Follow this recipe and see why Chicken Cacciatore has become one of our household staples. It’s rich, but not overly filling; it’s savory, but not overly fatty; it’s briny, but not overly salty. We hope you enjoy it as much as we do!
Background
My mom used to make Chicken Cacciatore on the reg. She always served it with plain white rice. I remember always going back for seconds just to get some extra sauce for the rice that was left on my plate.
The word “Cacciatore” actually means hunter or huntsman. Chicken Cacciatore originated as a hunter-style meal in central Italy and rabbit was used as the main protein. It’s an easy-to-make stew using ingredients that are readily available.
The dish itself is super well-balanced. It’s easy to make, and because it’s braised, it’s also very forgiving. In this recipe, we’ve opted for boneless chicken thighs, which end up being fork tender and easily shredded when it’s all said and done. White wine, tomatoes, tons of veggies and briny olives all play a supporting role and contribute to the depth of flavor.
Other Notes
I prefer boneless skinless chicken thighs for this dish because they cook faster and are easier to eat around. Some people use red wine for this dish, but I’ve opted for white wine (more commonly used innorthern Italy) which results in a lighter and brighter flavor. When using white wine, we’ve found that garnishing the dish with a few lemon slices makes for the perfect touch. If you’re aiming for more of a richer, darker and heavier dish, feel free to sub out red wine.
When using canned tomatoes, I almost always use the Muir Glen brand. They are organic and have the absolute best flavor! Even their pizza sauce is my go-to when doing last minute pizzas. For real, you will be shocked how much these canned tomato products will enhance the overall flavor of ANY dish.
You can serve Cacciatore with egg noodles, pasta, rice, cauliflower rice, spaghetti squash or zoodles. A side of fresh, crusty bread is always welcome at our table and makes a great vessel when trying to soak up all that sauce. Our Focaccia and Caesar Salad recipe would also be an awesome pairing!
Drink Pairings
Our Chicken Cacciatore would pair exceptionally well with simple white Italian wines like Pinot Grigio or Prosecco. For a more authentic experience, Arneis (white wine) would be an adventurous, yet classic wine pairing.
Not a wine drinker? Try an Aperol Spritz, Negroni or Peroni instead.
Recipe
Chicken Cacciatore
Follow this recipe to see why Chicken Cacciatore has become a household staple for us. It's perfectly balanced, packed full of flavor, but doesn't leave you feeling overly stuffed.
Ingredients
- 2 Tbsp Extra Virgin Olive Oil
- 8 Chicken Thighs, boneless/skinless
- 1/2 Large White Onion, diced small
- 5 Garlic Cloves, minced
- 1 cup sliced Mushrooms
- 4 Carrots, peeled and diced medium
- 1/2 Bell Pepper (red or orange), diced medium
- 1/2 Cup White Wine (red wine could be substituted)
- 28oz Can Muir Glen Crushed Tomatoes (could sub tomato sauce or chunky tomato sauce in a pinch)
- 1 1/2 tsp Kosher Salt
- 1 tsp Cracked Black Pepper
- 1/4 Cup Fresh Parsley, roughly chopped
- 1/4 Cup Kalamata Olives, halved
- 1 lemon, sliced
- 1/2 Cup Chicken Broth (as needed for thinning sauce)
Directions
- Step 1 Season chicken thighs with 1 tsp kosher salt and 1/2 tsp black pepper.
- Step 2 In a large sauté pan or braising pan, over medium high heat, add olive oil. Once hot, sear the chicken thighs until golden brown, about 5 minutes on each side. Remove and set on plate.
- Step 3 In the same pan, over medium heat, sauté onions, garlic, mushroom, carrots and bell pepper(s) until soft, about 5 minutes. Deglaze the pan with white wine, scraping down the brown bits with a wooden spoon. Add canned tomatoes, stir to combine and season to taste with salt and pepper.
- Step 4 Add chicken back to pan, making sure to spoon the sauce over top. Let thighs simmer in the sauce (braise) for at least 30 minutes or until they are tender enough to shred. Add broth if the sauce begins to get too thick.
- Step 5 Finish with fresh chopped parsley and Kalamata olives. Season to taste, keeping in mind that the olives will add a salty flavor profile to the dish. Serve with egg noodles, pasta rice, spaghetti squash, zoodles or cauliflower rice.
- Step 6 Garnish with lemon wedges if desired.
About the Author
Lauren is a classically trained, professional chef. A culinary school graduate, she has spent time working organic farms in the Italian countryside and was the pastry/sous chef at a high profile restaurant in Dallas prior to becoming a full-time personal chef. Her cooking style is often referred to as “rustic.” Being a personal chef, she is not bound by a single type of cuisine and has had the opportunity to experiment with hundreds of regional recipes from all over the world.Lauren is a classically trained, professional chef. A culinary school graduate, she has spent time working organic farms in the Italian countryside and was the pastry/sous chef at a high profile restaurant in Dallas prior to becoming a full-time personal chef. Her cooking style is often referred to as “rustic.” Being a personal chef, she is not bound by a single type of cuisine and has had the opportunity to experiment with hundreds of regional recipes from all over the world.
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