Chicken Cacciatore

Seared chicken slow cooked in tomatoes and veggies creating a rich and rustic Italian stew. This Chicken Cacciatore has the perfect balance of tangy to sweet and salty. A wonderful family meal that is delicious on chilly evenings served with Garlic Bread and Creamy Polenta. 

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The Scoop on Chicken Cacciatore  {aka Pollo alla Cacciatora}

Chicken Cacciatore (aka Pollo alla Cacciatora) is pronounced cah-cha-toe-ray and means hunter-style chicken. This dish is believed to have originated in central Italy sometime around the Renaissance era. However, it looked a bit different back then probably containing different meat and no tomatoes. Over the years though, it has transitioned into tomato based chicken stew. 

It is important to note that although the basic ingredients are always the same from recipe to recipe, there are many variations. Additionally, I often will switch up ingredients from time to time just for fun. Because of this, I am including variations in the section below.

Ingredients Needed

• Chicken– For this recipe I used 8 bone in chicken thighs with skin. I love the flavor that is created with both the chicken skin and bones. However, boneless skinless chicken pieces may be used or a whole cut up chicken. Note: Boneless skinless white meat should be cooked for less time to avoid becoming tough. 
• Olive Oil– Needed for searing the chicken. Note: Olive oil is not a high heat oil and is usually not the preferred oil for frying. However, when searing and braising it adds an incredible flavor to the dish. 
• Salt and Pepper– Added to the chicken before searing adds flavor and the salt aids in creating crispy skin. 
• Brown Onion– An aromatic that adds an immense amount of flavor. 
• Tomato Paste– Deepens the tomato flavor adding to the deliciousness of the dish. 
• Bell Pepper– Brings in a subtle sweetness that plays nicely with the acidity of the other ingredients. 
• Garlic– One of the most amazing aromatics that adds incredible flavor. 
• Mushrooms– It is all about the wonderful texture that mushrooms add to this dish. 
• Capers– Adds a slight salty brininess that rounds out the dish. 
• Wine– Adding either white wine (great for chicken) or red wine (wonderful with tomatoes) brings in a depth of flavor that plays nicely with the braised browned bits from searing. 
• Black Olives– With its tasty saltiness, it is best to use whole canned black olives rather than Kalamata.
• Canned Tomatoes– The foundation of Cacciatore. Note: Fire roasted tomatoes will add another layer of flavor. However, my favorite canned tomatoes are Cento’s San Marzano peeled tomatoes. 
• Herbs– Either fresh or dried herbs can be successfully used in this dish. My favorite herb combination is fresh oregano, rosemary and basil. Note: See below for other herb variations. 

Ingredient Variations

• Herbs– As mentioned above, I love this recipe with oregano, rosemary and basil. However, thyme, Italian parsley, bay leaves and red chili peppers flakes are all fun herb and spice variations. 
• Carrots and Celery– These can be added as part of the aromatics. Or in other words, ingredients that add a deep well rounded flavor. Note: The addittion of 2 parts onion to 1 part celery and carrots is considered to be a French Mirepoix. There are many people who adore this ingredient combination for Chicken Cacciatore. However, I am personally not as much of a fan.
• Wine– Either red or white wine can be used successfully for this recipe. Above all, which one to use depends on personal preferences. 
• Wild Mushrooms– Using wild mushrooms rather than button mushrooms will add a deeper flavor and fun textures. However, this recipe turns out amazing with simple button mushrooms. 
• Flour– Dredging the chicken pieces in all purpose flour before searing is done by many Italian cooks. The purpose is often to help in the browning of the chicken pieces. Additionally, many feel that it aids in keeping the chicken pieces moist. But I personally feel the largest contribution that flour adds is in thickening the sauce. 

Equipment Needed

• Enameled Cast Iron Braising Pan with lid (Note: Stainless Steel Braising Pan may also be used.)
• Cutting Board
• Chef’s Knife
• Long Handled Tongs 
• Kitchen Sheers
• Can Opener
• Paper Towels 
• Spatula (for sautéing)
• Garlic Press (Note: This is an optional tool. However, I prefer using a garlic press over chopping for many dishes.)
• Liquid Measuring Cup

How To Make the Best Chicken Cacciatore Recipe

1. Cut and prepare veggies, garlic and herbs. Open cans and gather remaining ingredients.
2. Lay chicken pieces out flat and pat dry with paper towels.
3. Season the chicken thighs with salt and pepper on both sides.
4. Heat a large heavy sauté pan over medium high heat. Add oil and sear chicken thighs skin side down until golden brown, about 4 minutes. Turn chicken and repeat on opposite side.
5. Transfer chicken to a plate. Remove any excess oil leaving approximately 2-3 tbsp in the pan.
6. Over the same heat add onions and sauté for about 3 minutes. Add tomato paste and sauté for about a minute. 
7. Add the remaining ingredients of bell peppers, garlic, mushrooms, capers, red wine, olives, canned tomatoes and herbs. Stir well. 
8. Gently slide chicken thighs into tomato mixture along with any juices that accumulated on the plate. Turn down to medium-low heat and cover with a lid. Cook until chicken is cooked through and falling off of the bone. Serve immediately over creamy polenta, pasta or rice and garnish wither fresh herbs such as basil or Italian parsley.

What to Serve Chicken Cacciatore On Top Of

Comfort Food Options

• Brown Rice
• Creamy Polenta
• Mashed Potatoes
• Buttered Noodles
• Orzo

Low Carb Options

• Spaghetti Squash
• Zucchini Noodles
• Cauliflower Rice

Recipe Tips

• The best tip when making this Chicken Cacciatore recipe is to practice mise en place, which is a French culinary phrase that means to gather. In other words, it is best to prepare all the ingredients before starting the act of braising the chicken. 
• If after searing the chicken there is more than 2-3 tablespoons of fat left in the pan, it is important to remove the excess fat. The easiest way to do this is to use a stainless steel measuring cup and transfer the excess fat into a glass jar. Pouring fat down the drain should be avoided as it can cause all kinds of plumbing issues down the road. Note: I save old glass jars from peanut butter, jelly, olives, etc to use as grease jars. Once full, simply throw away the grease jar.
• The leftover rinds of Parmigiano Reggiano (authentic Parmesan cheese) may be added to the sauce before simmering for a delicious Unami flavor. 

Reheating and Storage  

Store leftovers in an airtight container for up to 4 days. Reheat on the stovetop over medium-low heat in a similar pan as the Chicken Cacciatore was cooked in. Also, reheat in the microwave on power level 8. The total time will depend on amount being reheated.

To freeze place in airtight glass freezer containers for up to 3-4 months. Defrost in refrigerator over night and reheat using either method mentioned above. 

 

More Delicious Italian Recipes

Pici Cacio e Pepe

Italian Lemon Pound Cake

Ribollita – Italian Bread and Vegetable Soup

Sgroppino- Lemon Sorbet Cocktail

Spaghetti alla Puttanesca

Limoncello Spritz

Peposo- Tuscan Black Pepper Red Wine Stew

Bruschetta with Balsamic Reduction