Easy Chicken Cacciatore Recipe: Best Italian Style
Introduction
Chicken cacciatore, translating to “hunter’s chicken” in Italian, is a rustic and flavorful dish originating from rural Italy. This hearty stew features chicken braised with vegetables, herbs, and often wine, creating a rich and satisfying meal. Its popularity stems from its simple ingredients, adaptability, and the comforting, home-style flavor it delivers. It is commonly cooked as a one-pot meal, perfect for family dinners and casual gatherings.
Ingredients
Approximately 2.5-3 pounds of bone-in, skin-on chicken pieces (such as thighs, drumsticks, and breasts), for best flavor. Boneless, skinless chicken breasts can be used as a substitute, but may require adjusting cooking time. 1 tablespoon olive oil, for searing and sauting. 1 large onion, chopped, forming the base of the flavor. 2 cloves garlic, minced, for pungent aroma and taste. 1 red bell pepper, chopped, adding sweetness and color. Green bell pepper can be substituted, though the flavor will be slightly different. 8 ounces mushrooms, sliced, contributing earthiness and depth. Cremini or button mushrooms are commonly used, but other varieties will also work. 1 (28 ounce) can crushed tomatoes, the base of the sauce. Diced tomatoes can be substituted, but will result in a chunkier sauce. 1/2 cup dry red wine (such as Chianti or Merlot), enhancing the sauce’s complexity. Chicken broth can be used as a substitute for an alcohol-free dish. 1 teaspoon dried oregano, a classic Italian herb. 1/2 teaspoon dried basil, adding a sweet and aromatic note. 1/4 teaspoon red pepper flakes (optional), for a touch of heat. Salt and black pepper to taste, for seasoning. Fresh parsley, chopped, for garnish and added freshness.
Preparation Steps
Begin by patting the chicken pieces dry with paper towels. This crucial step helps to achieve a better sear. Season generously with salt and black pepper. Chop the onion, garlic, bell pepper, and mushrooms. Measure out the remaining ingredients. Having all ingredients prepped and ready streamlines the cooking process. If desired, the chicken can be marinated for 30 minutes to an hour in a mixture of olive oil, garlic, and herbs for even more intense flavor. This step is optional but recommended for optimal taste.
Cooking Instructions
1. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the chicken pieces in batches, skin-side down first, until golden brown on all sides. This step is essential for developing flavor and creating a rich color in the final dish. Remove the chicken from the pot and set aside. 2. Add the chopped onion, garlic, and bell pepper to the pot and saut until softened, about 5-7 minutes. Stir frequently to prevent burning. 3. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5 minutes. 4. Pour in the red wine (or chicken broth) and deglaze the pot, scraping up any browned bits from the bottom. This adds depth and flavor to the sauce. 5. Stir in the crushed tomatoes, oregano, basil, and red pepper flakes (if using). Season with salt and pepper to taste. 6. Return the chicken pieces to the pot, nestling them into the sauce. Bring the sauce to a simmer, then reduce the heat to low, cover, and cook for 45-60 minutes, or until the chicken is cooked through and the meat is falling off the bone. The internal temperature of the chicken should reach 165F (74C). 7. Remove the chicken from the pot and set aside. If desired, simmer the sauce uncovered for another 10-15 minutes to thicken it slightly.
Serving Suggestions
Chicken cacciatore is traditionally served over pasta, such as spaghetti, linguine, or pappardelle, allowing the flavorful sauce to coat the noodles. Polenta or creamy mashed potatoes are also excellent choices for soaking up the sauce. A side of crusty bread is perfect for mopping up every last bit. Garnish with fresh parsley for a touch of freshness and visual appeal. A simple green salad provides a refreshing contrast to the richness of the dish.
Tips and Common Mistakes
Tip: Do not overcrowd the pot when searing the chicken. Overcrowding will lower the temperature of the pan and prevent proper browning. Sear in batches if necessary. Tip: Use high-quality crushed tomatoes for the best flavor. Tip: Adjust the amount of red pepper flakes to your preference for heat. Common Mistake: Not browning the chicken properly. This step is crucial for developing flavor. Common Mistake: Overcooking the chicken, which can result in dry meat. Use a meat thermometer to ensure the chicken is cooked to the correct internal temperature. Common Mistake: Skipping the deglazing step. This step adds depth of flavor to the sauce.
Explore More Cooking Guides
Learning to make chicken cacciatore unlocks a world of comforting, flavorful Italian cuisine. Its adaptable nature, simple ingredients, and satisfying taste make it a perfect dish for any occasion. Whether you’re a seasoned cook or just starting out, mastering this recipe will impress your family and friends. Experience the joy of creating this classic dish at home and discover more exciting cooking guides at foodrecipestory.com.
