Chicken Cacciatore

Chicken Cacciatore, or “Hunter’s Chicken” originated in 16th century Italy, combining wild game such as rabbit or chicken ,with whatever vegetables were on hand; tomatoes, onions, red wine and vinegar. Now, Chicken Cacciatore has evolved into many different versions around the world. The Italian version is typically served over fresh pasta.

The French take on the dish is called, Chicken Chasseur. The main difference in the French “Hunter’s Stew,” is the type of herbs they use and the sides they serve it with; such as chervil or tarragon, and potatoes, or green beans.

When I set out to create my own recipe of Chicken Cacciatore, I merged a few versions of the dish I’ve enjoyed over the years. I tried to simplify things by using skinless chicken thighs for flavor, with less fat. Of course, the traditional hunter’s version would have been using the entire chicken in more of a stew, with all of the skin on, which definitely gives it more flavor.

I like more sauce on mine, so didn’t skimp on the tomatoes, which means more leftovers. As with all of my recipes, I improvise and encourage you to do the same. “Buon appetito!”

Chicken Cacciatore Recipe

  • 8 skinless chicken thighs (If you leave the skin on, be sure to drain the grease after browning)

Flour Mixture:

  • 1/2 tsp kosher salt

  • 1/2 tsp black pepper

  • 1/2 C flour

  • 1/4 C olive oil & a dab of butter (For cooking the floured chicken in)

Sauce Mixture:

  • 1/2 red onion, sliced

  • 1/2 yellow onion OR two shallots

  • 2-3 red and/or yellow peppers, seeded and thinly sliced

  • 2-3 garlic cloves, minced

  • 1 C sliced mushrooms

  • 1/8 tsp thyme (simmer with a sprig of fresh if you have it)

  • 1/2 tsp basil

  • 1/2 tsp oregano

  • 1/8 tsp marjoram

  • 1/2 tsp red pepper flakes

  • 1 or 2 bay leaves

  • 1 28-ounce can of fire roasted diced tomatoes (I used Muir Glen)

  • 3/4 C chicken stock

  • 1/2 C white wine (or red if you prefer)

  • Salt (optional to taste)

  • Pepper (to taste)

Directions:

  • Sprinkle chicken evenly with flour, salt and pepper mixture

  • Heat olive oil and butter in *Dutch oven on stove over medium heat and brown chicken evenly, approximately 2-3 minutes per side (in batches if necessary)

  • Add onion, bell peppers, garlic, mushrooms, spices-add salt and pepper last

  • Stir and cook a few minutes until veggies soften

  • Pour in the wine and broth

  • Stir and let it bubble a few minutes

  • Add tomatoes and gently turn chicken over so it cooks evenly

  • Place lid on the pot and let chicken braise in stew on simmer for one hour, or until tender.

  • Serve with your favorite *fresh pasta, boiled potatoes, or green beans, toss with fresh grated parmesan if you’d like.

  • The possibilities are endless for variations of this recipe, as you’ll see in my tips below.

Zabelicious Tips:

*I used my All-Clad Dutch Oven for this recipe, which cooked and cleaned up beautifully!

*If you want fresh pasta but don’t have time to make your own, try a local Italian deli. I got mine from Alimentari in Madison. It was delicious!

Consider adding black olives to this dish instead of mushrooms, or try using both. Either one is delicious, but the black olives might add salt, so adjust your recipe accordingly.

Try tossing with a little fresh basil and capers before serving, for another twist on this classic dish. Easy on the salt in the sauce, if you use capers.

Make the stew a day in advance, simply reheat before serving and make fresh pasta or potatoes. The longer it cooks, the more flavorful it becomes.

FoodJanine Zabelrecipe, Chicken, Chicken Cacciatore, ItalianComment