chicken cacciatore

The best chicken cacciatore in a rich and rustic sauce with chicken falling off the bone is simple italian comfort food at its best!

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chicken cacciatore

Cacciatore means hunter in Italian, and alla cacciatora translates to a  ‘hunter-style’ meal with chicken (or rabbit), onions, tomatoes, herbs, vegetables, and usually wine or vinegar.

This is one of those recipes I found years ago in an old, tattered Italian cookbook. Every time I’d remake it through the years, I’d adjust something in it to eventually reach a cacciatore recipe so perfect, it’s one recipe your entire family will look forward too!

 

how do you make chicken cacciatore?

This Chicken Cacciatore recipe is an easy throw-together-meal with the most delicious sauce full of incredible flavours! Garlic, bell peppers, onions, carrots and olives swimming in a rustic tomato Cacciatore sauce, simmering and soaking into juicy chicken thighs until they fall off the bone and melt in your mouth!

wine pairing:

  • Chianti Classico
  • Pinot Noir
  • Lambrusco

Fall apart chicken cacciatore | cafedelites.com

Regular sides:

For Low Carb:

  • Cauliflower rice
  • Zucchini Noodles
  • Steamed vegetables

If there are any leftovers, the flavours are even better the next day! Or you can freeze it for up to three months in meal prep containers for a ready-made-meal when you need it!

CHICKEN CACCIATORE

The BEST Chicken Cacciatore in a rich and rustic sauce with chicken falling off the bone is simple Italian comfort food at its best! Authentic Chicken Cacciatore is an Italian classic, and you'll never get a more succulent home cooked meal than this recipe! Easy to make and loved by the entire family!

INGREDIENTS

  • 3 tablespoons olive oil, divided
  • 6 bone-in skinless chicken thighs
  • Salt and pepper, to season
  • 1 medium onion, diced
  • 2 tablespoons minced garlic, (or 6 cloves)
  • 1 small yellow bell pepper (capsicum), diced
  • 1 small red bell pepper (capsicum), diced
  • 1 large carrot, peeled and sliced
  • 10 oz (300g) mushrooms, sliced
  • 1/2 cup pitted black olives
  • 8 sprigs thyme
  • 2 tablespoons each freshly chopped parsley and basil plus more to garnish
  • 1 teaspoon dried oregano
  • 150 ml red wine
  • 28 oz (820g) crushed tomatoes
  • 2 tablespoons tomato paste
  • 7 oz (200g) Roma tomatoes, halved
  • 1/2 teaspoon red pepper flakes

INSTRUCTIONS

    • Season chicken with salt and pepper.
    • Heat 2 tablespoons oil in a heavy cast iron skillet. Sear chicken on both sides until golden, about 3-4 minutes each side. Remove from skillet and set aside.
    • Add remaining oil to the pan. Sauté the onion until transparent, about 3-4 minutes. Add in garlic and cook until fragrant, about 30 seconds. Add the peppers, carrot, mushrooms and herbs; cook for 5 minutes until vegetables begin to soften.
    • Pour in the wine, scraping up browned bits from the bottom of the skillet. Cook until wine is reduced, about 2 minutes.
  • Add crushed tomatoes, tomato paste, Roma tomatoes and chill flakes. Season with salt and pepper to your tastes. Return chicken pieces to the skillet and continue to cook over stove top OR in the oven following the instructions below