Taste of Italy / My Cozy & Flavorful Chicken Cacciatore Recipe!

  

There's nothing quite like a comforting, home-cooked meal to warm up a chilly evening or simply bring the family together. Today, I'm sharing one of my go-to recipes for just that: classic Chicken Cacciatore.

 

"Cacciatore" means "hunter" in Italian, and this dish traditionally features chicken braised with "hunter-style" ingredients like tomatoes, onions, garlic, herbs, and often mushrooms and peppers. It's a rustic and hearty dish, bursting with savory flavors that develop beautifully as it simmers on the stove. The aroma that fills your kitchen while it's cooking is simply divine!

 

This recipe is relatively easy to make and is perfect for a satisfying weeknight dinner right here in Ewing. The chicken becomes incredibly tender, falling off the bone, and the rich tomato sauce is perfect for serving over pasta, polenta, or crusty bread to soak up all that deliciousness. Get ready to transport your taste buds to the Italian countryside!

 

What You'll Need:

 

2 tablespoons olive oil

4-6 bone-in, skin-on chicken pieces (thighs, drumsticks, or a mix)

1 large onion, chopped

2 cloves garlic, minced

1 green bell pepper, cored, seeded, and sliced

1 red bell pepper, cored, seeded, and sliced

8 ounces cremini mushrooms, sliced (optional, but highly recommended)

1 (28-ounce) can crushed tomatoes

1 (14.5 ounce) can diced tomatoes, undrained

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon dried thyme

1 bay leaf

½ cup dry red wine (optional, but adds great depth of flavor)

Salt and freshly ground black pepper to taste

Fresh parsley or basil, chopped, for garnish

Cooked pasta, polenta, or crusty bread for serving

Let's Hunt for Flavor!

 

Brown the Chicken: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Season the chicken pieces generously with salt and pepper. Working in batches if necessary, brown the chicken on all sides until golden brown. Remove the chicken from the pot and set it aside.

Sauté the Vegetables: Add the chopped onion to the pot and cook over medium heat until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add the sliced bell peppers and mushrooms (if using) and cook, stirring occasionally, until slightly tender, about 5-7 minutes.

Build the Sauce: Pour in the crushed tomatoes and diced tomatoes (undrained). Stir in the dried oregano, dried basil, and dried thyme. Add the bay leaf. If using, pour in the red wine and let it simmer for a minute, scraping up any browned bits from the bottom of the pot.

Simmer the Chicken: Return the browned chicken pieces to the pot, nestling them into the sauce. Bring the sauce to a simmer, then reduce the heat to low, cover the pot, and let it simmer gently for at least 45 minutes to 1 hour, or until the chicken is cooked through and very tender.

Season and Serve: Remove the bay leaf. Taste the sauce and adjust seasoning with salt and pepper as needed. Stir in some fresh parsley or basil. Serve the chicken cacciatore hot over your favorite cooked pasta, creamy polenta, or with plenty of crusty bread to soak up the delicious sauce.