With tons of flavor and served over a bed of pasta, this Chicken Cacciatore Recipe is a great weeknight meal that will fill you up and is also a great idea for dinner parties.
I love chicken, hands down. This Chicken Cacciatore Recipe is one of my personal favorites that we have been making for a long time. It’s easy enough for a weeknight meal but fancy enough for a dinner party.
With tons of flavor, you really cannot go wrong with this recipe. It is actually very simple to make and you pretty much just let it simmer until it is ready.
Oh, and the smell of everything simmering will just make you on your toes waiting for it to be done because that aroma is really one thing that sells this dish.
Although it does have a bunch of ingredients, everything works absolutely in unison with one another and we have come to find the perfect combination of flavors to make it our favorite.
I love when you can have a simple recipe (yes I am calling this simple because of the minimal steps) that is great for a regular dinner meal and then can look “fancy” enough for a get-together with friends and family.
This is overall a great dish that is filled with all the flavor and one recipe that you are going to want to keep on your menu rotation for good.
Some of our other favorite chicken recipes that we have on our site include: Southern Fried Chicken, The Best Sweet and Sour Chicken and Slow Cooker Chicken and Dumplings.
WHY THIS RECIPE WORKS:
- With the various combination of flavors, everything works together nicely.
- This is ready in under an hour.
- This serves 6 so great for families or gatherings.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
Chicken thighs
Kosher salt
Pepper
All-purpose flour
Vegetable oil
Unsalted butter
Onion
Green bell pepper
Mushrooms
Garlic
Dry white wine
Crushed tomatoes with basil
Chicken stock
Tomato paste
Black pitted olives
Capers
Italian seasoning
Parsley for garnish, optional
Parmesan cheese for garnish, optional
HOW TO MAKE A CHICKEN CACCIATORE RECIPE:
- Season the chicken on both sides with salt and pepper.
- Sprinkle the flour on both sides of the chicken, patting it on to make sure it sticks.
- Heat the oil and butter over medium heat in a dutch oven. Sear the chicken on both sides until lightly golden brown. Do not crowd the pan, you will need to sear in batches. Place the chicken on a plate and set aside.
- Add the onion, bell pepper, and mushrooms, cook for 5-8 minutes until softened, stirring occasionally. Add the garlic and cook for an additional 30 seconds until fragrant.
- Deglaze the pan with the wine, scrape the bottom of the pan to release any browned bits.
- Add the crushed tomatoes, chicken stock, tomato paste, olives, capers, and Italian seasoning, stir it until combined.
- Add the chicken back into the dutch oven and cover in the sauce.
- Cover, reduce the heat to low, and simmer for 30 minutes, until tender and an internal temperature reaches at least 165°F. Stir occasionally to make sure nothing sticks to the bottom of the pan.
- Serve with a garnish of parsley and parmesan cheese, optional.
WHAT KIND OF CHICKEN IS BEST TO USE?
For this Chicken Cacciatore Recipe chicken thighs are the go-to usual chicken that we use. So you will want to use that, we use skinless bone-in chicken thighs.
If you are not a fan of chicken thighs you can also use any other cut, we usually go with breasts, thighs, or legs. You can use a mixture or use just one.
HOW LONG DOES THIS NEED TO SIMMER?
This should simmer for about 30 minutes until the chicken reaches an internal temperature of 165 degrees farenhite. This can simmer longer, however, but a minimum of 30 minutes is recommended.
Chicken Cacciatore is one of those recipes that the longer it simmers the better it gets, so feel free to let it simmer until the chicken starts shedding off the bones.
WHAT IS THIS BEST SERVED OVER?
We personally love serving this over pasta, any type will work. You can also serve this over rice which is a nice contrast and really soaks up the sauce well.
HOW TO STORE:
This can be stored in an airtight container in the refrigerator where it will last for up to 5 days.
This can also be frozen, place everything in a freezer container and it will keep in the freezer for up to 3 months. Let it defrost in the refrigerator before reheating in the microwave or on the stovetop.
TIPS AND TRICKS:
- Chicken thighs are what we use and are what are common for this recipe but other chicken pieces can be used, see my tips above.
- This is one of those recipes where the sauce gets better the longer it simmers, so feel free to simmer longer.
- This can be frozen, see above on how to do that.
- Great for a weeknight meal or even fancy enough for a dinner party.
- This makes a larger batch so it should be enough for a large family.
- Serve this over pasta or rice.
If you are looking for that meal that is full of all the perfect flavors and makes your kitchen smell amazing, this Chicken Cacciatore Recipe is just that.
If you like this recipe then you might also like:
If you’ve tried this CHICKEN CACCIATORE RECIPE let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Chicken Cacciatore Recipe
Ingredients
- 6 chicken thighs skinless, bone-in
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1 small onion thinly sliced
- 1 green bell pepper sliced
- 8 ounces sliced mushrooms
- 3 cloves garlic minced
- ¾ cup dry white wine
- 28 ounce can crushed tomatoes with basil
- ½ cup chicken stock
- ¼ cup tomato paste
- ½ cup black pitted olives
- 2 tablespoons capers drained
- 1 tablespoon Italian seasoning
- fresh chopped parsley for garnish optional
- parmesan cheese for garnish optional
Instructions
- Season the chicken on both sides with salt and pepper.
- Sprinkle the flour on both sides of the chicken, patting it on to make sure it sticks.
- Heat the oil and butter over medium heat in a dutch oven. Sear the chicken on both sides until lightly golden brown. Do not crowd the pan, you will need to sear in batches. Place the chicken on a plate and set aside.
- Add the onion, bell pepper, and mushrooms, cook for 5-8 minutes until softened, stirring occasionally. Add the garlic and cook for an additional 30 seconds until fragrant.
- Deglaze the pan with the wine, scrape the bottom of the pan to release any browned bits.
- Add the crushed tomatoes, chicken stock, tomato paste, olives, capers, and Italian seasoning, stir it until combined.
- Add the chicken back into the dutch oven and cover in the sauce.
- Cover, reduce the heat to low, and simmer for 30 minutes, until tender and an internal temperature reaches at least 165°F. Stir occasionally to make sure nothing sticks to the bottom of the pan.
- Serve with a garnish of parsley and parmesan cheese, optional.
Notes
- Nutritional value does not include the pasta.
- Chicken thighs are what we use and are what are common for this recipe but other chicken pieces can be used, see my tips above.
- This is one of those recipes where the sauce gets better the longer it simmers, so feel free to simmer longer.
- This can be frozen, see above on how to do that.
- Great for a weeknight meal or even fancy enough for a dinner party.
- This makes a larger batch so it should be enough for a large family.
- Serve this over pasta or rice.
Nutrition
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