely loves Chicken Cacciatore!
Hi Erica,
Capers are my favorite too 🙂