Chicken Cacciatore, or “Pollo alla Cacciatora,” is a dish that transports you to the heart of Italy with every bite. The name “Cacciatore” means “hunter” in Italian, and this rustic dish carries the flavors of a countryside kitchen, filled with earthy vegetables, fragrant herbs, and the robust richness of tomatoes and wine. It’s a one-pan wonder that promises comfort and satisfaction.
The Origins of a Timeless Recipe
Traditionally, this recipe was created as a simple yet hearty meal to nourish hunters after a long day. Over the years, it has evolved into a staple of Italian cooking, known for its flexibility and bold flavors. Whether served with pasta, rice, or a crusty loaf of bread, Chicken Cacciatore is a true celebration of wholesome ingredients and slow-cooked perfection.
Recipe: Authentic Chicken Cacciatore
Ingredients:
- 6 bone-in, skinless chicken thighs
- 3 tbsp olive oil (divided)
- Salt and pepper, to taste
- 1 medium onion, diced
- 6 garlic cloves, minced
- 1 small yellow bell pepper, diced
- 1 small red bell pepper, diced
- 1 large carrot, peeled and sliced
- 10 oz mushrooms, sliced
- ½ cup pitted black olives
- 2 tbsp tomato paste
- 1 can (28 oz) crushed tomatoes
- 150 ml red wine (or chicken broth as a substitute)
- 8 sprigs thyme
- 2 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- ½ tsp red chili flakes (optional)
Instructions:
- Prepare the Chicken:
Season the chicken thighs with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sear the chicken thighs until golden on both sides, about 3-4 minutes per side. Remove from the skillet and set aside. - Cook the Vegetables:
Add the remaining olive oil to the skillet. Sauté the onions until soft and translucent, then stir in the minced garlic, cooking until fragrant. Add the diced bell peppers, sliced carrot, mushrooms, and black olives. Cook for about 5 minutes until the vegetables begin to soften. - Build the Sauce:
Pour in the red wine, stirring to deglaze the pan and scrape up any flavorful browned bits. Allow the wine to reduce slightly before stirring in the crushed tomatoes, tomato paste, thyme sprigs, parsley, oregano, and optional chili flakes. - Simmer the Chicken:
Nestle the seared chicken thighs back into the skillet, ensuring they are submerged in the sauce. Cover the skillet and let it simmer over low heat for 40 minutes, stirring occasionally. Adjust the seasoning with additional salt and pepper if needed. - Serve:
Garnish the dish with freshly chopped parsley and serve hot with your choice of pasta, rice, or a slice of crusty bread to soak up the rich, flavorful sauce.
The Joy of a Timeless Dish
Chicken Cacciatore is more than just a recipe; it’s a connection to Italy’s rich culinary traditions. The slow simmering process allows the chicken to become tender and flavorful while the sauce develops a complexity that’s both comforting and deeply satisfying. Whether shared with loved ones at a family gathering or enjoyed as a cozy solo meal, this dish is a timeless reminder of the joy that simple, fresh ingredients can bring to the table.
Bring a taste of Italy into your kitchen with this authentic Chicken Cacciatore, and experience the magic of a dish that’s been cherished for generations.
Authentic Chicken Cacciatore: A Hearty Italian Classic
Ingredients
- 3 tbsp olive oil (divided)
- 10 oz mushrooms, sliced
- 2 tbsp tomato paste
- 150 ml red wine (or chicken broth as a substitute)
- 2 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 chicken thighs, bone-in and skin-on
- 1 can (14 oz) diced tomatoes
- Salt and pepper to taste
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken thighs and brown on both sides. Remove and set aside.
- In the same skillet, add the remaining olive oil. Sauté the onions and garlic until fragrant and translucent.
- Add the mushrooms and cook until they are tender.
- Stir in the tomato paste, then pour in the red wine, scraping up any browned bits from the bottom of the skillet.
- Add the diced tomatoes, oregano, and season with salt and pepper. Bring the mixture to a simmer.
- Return the chicken to the skillet, nestling it into the sauce. Cover and let simmer for about 30 minutes, or until the chicken is cooked through.
- Garnish with fresh parsley before serving.
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