Originating from Italy, the term Chicken Cacciatore derives its name from the Italian word cacciatore, which translates to hunter. This rustic and flavorful dish has earned its place in culinary history, becoming a beloved staple in Italian cuisine. When it comes to preparing Chicken Cacciatore, the term alla cacciatora refers to a cooking method that combines a medley of ingredients such as onions, fragrant herbs, luscious tomatoes, and occasionally a touch of wine.
While there are countless variations of this timeless recipe, each with its own unique twist, the essence of Chicken Cacciatore remains constant—a delectable braise that harmonizes tender chicken, aromatic vegetables, and rich tomatoes. As you delve into this culinary adventure, you’ll discover a symphony of flavors that capture the rustic charm of traditional Italian cooking.
The magic of Chicken Cacciatore lies in the way the ingredients meld together during the slow cooking process, resulting in a succulent and deeply satisfying dish. The onions gently caramelize, infusing the dish with their subtle sweetness, while the carefully selected blend of herbs adds layers of aromatic complexity. Tomatoes, bursting with natural juiciness, lend their vibrant acidity and vivid color to the mix, creating a delightful balance of flavors.
As you savor each bite of this classic Italian creation, you’ll be transported to the sun-kissed landscapes of Italy, where hearty meals are shared among loved ones. Whether you prefer a traditional rendition or opt for a more contemporary adaptation, Chicken Cacciatore invites you to embrace the rustic elegance of Italian cooking and indulge in the symphony of tastes it offers.
So, gather your ingredients, embrace the spirit of the Italian cacciatore, and embark on a culinary journey that celebrates the timeless allure of Chicken Cacciatore. From the first tender forkful to the last lingering taste, let this dish envelop your senses and leave you with a newfound appreciation for the artistry of Italian cuisine.
Serve this with some crusty French Bread, Cheesy Garlic Bread or homemade Ciabatta Bread. Add in a garden fresh salad and what a perfect meal.
PrintChicken Cacciatore
Chicken Cacciatore means “hunter” in Italian. In cuisine, alla cacciatora refers to a meal prepared with onions, herbs, tomatoes and sometimes wine. This classic Italian dish must have hundreds of versions, all resulting in a rustic braise of chicken, aromatic vegetables and tomatoes.
- Prep Time: :15
- Cook Time: :40
- Total Time: :55
- Yield: 4 1x
- Category: Entree
- Method: Stove Top
- Cuisine: Italian
Ingredients
- 4 chicken thighs
- 2 chicken breasts with skin and backbone, halved crosswise
- 2 teaspoons salt, plus more to taste
- 1 teaspoon freshly ground black pepper, plus more to taste
- 1/2 cup all purpose flour, for dredging
- 3 tablespoons olive oil
- 1 large red bell pepper, chopped
- 1 onion, chopped
- 3 garlic cloves, finely chopped
- 3/4 cup dry white wine
- 1 ( 28-ounce) can diced tomatoes with juice
- 3/4 cup reduced-sodium chicken broth
- 3 tablespoons drained capers
- 1 1/2 teaspoons dried oregano leaves
- 1/4 cup coarsely chopped fresh basil leaves
Instructions
- Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
- In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside.
- Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper.
- Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.
- Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.