Mariusz Lewandowski
Classic Chicken Cacciatore – A Hearty Italian Stew of Braised Chicken, Tomatoes, and Vegetables
Chicken Cacciatore, also known as Hunter’s Chicken, is a traditional Italian dish that combines tender braised chicken with a rich tomato sauce infused with onions, garlic, bell peppers, and mushrooms. This comforting dish is perfect for family dinners and pairs wonderfully with pasta or crusty bread to soak up the flavorful sauce.
Ingredients:
– 4 chicken thighs, bone-in, skin-on
– 2 chicken drumsticks, skin-on
– Salt and black pepper, to taste
– 3 tablespoons olive oil
– 1 large onion, finely chopped
– 3 cloves garlic, minced
– 1 large red bell pepper, sliced
– 1 large yellow bell pepper, sliced
– 8 ounces mushrooms, sliced
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– 1/2 teaspoon crushed red pepper flakes
– 1/2 cup dry white wine
– 1 can (28 ounces) crushed tomatoes
– 1/2 cup chicken broth
– 1 bay leaf
– 1/4 cup chopped fresh parsley
– Cooked pasta or crusty bread, for serving
Instructions:
1. Season the chicken:
Season the chicken thighs and drumsticks with salt and black pepper.
2. Brown the chicken:
In a large, heavy-bottomed skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken pieces, skin-side down, and cook until golden brown on both sides, about 5-7 minutes per side. Transfer the browned chicken to a plate and set aside.
3. Sauté the vegetables:
In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic, sliced bell peppers, and mushrooms, and cook for an additional 5 minutes, until the vegetables begin to soften.
4. Add herbs and deglaze:
Stir in the dried oregano, dried basil, and crushed red pepper flakes. Cook for 1 minute until fragrant. Pour in the white wine and scrape up any brown bits from the bottom of the skillet.
5. Simmer the sauce:
Add the crushed tomatoes, chicken broth, and bay leaf to the skillet. Stir to combine and bring to a simmer.
6. Return chicken and braise:
Return the browned chicken pieces to the skillet, nestling them into the sauce. Reduce the heat to low, cover the skillet, and let the chicken simmer gently for 45-50 minutes, or until the chicken is cooked through and tender.
7. Finish and serve:
Remove the bay leaf and discard. Stir in the chopped fresh parsley. Taste and adjust the seasoning with additional salt and black pepper if needed. Serve the Chicken Cacciatore hot with cooked pasta or crusty bread on the side to soak up the delicious sauce.
Enjoy your flavorful and hearty Classic Chicken Cacciatore!
