Of course! Chicken Cacciatore (“hunter-style” chicken) is a classic Italian comfort food dish. It features tender, braised chicken in a rich, rustic tomato sauce with herbs, vegetables, and often wine. It’s hearty, flavorful, and perfect for a family meal.
Here is a traditional recipe that builds deep flavor through a few key steps.
Classic Chicken Cacciatore
This recipe uses a whole cut-up chicken for the best flavor, but you can easily use all thighs or drumsticks.
Serves: 4-6
Prep time: 20 minutes
Cook time: 1 hour
Ingredients
For the Chicken & Seasoning:
· 1 (3-4 pound) whole chicken, cut into 8-10 pieces, or 3 lbs of chicken thighs/drumsticks
· Salt and freshly ground black pepper
· ½ cup all-purpose flour, for dredging
· 3 tablespoons olive oil
For the Sauce:
· 1 large onion, thinly sliced
· 1 red bell pepper, sliced into strips
· 1 green bell pepper, sliced into strips
· 4-5 cloves garlic, minced
· 8 oz cremini or white mushrooms, sliced
· ¾ cup dry red or white wine (like Chianti or Pinot Grigio)
· 1 (28-oz) can crushed tomatoes (or whole San Marzano tomatoes, crushed by hand)
· 1 cup chicken broth
· 2 teaspoons dried oregano (or 1 tbsp fresh)
· 1 teaspoon dried thyme (or 2 tsp fresh)
· 2 bay leaves
· ¼ cup fresh basil, chopped (plus more for garnish)
· 2 tablespoons capers, drained (optional, but traditional)
· Optional Finishes: 1 tablespoon balsamic vinegar, chopped Kalamata olives
Instructions
Step 1: Prepare the Chicken
· Pat the chicken pieces completely dry with paper towels. This is essential for getting a good sear. Generously season all sides with salt and pepper.
· Dredge the chicken pieces in the flour, shaking off any excess.
Step 2: Brown the Chicken
· In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
· Working in batches to avoid crowding the pan, brown the chicken pieces for about 4-5 minutes per side, until you have a deep golden-brown crust. The chicken does not need to be cooked through.
· Remove the chicken and set it aside on a plate.
Step 3: Sauté the Vegetables
· Reduce the heat to medium. In the same pot with the chicken drippings, add the onion and bell peppers. Sauté for 5-7 minutes, until they begin to soften.
· Add the mushrooms and cook for another 5 minutes until they have released their moisture and started to brown.
· Add the minced garlic and cook for just 1 minute until fragrant.
Step 4: Deglaze and Build the Sauce
· Pour in the wine, using a wooden spoon to scrape up all the browned bits from the bottom of the pot (this is called “deglazing” and is packed with flavor). Let it simmer for 2-3 minutes until the alcohol smell cooks off and the liquid is reduced by about half.
· Stir in the crushed tomatoes, chicken broth, oregano, thyme, and bay leaves. Bring the sauce to a gentle simmer.
Step 5: Braise the Chicken
· Return the chicken pieces to the pot, nestling them into the sauce. Spoon some sauce over the top of the chicken.
· Reduce the heat to low, cover the pot, and let it simmer gently for 30-40 minutes. The chicken is done when it is tender and cooked through and easily pulls apart with a fork.
Step 6: Finish and Serve
· Once the chicken is cooked, stir in the fresh basil and capers (and olives, if using). Taste the sauce and adjust seasoning with more salt and pepper if needed. For a touch of brightness, you can stir in a tablespoon of balsamic vinegar.
· Discard the bay leaves before serving.
· Serve hot, garnished with extra fresh basil.
Serving Suggestions
· The Classic Way: Serve over a bed of creamy polenta, pasta (like pappardelle or spaghetti), or mashed potatoes to soak up the delicious sauce.
· With Bread: A thick slice of crusty, rustic bread is a must for mopping the plate.
· For a Lighter Meal: Serve alongside roasted vegetables or a simple green salad.
Pro Tips for the Best Chicken Cacciatore
- Don’t Skip the Sear: Browning the chicken well creates a fond (the browned bits) on the bottom of the pot, which is the foundation of your sauce’s flavor.
- Use a Whole Chicken: A cut-up whole chicken gives you a mix of white and dark meat, providing varied textures and flavors. Chicken thighs are harder to overcook and will be incredibly tender.
- Low and Slow Simmer: A gentle simmer is key. A rapid boil will make the chicken tough and can cause the sauce to spatter.
- The Rest is Best: Like many braised dishes, Chicken Cacciatore often tastes even better the next day after the flavors have had more time to meld.
- Customize It: This is a rustic dish, so feel free to adapt! Add a pinch of red pepper flakes for heat, or use different herbs like rosemary.
Enjoy this taste of rustic Italy from your own kitchen